Glutenin Subunit Composition Research Articles

Wheat Grain Protein Composition—A Screening Tool to Be Used in Plant Breeding for Improved Tajik Food Security

Non-satisfactory bread-making quality in wheat, a Tajik staple, hampers food security in Tajikistan and calls for plant breeding efforts. Here, methods were searched for to study grain protein composition, which is of use for Tajik plant breeding to improve bread-making quality. Size-exclusion high-performance liquid chromatography (SE-HPLC) was used to determine protein composition in 22 wheat varieties and breeding lines grown in two locations, which were then compared with the specific protein composition evaluated using electrophoresis and previous results from Tajik breeding and farmer-grown wheat. As Tajik wheat generally showed a large variation in high-molecular-weight glutenin subunit (HMW-GS) composition, with several allelic variants in the same line, single-seed selection was required when using this methodology in breeding for improved bread-making quality, and such an evaluation willalso result in more homogenous lines for protein composition. SE-HPLC was found to be a suitable tool to evaluate protein composition in the current Tajik wheat material with a heterogeneous protein composition, which might be advantageous for adaptation to the local and future climate. However, more easy-to-handle and high-throughput methods, e.g., marker-assisted selection, could be preferable alternatives for studying protein composition in wheat and for use in breeding for increased bread-making quality to increase food security in Tajikistan.

Effect of sulfur and potassium foliar applications on wheat grain protein quality

ContextThe effects of sulfur and potassium fertilizers on wheat yield and quality have been well studied, but most of them are used as basal fertilizers. However, the root system is senescent at the later stages of wheat growth and cannot absorb sufficient sulfur and potassium fertilizers plant needed. It is still unclear whether sulfur and potassium foliar applications at the later stages can affect wheat yield and quality. ObjectiveThis experiment was conducted to investigate the changes of sulfur and potassium accumulation and transport, protein synthesis and flour processing quality after foliar application of sulfur and potassium fertilizers, transport and the relating physiological mechanisms. MethodsIn 2020–2021 and 2021–2022, a three-factor split plot experiment was carried out in the middle and lower reaches of Yangtze River, with wheat variety, concentration of sulfur fertilizer and potassium fertilizer served as main factor, subfactor and sub-subfactor respectively. ResultsIn the study from 2020 to 2022, the albumin protein content of both varieties decreased in the nutrient spraying treatment, particularly in the high potassium level. However, there was no significant effect on the globulin content. Moreover, the gliadin protein content decreased in the sulfur spraying treatment alone, but significantly increased the wheat gluten content, and thereby the total protein content. We also found significant genotypic differences in the composition and content of high molecular weight wheat glutenin subunits (HMW-GS) between the two varieties. The foliar spraying of sulfur and potassium fertilizers significantly increased the content of subunits 1 and 8 in Yangmai (YM15) and subunits 7 and 12 in Yangmai (YM16), and the effect of mixed spraying was better than single-nutrient spraying, especially the amount of 0.2 % sulfur and 0.3 % potassium fertilizer treatment. ConclusionsThe superimposed effect of sulfur and potassium effectively increased the total protein content by promoting the accumulation of sulfur in transit to the seeds, increasing the substrate supply level, and enhancing enzyme activity. Although sulfur and potassium combination can improve the grain protein quality and flour processing quality, too high spraying concentrations can decrease the flour processing quality. ImplicationsSpraying the appropriate amount of 0.2 % sulfur and 0.3 % potassium fertilizer can serve as an optimization measure for high-quality and efficient production of different types of wheat varieties.

The association of glutenin subunit composition to baking quality traits of spring and winter wheat in Estonia

In Estonian local mills, protein content (PC) and wet gluten content (WGC) are among the main indicators considered and evaluated when purchasing grains. Protein composition also significantly affects baking quality. The baking quality of ten winter wheat (WW) and spring wheat (SW) varieties was studied at the Center of Estonian Rural Research and Knowledge (METK). PC, WGC, gluten index (GI), and dough stability time (DST) were higher in SW varieties. PC was positively correlated with WGC and loaf volume (LV) in both wheat types. PC and WGC were negatively correlated with GI and positively correlated with DST only in WW. The viscoelastic properties of dough are linked to its high- and low molecular weight glutenin subunits (HMW-GS and LMW-GS). The allelic composition of the glutenin genes was determined using DNA markers. All the studied varieties had the allele Glu-D1d and additional allele Glu-D1a was found in the variety ‘Voore’. Fourteen varieties had Glu-A1a and b alleles associated with improved backing quality. Alleles Glu-B1с and Glu-B1b were found in WW varieties. SW varieties carried alleles Glu-B1al, b, с and h. The average QS was higher in SW. Eight varieties had null alleles Glu-A1c, Glu-A3e, and Glu-B3j, which negatively affected bread-making quality.

