Glutenin Subunit Composition Research Articles

Enriching LMW-GS alleles and strengthening gluten properties of common wheat through wide hybridization with wild emmer.

Two advanced lines (BAd7-209 and BAd7-213) with identical high-molecular-weight glutenin subunit composition were obtained via wide hybridization between low-gluten cultivar chuannong16 (CN16) and wild emmer D97 (D97). BAd7-209 was better than BAd7-213, and both of them were much better than CN16 in a dough quality test. We found that BAd7-209 had more abundant and higher expression levels of low-molecular-weight glutenin subunit (LMW-GS) proteins than those of BAd7-213. Twenty-nine novel LMW-GS genes at Glu-A3 locus were isolated from BAd7-209, BAd7-213 and their parents. We found that all 29 LMW-GS genes possessed the same primary structure shared by other known LMW-GSs. Twenty-seven genes encode LMW-m-type subunits, and two encode LMW-i-type subunits. BAd7-209 had a higher number of LMW-GS genes than BAd7-213, CN16, and D97. Two wild emmer genes MG574329 and MG574330 were present in the two advanced lines. Most of the LMW-m-type genes showed minor nucleotide variations between wide hybrids and their parents that could be induced through the wide hybridization process. Our results demonstrated that the wild emmer LMW-GS alleles could be feasibly transferred and integrated into common wheat background via wide hybridization and the potential value of the wild emmer LMW-GS alleles in breeding programs designed to improve wheat flour quality.

Genetic potential of quality in spring bread wheat cultivars bred at Kurgan agricultural research institute

Background. For the Trans-Urals, characterized by unstable climate over the years (alternating droughty and excessively moist years, recurrences of colds in spring, possibility of early frosts, etc.), grain quality is a prioritized genetic trait in spring bread wheat cultivars. In Kurgan Province, the share of thirdclass wheat varied since 1994 from 43% to 96%; only in the recent unfavorable years (2015 – 2017) it dropped to 11 – 27% due to rust epidemics. The aim of the study was to characterize the genetic potential of grain quality and its phenotypic implementation in promising cultivars bred at Kurgan Agricultural Research Institute and officially released for cultivation in the region.Materials and methods. The capacities of the KASIB4 – 13 (Kazakhstan–Siberia Wheat Improvement Network under the auspices of CIMMYT) represented by 17 breeding centers in Kazakhstan and Siberia were used to assess grain quality of 14 cultivars with different maturation time bred at Kurgan Agricultural Research Institute. Quality assessment was performed with due regard to the standards of Kazakhstan, CIS, and leading exporting countries, thus combining local and international levels, and employing genetic, biochemical and technological grain quality levels under different soil and climate conditions.Results and discussion. Generally, all cultivars demonstrated protein and gluten content and the level of vitreousness sufficient for strong and valuable wheat. The selected percentage was 92% for hard grain and medium hard grain wheat forms, up to 94% for high-protein and high-gluten ones, and up to 57% for genotypes without 1B/1R wheat/rye translocation. In terms of sedimentation, 86% of the genotypes were predicted to belong to the strong and valuable wheat class; according to the composition of HMW glutenin subunits, mixing quality and flour strength (W), 30 – 42% were identified as high-quality genotypes. The in-depth study of grain quality within the KASIB environmental network revealed heterogeneity among cultivars in a number of genetic and biochemical parameters and provided an opportunity to select high-quality genotypes by marker characteristics and technological properties, which is likely to improve the efficiency of intra-cultivar selection and overall quality assessment of cultivars.

Effect of Glu‐D1 introgression on dough‐ and pasta‐making quality of durum wheat lines with different glutenin composition and amylose content

