Allelic variations of glutenin subunits and their associationwith quality traits in bread wheat genotypes (original) (raw)
Related papers
Effect of HMW and LMW glutenin alleles on quality traits of bread wheat
Genetika, 2020
This study was performed to investigate impact of HMW and LMW glutenin alleles on quality traits of bread wheat cultivars. Fifteen bread wheat varieties were used for field trails during 2012-13 and 2013-14 under irrigated conditions of Diyarbak?r and Mardin locations, Turkey. We investigated the quality of varieties that have same HMW-GS (High molecular weight subunits) and different LMW-GS (Low molecular weight subunits) or vice versa. Results indicated that GluA3-c > d > e, GluB3-g > b? = i, and GluD3-b ? c > a for LMW-GS, and GluB1-7+8 > GluB1-17+18; GluD1-5+10 > GluD1-2+12 for HMW-GS have higher extensograph dough energy, extensibility, resistance, also higher farinograph stability time, gluten index and grain hardness values. The overall evaluation of the results obtained from this study demonstrated that GluA1-1 or 2
Effect of the glutenin genes on quality parameters in common wheat
Journal of Central European Agriculture, 2020
Association of glutenin alleles with bread quality has long been known and identification of glutenin alleles may be very informative for the quality of the breeder's material. In this study, 64 wheat genotypes were evaluated for high and low molecular weight glutenin alleles (Glu-1 and Glu-3) and some quality parameters. Of the identified glutenin alleles, eleven were at the Glu-1 loci and 15 were at the Glu-3 loci. Highly significant (P<0.001) differences were found among the genotypes for all quality parameters. Associations of glutenin alleles with the quality parameters were also found significant. The positive effective glutenin alleles of Glu loci on quality traits were 1 at Glu-A1, 13+16, 17+18 and 7+8 at Glu-B1 and 5+10 at Glu-D1, and A3d, A3e, A3f and A3b at GluA3, B3a, B3b and B3g at Glu-B3 and D3a at Glu-D3. The negative effective glutenin alleles of Glu loci on quality traits were null allele at Glu-A1, 7, 7+9 and 14+15 at Glu-B1, 2+12 at Glu-D1 loci, and A3a, A3c at Glu-A3, B3f, B3c at Glu-B3 and D3c at Glu-D3.
Allelic Composition of HMW-Glutenin Protein and Their Relationship with Quality of Wheat
AGROFOR, 2018
High molecular weight glutenin subunits (HMW-GS) proteins deposited inendosperm of wheat seed which have significant impact on bread quality. TheHMW-GS encoded by genes located at the long arm of chromosomes 1A, 1B, 1D.The aim of this work was study allele polymorphysms at Glu-A1, Glu-B1 and Glu-D1 locus and loaf volume, grain protein content, sedimentation volume of eightwheat genotypes (G-3130, G-35183, G-3501, G3512, G-3574, G-3027, G-3075, G-3097) harvested in two years with various weather condition. For each genotypes,flour used for extraction of glutenin which separated by method of electrophoresison SDS gel (11.8%). Electrophoregrams used for determining Glu-1 alleles.Technological quality parameters analyzed by standard laboratory methods. Thethree alleles alleles (a, b, c) at the Glu-A1, three alleles (b, c, d) at the Glu-B1 and 2alleles (a, d) at the Glu-D1 were identified. The highest protein sedimentationvolume had wheat genotype G-3075 in the both years (54.0ml; 58.0ml...
Journal of Agricultural Science and Technology, 2017
High Molecular Weight Glutenin Subunits (HMW-GS) compositions of 122 genotypes from bread wheat crossing block were investigated in terms of some quality traits such as grain Protein Content (PC), Sodium Dodecyl Sulphate (SDS), the Particle Size Index (PSI), and Thousand Kernel Weight (TKW), by using SDS-PAGE. In total, 12 different HMW-GS combinations were determined. Considerable diversity in terms of three GluA1, Glu-B1 and Glu-D1 loci were identified. In Glu-A1 locus, 1/2*, 1 and 2* alleles were found with the frequency of 2.5, 12.3 and 85.5%, respectively. Whereas, in Glu-B1, out of 7 reported alleles, 7+8 (20.5%) and 17+18 (17.2%) were detected. Existence of 2 alleles at the locus Glu-D1 was revealed; in fact, 54.1% of them demonstrated the subunits 5+10 correlated with good bread making properties. The Glu-1 score of genotypes ranged from 6 to 10. Among the genotypes, only 23 (18.9%) had 10 Glu-1 quality score value. In the evaluation using the Genotype-Traits (GT) Biplot gra...
