Gliadin Band Research Articles

Examining Bread/Biscuit Quality Features in Wheat (Triticum aestivum L.) Genotypes by Raman Spectroscopy

In this study, the quality characteristics of wheat varieties with bread/biscuit character were determined by Conditional Formatting, Path Analysis and Raman Spectroscopy. In this study, Gerek, Carisma, Bayraktar, Artico and Adv. Line genotypes were used. In the study, protein content, test weight, thousand seed weight, seed diameter, zeleny sedimentation, SRC lactic acid and SRC saccharose, hardness index, damaged starch, Gliadin relative mobility index, Gluten quality band score Raman protein, Raman lipid and Raman starch, GlutoPeak (including PMT, BEM, AM, PM, Aggregation energy and GPI) analyzes were examined. As a result, in our study, it was revealed that it is possible to reveal the biscuit quality of genotypes by using classical quality methods. Especially by using gliadin band fractions and gluten band scores, the gluten quality of the genotypes can be revealed and those with bread or biscuit character can be easily distinguished. By using classical methods together with Raman Spectroscopy, separation in bread/biscuit quality levels in wheat genotypes could be done quickly and reliably, and the Raman Spectrophotometer method can be successfully applied in this field. They could be used successfully to determine the quality levels of protein ratio, sedimentation, gliadin band fraction, gluten properties, GPI, PMT, Aggregation Energy, SRC Lactic acid, Raman protein genotypes. Again, it was determined that the Gerek and Carisma genotypes had good biscuit characteristics and that these cultivars could be used successfully in the biscuit sector.

Analysis of gliadin patterns and diversity in Triticum polonicum L. accessions from Ethiopia

Gliadins from 25 accessions represented by 350 individual seed samples were analysed by acid-polyacrylamide gel electrophoresis (A-PAGE) with the objective of identifying gliadin band patterns and examine the extent of diversity in Triticum polonicum L. collections from Ethiopia. Seventy polymorphic bands and 68 different patterns were identified. Eighteen different mobility bands and 16 patterns were identified in ω-gliadin region, 22 bands and 20 patterns in γ-gliadin region, 12 bands and 22 patterns in β-gliadin region and 18 bands and 10 patterns in α-gliadin region. The average genetic diversity calculated from the data of the four gliadin zones of the analysed samples was 0.15. The γ region have the highest diversity (H = 0.193), followed by ω regions (H = 0.177) and β region (H = 0.168) and the lowest diversity was observed in α region (H = 0.127). Cluster analysis based on genetic distances resulted in grouping of the analysed accessions in to seven main groups. Though the level of diversity was relatively lower than other tetraploid wheat species from Ethiopia, the findings are indicative of the existence of variation in the collections which can be exploited for wheat improvement.

Genetic diversity for gliadin patterns of durum wheat landraces in the Northwest of Iran and Azerbaijan

The objective of this study was to identify gliadin band patterns and the extent of genetic diversity in durum wheat genotypes from Northwestern Iran and the Republic of Azerbaijan. Gliadins from 46 landraces and four cultivars were evaluated through acid PAGE analyses. Sixty-six polymorphic bands and 81 patterns were identified. Twenty-four different motility bands and 22 patterns were found in the ω gliadin region with 14 polymorph bands and 20 patterns for α and γ gliadins, and 14 bands and 19 different patterns for β gliadins. The combination of these patterns generated 38 and 39 combinations for Gli-1 and Gli-2 loci, respectively. The genetic diversity index (H) was higher for α gliadins (0.924), followed by ω and γ gliadins (0.899 and 0.878, respectively), and for β gliadin patterns (0.866). Extensive polymorphism (H = 0.875) was observed in four gliadin pattern regions, with higher genetic diversity in the Iranian landraces than in the Azerbaijani ones. Each genotype had special identifying patterns in the gliadin acid PAGE analysis, and cluster analysis based on Jaccard's similarity coefficients formed six groups. Gliadin has a simple, repeatable and economic analysis, and can be used in genetic studies

Analyses of Acid‐PAGE Gliadin Pattern of Indian Wheats (Triticum aestivum L.) Representing Different Environments and Periods