AbstractBackground and objectivesDurum wheat is mainly used for the production of pasta, but a significant amount is also used for bread and other products worldwide. However, leavened bread made from durum wheat flour or as blends results in bread with lower loaf volume compared to bread made from hexaploid wheat probably due to poor dough strength and/or extensibility. Durum wheat lacks the glutenin subunits important in bread making, in particular the Glu‐D1 subunit 5 + 10. Efforts are being made by researchers to introduce high molecular weight glutenin subunits (HMW‐GS), specifically 1, 2*, 17 + 18, 2 + 12, and 5 + 10 and combinations into durum wheat to improve baking quality. Typically, this work has not evaluated pasta‐making quality and dual purpose durum wheat is desirable. This work reports the effects of the addition of HMW‐GS 2 + 12 and 5 + 10 in various durum wheat backgrounds on dough‐ and pasta‐making quality.FindingsDurum wheats, Svevo, Svevo partial waxy (null 4A, null 7A, low amylose ~14%), and Lira biotypes 42/45 differing in their LMW‐GS as type 1, weak dough, and type 2, strong dough, respectively, were compared with lines having the Glu‐D1 subunit pair 2 + 12 or 5 + 10. For Svevo, the Glu‐B17 + 8 subunits were removed. The absence of 7 + 8 in Svevo reduced the over strong dough strengthening effect, especially from 5 + 10 but also 2 + 12 found previously when 7 + 8 is present. The weak gluten Lira42 genotype benefited from the improved dough strength from 2 + 12/5 + 10, and both Lira biotypes showed much larger effects on dough strength from the Glu‐D1 pairs than with Svevo, a better quality variety. The impacts on pasta were variable depending on the genotype. For Lira42, the presence of 2 + 12 lowered stickiness and cooking loss while stickiness was only reduced in Lira45 with 5 + 10. For Svevo (without 7 + 8), there was little to no impact on pasta quality from the presence of either 2 + 12 or 5 + 10. The very low amylose Svevo (SvLA) pasta quality was improved greatly by 5 + 10 improving firmness and reducing stickiness and cooking loss although still softer than Svevo.ConclusionsManipulation of the glutenin composition of durum wheat by introduction of Glu‐D1subunits 2 + 12 or 5 + 10 in various durum backgrounds had different effects. Generally, dough strength was improved more so in the weaker dough strength genotypes with these subunits and removing Glu‐B17 + 8 from Svevo provided a more balanced dough strength. Pasta firmness in Svevo and Lira with these subunits was not affected, and there were minimal changes in other pasta properties except an improvement in pasta stickiness in Lira. In the variable amylose Svevo genotypes, the 5 + 10 subunit pair improved pasta firmness of the overly soft low amylose waxy pasta and reduced stickiness.Significance and noveltyManipulation of the glutenin subunit composition of durum wheat by introduction of Glu‐D1 subunits affected dough properties, improving dough strength in genotypes with weak gluten. This study found minor impacts on pasta quality allowing the flexibility to develop durum with a better balance of glutenin subunits more suited to bread making without adversely affecting pasta‐making quality and acceptability.

Characterization of HMW glutenin subunits in European spring common wheat (Triticum aestivum L.)

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.

Grain quality in bread wheat lines T. aestivum with introgression of genetic material T. dicoccoides and T. dicoccum

Related wild and cultural wheat species are regularly involved for expanding T. aestivum genetic diversity because they contain many valuable genes. We evaluated the effect of the genetic material of tetraploid species of the genus Triticum (T. dicoccoides, T. dicoccum) on the grain quality of introgression lines of spring bread wheat. The composition of the high molecular weight glutenin subunits which play an essential role in the formation of wheat baking properties was identified in the introgression lines of bread wheat and their parental forms. The traits of grain quality (hardness, protein and gluten content, gluten quality) were also evaluated. The lines with Glu-1 loci alleles from wheat relatives T. dicoccoides and Т. dicoccum were selected. It was found that the introgression of alien genetic material into the common wheat genome had a positive effect on the parameters of grain quality such as hardness, protein and gluten content. The lines with Glu-A1 loci alleles from T. dicoccoides and Glu-B1 from T. dicoccum were at the level of a parent wheat variety or of a higher gluten quality. As a result of the research, the new lines of bread soft wheat with high grain quality were found and can be used in the crop breeding.

Grain quality of common wheat lines with T. kiharae genetic material

Aim. T. kiharae (AtAtGGDD, 2n=42) is a source of high protein and gluten content, resistance to many diseases. Сommon wheat lines with the introgression of T. kiharae genetic material were obtained in order to enrich T. aestivum L. gene pool. The aim of this study was to assess the impact of T. kiharae genetic material on the grain quality of T. aestivum/T. kiharae introgression lines. Methods. The composition of the high molecular weight glutenin subunits was analyzed by SDS-PAGE. Evaluation of the most important traits of grain quality (hardness, protein and gluten content, gluten quality) was carried out according to GOST. Results. Сomparative analysis of the composition of high molecular weight glutenin subunits of introgressive lines and their parental forms allowed us to identify lines with novel alleles of Glu-1 loci, specific for T. kiharae. For most of the introgression lines T. aestivum/T. kiharae hardness, protein and gluten content were higher than for parent wheat varieties. Conclusions. Introgression of T. kiharaegenetic material in the genome of common wheat had a positive effect on all studied parameters of grain quality except the gluten quality.
 Keywords: common wheat, T. kiharae, glutenin, SDS-PAGE, quality of grain.

