Glutenin Subunit Composition Research Articles

Identification of spring wheat genotypes by glutenin and gliadin subunit composition within the Kazakhstan-Siberia network of nurseries

The Kazakhstan-Siberia nursery (KASIB) for the spring wheat improvement under the aegis of the CIMMYT (International Maize and Wheat Improvement Center) has been identified for a ten-year period by five cultivar blocks analyzed for the gliadin composition (1B/1R traslocation), compositions of high-molecular weight (HMW) and low-molecular weight (LMW) glutenin subunits, and the grain hardness class. A composition of HMW glutenin subunits is presented according to the Union for Protection of New Varieties of Plants (UPOV) regulations for characteristics 27, 28, and 29 of the system for testing the uniformity, distinctness, and stability of 188 uniform specimens. Most spring wheat varieties are characterized by the formulas “2* 7 + 9 5 + 10” (up to 40% of all uniform varieties), “2* 7 + 9 2 + 12” (up to 30% of all uniform varieties), and “1 7 + 95 + 10” (up to 8% of specimens). In the Kazakhstan gene pool of varieties, the genotypes with the novel 4 + 10 subunit on the 1D chromosome has been detected in the Erythrospermum 55/94-01-20 and Phyton 41 specimens. The Iridost cultivar is identified as a carrier of the comparatively rare 5.5 + 10 allele on the 1D chromosome, which has been previously detected in the Tselinogradka, Tselinnaya 24, and Akmola 3 varieties. A rare 7* + 8 subunit is typical for the E-607 and E-757 genotypes. The specimen uniformity level is the highest in 3 KASIB components (8, 9; 10–11; and 12, 13) and comprises 74–84%. The wheat-rye 1 BL.1RS translocation is predominantly identified in specimens selected at the Siberian Research Institute of Agriculture (SibNIISKhOZ) and the East-Kazakhstan Research Institute of Agriculture (VKNIISKh) and found at each KASIB block; it is indicated in all specimens presented by the Kurgansemena Close Corporation and the Agrosemconsult, LLP, as well as selected at the Fiton, LLP. Cultivars such as Altaiskaya 105, Kurganskaya 5, Lutecsence 1300, Phyton 42, Lutecsence 53/95-98-1, Lutecsence 53/88-94-12, Lutecsence 54, Lutecsence 30–94, Erythrospermum 607, and Aktobe 1574 have been characterized by a wide range of variation in grain hardness from semisoft to hard under different growth conditions.

A genetic evidence of chromosomal fragment from bridge parent existing in substitution lines between two common wheat varieties

Locating of important agronomic genes onto chromosome is helpful for efficient development of new wheat varieties. Wheat chromosome substitution lines between two varieties have been widely used for locating genes because of their distinctive advantages in genetic analysis, compared with the aneuploid genetic materials. Apart from the substituted chromosome, the other chromosomes between the substitution lines and their recipient parent should be identical, which eases the gene locating practice. In this study, a set of chromosome substitution lines with cv. Wichita (WI) as the recipient parent and cv. Cheyenne (CNN) as the donor parent were studied for the composition of high molecular weight glutenin subunits (HMW-GS) as well as a range of agronomic important traits. Results revealed that the substitution lines of WI(CNN5D), WI(CNN6A) and WI(CNN7B) had higher plant heights than the two parents of WI and CNN, and WI(CNN3D) had later maturity than the parents. By sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) analysis, a substitution line WI(CNN5B) was found to contain different HMW-GS patterns from its two parents, in which 1By9 was replaced by 1By8 on chromosome 1BL. Simple sequence repeat (SSR) analysis confirmed that the variation on 1BL in WI(CNN5B) was originated from Chinese Spring (CS). It is concluded that chromosomal fragments from bridge material and donor parent were quite often retained in intracultivaral chromosome substitution lines except the substituting chromosomes.

Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.)

