High Molecular Weight Subunits Research Articles

Structure-activity relationship between gluten and dough quality of sprouted wheat flour based on air classification-induced component recombination.

Air classification can separate sprouted wheat flour (SWF) into three types: coarse wheat flour (F1), medium wheat flour (F2), and fine wheat flour (F3). The gluten quality of SWF can be indirectly improved by removing inferior parts (F3). In order to reveal underlying mechanism of this phenomenon, the composition and structure changes of gluten, as well as the rheological properties and fermentation characteristics of gluten in recombinant dough in the process of air classification of all three SWF types were analyzed in this study. Overall, sprouting significantly reduced the content of high molecular weight subunits, such as HMW-GS and ω-gliadin. It also destroyed the structure content, such as disulfide bonds, α-helix, and β-corner contents, which maintained the stability of gluten gel. Air classification made the above changes in F3 more severe but reversed them in F1. Moreover, rheological properties were more affected by gluten composition, whereas fermentation characteristics were more affected by gluten structure. This article is protected by copyright. All rights reserved.

Effect of dephenolization degree of rice bran on the structure of rice bran protein

The structure of rice bran protein obtained from defatted rice bran at various dephenolization times (0, 1, 2, 4, and 6) was examined to determine the impact of the degree of rice bran dephenolization upon rice bran protein structure. The total phenolics content in defatted rice bran and rice bran protein gradually decreased as dephenolization times increased, ranging from 390.12 to 131.16 mg GAE/100 g DW and from 30.80 to 17.85 mg/g, respectively, and the free sulfhydryl content of rice bran protein increased from 16.45 to 28.24 nmol/mg, accompanied by a decrease in surface hydrophobicity and the content of high molecular weight subunits. Furthermore, the maximum intrinsic fluorescence intensity and the flexibility of the secondary and spatial structure of rice bran protein initially increased and subsequently declined, reaching the highest level after two dephenolization cycles, while the absolute value of Zeta potential and particle size initially reduced and subsequently increased, reaching the lowest value after two dephenolization cycles. This study showed that the degree of removal of endogenous phenolics from defatted rice bran had an important effect on the structure of rice bran protein, which provided a more theoretical reference for regulating the structural characteristics of rice bran protein.

Quality and Agronomic Trait Analyses of Pyramids Composed of Wheat Genes NGli-D2, Sec-1s and 1Dx5+1Dy10.

Due to rising living standards, it is important to improve wheat's quality traits by adjusting its storage protein genes. The introduction or locus deletion of high molecular weight subunits could provide new options for improving wheat quality and food safety. In this study, digenic and trigenic wheat lines were identified, in which the 1Dx5+1Dy10 subunit, and NGli-D2 and Sec-1s genes were successfully polymerized to determine the role of gene pyramiding in wheat quality. In addition, the effects of ω-rye alkaloids during 1BL/1RS translocation on quality were eliminated by introducing and utilizing 1Dx5+1Dy10 subunits through gene pyramiding. Additionally, the content of alcohol-soluble proteins was reduced, the Glu/Gli ratio was increased and high-quality wheat lines were obtained. The sedimentation values and mixograph parameters of the gene pyramids under different genetic backgrounds were significantly increased. Among all the pyramids, the trigenic lines in Zhengmai 7698, which was the genetic background, had the highest sedimentation value. The mixograph parameters of the midline peak time (MPT), midline peak value (MPV), midline peak width (MPW), curve tail value (CTV), curve tail width (CTW), midline value at 8 min (MTxV), midline width at 8 min (MTxW) and midline integral at 8 min (MTxI) of the gene pyramids were markedly enhanced, especially in the trigenic lines. Therefore, the pyramiding processes of the 1Dx5+1Dy10, Sec-1S and NGli-D2 genes improved dough elasticity. The overall protein composition of the modified gene pyramids was better than that of the wild type. The Glu/Gli ratios of the type I digenic line and trigenic lines containing the NGli-D2 locus were higher than that of the type II digenic line without the NGli-D2 locus. The trigenic lines with Hengguan 35 as the genetic background had the highest Glu/Gli ratio among the specimens. The unextractable polymeric protein (UPP%) and Glu/Gli ratios of the type II digenic line and trigenic lines were significantly higher than those of the wild type. The UPP% of the type II digenic line was higher than that of the trigenic lines, while the Glu/Gli ratio was slightly lower than that of the trigenic lines. In addition, the celiac disease (CD) epitopes' level of the gene pyramids significantly decreased. The strategy and information reported in this study could be very useful for improving wheat processing quality and reducing wheat CD epitopes.