Composition of High Molecular Weight Glutenin Subunits in Common Wheat Varieties and Promising Lines

The composition of high molecular weight glutenin subunits (HMWGS) is studied by means of the SDS-PAGE electrophoresis method in varieties of winter (obtained with the involvement of the Agropyron glaucum (Desf.)) and spring common wheat created in the West Siberian region. Data on HMWGS in the promising lines obtained with the involvement of the Triticum timopheevii Zhuk. and T. dicoccum var. farrum (having a complex resistance to pathogens) are presented. The prospects of the creation of spring common wheat varieties with the involvement of the presented lines and the use of some of them as a model for the study of heterosis mechanisms are discussed.

Composition of High Molecular Weight Glutenin Subunits in Polish Common Wheat Cultivars (Triticum aestivum L.)

The main goal of our study was to present research data on genes encoding high molecular weight glutenin subunits (HMW-GS) associated with high flour bread-making quality. This is the leading research objective in our institute in the area of wheat gluten in cultivars that have not been studied so far in that respect, but which can potentially be a valuable source of new information. Identification and characterization of high molecular weight glutenin subunits (HMW-GS) were performed using sequencing and SDS-PAGE and STS-PCR methods. Genes located in the vicinity of the Glu-1 locus have been identified and characterized in 28 Polish cultivars of Triticum aestivum. The results were then analyzed using the following computer programs: Finch TV, BLAST, MEGA 4, Molecular Imager® Gel Doc™ XR, and Quantity One software (Bio-Rad). Three alleles (a, b, c) have been identified in the Glu-A1 locus, 6 alleles (a, b, c, d, e, k) in the Glu-B1 locus, and 2 alleles (a, d) in Glu-D1 using the SDS-PAGE method. The amplification of specific HMW-GS sequences generated one product of 450 bp in 1Dx5 in 13 cultivars of old wheat and of 435 bp in 1Dx2 in 15 cultivars. The amplification products of primers for 1Dy10 and 1Dy12 genes were 422 bp and 552 bp in size, respectively.

Low-molecular-weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat.

Wheat-related genomes may carry new glutenin genes with the potential for quality improvement of breadmaking. In this study, we estimated the gluten quality properties of the wheat line CNU609 derived from crossing between Chinese Spring (CS, Triticum aestivum L., 2n = 6x = 42, AABBDD) and the wheat Aegilops umbellulata (2n = 2x = 14, UU) 1U(1B) substitution line, and investigated the function of 1U-encoded low-molecular-weight glutenin subunits (LMW-GS). The main quality parameters of CNU609 were significantly improved due to introgression of the 1U genome, including dough development time, stability time, farinograph quality number, gluten index, loaf size and inner structure. Glutenin analysis showed that CNU609 and CS had the same high-molecular-weight glutenin subunit (HMW-GS) composition, but CNU609 carried eight specific 1U genome-encoded LMW-GS. The introgression of the 1U-encoded LMW-GS led to more and larger protein body formation in the CNU609 endosperm. Two new LMW-m type genes from the 1U genome, designated Glu-U3a and Glu-U3b, were cloned and characterized. Secondary structure prediction implied that both Glu-U3a and Glu-U3b encode subunits with high α-helix and β-strand content that could benefit the formation of superior gluten structure. Our results indicate that the 1U genome has superior LMW-GS that can be used as new gene resources for wheat gluten quality improvement. © 2017 Society of Chemical Industry.

勝系63号/北見81号に由来する秋まき小麦倍加半数体系統の製パン適性の解析 : 2.高分子量・低分子量グルテニンサブユニット構成と製パン適性との関係

勝系63号/北見81号に由来する秋まき小麦倍加半数体系統の製パン適性の解析 : 2.高分子量・低分子量グルテニンサブユニット構成と製パン適性との関係

日本麺用コムギにおける<i>Glu-A1</i>座と<i>Glu-D1</i>座支配のグルテニンサブユニット構成，タンパク質含有率の違いが製麺適性に及ぼす影響

日本麺用コムギにおける<i>Glu-A1</i>座と<i>Glu-D1</i>座支配のグルテニンサブユニット構成，タンパク質含有率の違いが製麺適性に及ぼす影響

Allelic Variation and Correlation Analysis in Bread Wheat (<i>Triticum Aestivum</i> L.) Accessions Based on Various Polygenic Traits