Acid‐PAGE analysis of gliadins from 159 Indian wheat (Triticum aestivum L.) cultivars developed during the last five decades was accomplished to identify gliadin band patterns as well as the extent of genetic diversity. Extensive polymorphism [genetic diversity index (H) = 0.875] in gliadin pattern was observed in the cultivars studied. A total of 147 band patterns were identified, of which 45 different mobility bands were in the region of ω gliadins, 42 in the region of γ gliadins, 30 in the region of β, and 29 in the region of α gliadins. Zone‐wise genetic diversity index was highest in North Western Plains Zone (H = 0.904) followed by North Eastern Plains Zone (H = 0.878), Central Zone (H = 0.864), Peninsular Zone (H = 0.844), and Northern Hills Zone (H = 0.836). The α gliadin pattern 1, 8, 11, and 20; β gliadin pattern 21; γ gliadin pattern 15 and 20; and ω gliadin pattern 4, 18, and 38 were specific to cultivars of Northern Zones and α gliadin 20 and β gliadin 22 to Central and Peninsular Zones. Period‐wise highest mean genetic diversity (H = 0.915) was observed in cultivars identified during 1971 through 1980 and lowest (H = 0.868) in cultivars developed after 1990. The reduction in genetic diversity during 1990 onward might be because of enhanced use of 1BL.1RS translocation. This information can be used in breeding programs to maintain genetic diversity within Indian wheat germplasm.

Electrophoretic identification of hard white spring wheats grown at different locations in Pakistan in different years

Pakistani wheats were identified via acid polyacrylamide gel electrophoresis (A-PAGE) of gliadin proteins. Gliadin electrophoretograms of wheat cultivars were qualitatively independent of growth locations and years. The Pakistani wheat Faisalabad 83 and the American wheat KS84HW196 contained an intense gliadin band in the region of the relative mobility 50 band of Marquis. That band was readily distinguishable and was followed by distinct intense double bands in the same position as those of Marquis, and can be used as a reference for mobility assignments in wheat cultivar identification work. Minor differences in band intensities across locations and years were noticed. Identification tables based on band mobilities relative to Marquis and relative intensities were established.

Characterization of spelt (Triticum spelta L.) forms by gel electrophoretic analyses of seed storage proteins. I. The gliadins.

A comparison betweeen the electropherograms of the spelt and wheat cultivars showed specific differences in the gliadin band patterns which provided the possibility of a clear classification into spelt or wheat. A special nomenclature was developed to be able to improve the presentation of the gliadin band pattern of spelt, which is different from that of wheat. This nomenclature, however, has not yet been applied to other cereals. The gliadin band patterns were presented in a schematic form. As a parameter for comparison, idealized band patterns of both wheat and spelt were developed by comparing the proportions of the bands of all available types. When comparing the gliadin band patterns of the spelt cross-breeds with their corresponding parental generations, it was noted that the same parental bands were not always transmitted and that the cross-breeds showed differences in the intensity, mobility, occurrence, and the splitting of single bands. In general it can be said that the band pattern of the daughter generation - even in the examined F(5) and F(6) generations - is more similar to the band pattern of the mother than to that of the father, which proves a maternal effect.

Association of high and low molecular weight glutenin subunits with dough strength in durum wheats (Triticum turgidum ssp. turgidum L. conv. durum (Desf.)) in southern Australia

A large set of durum wheat lines (79 including 8 advanced Australian breeding lines) randomly collected from 11 countries and 11 bread wheat cultivars were grown in replicated trials at 2 field locations to compare yield and gluten quality. Gluten strength, as measured by the sodium dodecyl sulfate (SDS)-sedimentation (SDSS) test, varied considerably among the durum lines and was associated with the presence of specific glutenins. Unlike some previous reports, the present study showed that durum wheat cultivars having the high molecular weight (HMW) glutenin subunits coded by Glu-B1 genes such as 13 + 16 and 7 + 8 were highly correlated with improved dough strength, which was consistent with the effect of HMW glutenin subunits on dough quality in bread wheat. Cultivars having the low molecular weight (LMW) glutenin allele LMW-2 (or gliadin band r-45) generally gave stronger gluten than lines with allele LMW-1, as reported by earlier workers. The LMW pattern LMW-IIt gave the strongest glutenin. The combined better alleles at Glu-B1 (coded bands 13 + 16, 7 + 8 v. 6 + 8, 20) and Glu-3 (patterns LMW- II, LMW-IIt v. LMW-I) showed linear cumulative effects for dough strength. All the durum lines studied had lower SDSS values than the bread wheat controls (45.8 v. 76.2 mL), though durum wheats tended to possess higher grain protein concentrations (14.0 v. 11.9%) and gave lower grain yield than bread wheat. The Australian advanced lines had higher yield and better dough strength than durums from other countries except those from CIMMYT. The Australian lines also had 1-1.5% higher protein concentration and equal or better grain yield than the bread wheat, suggesting that these lines had potential for commercial use.