Glutenin is one of the critical gluten proteins that affect the processing quality of wheat dough. High-molecular-weight glutenin subunits (HMW-GS) affect rheological behavior of wheat dough. This research demonstrated the effects of four variations of HMW-GS composition at the Glu-B1 locus on secondary and micro structures of gluten and rheological properties of wheat dough, using the bread wheat Xinong 1330 and its three near-isogenic lines (NILs). Results indicated that the Amide I bands of the four wheat lines shifted slightly, but the secondary structure, such as content of α-helices, β-sheets, disulfide bands, tryptophan bands and tyrosine bands, differed significantly among the four NILs. The micro structure of gluten in NIL 2 (Bx14+By15) and NIL 3 (Bx17+By18) showed more cross linkage, with two contrasting patterns. Correlation analysis demonstrated that the content of β-sheets and disulfide bonds has a significant relationship with dough stability, which suggests that the secondary structures could be used as predictors of wheat quality.

Genetic Variation in Glutenin Protein Composition of Aestivum and Durum Wheat Cultivars and Its Relationship with Dough Quality

Genetic variability of high molecular weight glutenin subunits and low molecular weight glutenin subunits composition at the Glu-1 loci in Triticum aestivum L., and T. durum L., wheat was studied using sodium dodecyl sulfate polyacrylamide gel electrophoresis and polymerase chain reaction based markers. The end use quality of wheat is mainly influenced by the composition of glutenin protein. Aestivum cultivar GW-273 showed highest gluten index (94.4%) and sedimentation value (61 mL). GW-273 and GW-322 showed highest Glu-1 score of 10 out of 10, indicating superior dough quality for bread making. Results from glutenin protein separation using electrophoresis revealed that selected Indian wheat cultivars were abundant in high molecular weight glutenin subunits AxNull allele, which is responsible for poor quality. Gene specific polymerase chain reaction using high molecular weight glutenin subunits and low molecular weight glutenin subunits primers showed Dx5 and Dy10 in only two cultivars GW-273 and GW-322, which is responsible for good dough quality. Sequencing of high molecular weight glutenin subunits Dx5 gene fragment showed four cysteine at the N-terminal end. Cysteine residues are helpful in intermolecular disulfide bond formation among different glutenin and gliadins proteins leading to good elasticity of dough.

GENETIC DIVERSITY OF GLU-1 IN EUROPEAN WHEAT GENETIC RESOURCES AND VARIETIES

The endosperm storage proteins of 108 European wheat (Triticum aestivum L.) cultivars have been fractionated by SDS – PAGE to determinate the composition of high molecular weight glutenin subunits (HMW – GS) composition. A total of twelve HMW – GS alleles, including 3 at the Glu – 1A, 7 at the Glu – 1B and 2 at the Glu – 1D loci, were revealed. HMW – GS null controlled by locus Glu – 1A, subunits 7+9 by Glu – 1B and 5+10 by Glu – 1D were predominated. However low frequented alleles such as 17+18, 7 and 20 were observed. Futhermore, other new alleles encoding HMW – GS at the locus Glu – 1B have been found in one of France cultivar (Bagou).

Identification and evaluation of disease resistance and HMW-GS composition of Aegilops geniculata Roth