The benefits of experimental breeding research genotypes for the genetic resources of spring durum wheat

AbstractOur study aimed to incorporate 60 newly acquired spring durum wheat genotypes into the Prague Gene Bank collection, focusing on 54 experimental breeding research genotypes and their technological quality contributions for conservation and future use. We analyzed a total of 11 field and 6 technological parameters of grain quality. Additionally, we identified the composition of high molecular weight glutenin subunits (HMW-GSs) in 13 accessions with contrasting technological characteristics. Two different extraction procedures were employed to detect HMW-GSs: one based on total protein extraction and the other on gliadin pre-extraction. The tested parameters exhibited a significant range of variability, with the relative standard deviation ranging from 2.1% for starch content to 96.7% for the gluten index. Additionally, six breeding research genotypes exhibited high technological grain quality comparable to the two modern durum wheat cultivars. Two accessions: M90-99–2 and IG 142076 showed above-average Zeleny sedimentation values, probably positively influenced by the presence of HMW-GSs A1: (2*). Genotypes PI 675012 and IG 142039 displayed the highest grain stability in technological parameters. Both extraction methods also detected the specific subunit B1: (6 + 8*) in the genotype IG 142039. Preserving these genotypes thus represents a substantial expansion of genetic resources in the genebank.

Development of a Set of Wheat-Rye Derivative Lines from Hexaploid Triticale with Complex Chromosomal Rearrangements to Improve Disease Resistance, Agronomic and Quality Traits of Wheat.

An elite hexaploid triticale Yukuri from Australia was used as a bridge for transferring valuable genes from Secale cereale L. into common wheat for enriching the genetic variability of cultivated wheat. Non-denaturing-fluorescence in situ hybridization (ND-FISH) identified that Yukuri was a secondary triticale with a complete set of rye chromosomes and a 6D(6A) substitution. Seed protein electrophoresis showed that Yukuri had a unique composition of glutenin subunits. A set of Yukuri-derived wheat-rye introgression lines were created from a Yukuri x wheat population, and all lines were identified by ND-FISH with multiple probes and validated by diagnostic molecular marker analysis. A total of 59 wheat-rye introgression lines including modified chromosome structural variations of wheat, and new complex recombinant chromosomes of rye were detected through ND-FISH and Oligo-FISH painting based on oligonucleotide pools derived from wheat-barley genome collinear regions. Wheat lines carrying the 1R chromosome from Yukuri displayed resistance to both stripe rust and powdery mildew, while the lines carrying the 3RL and 7RL chromosome arms showed stripe rust resistance. The chromosome 1R-derived lines were found to exhibit a significant effect on most of the dough-related parameters, and chromosome 5R was clearly associated with increased grain weight. The development of the wheat-rye cytogenetic stocks carrying disease resistances and superior agronomic traits, as well as the molecular markers and FISH probes will promote the introgression of abundant variation from rye into wheat improvement programs.

Functions and Composition Variations of Wheat Glutenin Proteins in Steamed Bread and Noodles

As a major food crop, wheat offers indispensable energy and nutrients to humans worldwide. With the living standards rising, the demand of high-quality wheat increases sharply. Wheat gluten proteins (glutenins and gliadins) are important components of seed storage proteins that affect the elasticity, strength or viscosity of dough. In this review, we summarize the composition of glutenin subunits in wheat grain and analyze the impact of glutenin on the traditional Chinese foods: steamed bread and noodles. Furthermore, we summarize the molecular markers used for wheat quality breeding. The advent of the recent wheat genomic will speed up the identification and quality breeding of novel glutenins.

Effect of wheat quality traits and glutenin composition on tortilla quality from the USDA Southern Regional Performance Nursery

AbstractThe popularity of wheat flour tortillas is spreading throughout the world and has become one of the highest‐selling bread products. The USDA Southern Regional Performance Nursery (SRPN) serves as the largest wheat‐growing region in the USA, but the tortilla quality of germplasm in SRPN has remained unknown. This study investigated the kernel and flour quality traits, dough rheological properties, and tortilla quality parameters, and glutenin composition of 131 wheat lines from 1995 to 2007 in SRPN. The high molecular weight glutenin subunits (HMW‐GS) composition and wheat–rye 1RS translocation status of these wheat lines were also detected. A wide variation of wheat and tortilla quality traits was observed among these wheat lines. Association analysis showed that increased protein content and gluten strength significantly decreased the tortilla diameter and improved the tortilla shelf life in terms of 2‐D extensibility parameters (P < .001). The group of wheat lines with acceptable tortilla quality (both diameter >165 mm and day 16 flexibility score >3.0) had medium protein content and dough strength. Compared to wheat lines with 5 + 10 and non‐1RS translocation, those with 2 + 12 and 1RS translocation generally showed lower dough strength and shelf life, and higher tortilla diameter and specific volume (P < 0.01). TAM 302, HBG0358, CO99W192, and CO99534 showed premium tortilla quality with a diameter ≥180 mm and a day 16 flexibility score ≥4.00, which could be used as parents in tortilla wheat breeding program.