Selection for Gluten Strength in Three.Durum Wheat Crosses

Strong gluten in durum (Triticum turgidum L. var durum) semolina is desirable for manufacture of pasta, so estimates of gluten strength are used as selection criteria in breeding programs. Gliadin band 45 (gli 45) is associated with high gluten strength, while band 42 (gli 42) is associated with weaker gluten. Our objective was to compare prediction Of gluten strength in early generations by means of the sodium dodecyl sulphate (SDS) sedimentation test with the method using giladin electrophoresis banding pattern. The methods assist in elimination of undesirable lines, thereby reducing the cost of testing for yield and other traits. Three single crosses were made among four parents, one of which (‘Wascana’) carries the allele for gli 42, while the others carry the g!i 45 allele. Spaced F2 plants were grown in the field in !990, and F2‐derived F4 lines were grown in 1991 on an Aridic HapIoborall soil. Gluten strength was predicted by SDS sedimentation, and gliadin bands were identified by a monoclonal antibody (MAb) on seed from single F2 plants. The SDS sedimentation test was repeated on seed harvested from F4 lines, and efficacy of the two methods was compared. Heritability of SDS sedimentation ranged from 0.57 to 0.68 for the three crosses. Elimination of F2 lines carrying gli 42 reduced the population size by up to 44%, and increased (P < 0.01) mean sedimentation of the F4 by 0.3 to 0.6 cm compared with the unselected populations. Retention of lines homozygous for glie 45 further increased (P < 0.01) F4 sedimentation, and was not different from selection for F2 sedimentation at an intensity of 20%. The MAb test is faster and less costly than the SDS‐sedimentation test. We recommend the MAb test for initial screening, followed by the SDSsedimentation test on selected F2 plants.

Screening of durum wheats for pasta-making quality with monoclonal antibodies for gliadin 45

Monoclonal antibodies specific for gliadin band 45 (gli 45) of common wheat cultivar 'Marquis' were treated against durum wheat gliadins using an enzyme-linked immunosorbent assay (ELISA). In a test of 15 durum cultivars, high ELISA values were associated with gli 45, high gluten strength, and high sodium dodecyl sulfate (SDS) sedimentation volume; low ELISA values were associated with gli 42, low gluten strength, and low SDS-sedimentation volume. Analysis of 120 F5 lines from the backcrosses Ward/Vic//Vic and Ward/Vic//Ward confirmed that a high reaction to ELISA was statistically correlated with the presence of gli 45, with high gluten strength, and with high SDS-sedimentation volume. It was concluded that monoclonal antibodies specific for gli 45 have potential as a test for rapid screening of durum wheat breeding populations for desirable pasta-making quality.Key words: monoclonal antibodies, gliadin, enzyme-linked immunosorbent assay, durum wheat.

Relationship between Quality, Colour of Glume and Gliadin Electrophoregrams in Durum Wheat

AbstractGliadin electrophoregrams, protein content and SDS‐sedimentation values from the modified SDS‐sedimentation test were obtained from six Greek cultivars of Triticum durum and 98 biotypes (78 with white glumes, 20 with red glumes). Our results provide wheat breeders with the tool TO predict the cooking quality of durum wheat from early generation breeding lines, since we were able to correlate the colour of the glume with the presence or absence of gliadin bands 42/45. All red glume biotypes lacked gliadin band 45 and possessed gliadin band 42. Furthermore, their SDS sedimentation values were around 27 (weak gluten), indicating poor cooking quality. Yet, the electrophoregrams of the gliadin proteins allowed an identification of the wheat cultivars examined, since for each cultivars the pattern was different. No correlation was found between the colour of the glume and the amount of total gram protein.