Journal of Cereal Science, 1996
During the determination of the HMW glutenin subunit composition of Finnish varieties, the variety Ulla was observed to contain two biotypes which differed from each other at two loci: Glu-A1 and Glu-A3/Gli-A1. One of them, called Ulla 1, contained subunit 2 * (Glu-A1b) and Glu-A3o/Gli-A1o, and Ulla 2 contained the null allele (Glu-A1c) and Glu-A3a/Gli-A1c. In order to determine the effect of this allelic variation on quality, the two biotypes were crossed and random lines were produced from the progeny by single seed descent. In total, 95 F6 lines were analysed from four bulked Ulla progeny lines. Significant interaction between the allelic variants of HMW glutenins and LMW gluten proteins affected the SDS-sedimentation volume at the mean flour protein level of 13·1% (dmb); the effect of LMW gluten variants was larger in the lines deficient of a HMW glutenin subunit than in lines having a HMW glutenin subunit (2 * ). At the higher flour protein levels (mean=15·1%, dmb) the effect on SDS-sedimentation volume was additive; progeny carrying alleles b (subunit 2 * ) and o/o at Glu-A1 and Glu-A3/Gli-A1 had significantly greater sedimentation volumes than the progeny carrying alleles c (no subunit) and a/c, respectively. The SDS-sedimentation volumes indicated differences in the quantities of the polymeric glutenins, gel proteins which have been shown to reflect dough strength. In the four bulked Ulla progeny lines, the variation in HMW glutenin subunits affected the dough strength values of the Extensigraph. However, the variation in LMW glutenin subunits did not affect Extensigraph dough strength values, as was predicted by SDSsedimentation volumes. In the Ulla progeny, adding a HMW glutenin subunit affected Extensigraph dough strength more than adding a LMW glutenin subunit, although both increased the SDSsedimentation volumes. Moreover, the variation in LMW gluten proteins affected the dough mixing stability in the Farinograph and test baking results of the Ulla progeny.
Molecular Weight Glutenin Alleles at the Glu-B1 Locus
Wheat cultivar 'Yeocra Rojo' and ten selected genotypes originating from immature embryo culture of this cultivar were evaluated for their productivity in two field experiments during 2005/2006 and 2006/2007 winter seasons. Wheat genotypes YR-9 and YR-10 exhibited the tallest plants whereas the shortest plants were those of cv. 'Yeocra Rojo'. In general, genotypes YR-2, YR-7, and YR-10 produced the highest grain yield while YR-8 produced the lowest. YR-8 also gave the lowest harvest index. YR-7 had the most grains per spike, spike length and number of spikelets per spike compared to its parent cultivar and all other genotypes. A set of PCR-based markers for specific HMW glutenin genes encoding By-subunits were used to identify wheat genotypes carrying By genes at the Glu-B1 locus for its bread-making quality. The presence of the gene encoding By8, which exists in the allele combination Glu-B1b (Bx7 + By8), was detected only in one genotype: YR-7. Primer pair ZSBy9aF1/R3 gave characteristic banding patterns for Glu-B1c (Bx7+By9) and can therefore be used to discriminate By9-containing alleles from non-By9 alleles. Primer pair ZSBy9F2/R2 produced individuals with a diagnostic banding pattern for allele Glu-B1f (Bx13+By16) in genotype YR-10 while YR-8 and YR-9 did not produce any PCR product that was found to be specific for By-null or the 20 gene. YR-7 and YR-10 produced the highest grain yield and had the By8 and By16 genes, respectively, which are associated with superior bread-making quality. YR-9, however, produced high grain yield but had the By-null or 20 gene, which is associated with poor bread-making quality. Therefore, fast and accurate identification of By genes by molecular markers at the Glu-B1 locus could be an efficient way for early selection of useful wheat genotypes with good bread-making quality.