Aegilops geniculata Roth is an important germplasm resource for the transfer of beneficial genes from alien species of wheat into common wheat (Triticum aestivum L.). In this study, we identified and evaluated agronomic characters, powdery mildew resistance, stripe rust resistance, and high molecular weight glutenin subunit (HMW-GS) compositions of 44 Ae.geniculata accessions. The average growth period (254 days) was longer than that of common wheat (240 days). Coefficients of variation (CVs) of all examined agronomic characters except growth period were >10 %. The largest CV, 23.80 %, was that of 1,000-grain weight. An assay for disease resistance revealed that 37 Ae.geniculata accessions (85.09 %) were resistant to powdery mildew, of which 33 were immune, 1 was highly resistant, and 3 were moderately resistant. This assay also indicated that 33 of the accessions (75 %) were resistant to stripe rust, with 25 showing immunity, 4 highly resistant, and 4 moderately resistant. Additionally, 19 accessions (43.18 %) were immune to both powdery mildew and stripe rust. HMW-GSs in the 44 accessions were analyzed by SDS polyacrylamide-gel electrophoresis, which indicated rich germplasm diversity. A total of 21 different HMW-GS alleles were identified at Glu-1 loci. The most frequent subunits were 1Dx2, 1Dx1.1, 1Dx2.2, 1Dx1.5, 1Bx20, 1Bx22, 1Dy10, and 1Dy12, found in 36.36, 54.55, 40.91, 34.09, 38.64, 25.00, 47.73, and 20.45 % of accessions, respectively. The data uncovered for the 44 accessions should facilitate their use as beneficial germplasm donors in wheat breeding.

Effects of Glu-1 Deletion on Size Distribution of Glutenin Polymeric Protein and Dough Properties in Common Wheat

The relationship between the HMW-GS and LMW-GS components and the size distribution of glutenin polymeric protein and dough properties were studied using Glu-1 normal and deletion lines, which provides a foundation for investigating the potential of Glu-1 deletion line in quality improvement of wheat. In the 20 hard white winter wheat lines tested, one was Glu-A1 deletion line, five were Glu-D1 deletion lines, and three were Glu-A1 and Glu-D1 double-deletion lines. Flour protein contents of the lines tested ranged from 13.39% to 14.12% with no significant difference between each other and between deletion and non-deletion groups. In Glu-1 deletion lines, the high molecular weight glutenin subunits/low molecular weight glutenin subunits ratio(HMW/LMW), content of SDS unextractable polymeric protein(UPP), and percentage of UPP(%UPP) were significantly lower than those in non-deletion lines. However, the glutenin/gliadin ratio(GLU/GLI) was similar in all genotypes, with no significant difference between deletion and non-deletion groups. Deletion at Glu-1 resulted in a significant decrease of dough elasticity and a significant increase of dough extensibility. Several Glu-1 deletion lines were characterized with medium gluten strength and excellent extensibility, suggesting that the size distribution of glutenin polymeric protein and dough properties were affected by both allelic composition and quantity of glutenin subunits. These results indicate that Glu-1 deletion lines can be used to improve dough extensibility and processing quality of common wheat.

Allelic variation inGlu-1andGlu-3loci of bread wheat (Triticum aestivumssp.aestivumL. em. Thell.) germplasm cultivated in Algeria

Wheat endosperm storage proteins are the major components of gluten. They play an important role in dough properties and in bread making quality in various wheat varieties. In the present study, the different alleles encoded at the 6 glutenin loci were identified from a set of 71 hexaploid wheat germplasm cultivated in Algeria using SDS-PAGE. At Glu-A1, Glu-B1 and Glu-D1, encoding high molecular weight glutenin subunits (HMW-GS), 3, 6 and 5 alleles were observed, respectively. Low molecular weight glutenin subunits (LMW-GS) displayed similar polymorphism, as 4, 9 and 3 alleles were identified at loci Glu-A3, Glu-B3 and Glu-D3, respectively. A total of 52 patterns resulted from the genetic combination of the alleles encoding at the six glutenin loci. This led to a significantly higher Nei coefficient of genetic variation in Glu-1 and Glu-3 loci (0.54). The Algerian hexaploid wheats exhibited allelic variation in HMW and LMW glutenin subunit composition and the variation differed from that of hexaploid wheats of other countries. The presence of high quality alleles in glutenin loci have led the Algerian wheat cultivars to be considered as an asset in breeding programs aimed for wheat quality.