Proteomic Determination of Low-Molecular-Weight Glutenin Subunit Composition in Aroona Near-Isogenic Lines and Standard Wheat Cultivars

The low-molecular weight glutenin subunit (LMW-GS) composition of wheat (Triticum aestivum) flour has important effects on end-use quality. However, assessing the contributions of each LMW-GS to flour quality remains challenging because of the complex LMW-GS composition and allelic variation among wheat cultivars. Therefore, accurate and reliable determination of LMW-GS alleles in germplasm remains an important challenge for wheat breeding. In this study, we used an optimized reversed-phase HPLC method and proteomics approach comprising 2-D gels coupled with liquid chromatography–tandem mass spectrometry (MS/MS) to discriminate individual LMW-GSs corresponding to alleles encoded by the Glu-A3, Glu-B3, and Glu-D3 loci in the ‘Aroona’ cultivar and 12 ‘Aroona’ near-isogenic lines (ARILs), which contain unique LMW-GS alleles in the same genetic background. The LMW-GS separation patterns for ‘Aroona’ and ARILs on chromatograms and 2-D gels were consistent with those from a set of 10 standard wheat cultivars for Glu-3. Furthermore, 12 previously uncharacterized spots in ‘Aroona’ and ARILs were excised from 2-D gels, digested with chymotrypsin, and subjected to MS/MS. We identified their gene haplotypes and created a 2-D gel map of LMW-GS alleles in the germplasm for breeding and screening for desirable LMW-GS alleles for wheat quality improvement.

Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough.

The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reverse-phase high-performance liquid chromatography has made it possible to identify four alleles in the Glu-A3 and Glu-D3 loci and seven alleles in the Glu-B3 locus, encoding LMW-GSs in 70 varieties and breeding lines of wheat tested. To determine the technological quality of dough, analyses were performed at the microscale using a TA.XT Plus Texture Analyzer. Wheat varieties containing the Glu-3 loci scheme (Glu-A3b, Glu-A3f at the Glu-A3 locus; Glu-B3a, Glu-B3b, Glu-B3d, Glu-B3h at the Glu-B3 locus; Glu-D3a, Glu-D3c at the Glu-D3 locus) determined the most beneficial quality parameters.

Gluten protein response to heat and drought stress in durum wheat as measured by reverse phase - High performance liquid chromatography

Drought and heat stress during the grain-filling period has been found to significantly alter gluten protein composition in wheat. Reversed phase-high performance liquid chromatography was used to assess the effect of environmental stress conditions (moderate and severe drought and heat stress) on variation of gluten proteins in six durum wheat cultivars with the same high molecular weight (HMW) and low molecular weight (LMW) - glutenin subunit composition. The gliadin fractions were highly affected by genotype, and the LMW glutenins not at all. The LMW glutenins and γ-gliadin were significantly reduced by all stress treatments. The γ-gliadins were highly significantly correlated with dough strength and other alveograph characteristics, and mixograph development time under all growing conditions. All stress treatments caused an increase in α-gliadins. HMW glutenins were significantly and negatively correlated with dough strength under all treatments except severe heat stress conditions. The γ-gliadins showed positive significant correlations with dough strength, alveograph tenacity and mixograph peak time for most treatments. The ω- and α-gliadins had a negative influence on alveograph characteristics, irrespective of the conditions the wheat was grown under.

Solvent Retention Capacity and Gluten Protein Composition of Durum Wheat Flour as Influenced by Drought and Heat Stress.