To evaluate frequency distribution, correlation coefficient and allelic diversity of different wheat ( Triticum Aestivum L.) germplasms, an experiment was done for one hundred wheat accessions during the rabi season 2004-05 with augmented field design at experimental area of Faculty of Agriculture, Gomal University, Dera Ismail Khan, Pakistan. Data were taken for different morphological parameters i.e. spike length (cm), number of spikelets spike -1 , grain yield plant -1 , 1000-grain weight and grain yield (Kg/Ha). The frequency distribution for spike length ranged from 6.2 to 22.1 (cm) with coefficient of variation 18.63%. The variation for grain yield plant -1 ranged from 1.26 to 4.58 (g) with coefficient of variation 21.89%. 1000-grain weight (g) varied from 15.74 to 46.65 (g) with coefficient of variation 23.55%. While, frequency distribution for grain yield (Kg/Ha) ranged from 2 610 to 5 065.9 (Kg/Ha). Hence, Spike length revealed significant and highly positively correlation with number of spikelets spike -1 , grain yields plant -1 and grain yield (Kg/Ha). While, highly significant positive correlation was observed of 1000-grain weight with grain yield (Kg/Ha). In the 2 nd part of experiment, SDS-PAGE analysis was utilized to study allelic diversity for high molecular weight glutenin subunit composition in the said 100 germplasm of wheat ( Triticum Aestivum L.). All the accessions were partitioned into eighteen different HMW- glutenin subunit combinations, in which the subunit “null” (48%) has maximum frequency at the Glu-A1 locus. The most frequent HMW glutenin subunits at Glu-B1 locus were 7+8 with 54%. While, at locus Glu-D1 the subunit 2+12 was found in most of accessions with frequency of 79%. Hence in the experimental study fifteen accessions (PARC/MAFF 4272 (01), 4269 (01), 4358 (01), 4355 (02), PARC/JICA 3835 (05), PARC/MAFF 4358 (03), 4292 (01), 4354 (02), 4354 (01), 4264 (03), 4280 (03), 4269 (02), 4279 (01), 4277 (01), 4277 (02) were investigated for a desired quantitative traits with known sub units for good bread making quality, which leads to improvement in further wheat breeding programmes.

Effect of quantity of HMW-GS 1Ax1, 1Bx13, 1By16, 1Dx5 and 1Dy10 on baking quality in different genetic backgrounds and environments

Four hard red bread wheat cultivars with the same high molecular weight glutenin subunit (HMW-GS) composition (1Ax1, 1Bx13, 1By16, 1Dx5 and 1Dy10), developed for each of two production regions (irrigation and dryland) in South Africa, were tested at two representative locations of each region for two consecutive seasons to determine how different genetic backgrounds, locations and seasons influenced the quantity of the HMW-GS expressed, and how this affected baking quality characteristics. Location contributed the most to the observed variation in the bread making quality characteristics. In the irrigation region, subunit 1Ax1 was correlated significantly to most quality traits, especially flour protein and wet gluten content. In the dryland region, significant positive correlations for similar characteristics were expressed by subunit 1Dx5, showing that the influence of these subunits were not constant across the localities. This also highlighted the importance of the x-type subunits in the bread wheat quality breeding programs of South Africa.

Genetic diversity of high-molecular-weight glutenin subunit compositions in bread wheat landraces originated from Turkey

AbstractFocusing on 116 bread wheat landraces, this study investigated high molecular weight glutenin allele polymorphism, gene diversity, genetic variation and linkage disequilibrium (LD) inGlu-1loci. To identify gluten alleles, sodium dodesyl sulphate-polyacrylamide, gel electrophoresis was used and for statistical analyses POPGENE software was employed. The results indicated that average genetic variation (h) was the highest inGlu-B1(0.6421) and the lowest inGlu-A1locus (0.4548); genetic similarity ratio (I) was the highest inGlu-B1(1.4170); the highest average genetic diversity (Ht) was observed inGlu-B1(0.6575) and the lowest diversity was observed inGlu-A1(0.4558). It was also observed that genetic diversity inGlu-1locus was largely due to intra-population variations. Inter-population gene flow was also calculated as 4.0051. Marmara and Southeastern Anatolia regions, the results further indicated, had the highest (2.8691) and lowest (0.1694) heterozygosity. Genetic erosion risk for Turkish bread wheat landraces was also seen to be high. Considering the mutual analyses of subunits of nationwide wheat landraces, it is possible to speculate about a limited migration between the landraces. LD of the landraces was largely because of this limited migration and/or epistatic natural selection. Since Turkey is known as the gene centre for major cereals including wheat, barley, rye and oat, where they diversified and spread throughout the world, studying the gluten allele diversity of Turkish bread wheat landraces is important. In addition, this study has revealed the applicability of LD, and neutrality tests to gluten protein diversity for the first time.