Comparison of Quality‐Related Alleles Among Australian and North American Wheat Classes Exported to Japan

ABSTRACTGrain hardness, amylose content, and glutenin subunit composition are critical determinants for end‐use properties of wheat. To improve the end‐use properties of domestic wheats, we studied these traits between the Australian and North American wheat classes exported to Japan in 2009 and 2011 by analyzing the corresponding alleles. Most hard classes had Pina‐D1b or Pinb‐D1b. A partial waxy allele (Wx‐B1b) was found in all Australian Standard White (ASW) seeds in 2009 and two‐thirds of ASW seeds in 2011. All or most American hard wheat seeds had Glu‐D1d. Most U.S. Western White (WW) seeds had a null allele (Glu‐A1c) or alleles that lacked one of the two Glu‐B1 subunits. Most hard red winter (HRW) seeds had Glu‐B3b or Glu‐B3g. Quality characteristics of these classes seemed to be consistent with these results. In addition, we also found new Glu‐1 and Glu‐3 alleles in HRW and WW. These results suggested that although there are variations in its allelic composition from year to year, each class has unique quality‐related alleles corresponding to its end use. We proposed two matrices for classification of starch properties on the basis of Pin and Wx allelic combinations and for classification of gluten strength on the basis of glutenin allelic combinations.

Characteristics of modern triticale quality: glutenin and secalin subunit composition and mixograph properties.

Triticale is a hardy, high yielding cereal crop with a reputation for poor gluten strength. The secalogluten formation capacity was investigated in 17 modern triticale cultivars by defining their HMW glutenin and 75K γ-secalin alleles and then assessing SDS-sedimentation height and mixograph parameters in a subset of cultivars. The allelic diversity was poor with only 13 alleles identified at four loci; nevertheless, sufficient variability existed to allow secalogluten improvement through crossbreeding and selection. SDS-sedimentation height of triticale (35.5 mm) and mixing time (2.7 min) was equivalent to soft wheat but significantly less than hard wheat. However, flour protein content was 16% less in triticale compared to wheat, despite similar grain protein contents, suggesting triticale stores a lower proportion of grain protein in the endosperm. The confounding factor of protein content must be considered as part of an equitable analysis of gluten quality in cultivar breeding, in the interpretation of previous triticale research, and when comparing triticale to wheat. Improved glutenin properties will expand the utility of triticale in human food products and, thus, increase potential profitability.

Interactions of Genotype and Glutenin Subunit Composition on Breadmaking Quality of Durum 1AS•1AL‐1DL Translocation Lines

ABSTRACTDual‐purpose durum (Triticum turgidum L. subsp. durum) wheat, having both good pasta and breadmaking quality, would be an advantage in the market. In this study, we evaluated the effects of genotype and varying HMW and LMW glutenin subunit composition on durum breadmaking quality. Genotypes included five near‐isogenic backgrounds that also differed by variability at the Glu‐D1d (HMW subunits 1Dx5+1Dy10), Glu‐B1 (presence or absence of subunit 1By8), and Glu‐B3 (LMWI or LMWII pattern) loci. Quality tests were conducted on genotypes grown at five North Dakota locations. Genotype had a stronger influence on free asparagine content than glutenin subunit composition. Genotypes carrying Glu‐D1d had higher glutenin content than lines that did not carry Glu‐D1d. Among Rugby translocation genotypes, lines carrying LMWI had higher gliadin content and better loaf volume than genotypes carrying LMWII. Absence of 1By8 produced major reductions in loaf volume in nontranslocation lines regardless of whether LMWI or LMWII was present. In contrast, the presence of Glu‐D1d compensated well for the absence of 1By8 regardless of which LMW pattern was present. The durum genotypes did not have loaf volumes equal to bread wheat cultivars, and results suggest that improved extensibility is needed to improve durum breadmaking quality.

Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality

Steamed bread is a popular staple food in Asia with different flour quality requirements from pan bread. Little is known about how glutenin characteristics affect steamed bread quality. This work investigated how deletions of high-molecular-weight glutenin subunits (HMW-GS) influence gluten properties and Chinese steamed bread quality using 16 wheat lines grown in Texas. Although similar in protein content (134-140 mg g⁻¹), gluten composition and dough properties differed widely among the lines. Compared with non-deletion lines, deletion lines had lower (P < 0.05) unextractable polymeric protein (294 vs 470 mg g⁻¹), HMW-GS/low-molecular-weight glutenin subunit ratio (0.25 vs 0.41), dough force to extend (0.16 vs 0.44 N) and mixing peak time (2.03 vs 4.52 min). Deletion lines with HMW-GS composition of 2*/17+_/5+_ and 2*/17+_/2+12 showed moderate gluten strength (mixing peak time, 1.96-2.94 min; force to extend, 0.18-0.23 N) and high dough extensibility (106-129 mm). These lines also produced good steamed bread quality (score, 60.8-65.0) with good elasticity and crumb structure. Deletion at Glu-B1y and/or Glu-D1y loci in high-strength hard wheat produced good dough properties for steamed bread. This suggests that wheat functionality for steamed bread can be improved by manipulating HMW-GS composition.

Diversity of five glutenin loci within durum wheat (Triticum turgidum L. ssp. durum (Desf.) Husn.) germplasm grown in Algeria

AbstractThe HMW and B‐LMW glutenin subunits composition of 120 durum wheat germplasm grown in Algeria was examined using SDS‐PAGE. All together, 39 glutenin patterns were detected, including eight for HMW and 21 for B‐LMW glutenin subunits. Twenty‐six different alleles were identified for the five glutenin loci studied, that is, Glu‐A1 (3), Glu‐B1 (7), Glu‐A3 (5), Glu‐B3 (9) and Glu‐B2 (2). Two new alleles were found at Glu‐B3 locus: Glu‐B3new1 encodes for five subunits (7 + 8 + 14 + 16 + 18) and Glu‐B3new2 codes for five subunits (4 + 6* + 12 + 15 + 15*), of which subunit 15* with mobility between bands 15–16 was not described previously. At the Glu‐1 loci, the Glu‐A1c/Glu‐B1e allelic composition was predominant. For the B‐LMW glutenins, the most common allelic composition was Glu‐A3a/Glu‐B3a/Glu‐B2a. The collection analysed shows glutenin alleles and allele combinations related to high gluten strength. This information could be useful to select varieties with improved quality and also as a source of genes to develop new lines when breeding for quality.

Effect of the introduction of D-genome related gluten proteins on durum wheat pasta and bread making quality

Durum wheat (Triticum turgidum ssp. durum) is typically used to produce pasta. In some parts of the world, it is used to make bread but with inferior loaf volume and texture compared with common wheat bread. This study describes the effect on technological properties of pasta and bread made from durum wheat cv. Svevo (recurrent parent (S), HMW-GS null, 7+8) and two isogenic genotypes carrying pairs of additional subunits 5+10 (S 5+10) or 2+12 (S 2+12), normally present at the Glu-D1 locus in bread wheat. The semolina was re-ground to flour, mixed in various proportions with bakers flour and used to prepare loaves. The dough properties of the S 5+10 line were markedly different from Svevo, having over-strong, stable dough, low wet gluten and elasticity; S 2+12 also displayed stronger dough. Pasta prepared from these genotypes showed lower cooked firmness (adjusted for protein differences), ranked Svevo &gt; S 5+10 = S 2+12. There were no other differences in pasta cooking quality. Bread loaf volume and loaf score decreased as more bakers flour was replaced by durum flour, but the decline varied with the genetic material and dosage. The greatest reduction in loaf volume occurred using S 5+10 and the least with S 2+12, which was similar to Svevo. Bake score was reduced with S 5+10 only. The best loaf was made using Svevo. This work shows that it is possible to manipulate the processing properties of pasta and durum–bread-wheat blends by altering the glutenin subunit composition. This represents an efficient tool to finely manipulate gluten quality in durum wheat.