Effect of soy protein hydrolysates incorporation on dough rheology, protein characteristic, noodle quality, and their correlations.

Soy protein hydrolysates (SPHs) have bioactive and nutritional functions that can be used as fortifier of noodles. The objective of this study is to explore the effect of SPHs on dough rheology and noodle quality. Two kinds of SPHs, with a hydrolysis degree of 4.43% (SPH4) and 7.47% (SPH7), were added to wheat flour at a ratio of 5:95 to make dough and noodles. The addition of SPHs decreased the gluten yield, gluten index, peak viscosity, final viscosity, and setback of flour paste. Dough stability decreased, but the extensibility increased because of the addition of SPHs. SPHs decreased the high molecular weight glutenin subunits and SDS-unextractable polymeric protein proportion, and the results of scanning electron microscopy and atomic force microscopy also showed that the gluten network in SPH7 dough was more discontinuous than that in SPH4, suggesting a stronger negative effect of SPH7 on the formation of the gluten network compared to that of SPH4. The incorporation of SPHs decreased the hardness and springiness of cooked noodles but increased their cooking loss, protein loss, and water absorption. The correlation analysis showed that high molecular weight subunits and SDS-unextractable polymeric protein in SPH-fortified dough were positively correlated with the hardness, adhesiveness, springiness, cohesiveness, chewiness, resilience, force, and distance at break of noodles, and these texture properties of noodles were positively correlated with pasting, gluten, and farinographical properties of SPH-fortified flour. These results suggested that SPHs could improve some qualities of noodles, such as smoothness and cooking yield, and resist pasted starch aging. PRACTICAL APPLICATION: Soy protein hydrolysates have many bioactive functions. This study demonstrated the feasibility of incorporating soy protein hydrolysates into wheat flour to prepare noodles. The addition of soy protein hydrolysates gives noodles smoother mouthfeel and increases the cooking yield. The addition of soy protein hydrolysates decreases the setback value of flour paste, suggesting that soy protein hydrolysates may help to resist starch aging, which is favorable for starch-containing foods such as precooked noodles. Thus, soy protein hydrolysates possess potential applications in noodle products.

HI 1628: A high yielding wheat variety for timely sown, restricted irrigation conditions of North Western Plains Zones of India

HI 1628 has average yield of 50.4 q/ha over the zone and showed significant superiority over the checks; with a potential yield of 65.1 q/ha. It has shown excellent and wider adaptation and significantly superior performance across different irrigation regimes over the checks with an average yield of 45.5q/ha. It showed high levels of field resistance to yellow and brown rusts. It is a good quality bread wheat genotype with excellent chapati quality (7.56), bread quality (7.64), biscuit spread factor (8.27) and high sedimentation value (56.6 ml). It has high protein content (~11 %) and protein quality (Glu score of 8/10) for high molecular weight subunits and presence of 5+10 subunit of Glu-D1 reflecting higher gluten strength in this genotype.

