Protein landmarks for diversity assessment in wheat genotypes

Chandra, Dinesh; Sharma, Vikas; Saharan͙, Vinod; Jat, B.S.

doi:10.5897/ajb2013.12027

Cited by 7 publications

(3 citation statements)

References 23 publications

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“…Production of wheat is focused primarily in China, Russia, Turkey, Indian, Ukraine, Australia, United States, and Pakistan, accounting for above 80% of the global wheat production (Ikhtiar and Alam, 2007; Siddiqui and Naz, 2009; Sun et al, 2014). Pakistan is the eighth leading producer of wheat, accounting for almost 3.17% of the wheat output in the world from 3.72% of the area under wheat cultivation (Shuaib et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Seed Biochemical Analysis Based Profiling of Diverse Wheat Genetic Resource from Pakistan

Khalid

Hameed

2017

Front. Plant Sci.

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Wheat is the major nutrient source worldwide. In Pakistan, it has a crucial place in agriculture as well as in national economy. For seed biochemical compositional analysis, wheat germplasm (77 genotypes) was collected from different agro-climatic zones of Pakistan. Significant variation (p < 0.05) was observed for tested parameters among tested genotypes. Highest activity of ascorbate peroxidase (APX) was detected in Pavon (1,426.67 Units/g s. wt.), catalase (CAT) in Pasban-90 (633.33 Units/g s. wt.), peroxidase (POD) in IQBAL-2000 (42,579.6 Units/g s. wt.), and superoxide dismutase (SOD) in Manthar-2003 (278.93 Units/g s. wt.). Whereas, maximum activity of alpha amylase was found in SH-2002 (292.70 mg/g s. wt.), esterase in Dharabi 2011 (987.80 μM/min/g s. wt.), and protease in NR-234 (11,183.33 Units/g s. wt.) and highest total oxidant status (TOS) was detected in Faisalabad-2008 (390.0 μM/g s. wt.), malondialdehyde (MDA) content in Margalla-99 (679.23 μM/g s. wt.), total phenolic content (TPC) in Bhakkar-2000 (25,383.33 μM/g s. wt.), and ascorbic acid (AsA) content in SH-2002 (713.0 μg/g s. wt.). Maximum total soluble sugar was found in Saleem-2000 (29.86 mg/g s. wt.), reducing sugars in Punjab-96 (12.68 mg/g s. wt.), non-reducing sugars in Saleem-2000 (27.33 mg/g s. wt.). However, highest albumins was identified in TC-4928 (352.89 mg/g s. wt.) and globulins in MEXI PAK (252.67 mg/g s. wt.), salt soluble proteins in Faisalabad-2008 (162.44 mg/g s. wt.), and total soluble proteins in Punjab-96 (487.33 mg/g s. wt.) indicating good quality of wheat genotypes as well as good nutritional status. Genotypes which have been ranked high in respective parameter can be employed in breeding to enhance the nutritional quality of wheat.

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Section: Introductionmentioning

confidence: 99%

Seed Biochemical Analysis Based Profiling of Diverse Wheat Genetic Resource from Pakistan

Khalid

Hameed

2017

Front. Plant Sci.

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“…More recently, other authors have demonstrated the usefulness of PCR-based analysis for distinguishing between cultivars with different HMW glutenin subunits [27][28][29][30]. Allelic variations in Glu-A1, Glu-B1, and Glu-D1 were reported to have strong association with gluten strength [8,[31][32][33]. Low molecular weight glutenin subunits are about one-third of the total seed protein and 60% of total glutenin [34].…”

Section: Wheatmentioning

confidence: 99%

Application of Marker-Assisted Selection in Wheat Quality Breeding Program

Hassaneian Khoshro,

Abdi

2023

Wheat [Working Title]

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Bread wheat is grown worldwide for the nutritional values of the seed storage proteins representing an imperative source of food and energy. The major seed storage proteins are glutenins and gliadins. Glutenins, mainly related to protein quality in wheat, are divided into two groups, high-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS). HMW-GS are the key factors in bread-baking process as the major determinants of dough elasticity, and LMW-GS play a major role in determining dough resistance and extensibility. Marker-assisted selection (MAS) is believed to revolutionize breeding practices through improved efficiency and precision of selection. In recent years, advancements in molecular genetics resulted in the identification of DNA tags associated with specific alleles of HMW and LMW glutenin subunits and loci involved in bread-making quality, that is, Glu-1 and Glu-3. Selection for favorable glutenin alleles significantly improved dough extensibility and dough resistance.

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“…The fatty acids are primarily linoleic acid (18:2), palmitic acid (16:0), and oleic acid (18:1) [5] . The wheat germ was also reported as one of the most highly concentrated parts of mineral salts such as magnesium, calcium, manganese, zinc, and potassium, in descending order [6,7]. In addition, wheat germ also contains bioactive compounds such as riboflavin (6-10 mg/kg), phytosterols (24-50 mg/kg), carotenoids (4-38 mg/kg), policosanols (10 mg/kg), thiamin (15-23 mg/kg) and tocopherols (300-740) mg/kg.…”

Section: Introductionmentioning

confidence: 99%

Improved Physiochemical and Sensory Properties of Soft Cheese via Incorporation of Wheat (TriticumVulgare) Germ

Tariq

Khairy

Khairi

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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In the current study, the utilization of wheat(Triticum Vulgare)germ incorporated with soft cheese was investigated. The antimicrobial efficiency of the wheat germ was examined against a few pathogenic bacteria such as Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Streptococcus sp. The results presented that, there was an occurrence of inhibitory activity by Streptococcus sp. (25 mm, 30mm, and 32 mm) and Staphylococcus aureus (30-35 mm) when treated with wheat germ as the concentration (25%, 50%, and 100%) tested was increased, respectively. The physicochemical properties of the fortified soft cheese treatments [0% (T1), 0.5% (T2) and 1.5% (T3) at (10 ± 2) °C for 0, 7, 14 and 21 days, respectively, such as acidity analysis, pH value, and the moisture content, fat content, protein content, and ash contentwere also studied. The sensory properties indicate that the fortified soft cheese at 0.5% and 1.5%wheat germ were better accepted in comparison with other treatments. Thus, this study has shown that the incorporation of wheat germ into soft cheese could enhance sensory properties such as color, flavor, and palatability, respectively. Hence, the utilization of wheat germ is the potential to improve the texture, functional and nutritional properties of soft cheese.

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Protein landmarks for diversity assessment in wheat genotypes

Cited by 7 publications

References 23 publications

Seed Biochemical Analysis Based Profiling of Diverse Wheat Genetic Resource from Pakistan

Seed Biochemical Analysis Based Profiling of Diverse Wheat Genetic Resource from Pakistan

Application of Marker-Assisted Selection in Wheat Quality Breeding Program

Improved Physiochemical and Sensory Properties of Soft Cheese via Incorporation of Wheat (TriticumVulgare) Germ

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