Application of a rapid electrophoresis technique analysing the glutenin subunit composition of wheat genotypes

The characterization of the old Hungarian varieties and landraces is an important part of Hungarian cereal research and breeding. Analysis of these germplasms with the most up-to-date methodologies results a broad scale of diversity of glutenin alleles, which proves their genetic heterogenicity. Exploitation of this attribute is an untapped possibility for developing modern varieties in our breeding programs. The previous research work revealed this diversity by SDS-PAGE analysis and MALDI-TOF technology. The powerful tool, the high throughput lab-on-a chip technique can facilitate the effectiveness of this function and decreases the cost of the analysis. This study demonstrates the application of this technique for analysing the old varieties. The allelic composition and their effects on bread making quality concluded by means of functional analysis.

Genetic Diversity of High-Molecular-Weight Glutenin Subunit Composition in Chinese Wheat Landraces

The high-molecular-weight glutenin subunit(HMW-GS) composition of 76 representative accessions of wheat landraces,collected from nine agro-ecological zones in China,were examined using sodium-dodecyl-sulphate polyacrylamide-gel electrophoresis(SDS-PAGE).The correlation between diversity indexes at Glu-1 locus and altitude,mean annual precipitation,or mean annual temperature was also analyzed.The results indicated that 19 accessions(25.0%) were heterogeneous for HMW glutenin subunit composition,and contained 2-4 HMW-GS compositions generally.At Glu-1 locus,a total of 14 different glutenin alleles were observed and the number of alleles at Glu-A1,Glu-B1,and Glu-D1 was 2,7,and 5,respectively.Three novel alleles were identified,consisting of two alleles at Glu-B1 and one allele at Glu-D1 locus.The 14 alleles resulted in 16 different HMW subunit combinations,and the combination(null,7+8,2+12) was the major type with the frequency of 69.7%.The genetic diversity indexes for HMW glutenin subunits varied among agro-ecological zones,and were negatively correlated with mean annual precipitation and mean annual temperature.Environmental stress is speculated as an important factor for the differentiation of diversity in wheat landraces across regions.

High frequency of unusual high molecular weight glutenin alleles in 232 tetraploid durum wheat accessions (Triticum turgidumL. ssp.durumDesf)

A total of 232 accessions of tetraploid species, durum wheat (Triticum turgidum L. ssp. durum Desf., 2n=4x=28, AABB) with a widespread origin of various countries were used in this study. Their high molecular weight glutenin subunit (HMW-GS) composition was identified by Matrix-assisted laser desorption/ionization time-of-flight Mass Spectrometry (MALDI-TOF-MS). Among all accessions analyzed, 194 were homogeneous for HMW-GS, 38 were heterogeneous, and 62 possessed unusual or new subunits. The results revealed a total of 43 alleles, including 5 at Glu-A1 and 38 at Glu-B1, resulting in 60 different allele combinations. The Glu-B1 locus displayed higher variation compared with Glu-A1. Glu-A1c (55.2%) and Glu-B1aj (17.7%) were the most frequent alleles at Glu-A1 and Glu-B1, respectively. Two allele types (“null” and 1) at the Glu-A1 locus and three allele types (7OE + 8, 14+15, 8) at the Glu-B1 locus appeared to be the common types in the 232 accessions. A total of 23 new alleles represented by unusual subunits were detected at the Glu-A1 and the Glu-B1 locus.

Transgenic Enhancement of High‐Molecular‐Weight Glutenin Subunit 1Dy10 Concentration: Effects in Wheat Flour Blends and Sponge and Dough Baking

