Abstract
High molecular weight glutenin subunits plays an important role in conditioning the end-use quality of wheat products. The aim of the study was to determine the composition of HMW glutenin subunits, occurrence frequency of theses subunits and the potential of the end—use quality in spring wheat. The analysis included 81 European cultivars of spring wheat with a potential use in the food industry. Eight gene-specific markers were used to screen for HMW-GS. The analyzed genotypes showed twenty-five different allelic combinations at the Glu-A1, Glu-B1 and Glu-D1 loci. The results showed that the most common at the Glu-A1 locus was Ax2* (58%), followed by Ax1 and Axnull (the same frequency of 21%). A high variation in allelic combinations was detected at the Glu-B1 locus. The Bx7* subunit was present in 65% cultivars, Bx7 in 25%, Bx7 or Bx7* in 7.5% and Bx6 in 2.5%. The frequency of By9 was 59%, By8—21% and Bynull—20%. A higher frequency of Dx5 + Dy10 (80%) was observed at Glu-D1 compared to Dx2 + Dy12 (16%) in the analyzed cultivars. A rare pattern of the Dx5 + Dy12 subunits was also detected (in 4% of cultivars tested). Ax2*, Bx7* + By9, Dx5 + Dy10 and Ax1, Bx7* + By9, Dx5 + Dy10, which determine good technological quality in wheat, were one of the most frequently detected allelic combinations at Glu-1. The conducted analysis showed that the tested cultivars were characterized by the potentially good and very good end-use quality of wheat products. These cultivars can be used effectively in the food industry.
Highlights
Gluten proteins play a major role in determining wheat technological properties
Glutenins are divided into two groups: low molecular weight glutenin subunits (LMW-GS) and high molecular weight glutenin subunits (HMW-GS)
HMW-GS are encoded by three complex loci: GluA1, Glu-B1 and Glu-D1 located near the centromeres on the long arms of group 1 chromosomes 1A, 1B and 1D
Summary
Gluten proteins play a major role in determining wheat technological properties. Two main fractions can be distinguished among them: glutenins and gliadins. Glutenins are divided into two groups: low molecular weight glutenin subunits (LMW-GS) and high molecular weight glutenin subunits (HMW-GS). The quantity and composition of glutenins are important factors in determining wheat baking properties (D’Ovidio and Masci 2004; Figueroa et al 2009; Payne et al 1979). HMW-GS are encoded by three complex loci: GluA1, Glu-B1 and Glu-D1 located near the centromeres on the long arms of group 1 chromosomes 1A, 1B and 1D. All loci have two closely linked genes that encode a higher molecular weight protein x-type and lower molecular weight protein y-type (Payne 1987; Shewry et al 2003). A close relationship has been demonstrated between HMW-GS composition and wheat baking quality (Dhaka and Khatkar 2015; Dobraszczyk and Morgenstern 2003). The Glu-A1 locus encodes one or no subunits, Glu-B1 two or one and the Glu-D1 locus two subunits
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