Creep Recovery of Wet Gluten and High‐Molecular‐Weight Glutenin Subunit Composition: Relationship with Viscoelasticity of Dough and Breadmaking Quality of Hard Red Winter Wheat

Effects of high‐molecular‐weight glutenin subunits on viscoelasticity of wet gluten, and its relationships with mixing, extensibility, and breadmaking parameters, were investigated by creep recovery using the Kelvin–Voigt model on 19 hard red winter wheat flours. Gluten samples with Glu‐A1 1 and 2* showed significant differences in retardation time (λ2), whereas subunit 17+18 in Glu‐B1 showed higher elastic moduli (G0, G1, and G2) and viscosity coefficients (η0, η1, and η2) compared with subunits 7+8 and 7+9. Wheats with Glu‐D1 5+10 had higher values of G0, G1, G2, η0, η1, and η2 compared with Glu‐D1 2+12. Gluten samples were on average 5.5, 3.1, and 1.6 times less stiff than dough when comparing G0, G1, and G2, respectively; these differences suggest that the nongluten components have high influence in the instantaneous and first Kelvin–Voigt elements of the model, and they are manifested more quickly compared with gluten components. Higher explanation of variance of loaf volume was found in parameters η2 and G2 (r = 0.57 and 0.58, respectively, P < 0.0001) compared with η1 and G1 (r = 0.45 and 0.56, P < 0.01 and 0.0001, respectively). These findings indicate that large structures formed primarily by crosslinking and agglomeration of glutenins of long chain sizes (second Kelvin–Voigt element) had major effects on quality compared with short chain sizes (first element).

Grain quality characteristics and dough rheological properties in Langdon durum-wild emmer wheat chromosome substitution lines under nitrogen and water deficits.

Wild emmer wheat could serve as a source of novel variation in grain quality and stress resistance for wheat breeding. A set of Triticum durum-T. dicoccoides chromosome substitution lines [LDN(DIC)] and the parental recipient cv. Langdon grown under contrasting water and nitrogen availability in the soil was examined in this study to identify differences in grain quality traits and dough rheological properties. Significant genotypic variation was found among the materials for studied traits. This variation was also considerably affected by soil treatments and G × E interactions. The substitutions LDN(DIC-1A) and LDN(DIC-1B) showed separate differentiation in the composition of glutenin sub-units. The results indicated that primarily chromosome DIC-6B is stable source of an enhanced grain protein content and advantageous dough rheological properties. Similar features seem to be shown by the substitutions with the DIC-1A, DIC-2A and DIC-6A, but not under nitrogen shortage, when generally a considerable decrease was noticed in the range of genotypic variation in grain quality. The substitution lines, particularly those with DIC-6B and DIC-6A and to a lesser extent DIC-1A and DIC-2A, were distinguished by advantageous grain quality traits, mixing properties and dough functionality and appear to be the most promising sources of innovative genes for wheat breeding. © 2016 Society of Chemical Industry.

Influence of high-molecular-weight glutenin subunit composition at Glu-A1 and Glu-D1 loci on secondary and micro structures of gluten in wheat (Triticum aestivum L.)

As one of critical gluten proteins, high-molecular-weight glutenin subunits (HMW-GS) mainly affect the rheological behaviour of wheat dough. The influence of HMW-GS variations at the Glu-A1 and Glu-D1 loci on both secondary and micro structures of gluten and rheological properties of wheat dough was investigated in this study. Results showed that the Amide I bands of the three near-isogenic lines (NILs) shifted slightly, but the secondary structures differed significantly. The micro structure of gluten in NIL 4 (Ax null) showed bigger apertures and less connection, compared to that in Xinong 1330 (Ax1). The micro structure of gluten in NIL 5 (Dx5+Dy10) showed more compact than that in Xinong 1330 (Dx2+Dy12). Correlation analysis demonstrated that the content of β-sheets and disulfide bonds in gluten has a significant relationship with dough properties. The secondary structures of native gluten are suggested to be used as predictors of wheat quality.