Drought and temperature stress can cause considerable gluten protein accumulation changes during grain-filling, resulting in variations in wheat quality. The contribution of functional polymeric components of flour to its overall functionality and quality can be measured using solvent retention capacity (SRC). The aim of this study was to determine the effect of moderate and severe drought and heat stress on SRC and swelling index of glutenin (SIG) in six durum wheat cultivars with the same glutenin subunit composition and its relation with gluten protein fractions from size exclusion high performance liquid chromatography. Distilled water, sodium carbonate and sucrose SRC reacted similarly to stress conditions, with moderate heat causing the lowest values. Lactic acid SRC and SIG reacted similarly, where severe heat stress highly significantly increased the values. SIG was significantly correlated with sodium dodecyl sulphate sedimentation (SDSS) and flour protein content (FPC) under all conditions. Lactic acid SRC was highly correlated with FPC under optimal and moderate heat stress and with SDSS under moderate drought and severe heat. SIG was negatively correlated with low molecular weight glutenins under optimal and drought conditions, and combined for all treatments. The relationship between SRC and gluten proteins was inconsistent under different stress conditions.

Bread wheat quality under limiting environmental conditions: II – Rheological properties of Lebanese wheat genotypes

Abstract In the general framework of a program to improve the local production of common wheat by the Lebanese State, we have characterized the rheology of different bread wheat cultivars selected for their adaptation to semi-arid weather conditions. After a biochemical characterization [i.e. synthesis and accumulation of the major constituents of the grains (mainly storage proteins and starch)] of the plant material selected in a previous work, the main technological behavior of the flour that resulted from these grains and associated with bread-making properties was evaluated in the present study. Despite the selection of the plant material used in this study, the results demonstrate that environmental conditions inducing limitations in reserve accumulation [i.e. high gliadin content, very high level of polymerization/aggregation of polymeric prolamins, significant increase in the amylopectin/amylose ratio, modifications in the distribution of starch granules (A-type vs. B-type)] during grain filling affected the rheological behavior. The studied flours showed high wet and dry gluten contents, high Zeleny values, and a low gluten index value. They also showed high extensibility on the alveograph and extensograph and elevated dough strength on the farinograph, as well as great water absorption. Furthermore, flours of the studied cultivars did not express their optimal rheological potential in spite of their favorable glutenin subunit composition.

High-throughput analysis of high-molecular weight glutenin subunits in 665 wheat genotypes using an optimized MALDI-TOF-MS method.

The online version contains supplementary material available at 10.1007/s13205-020-02637-z.

Effects of the Composition of Glutenin Subunits at <i>Glu-A1</i> and <i>Glu-D1</i> loci and Protein Content in Japanese Soft Wheat on the Japanese Sponge Cake and Cookie Quality

Effects of the Composition of Glutenin Subunits at <i>Glu-A1</i> and <i>Glu-D1</i> loci and Protein Content in Japanese Soft Wheat on the Japanese Sponge Cake and Cookie Quality

Composition and quality analysis of high molecular weight glutenin subunits in Neimai variety

Composition and quality analysis of high molecular weight glutenin subunits in Neimai variety

Validation and Selection of Functional Allele-specific Molecular Markers to Analyze High-Molecular-Weight Glutenin Subunit Composition in Wheat

Validation and Selection of Functional Allele-specific Molecular Markers to Analyze High-Molecular-Weight Glutenin Subunit Composition in Wheat

Effects of HMW-GSs on quality related traits in wheat (Triticum aestivumL.) under different water regimes.

Alleles at the Glu-1 loci play important roles in the functional properties of wheat flour. The effects of various high-molecular-weight glutenin subunit (HMW-GS) compositions on quality traits and bread-making properties were evaluated using 235 doubled haploid lines (DHs). The experiment was conducted in a split plot design with two water regimes as the main plot treatment, and DH lines as the subplot treatments. Results showed that the presence of subunit pair 5+10 at the Glu-D1 locus, either alone or in combination with others, appears to provide an improvement in quality and bread-making properties. At the Glu-A1 locus, subunit 1 produced a higher Zeleny sedimentation value (Zel) and stretch area (SA) than subunit 2* when subunits 14+15 and 5+10 were expressed at the Glu-B1 and Glu-D1 loci, and 2* had a positive effect on the maximum dough resistance (Rmax) when subunits 14+15 and 5'+12 were expressed at the Glu-B1 and Glu-D1 loci, respectively. Given subunit 1 at the Glu-A1 locus and 5'+12 at the Glu-D1 locus, the effects of Glu-B1 subunits 14+15 on the tractility (Tra), dough stability time (ST), and dough development time (DT) under the well-watered regime were significantly higher than those of Glu-B1 subunits 13+16. However, 13+16 had a positive effect on SA under the rain-fed regime when subunits 2* and 5+10 were expressed at the Glu-A1 and Glu-D1 loci, respectively. Multiple comparisons analysis revealed that the Zel and Rmax of the six subunits and eight HMW-GS compositions were stable under different water regimes. Overall, subunit compositions 1, 13+16 and 5+10 and 1, 14+15 and 5+10 had higher values for quality traits and bread-baking properties under the two water regimes. These results could play a positive guiding role in selecting and popularizing varieties suitable for production and cultivation in local areas.

