High molecular weight subunits of wheat glutenin

Shewry, Peter R.; Halford, Nigel G.; Tatham, Arthur S.

doi:10.1016/s0733-5210(09)80062-3

Cited by 664 publications

(436 citation statements)

References 44 publications

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“…Interestingly, the accession possessing this new subunit had a high bread-making quality (data not shown) as evaluated by Takata's µ-SDS sedimentation test (Takata et al 1999). Although bread-making quality is determined not only by the HMW glutenin subunit but also by several other factors such as LMW glutenin and puroindoline (Shewry et al 1992), this result suggests the utility of landraces for improving wheat flour quality.…”

Section: The Hmw Glutenin Subunit In Afghanistanmentioning

confidence: 94%

Evaluation of the genetic diversity of an Afghan wheat collection based on morphological variation, HMW glutenin subunit polymorphisms, and AFLP

et al. 2009

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To reveal the genetic properties of an Afghan wheat collection maintained in Kyoto University, variations in morphological character and HMW glutenin subunit composition were investigated in 410 Afghan wheat accessions together with 65 accessions of Iranian and Pakistani wheat. The majority of the samples had primitive morphological characteristics, namely, tall plant height and lax spikes with a spelt head. The most frequent combination of HMW glutenin subunit was Glu-A1c (encoding subunit null), Glu-B1b (7 + 8), and Glu-D1a (2 + 12). Alleles preferable for modern breeding such as Glu-B1c and Glu-D1d were rare in our samples. Consequently, we concluded that the Afghan wheat accessions investigated in this study have genetic characteristics typical of landraces. As for their genetic diversity, the level of variation in the HMW glutenin subunit in Afghanistan was found to be equal to or lower than that in the neighboring countries. The largest variation was observed in Western Iran and Pakistan. AFLP analysis using 91 representative accessions also showed a comparatively low level of diversity in Afghanistan. These results suggest that a decrease in genetic diversity has occurred in Afghanistan. A novel HMW glutenin subunit (2.8) was found in this study, indicating the potential usefulness of Afghan landraces for wheat breeding.

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Section: The Hmw Glutenin Subunit In Afghanistanmentioning

confidence: 94%

Evaluation of the genetic diversity of an Afghan wheat collection based on morphological variation, HMW glutenin subunit polymorphisms, and AFLP

et al. 2009

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“…Nevertheless, the full amino acid sequences of a number of subunits have been determined, including x-type and y-type proteins encoded by all three genomes, by sequencing of genomic DNA [7]. The individual proteins are very similar in sequence, the most striking feature being the presence of repeated sequence motifs which account for all except about 100 and 40 residues at the protein N-and C-termini, respectively.…”

Section: Hmw Subunit Structurementioning

confidence: 99%

“…2 is based on data from spectroscopic, hydrodynamic, predictive and scanning probe microscopy studies, as detailed in Shewry et al [7]. Studies carried out on HMW subunit Fig.…”

Section: Hmw Subunit Structurementioning

confidence: 99%

“…The connectivity and visco-elasticity of the gluten network were also considerably increased. These effects may be attributed to differences in the cysteine content of the subunits, with subunit 1DÂ5 containing an additional cysteine residue available to form inter-molecular crosslinks [7]. The very high gluten strength of lines expressing the 1DÂ5 transgene was associated with abnormal dough mixing behaviour and it can be postulated that this resulted from modification of the glutenin structure to prevent the formation of a homogeneous network.…”

Section: Analysis Of Gluten Structure and Functional Properties Of Nementioning

confidence: 99%

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Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

Shewry

Popineau²,

Lafiandra³

et al. 2000

Trends in Food Science & Technology

224

131

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Detailed studies of wheat glutenin subunits have provided novel details of their molecular structures and interactions which allow the development of a model to explain their role in determining the visco-elastic properties of gluten and dough. The construction and analysis of near-isogenic and transgenic lines expressing novel subunit combinations or increased amounts of specific subunits allows differences in gluten properties to be related to the structures and properties of individual subunits, with potential benefits for the production of cultivars with improved properties for food processing or novel end users #

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“…The non-aggregating gliadins provide viscosity and extensibility to the dough, and the glutenins provide its strength and elasticity. The high-molecularweight glutenin subunits (HMW-GS) represent 8-10% of the protein present in wheat flour, and variation, both quantitative and qualitative, in these proteins accounts for much of the variation in the processing quality of wheat flour (Payne 1987;Shewry et al 1992;Shewry and Halford 2002;He et al 2005). In hexaploid wheat (Triticum aestivum L.), the HMW-GS are encoded by the three homoeoloci Glu-A1, Glu-B1 and Glu-D1 (Payne 1987).…”

Section: Introductionmentioning

confidence: 99%

The Chinese bread wheat cultivar Xiaoyanmai 7 harbours genes encoding a pair of novel high-molecular-weight glutenin subunits inherited from cereal rye

et al. 2016

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The high-molecular-weight glutenin subunits (HMW-GS) represent a major component of the endosperm storage protein in the grains of wheat and its related species. Their technological importance results from their ready formation of intermolecular disulfide bonds, which underlie much of the visco-elasticity displayed by gluten and hence the processing quality of the flour. Here, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that the Chinese wheat cultivar Xiaoyanmai 7 formed four distinct HMW-GS, two of which are likely the product of a known allele at the Glu-B1 locus, whereas the other two did not match any known HMW-GS. A combined analysis based on reversed-phase high-performance liquid chromatography (RP-HPLC), N-terminal sequencing and mass spectrometry confirmed that the two novel proteins were genuine HMW-GS. Inspection of the DNA sequences showed that one of the novel HMW-GS was encoded by an x-type and the other by a y-type secalin gene. A karyotypic analysis confirmed that six of the seven pairs of Xiaoyanmai 7’s D genome chromosomes (the exception was chromosome 2D) had been replaced by rye chromosomes. The y-type HMW secalin present in Xiaoyanmai 7 differed from the standard By and Dy HWM-GS by the presence of an additional cysteine residue in its C-terminal domain.

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High molecular weight subunits of wheat glutenin

Cited by 664 publications

References 44 publications

Evaluation of the genetic diversity of an Afghan wheat collection based on morphological variation, HMW glutenin subunit polymorphisms, and AFLP

Evaluation of the genetic diversity of an Afghan wheat collection based on morphological variation, HMW glutenin subunit polymorphisms, and AFLP

Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

The Chinese bread wheat cultivar Xiaoyanmai 7 harbours genes encoding a pair of novel high-molecular-weight glutenin subunits inherited from cereal rye

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