Cambios estructurales en las proteínas de dos especies del género vigna por efecto de diferentes tratamientos

A study of the thermal treatment effect on the protein structure of the rice bean and cowpea bean was conduced. The protein was isolated by isoelectric focusing and electrophoretic pattern, FT-IR and FT-Raman spectroscopy were used for their characterization. The results showed that in both species the thermal treatment originate modifications on the conformational structure modifying the secondary structure, disorder level and agregation fractions. The FT-IR and FT-Raman spectros indicate that the main secondary structure is the protein of both species, was the β-sheet with a smaller contribution of the α-helix structure. The structure 310 helix and the sulfhydril groups were detected in the protein of both species, in addition the presence of some aminoacids also were observed (Cys, Lys, Trp, Phe, Tyr and Met). The electrophoretic pattern showed a significantl reduction in the number of high molecular weight subunits by effect of thermal treatment and isolation process, two hight molecular weight bands are mantained before and after treatments (23 kDa and 50 kDa), these fractions could be a stable subunits and common ancestor in both species.

Effect of HMW and LMW glutenin alleles on quality traits of bread wheat

This study was performed to investigate impact of HMW and LMW glutenin alleles on quality traits of bread wheat cultivars. Fifteen bread wheat varieties were used for field trails during 2012-13 and 2013-14 under irrigated conditions of Diyarbak?r and Mardin locations, Turkey. We investigated the quality of varieties that have same HMW-GS (High molecular weight subunits) and different LMW-GS (Low molecular weight subunits) or vice versa. Results indicated that GluA3-c > d > e, GluB3-g > b? = i, and GluD3-b ? c > a for LMW-GS, and GluB1-7+8 > GluB1-17+18; GluD1-5+10 > GluD1-2+12 for HMW-GS have higher extensograph dough energy, extensibility, resistance, also higher farinograph stability time, gluten index and grain hardness values. The overall evaluation of the results obtained from this study demonstrated that GluA1-1 or 2

Changes in Protein Composition in the Grain and Malt after Fusarium Infection Dependently of Wheat Resistance.

The grain yield, as well as the quality and safety of the wheat grains and corresponding malt can be compromised by Fusarium spp. infection. The protein content of the grain affects the chemical composition and enzyme levels of the finished malt. The malting industry demands varieties with good malting and brewing performance, as well as good agronomic performance and disease resistance. The best method of disease control is breeding and selection for resistant varieties. Due to higher requirements for malting wheat worldwide, the goal of this investigation was to explore changes in protein distribution in wheat grains and corresponding malt, which are under higher pressure of Fusarium head blight (FHB) infestation in field conditions. The present study provides new knowledge on the impact of the FHB on the distribution of protein components of naturally Fusarium-infected (control) and Fusarium-inoculated wheat varieties in the grain and the corresponding malt in two consecutive years (2015/2016 and 2016/2017). The results showed that Fusarium infection of the susceptible variety Golubica, decreased total glutenins (5.9%), and both high and low molecular weight glutenin subunits (2.5% and 3.5%, respectively) in wheat grains, compared to control, in 2016. In contrast, gliadins and α-gliadins increased significantly (+7.6% and +5.1%, respectively) in the same variety. Wheat grains of the more resistant variety Vulkan showed an increase of the total glutenins content (+4.3%), and of high and of low molecular weight glutenin subunits (+1.2% and +3.2%, respectively) after Fusarium-inoculation, compared to naturally infected grains in 2016. Susceptible variety Golubica increased total glutenins (+9.1%), and both high and low molecular weight glutenin subunits (+3.5% and +5.6%, respectively) after Fusarium-inoculation in wheat malt, compared to naturally infected malt in 2016. In 2017, when disease pressure was higher than in 2016, there was a tendency in all varieties to increase gliadins and its sub fractions after malting, and to decrease glutenins and its sub fractions in Fusarium-inoculated treatment. In conclusion, FHB dramatically depressed grain yield (up to 37%) and quality (glutenins and high molecular weight subunits) in the susceptible Fusarium variety, which makes it inconvenient for malting.

