Effect of Single Substitution of Glutenin or Gliadin Proteins on Flour Quality of Alpha 16, a Canada Prairie Spring Wheat Breeders' Line

Wesley, Annie S.; Lukow, O. M.; Ames, Nancy; Kovács, Miklós; McKenzie, R. I. H.; Brown, Dan

doi:10.1094/cchem.1999.76.5.743

Cited by 20 publications

(17 citation statements)

References 11 publications

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“…There are several reports about the interaction between HMW-GS and LMW-GS on the effect on the parameters of flour quality (Brites and Carrillo 2001, Flaete and Uhlen 2003, Nieto-Taladris et al 1994, Wesley et al 1999, Wesley et al 2001. Gupta et al (1994) reported that a combination of Glu-D1d/Glu-B3b exerted an additive effect, increasing the maximum resistance in the extensigraph test.…”

Section: Discussionmentioning

confidence: 99%

Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality

2006

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To elucidate the effects of different glutenin subunit alleles on the parameters of wheat flour quality, we analyzed the dough and gluten properties using a doubled-haploid population derived from a cross between two wheat cultivars differing in the glutenin subunit loci except for Glu-D3, namely Grandin (Glu-A1b, Glu-B1c, Glu-D1d, Glu-A3f, Glu-B3h and Glu-D3a) and Kitamiharu 57 (Glu-A1a, Glu-B1i, Glu-D1a, Glu-A3c, GluB3b and Glu-D3a). Based on the analysis of the DH lines, no significant differences in the flour protein content were detected among the glutenin alleles. However, the Glu-D1 and Glu-B3 alleles exerted significant effects on the dough and gluten properties. The DH lines with the Glu-D1d or Glu-B3b alleles showed a significantly higher gluten index, determined using the Glutomatic system and longer dough development time determined using a mixograph. The Glu-D1d and Glu-B3b alleles additively increased the dough and gluten strength. The DH lines with the Glu-A1a allele also showed a significantly higher gluten index and longer dough development time than those with the Glu-A1b allele, though to a lesser extent. These results indicated that the Glu-B3b allele exerted similar effects on the dough and gluten strength as the Glu-D1d allele. Since the DH lines harboring the Glu-D1d and Glu-B3b alleles showed excessive values for the strength of dough and gluten, it was suggested that both the Glu-1 and Glu-3 allelic composition should be considered to improve the wheat flour quality.

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Section: Discussionmentioning

confidence: 99%

Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality

2006

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“…Characterisation of specific alleles at the Glu-3 loci has been conducted with respect to their effect on dough resistance and extensibility recently (Wesley et al 1999;Brites and Carrillo 2001;Luo et al 2001;Wesley et al 2001). Several Glu-3 alleles have been ranked in terms of their dough quality effects (Gupta and Shepherd 1988;Gupta et al 1989Gupta et al , 1990aGupta et al , 1990bGupta et al , 1991Metakovsky et al 1990).…”

Section: Introductionmentioning

confidence: 99%

Characterisation and marker development for low molecular weight glutenin genes from Glu-A3 alleles of bread wheat (Triticum aestivum. L)

et al. 2004

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PCR was used to amplify low-molecular-weight (LMW) glutenin genes from the Glu-A3 loci of hexaploid wheat cultivars containing different Glu-A3 alleles. The complete coding sequence of one LMW glutenin gene was obtained for each of the seven alleles Glu-A3a to Glu-A3g. Chromosome assignment of PCR products using Chinese Spring nulli-tetrasomic lines confirmed the amplified products were from chromosome 1A. All sequences were classified as LMW-i-type genes based on the presence of an N-terminal isoleucine residue and eight cysteine residues located within the C-terminal domain of the predicted, mature amino acid sequence. All genes contained a single uninterrupted open reading frame, including the sequence from the Glu-A3e allele, for which no protein product has been identified. Comparison of LMW glutenin gene sequences obtained from different alleles showed a wide range of sequence identity between the genes, with between 1 and 37 single nucleotide polymorphisms and between one and five insertion/deletion events between genes from different alleles. Allele-specific PCR markers were designed based on the DNA polymorphisms identified between the LMW glutenin genes, and these markers were validated against a panel of cultivars containing different Glu-A3 alleles. This collection of markers represents a valuable resource for use in marker-assisted breeding to select for specific alleles of this important quality-determining locus in bread wheat.

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“…HMWG subunits 17ϩ18 were not significantly different from subunits 7ϩ9 or 7ϩ8 with a background of subunits 5ϩ10 on bread-making quality, as found by Wesley et al (1999). Subunits 17ϩ18 had higher values of functional properties than subunits 7ϩ9 with a background of subunits 2.2ϩ12.…”

Section: Discussionmentioning

confidence: 62%

“…It has also been reported that there has been an interaction between the Glu-1 and Glu-3 alleles (Khelifi & Branlard 1992, Gupta et al, 1994 and that some subunits at the Glu-3 locus had a strong effect on the functional properties (Wesley et al, 1999. We would like to go on to research relationships between Glu-1 and Glu-3.…”

Section: Discussionmentioning

confidence: 98%

“…Other flour components of low-molecularweight glutenin (LMWG), gliadin, lipids, and pentosans also affected quality (Pogna et al, 1982, Gupta et al, 1989, Morrison et al, 1989, Roels et al, 1993. Near-isogenic lines (NILs) are useful in analyzing the effects of gluten protein because they have the same genetic background except for some specific characteristics (Payne et al, 1987, Lawrence et al, 1988, Wesley et al, 1999. The additive effects of a couple of HMWG subunits have been reported in inbred lines (Carrillo et al, 1990, Gupta et al, 1994.…”

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confidence: 99%

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Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines

Takata

Nishio

Funatsuki

et al. 2003

FSTR

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The difference of combination between Glu-B1 and Glu-D1 alleles in bread-making quality was investigated using the near-isogenic lines (NILs) of Glu-1 alleles. We found that composition of the HMWG subunits had different effects on bread-making quality. The SDS-sedimentation volume, physical dough strength, and specific loaf volume of Harunoakebono (7؉9/5؉10) and NIL 17؉18/5؉10 were significantly higher than those of the other NILs. NIL 20/ 2.2؉12 showed the least value among NILs. The results were a sticky dough and a poor-quality loaf. NIL 20/5؉10 or NIL 20/2.2؉12 was found to have a large negative effect compared to subunits 7؉9/5؉10 or NIL 7؉9/2.2؉12. The functional properties of NIL 20/2؉12 were not significantly different from those of NIL 7؉9/2؉12. Subunit 20 had different effects on the functional properties when coupled with other subunits at Glu-D1 alleles.

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Effect of Single Substitution of Glutenin or Gliadin Proteins on Flour Quality of Alpha 16, a Canada Prairie Spring Wheat Breeders' Line

Cited by 20 publications

References 11 publications

Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality

Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality

Characterisation and marker development for low molecular weight glutenin genes from Glu-A3 alleles of bread wheat (Triticum aestivum. L)

Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines

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