Journal of Cereal Science, 2009
Triticum aestivum L. Gluten protein Mixograph 1BL.1RS HPLC Quantity of gluten protein fraction a b s t r a c t One hundred and sixty-eight F 6 recombinant inbred lines (RILs) derived from Chinese wheat cultivars, PH82-2 and Neixiang188, were used to determine the cumulative effects of HMW-GS and LMW-GS composition and quantity of gluten protein fractions on dough mixograph properties. A wide range of variation for all parameters in the RILs was detected. Major gene loci of HMW-GS were associated with variation in mixograph characters, but accounted for no more than 25.3% of the phenotypic variations. Glu-D1, together with Glu-B3, played the most important role in determining the properties. Additive effects of HMW-GS and LMW-GS showed major contributions to most of the variation of mixograph parameters, and epistatic effects were also important and could be counter to additive effects of individual loci. The quantity of gluten protein fractions, especially the quantity of glutenin, LMW-GS, and Glu-B3, showed highly significant correlations with most of the quality parameters, but the correlation coefficients were influenced by grain hardness, protein content, or both. Protein quality could be greatly improved through increasing the quantity of glutenin, while holding desirable composition of HMW-GS and LMW-GS alleles, with an appropriate ratio of quantity of glutenin to gliadin.
Allele Frequency of Glutenin Subunits and GLU-1 Quality Scores in Some Turkish Bread Wheat Landraces
Trakya University Journal of Natural Sciences, 2019
There are eight centers of origin for cultivated plants and Turkey is located in the interception of two of these centers, the Near East and the Mediterranean. Therefore, Turkey is known to be the gene center for diversification and dispersion of such main cereal crops such as wheat, barley, rye and oat. This study was performed to determine glutenin gene allele frequencies and Glu-1 quality scores of 116 local wheat landraces of Turkish bread wheat. SDS-PAGE and PCR were used to identify glutenin gene alleles. The results showed that the studied Turkish local wheat landraces contained a total of 19 different subunits (3 subunits in Glu-A1, 11 in Glu-B1 and 5 in Glu-D1) with 50 different combinations. The highest and the lowest allelic combinations were determined in East Anatolia and the Aegean regions, respectively. Glu-A1c (65.11%), Glu-B1b (53.60%) and Glu-D1a (58.30%) were the most frequent alleles. The Glu-1 quality score was found to be 6.07 for the studied genotypes. Among t...
Glutenin combinations of the loci Glu-1 and Glu-3 and the quality of wheat flour dough
Revista Mexicana De Ciencias Agricolas, 2013
Recientemente en trigos harineros mexicanos se ha identificado el efecto individual y por combinación de las GAPM sobre la calidad del gluten y el volumen de pan (Espitia et al., 2008). Caso contrario ha sucedido con los alelos de GBPM, los cuales, debido a su alto polimorfismo, de 35 a 40 genes, que conforman el locus Glu-3 (Cassidy et al., 1998) y al ligamiento entre los loci Glu-3 (GBPM) y Gli-1 (γ y ω-gliadinas), han sido poco analizados. No obstante, se ha iniciado su identificación alélica así como su contribución sobre la reología del gluten (Maucher et al., 2009; Martínez et al., 2010).
2017
Allelic variations at the Glu-1 and Glu-3 loci play an important role in determining dough visco-elastic properties and bread making quality. Fifty-nine bread wheat cultivars released in Iran since 1951 from four different agro-climate zones, were examined for their high (HMW-GS) and low-molecular-weight glutenin subunit (LMW-GS) composition, controlled at the Glu-1 and Glu-3 loci, respectively. In addition, the presence of the 1B.1R translocation was investigated. Three, eight, and four allelic variations were present at Glu-A1, Glu-B1, and Glu-D1 loci, respectively. Subunits 2*, 7+8, 7+9, and 2+12 are the dominant HMW-GS, at Glu-A1, Glu-B1, and Glu-D1, with frequencies of 45.8, 39, 25.4, and 59.3%, respectively. Five, eight and four allelic variations were present at the Glu-A3, Glu-B3 and Glu-D3 loci, with Glu-A3c, Glu-B3b and Glu-D3b LMW-GS dominating, with frequencies of 52.5, 39 and 59.3%, respectively. The frequencies of allelic variation at Glu-1 and Glu-3 differ greatly in ...