Cross-reactions between proteins isolated from new narrow-leafed lupine breeding lines and antibodies present in the sera of patients sensitized to soybeans and peanuts

Due to the observed increase of consumption of lupine-fortified food products and the high homology of lupine protein to other legumes, occurrence of new lupine allergy cases can increase significantly. Therefore, the aim of this study was to compare the seeds of 18 new Polish lupine breeding lines for immunoreactivity in relation to the sera of the patients sensitized to cross-reacting allergens, i.e. to soybeans and peanuts, using the western blot method. Antibodies present in the sera obtained from two adult outpatients cross-reacted with the studied extracts and made it possible to indicate six lines with decreased expression of Lup an 1 (high molecular weight subunit of β-conglutin): Mandelup, Mirela, Puławski Różowy Wczesny, Ignis, 25-65-M-4-1 and Stadoliszczenskij L-610 lines. Two more lines (Schmalblaettrige Schwerzplatzen and Rammiespielyj) are probably also less immunoreactive, due to the decreased content of alkaline subunit of α-conglutin—Lup an 2. The highest variability in immunoreactivity of proteins in question was noted for peptides with molecular weights ~ 20, 23, 28, 33, 38, 39, 43, 49, 50 and 63 kDa. Unfortunately, different patterns of immunoreactivity of the seeds obtained from various cultivation sites was noted for some lines. The correlation between the total protein content and reduced immunoreactivity of the tested lines was not confirmed. Thus, the lines with decreased immunoreactivity could be considered material for future crossing the narrow-leafed lupine lines to obtain varieties intended for food production.

Abstract 3829: Generation and characterization of novel antibodies against the β subunit of MUC4

Abstract Mucins are high molecular weight glycoproteins that are primarily expressed by the apical surfaces of respiratory, gastrointestinal and reproductive tracts. They are involved in protection, growth and repair of epithelial surfaces. Apart from its protective function, mucins also regulate diverse functions in normal cells and have a crucial role in oncogenesis. MUC4 is a type-1 transmembrane mucin, which is overexpressed in several cancers and has been implicated in oncogenic transformation, proliferation, invasion, inhibition of apoptosis, and chemoresistance properties associated with these cancer cells. It is a 930 kD glycoprotein, consisting of a large high molecular weight subunit, MUC4α, containing the identical 16 amino acid tandem repeat region and MUC4β, a membrane-bound subunit, containing three EGF (Epidermal Growth Factor)-like domains. The latter subunit is responsible for the oncogenic functions of this molecule and can potentially be targeted. The monoclonal antibody 8G7 has been used extensively to study MUC4 expression. Since 8G7 binds an epitope in the tandem repeat (TR) region on the MUC4α subunit it cannot detect the cleaved cell surface associated form of MUC4 or isoforms that lack the TR region or heavily glycosylated TR regions. The MUC4β subunit however, is attached to the surface of the cell making it an ideal candidate for studying and targeting MUC4. The aim of this study is to generate and characterize monoclonal antibodies (mAbs) against the β subunit of MUC4. Thirty-two mAbs against MUC4β subunit were initially isolated using ELISA screening. Flow cytometry was used to test high affinity binders in MUC4 transfected cells. It was then tested whether these mAbs were able to immunoprecipitate transfected MUC4 from detergent extracted lysates. Finally, four high affinity mAbs (E9 (IgG2b), 6E8 (IgG2b), 1C7 (IgG1), and 3B4 (IgA)) were selected from these analyses. All the four mAbs immunoprecipitated full length MUC4 from native cancer cell lines. All the four mAbs bound to native human MUC4 expressed on cancer cell surface of different cell lines albeit with varying affinities. 3B4 recognized a conformational epitope and exhibited cell surface binding. The mAb 3B4 was internalized into MUC4 expressing cells in a concentration time-dependent manner. 6E8 showed partial internalization while E9 mAb did not show any internalization. Both 3B4 and 8G7 were able to cap MUC4 at the cell surface of cancer cell lines. Our results suggested that these antibodies can potentially block MUC4 function. The mAbs, 3B4, 1C7 and 6E8 inhibited the growth of MUC4 expressing cells in MTT and colony forming assays. Studies are currently underway to evaluate the utility of these novel MUC4β-domain specific mAbs to target MUC4-expressing tumors in vivo. Overall these mAbs can be used as reagents to study MUC4 cleavage and can also be developed into MUC4 specific diagnostic and therapeutic agents. Citation Format: Catherine Orzechowski, Abhijit Aithal, Wade Junker, Prakash Kshirsagar, Surinder Batra, Maneesh Jain. Generation and characterization of novel antibodies against the β subunit of MUC4 [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2018; 2018 Apr 14-18; Chicago, IL. Philadelphia (PA): AACR; Cancer Res 2018;78(13 Suppl):Abstract nr 3829.