Glutenin proteins and gluten strength in durum wheat

An electrophoretic study of the glutenin proteins of durum wheat was undertaken using 102 breeding lines to investigate possible associations between these proteins and gluten strength. The low-molecular-weight glutenin polypeptides were found to be highly correlated with gluten strength. In contrast, the high-molecular-weight (HMW) glutenin polypeptides were found in general to be poor indicators of viscoelastic properties. However, the presence of the lowest-mobility HMW band appeared to have a positive effect on gluten strength. Breeding lines that contained gliadin band 42 and had intermediate dough strength instead of the dough weakness normally associated with this gliadin, were all found to contain this HMW glutenin polypeptide, which was not present in other lines examined.

Inheritance and linkage relationships of gliadin proteins and glume color in durum wheat

Reciprocal backcross lines of two crosses were used to study the inheritance and linkage relationships of gliadin bands 42 and 45, as determined by polyacrylimide gel electrophoresis, and glume color in durum wheat (Triticum turgidum L.). Glume color was monogenically inherited, with partial dominance of buff color. Gliadin bands 42 and 45 were each controlled by one gene, located 7.87 ± 2.39 and 10.32 ± 2.44 crossover units, respectively, from the gene for glume color. Gliadin band 42 was always associated with bands 31 and 35. Gluten strength, as determined by sodium dodecyl sulphate sedimentation test, related closely to the genetics of gliadin bands 42 and 45, with the heterozygous band 42/45 types falling midway between the weak gluten homozygous band 42 and strong gluten homozygous band 45 types. Gluten strength data indicated that at least one additional gene, independent of those controlling these gliadins, is also involved.Key words: Triticum, gliadin, glume colour, linkage.

Inheritance of Gliadin Proteins Associated with Quality in Durum Wheat1

The inheritance of gliadin protein differences was investigated because prior electrophoretic studies revealed a close relationship between certain endosperm proteins and gluten strength in durum wheat (Triticum turgidum L. var. durum). Particular attention was focused on gliadin band 45, as it is closely associated with dough strength, and on gliadin band 42, which is associated with poor viscoelastic properties. These inheritance studies were conducted on crosses between the two main biotypes of the Australian cv. Duramba. Results from F1, F2, and BC1F1, populations were consistent with the hypothesis that the syntheses of gliadin bands 45 and 42 are controlled by alleles at a single locus. Dosage effects were exhibited by both alleles; however, band 42 displayed a greater degree of dominance than did band 45. These results should prove useful in breeding durum wheat for improved pasta quality.

Somaclonal Variation in the Gliadin Patterns of Grains of Regenerated Wheat Plants

Maddock, S. E., Risiott, R., Parmar, S., Jones, M. G. K. and Shewry, P. R. 1985. Somaclonal variation in the gliadin patterns of grains of regenerated wheat plants.—J. exp. Bot. 36: 1976–1984. The banding patterns of the gliadin storage proteins of the grains of 590 regenerated plants from six wheat cultivars were examined by polyacrylamide gel electrophoresis using lactate buffer. Variation additional to that present in control material was observed at a low frequency (∼1%). Two variant lines showed extensive changes in banding patterns which were accompanied by morphological variation of the plants. More limited variation in the form of an extra ω–gliadin band was observed in a third line. Differences in the seed gliadins were not found in four lines which had shown stable phenotypic changes in height in field trials.

Chromosomal location of genes for gliadin polypeptides in durum wheat Triticum turgidum L.

The chromosomal location of genes was determined for 19 of 30 gliadin bands extracted from seeds of a set of durum wheat (Triticum turgidum L. var. 'durum') aneuploids and durum cultivars. Individual bands were identified by their relative mobility on polyacrylamide gels. The gene(s) for gliadin band 45, which has been associated with strong gluten by several authors, was shown to be controlled by chromosome 1 B. A band with similar mobility (band 46) was controlled by 'Chinese Spring' chromosome 1D. Conventional breeding procedures coupled with the use of electrophoresis of gliadin polypeptides should result in rapid conversion of current weaker gluten durum cultivars to strong gluten cultivars.