Preparation and chemical characterisation of glutenin macropolymer (GMP) gel

Glutenin macropolymer (GMP) is the SDS-insoluble subfraction of wheat gluten and one of the largest protein-based biopolymers in nature. Its amount in flours is strongly correlated with dough and bread quality. The aim of the present work was to optimise the preparation and to characterise the chemical composition of GMP. The best conditions for preparation were extraction of defatted flour with non-buffered 1.5% SDS solution, ultracentrifugation at 80,000 g, scraping off the gel layer, washing the gel with 60% ethanol and water, and freeze-drying. Dried GMP gels of two wheat cultivars (Akteur (AKT), Winnetou (WIN)) with high and poor baking qualities and different compositions of high-molecular-weight glutenin subunits were analysed and they contained starch (AKT, 50%; WIN, 72%), crude protein (35%; 8%), SDS (5%; 16%), and water (8%; 2%). The flours contained 36 and 6 mg/g (AKT; WIN) of GMP proteins. Proteins consisted of glutenins (90%) with a ratio of low-molecular-weight subunits to high-molecular-weight subunits of 1.7 (AKT) and 1.3 (WIN). The gliadin content was 10% and albumins/globulins were absent. In summary, the results revealed a detailed composition of GMP gels and confirmed data from literature that the amount of GMP protein is influenced by cultivar and glutenin subunit composition.

日本麺用コムギにおける<i>Glu-A1</i>および<i>Glu-D1</i>座サブユニット構成の違いがタンパク質組成に及ぼす影響

本研究は，Glu-A1座およびGlu-D1座の遺伝子に支配される高分子量グルテニンサブユニットの構成が異なる4種類の日本麺用コムギの準同質遺伝子系統を，異なる開花期窒素施肥量で栽培し，得られた小麦粉を用いて小麦粉タンパク質含有率の違いがタンパク質組成に及ぼす影響について解析したものである．サイズ排除高速液体クロマトグラフィーにより分画された可溶性ポリマー（EPP），可溶性モノマー（EMP），不溶性ポリマー（UPP）の全タンパク質に占める割合（EPP（％），EMP（％），UPP（％））は，準同質遺伝子系統間で異なり，Glu-D1座サブユニット2+12を持つ場合，Glu-A1座サブユニットの有無でUPP（％）に有意な差はなかったが，Glu-D1座サブユニット2.2+12を持つ場合，Glu-A1座サブユニットが欠失すると，EPP（％），EMP（％）が高く，UPP（％）が低くなった．タンパク質含有率の増加に対し，EPP, EMP, UPPの含有率の増加程度（回帰直線の傾き）は系統間で有意な差はなかったが，Glu-D1座サブユニット2.2+12を持つ場合，Glu-A1座サブユニットが欠失すると，EPP含有率の増加程度が大きく，UPP含有率の増加程度が小さい傾向にあった．Glu-D1サブユニット2.2+12を持つ場合，Glu-A1座サブユニットが欠失すると，タンパク質含有率の増加に対するSDS沈降量の増加程度は有意に小さくなった．この結果はタンパク質含有率の増加に対するEPPやUPPの増加程度の違いに由来すると考えられた．以上の結果より，Glu-D1座サブユニット2.2+12を持つ場合，Glu-A1座サブユニットを導入することで生地物性の向上が期待できると考えられた．

Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain

The primary goal of this study is to improve our understanding of the extent of influence of climatic factors in Serbia and high‐molecular‐weight glutenin subunit (HMW‐GS) composition upon wheat end‐use quality. In‐depth analyses were performed on four bread wheat cultivars that are the most common in agricultural practice in Serbia. Total glutenin content showed significant difference between the production years, in opposition to gliadins. Cluster analysis of different percentages of glutenin and gliadin subunit molecular weight ranges (<40,000, 40,000–80,000, 81,000–120,000, and >120,000) indicated that the year of production and the cultivar did not have a significant effect on the percentage ranges for glutenins. However, they had a considerable impact on the percentage ranges for gliadins. Production year and the interaction of year and cultivar had the strongest influences on the percentage of SDS‐unextractable polymeric proteins. A synergistic effect of the HMW‐GS composition and climatic conditions revealed that all eight samples with HMW‐GS composition 2*, 5 + 10, 7 + 9 along with the highest Glu 1 score of 9 (out of a maximum of 10) produced in the year 2011 belonged to two clusters with the best wheat end‐use quality. Furthermore, the climate conditions in 2011 made it possible for the wheat cultivars with HMW‐GS composition –, 2 + 12, 7 + 9 to possess similar qualities as cultivars with HMW‐GS composition 2*, 5 + 10, 7 + 9 produced in 2012.