Molecular profiling of a y-type high molecular weight glutenin subunit at Glu-D1 locus from a North Korean landrace wheat (Triticum aestivum L.)

The objective of this study is to demonstrate characteristics of a y-type high molecular weight glutenin subunit (D1y HMW-GS) at Glu-D1 found in IT212991, a North Korean landrace wheat compared to Dy12 and Dy12.K as a novel HMW-GS in JB20, a Korean wheat line onto molecular analyses as PCR, cloning, DNA sequencing, and RP-HPLC and proteomic analyses as sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS–PAGE), two-dimensional electrophoresis (2-DE), Fourier-transform mass spectrometry (LTQ-FT-MS). The D1y of IT212991 was identified to have faster electrophoretic mobility than that of Dy12 by SDS–PAGE. HMW-GS components of IT212991 were identified to be different from Chinese Spring (CS) and JB20, a Korean wheat line by RP-HPLC. The result of mass spectrometric analysis, the D1y of IT212991 (68510.8 Da) was similar to that of Dy12.K of JB20 (68514.4 Da), and lower than Dy12 of CS (69151.2 Da). The result of LTQ-FT-MS based on 2-DE, the D1y of IT212991 was identified to be similar with Dy12 corresponding to the protein function as ‘Glutenin, high molecular weight subunit 12’. The D1y encoding the D1y of IT212991 was identified to consist of 652 amino acid sequences corresponding to 1962 bp according to DNA sequencing. The gene was identified to have a insertion and deletion (InDel) corresponding to 18 bp sequences ‘AACAGGACAAGGGCAACA’ compared to ordinary Dy12 gene. It was demonstrated that the D1y of IT212991 is the same as Dy12.K.

Characterization of a novel y-type high molecular weight glutenin subunit at Glu-D1 locus

Glu-D1y12.K as a novel y-type subunit was found in HMW-GSs encoded at the Glu-D1 locus in the JB20, which a Korean wheat line from F9 lines crossed by Keumkang with Glu-D1d and Chinese Spring (CS) with Glu-D1a alleles. This novel subunit shows faster electrophoretic mobility and lower molecular weight than Dy12 subunit on sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The result of linear ion-trap and Fourier-transform mass spectrometry (LTQ-FT-MS) based on two-dimensional electrophoresis (2-DE) showed that the Dy12.K subunit has high similarity against protein ID: P08488 (GLT3_WHEAT) as ‘Glutenin, high molecular weight subunit 12’ form UniProtKB. The gene of the Glu-1Dy12.K subunit is composed of 1962 nucleotide base pairs containing open reading frame (ORF) as 652 amino acids corresponding to about 70.1 kDa. It has four indels (36 bp insertions: two repeated 18 and 24 bp deletion: two deletions with 6 + 18 bp) and 21 SNPs compared to Glu-1Dy10 (GI: 164457872 in NCBI), and one deletion (18 bp) and three SNPs compared to Glu-1Dy12 (GI: 1036031968) by DNA markers. Consequentially, in comparison with Dy10, 13 SNPs were non-synonymous SNPs and eight SNPs were synonymous SNPs of 21 SNPs. In comparison with Dy12, only one SNP was non-synonymous SNP of three SNPs. Furthermore, the deduced peptide sequences as ‘TGQGQQ’ corresponding to ‘AACAGGACAAGGGCAACA’ are deleted only in the Dy12.K subunit.