The interrelationships between wheat quality, composition, and dough rheology for a range of Western Canadian wheat cultivars

AbstractBackground and objectivesThe overall goal of this research was to understand the interrelationships between wheat quality, grain and flour composition, and dough rheology for a range of commercially grown Canadian wheat (Triticum aestivum L.) cultivars (×25) within different wheat market classes.FindingsCultivar type varied in proximate analyses, which directly impacted dough handling parameters. Micro‐doughLAB absorption was positively correlated with protein content, grain hardness, wet gluten, and dry gluten content, and was negatively correlated with the gluten performance index. Strong and significant correlation was found between gluten properties, flour composition, and dough strength measurements.ConclusionsProtein and gluten properties, in particular, significantly impacted dough strength measurements. Cultivars displaying stronger gluten strengths may result in dough with better dough handling properties.Significance and noveltyThe study provides useful information about 25 commercially grown Western Canadian wheat cultivars with a range of gluten strength, and their relation to their glutenin and gliadin subunit composition, and dough handling properties.

Molecular Marker Based Design for Breeding Wheat Lines with Multiple Resistance and Superior Quality.

There has not been a major wheat stem rust epidemic worldwide since the 1970s, but the emergence of race TTKSK of Puccinia graminis f. sp. tritici in 1998 presented a great threat to the world wheat production. Single disease-resistance genes are usually effective for only several years before the pathogen changes genetically to overcome the resistance. Stripe rust caused by Puccinia striiformis f. sp. tritici (Pst) is one of the most common and persistent wheat diseases worldwide. The development of varieties with multiple resistance is the most economical and effective strategy for preventing stripe rust and stem rust, the two main rust diseases constraining wheat production. Plateau 448 has been widely used in the spring wheat growing region in northwest China, but it has become susceptible to stripe rust and is susceptible to TTKSK. To produce more durable resistance to race TTKSK as well as to stripe rust, four stem rust resistance genes (Sr33, Sr36, Sr-Cad, and Sr43) and three stripe rust resistance genes (Yr5, Yr18, and Yr26) were simultaneously introgressed into Plateau 448 to improve its stem rust (Ug99) and stripe rust resistance using a marker-assisted backcrossing strategy combined with phenotypic selection. We obtained 131 BC1F5 lines that pyramided two to four Ug99 resistance genes and one to two Pst resistance genes simultaneously. Thirteen of these lines were selected for their TTKSK resistance, and all of them exhibited near immunity or high resistance to TTKSK. Among the 131 pyramided lines, 95 showed high resistance to mixed Pst races. Nine lines exhibited not only high resistance to TTKSK and Pst but also better agronomic traits and high-molecular-weight glutenin subunit compositions than Plateau 448.

High‐molecular‐weight glutenin subunit compositions in current Chinese commercial wheat cultivars and the implication on Chinese wheat breeding for quality

AbstractBackground and objectivesGenetic diversity of high‐molecular‐weight (HMW) glutenin subunits is often used for wheat improvement because of its correlation with end‐use quality of wheat. The objectives were (a) to characterize and analyze the HMW‐GS composition of common wheat, (b) determine the diversity of high‐molecular‐weight glutenin subunits, and (c) elucidate the distribution characteristics of wheat good‐quality subunit and quality classification.FindingsThe results revealed a total of 15 different alleles (3 at Glu‐A1, 8 at Glu‐B1, and 4 at Glu‐D1) and 35 allele combinations. Glu‐A1c (57.92%), Glu‐A1a (62.94%), Glu‐A1c (55.86%) appeared to be the most frequent alleles at Glu‐A1 in Hebei, Henan, and Sichuan provinces, respectively. The Glu‐B1c was the most common allele at the Glu‐B1 locus in all three provinces, with frequencies of 48.75%, 55.24%, and 29.66%, respectively. Glu‐D1a (66.25%), Glu‐D1d (53.85%), Glu‐D1a (55.17%) at the Glu‐D1 locus appeared to be the common alleles in Hebei, Henan, and Sichuan provinces, respectively. Cluster analysis based on allelic similarity of Glu‐1 loci classified the 528 wheat cultivars into two major categories.ConclusionsThese results indicated that the HMW glutenin allele compositions are not optimal for the current varieties in these provinces. A high level of quality improvement may be implemented by increasing the frequencies of Glu‐A1a (1) or Glu‐A1b (2*), Glu‐B1i (17 + 18), Glu‐D1d (5 + 10).Significance and noveltyOur results revealed clear directions for wheat quality improvement in these provinces.