The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties

Shewry, Peter R.; Halford, Nigel G.; Tatham, Arthur S.; Popineau, Yves; Lafiandra, D.; Belton, Peter

doi:10.1016/s1043-4526(03)45006-7

Cited by 234 publications

(199 citation statements)

References 151 publications

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“…HMW-GS are encoded by Glu-A1, Glu-B1, and Glu-D1 loci on the long arms of chromosomes 1A, 1B, and 1D, respectively, while LMW-GS are encoded by Glu-A3, Glu-B3, and Glu-D3 loci on the short arms of chromosomes 1A, 1B, and 1D, respectively (Payne et al 1987). It has been noted that allelic differences in the composition of HMW-GS and LMW-GS induce changes in the structure and properties of the glutenin polymers and, consequently, the baking quality (Payne et al 1987;Shewry et al 2003). The wheat genes that encode HMW-GS constitute 5 to 10% of the grain storage proteins and are related to the strength and elasticity of the dough (Shewry et al 2003;Blechl and Vensel 2013).…”

Section: Introductionmentioning

confidence: 99%

“…It has been noted that allelic differences in the composition of HMW-GS and LMW-GS induce changes in the structure and properties of the glutenin polymers and, consequently, the baking quality (Payne et al 1987;Shewry et al 2003). The wheat genes that encode HMW-GS constitute 5 to 10% of the grain storage proteins and are related to the strength and elasticity of the dough (Shewry et al 2003;Blechl and Vensel 2013).…”

Section: Introductionmentioning

confidence: 99%

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Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes

et al. 2017

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AbstrAct:This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological properties of the flour, and specific volume and firmness of the bread were evaluated. Physicochemical properties of the flour were not influenced by glutenin subunits.Genotypes with subunits at the Glu-B1 (17+18 or 7+8), Glu-D1 (5+10), and Glu-A3 (b) were associated with strong flours and bread with high specific volume and low firmness. The subunits at the Glu-A1 and Glu-B3 had no effect on the rheological properties of the dough

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes

et al. 2017

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“…The high molecular weight glutenin subunits (HMW-GS) among the seed storage proteins have been shown to be the major determinants of dough mixing properties that are critical for the processing of food products derived from wheat including bread, pasta, cakes and cookies (Payne, 1987;Shewry et al, 2003;Lawrence et al, 1988). In hexaploid wheat the 6 HMW-GS genes are encoded by the Glu1 loci on the chromosome 1L group of the 3 genomes, namely Glu-A1, Glu-B1 and Glu-D1.…”

Section: Introductionmentioning

confidence: 99%

Fast Neutron Radiation Induced <i>Glu-B1 </i>Deficient Lines of an Elite Bread Wheat Variety

Laudencia‐Chingcuanco¹

2017

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“…In hexaploid wheat (Triticum aestivum L.), the HMW-GS are encoded by the three homoeoloci Glu-A1, Glu-B1 and Glu-D1 (Payne 1987). Each locus comprises a pair of genes, one encoding an x-type and the other a y-type HMW-GS; the former are larger than the latter (Shewry et al 2003). Because some of these genes are silenced, the number of HMW-GS present in bread wheat ranges from three to five (Shewry et al 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Each locus comprises a pair of genes, one encoding an x-type and the other a y-type HMW-GS; the former are larger than the latter (Shewry et al 2003). Because some of these genes are silenced, the number of HMW-GS present in bread wheat ranges from three to five (Shewry et al 2003). The x-type proteins possess four cysteine residues whereas the y-type ones have seven (Gupta and MacRitchie 1994;Shewry et al 1995).…”

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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The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties

Cited by 234 publications

References 151 publications

Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes

Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes

Fast Neutron Radiation Induced <i>Glu-B1 </i>Deficient Lines of an Elite Bread Wheat Variety

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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