Fast Neutron Radiation Induced <i>Glu-B1 </i>Deficient Lines of an Elite Bread Wheat Variety

Five isogenic wheat lines deficient in high-molecular weight subunit (HMW-GS) proteins encoded by the B-genome were identified from a fast-neutron radiation-mutagenized population of Summit, an elite variety of bread wheat ( Triticum aestivum L.). The mutant lines differ from the wild-type progenitor by the absence of the HMW-GS Bx17 and By18 proteins. Gene specific primers designed for Bx17 and By18 genes failed to generate the diagnostic amplicons in the mutant lines. Assays using the iSelect Illumina Wheat 90K SNP arrays revealed that the induced deletions in these lines ranged from 5.58 to 127.47 cM. Isogenic wheat lines deficient in the different HMW-GS proteins will allow the determination of the contributions of these different genes to dough quality. This new germplasm will serve as genetic tools to generate healthier wheat varieties with altered dough performance for diverse end-uses.

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

Effect of different level (60, 120 and 180kgN/ha) of nitrogen (N) application on protein profiling, pasting and cooking quality characteristics of milled rice from different paddy cultivars was evaluated. N dose showed positive correlation with protein content and negative correlation with L*, whiteness and amylose content. N application significantly affected the protein profile, textural and pasting properties of different cultivars. All the cultivars expect PR120 and PAU201, showed an increase in the amount of accumulation of 60kDa polypeptide with increase in N application. Accumulation of prolamines (16 and 14kDa) and polypeptides of 38 and 35kDa increased in all the cultivars. Size exclusion chromatography revealed decrease in low molecular weight subunits and increase in medium molecular weight subunits in all the cultivars upon N application. However, high molecular weight subunits increased in IET21214 and decreased in PR120 and PAU20 upon N application. N application resulted in increase in glutelins and decrease in peak and breakdown viscosity. PAU201 and PR120 showed lower AAC due to low accumulation of 60kDa granule-bound starch synthase (GBSS), in response to N application. Gumminess and hardness of cooked rice increased with the increase in N dose and the increase was significant at 60kgN/ha.

The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough

SummaryThe aim of this study was to compare five bread and five durum wheat genotypes for gliadins and glutenins profiles, the concentration of free sulphhydryl groups and disulphide bonds, antioxidant capacity of gluten proteins and their bread‐making performance. On average, bread wheat had significantly higher concentration of total sulphur‐rich (S‐rich) and sulphur‐poor (S‐poor) subunits of gliadins, as well as total low molecular weight (LMW) and high molecular weight (HMW) subunits of glutenins than durum wheat. However, durum wheat had higher concentration of S‐rich γ‐gliadins and S‐poor D‐LMW‐glutenins, but did not possess S‐poor ω‐gliadins. The concentration of disulphide bonds and total cysteine was higher in the durum gluten than that in the bread gluten, as well as antioxidant capacity (on average 90.6 vs. 85.9 mmol Trolox Eq kg−1, respectively). In contrast to the bread wheat, the concentration of HMW‐glutenins was negatively associated with extensibility, as well as resistance to extension in durum wheat flour dough.

Isolation and characterization of novel Glu-St1 alleles from Pseudoroegneria spicata and Pd. strigosa.

Pseudoroegneria is a small genus of the Triticeae tribe; its St genome is present in over half of allopolyploid Triticeae species. The high molecular weight (HMW) subunits of glutenin (GS) encoded by the St genome are not well described. In this paper, we report the characterization of fourteen alleles of HMW-GS genes from the two species Pd. spicata and Pd. strigosa. Analysis shows that all fourteen sequences possess a typical primary structure shared by other known HMW-GS, but with some unique modifications. All fourteen Glu-St1 alleles are significantly smaller than normal Glu-1 genes due to fewer repeat motifs in a repetitive region with no indication of large deletion in other conserved regions. Thus, the small size is a common feature of HMW-GS encoded by Glu-St1 loci of Pseudoroegneria species. Sequence analysis indicated that all fourteen Glu-St1 alleles were intermediate type between x- and y-type, which represent an intermediate stage in the evolutionary divergence of x- and y-type subunits.

Characterization of high molecular weight glutenin subunit genes from the Ns genome of Psathyrostachys juncea.