ABSTRACTDough strength is needed for efficient breadmaking quality. This property is strongly influenced in wheat (Triticum aestivum L.) by gluten seed storage proteins and, in particular, by high‐molecular‐weight (HMW) glutenin subunit composition. Experiments were designed to elevate expression of a key native HMW glutenin subunit (1Dy10) via genetic engineering and to determine whether resultant flours can be used in sponge and dough applications, the most common commercial bread‐baking procedure. Both unblended and blended samples from transgenic and nontransgenic sister lines were tested, with blended samples being formed by addition to a control sample. Dough properties, as determined by farinograph evaluation, were improved by the transgene‐encoded increases in 1Dy10 in both undiluted and blended flours. Mean farinograph stability of transgenic samples was twice that of the control, and blends with transgenic samples demonstrated increases in stabilities proportional to the amount of transgenic flour included. Mean farinograph quality numbers of transgenic samples, and of all blends containing transgenic flour, were significantly higher than both the control and all nontransgenic treatments. In the sponge and dough bake procedure, undiluted transgenic samples induced lower scores, relative to both control and undiluted nontransgenic samples, for water absorption, crumb body firmness, and loaf volume. In blends, however, the transgenic samples resulted in improvements in some sponge and dough loaf attributes, including loaf symmetry and crumb color score, without any concomitant loss of loaf volume in transgenic blends. These improved variables relate to finished product appearance and to consumer selection in markets. The use of transgenic flours with increased 1Dy10 glutenin content in commercial blends could provide advantages in sponge and dough bake applications.

Variability in glutenin subunit composition of Mediterranean durum wheat germplasm and its relationship with gluten strength.

The allelic composition at five glutenin loci was assessed by one-dimensional sodium dodecyl sulphate polyacrylamide gel electrophoresis (1D SDS-PAGE) on a set of 155 landraces (from 21 Mediterranean countries) and 18 representative modern varieties. Gluten strength was determined by SDS-sedimentation on samples grown under rainfed conditions during 3 years in north-eastern Spain. One hundred and fourteen alleles/banding patterns were identified (25 at Glu-1 and 89 at Glu-2/Glu-3 loci); 0·85 of them were in landraces at very low frequency and 0·72 were unreported. Genetic diversity index was 0·71 for landraces and 0·38 for modern varieties. All modern varieties exhibited medium to strong gluten type with none of their 13 banding patterns having a significant effect on gluten-strength type. Ten banding patterns significantly affected gluten strength in landraces. Alleles Glu-B1e (band 20), Glu-A3a (band 6), Glu-A3d (bands 6+11), Glu-B3a (bands 2+4+15+19) and Glu-B2a (band 12) significantly increased the SDS-value, and their effects were associated with their frequency. Two alleles, Glu-A3b (band 5) and Glu-B2b (null), significantly reduced gluten strength, but only the effect of the latter locus could be associated with its frequency. Only three rare banding patterns affected gluten strength significantly: Glu-B1a (band 7), found in six landraces, had a negative effect, whereas banding patterns 2+4+14+15+18 and 2+4+15+18+19 at Glu-B3 had a positive effect. Landraces with outstanding gluten strength were more frequent in eastern than in western Mediterranean countries. The geographical pattern displayed from the frequencies of Glu-A1c is discussed.

10.5937/ratpov50-5098 = High molecular weight (HMW) glutenin subunit composition of NS wheat cultivars released in 1987-2008

Gluten content, and more importantly its composition expressed through glutenin subunits, has great influence on the rheological and bread-making properties of wheat flour. Total of 168 winter wheat cultivars developed at the Institute of Field and Vegetable Crops, Novi Sad, Serbia in the period 1987-2008 were analysed for high molecular weight glutenin subunits (HMWGS) composition using SDS-PAGE. Presence of twelve different alleles and nineteen different GS combinations was determined. The highest frequency was found for GS N at the locus Glu-A1 (46%), 7+9 (77%) at the locus Glu-B1 and 5+10 (72.7%) at the locus Glu-D1. The most frequent combination was 2*, 7+9, 5+10. Presence of several rare GS with positive effect (13+16 and 15+16) was determined, as well as high uniformity of the genetic material, considering small number of cultivars (4.2%) with different electrophoretic paths. Two modes of glutenin score (Glu-1 score) determination were applied, based on which differences in bread-making quality among individual cultivars can be determined more precisely.