The Ns genome of the genus Psathyrostachys possesses superior traits useful for wheat improvement. However, very little is known about the high molecular weight (HMW) subunits of glutenin encoded by the Ns genome. In this paper, we report the isolation of four alleles of HMW glutenin subunit gene from Psathyrostachys juncea. Sequence alignment data shows the four alleles have similar primary structure with those in wheat and other wheat-related grasses, with some unique modifications. All four sequences more closely resemble y-type, rather than x-type, glutenins. However, our results show three of the subunits (1Ns2-4) contain an extra glutamine residue in the N-terminal region not found on typical y-type subunits, as well as the x-type subunit specific sequence LAAQLPAMCRL. These three subunits likely represent an intermediate state in the divergence between x- and y-type subunits. Results also indicate that the Ns genome is more closely related to the St genome of Pseudoroegneria than any other Triticeae genomes.

Glu-1alleles and prediction of bread-making quality traits in triticale

Polymerase chain reaction (PCR) was used to identify the allelic composition of Glu-A1, Glu-B1 and Glu-D1 loci that comprise the high-molecular-weight (HMW) glutenin subunits in 15 triticale genotypes. The Glu-A1b allele was detected most frequently (86.7%) at the Glu-A1 locus; the Glu-A1a and Glu-A1c alleles were only found, respectively, in the ‘Pawo’ and ‘Leontino’ varieties. Five allelic combinations were detected at Glu-B1 [Glu-B1-1a+2o (encoding Bx7+By8*), Glu-B1-1a+2s (Bx7+By18*), Glu-B1-1a+2z (Bx7+By20*), Glu-B1-1b+2a (Bx7*+By8) and Glu-B1-1b+2o (Bx7*+By8*)]. The Glu-D1d allele (HMW subunits 5+10) was observed in breeding lines that carried translocated segments of wheat chromosome 1D. Dough mixing results indicated the Glu-D1d allele provided slight improvements in bread-making quality. Three-year results with Glu-B1b+2o/2a encoding subunits Bx7*+By8/ By8* exhibited positive affects in bread-making quality. These subunits were detected in varieties ‘Mungis’ and ‘Pawo’.

Correlation analysis of HMW sub-units and baking quality-related traits in Indian wheat (Triticum aestivum L.) cultivars

High molecular weight (HMW) glutenin subunits and baking quality-related traits were studied in 50 Indian wheat landraces. Scoring of germplasm based on electrophoresis patterns using the Payne method showed that the quality scores varied from 4 to 8. Based on this scoring, 13 cultivars were ranked as superior. Cluster analysis based on electrophoresis patterns and Jaccard similarity criteria divided the cultivars into five groups, with 13 cultivars in the first cluster. There was no similarity between the grouping pattern based on HMW glutenin sub-units and quality-related traits. In the present study, the quality of the flour of six wheat varieties was weak, so these varieties were only suitable for biscuit making. The flour of 31 wheat varieties showed medium strength. The remaining 13 wheat varieties had strong flour. Considering the great variation observed for quality-related traits and HMW glutenin sub-units, it can be concluded that these cultivars are potential sources of desirable quality traits for use in bread wheat breeding programmes to improve bread-making quality.

Gluten Alleles and Predicted Dough Quality for Wheat Varieties Worldwide: A Great Resource—Free on the AACC International Website

The gluten composition of more than 8,500 wheat varieties is provided in two new databases on the AACC International website (www.aaccnet.org/initiatives/definitions/Pages/Gluten.aspx). The databases augment earlier versions (1–3) by providing a program to screen the large volume of data. For each variety, the program provides the gliadin composition, listed as alleles at the Gli-1 and Gli-2 loci; the high molecular weight subunits of glutenin (HMW-GS), as subunit numbers and alleles at the Glu-1 loci; the low molecular weight subunits of glutenin (LMW-GS), as alleles at the Glu-3 loci; the Payne Glu-1 scores for dough quality; and estimates of dough strength (as Rmax) and extensibility based on both HMW-GS and LMW-GS alleles.