HMW-GS Composition Research Articles

Molecular cloning and sequence analysis of 1Dx-type HMW-GS genes from different wheat varieties

AbstractHigh-molecular-weight glutenin subunits (HMW-GS) contribute to dough elasticity and bread baking quality in wheat. In this study, wheat varieties were classified based on their HMW-GS composition into three groups: 1Dx5 (5 + 10, Gaoyou 8901, Xinmai 28, Xinmai 19, Xinmai 26 and Jinbaoyin), 1Dx2 (2 + 12, Zhoumai 24, Xinmai 9 and Yumai) and 1Dx4 (4 + 12, Aikang 58). Sequence analysis showed that 1Dx-GY8901, 1Dx-XM28, 1Dx-XM19 and 1Dx-XM26 were similar to the 1Dx5 gene and clustered on the same branch, while 1Dx-AK58, 1Dx-ZM24, 1Dx-JBY, 1Dx-YM, 1Dx-XM9 and 1Dx-JBY were more similar to the 1Dx2 gene and clustered on the same branch with 1Dx.2.2. There was a mutation of Ser to Cys at position S2, for an extra Cys in the repeat regions of 1Dx-XM19, 1Dx-XM26, 1Dx-XM28 and 1Dx-GY8901. The wheat HMW-GS genes exhibited similar percentages of α-helix, extended strand, β-turn and random coil structure, with ranges of 13.33–13.59, 4.77–5.78, 7.08–9.18 and 72.3–73.94%, respectively. Sequence conservation and the composition of HMW-GS subunits were also analysed for a series of strong gluten wheat varieties, Xinmai 9 (1, 7 + 8, 2 + 12), Xinmai 19 (1, 7 + 9, 5 + 10), Xinmai 26 (1, 7 + 8, 5 + 10) and Xinmai 28 (1, 7 + 9, 5 + 10). The results of this work should facilitate future breeding efforts and provide the theoretical basis for wheat quality improvement.

HMW-GS composition and rye translocations of U.S. eastern soft winter wheat and their associations with protein strength

Knowledge of HMW-GS composition and rye translocations of U.S. eastern soft winter (ESW) wheat, and their associations with protein characteristics will be helpful for the identification and selection of genotypes possessing the appropriate gluten strength for wheat-based products. HMW-GS composition and rye translocations of 149 ESW wheat varieties and their relationships with lactic acid solvent retention capacity and SDSS volume were determined. Subunits 2*, 7 + 8 and 2 + 12 are the predominant HMW-GSs in ESW wheat with frequencies of 72.7%, 47.7% and 36.7%, respectively. Two rare subunits, 2.. at Glu-A1 locus and 2+121 at Glu-D1 locus, were detected for the first time in ESW wheat, with frequencies of 1.6% and 21.9%, respectively. 1BL/1RS and 1AL/1RS translocations were observed in 18.8% and 10.9% of ESW wheat, respectively. Subunits 13 + 16, 5 + 10, and the absence of 1BL/1RS translocation showed associations with strong protein strength, whereas subunits 2+121 were associated with weak protein strength. Four HMW-GS profiles (2*, 7 + 8, 2+121), (2*, 7 + 8, 5 + 10), (2*, 7 + 9, 2 + 12), and (2*, 7 + 8, 2 + 12) were predominantly observed in 50.1% of ESW wheat. ESW wheat genotypes carrying subunits 13 + 16 or 7* + 8 at Glu-B1 locus and 5 + 10 at Glu-D1 locus without 1BL/1RS translocation are expected to produce wheat grain containing strong-gluten proteins.

Impact of genetic and climatic factors on parameters of breadmaking quality of wheat kernel and flour starch component

This study investigates how genetic and climatic factors affect parameters of breadmaking quality of wheat kernel and flour starch component. Nine wheat cultivars with different combinations of HMW-GS were grown in three production years. Various rheological devices such as Falling Number (FN), Farinograph, Amylograph, Mixolab and SDmatic were used for characterization of milled wheat samples. The most results showed that climatic factors affected parameters of breadmaking quality of wheat kernel and flour starch component more than HMW-GS composition. However, some results of the bread making quality parameters that are considered to be very reliable indicators of changes in starch component of wheat in wet years, such as FN and maximum peak of viscosity by Amylograph, were dependent of HMW-GS composition.

Quantitative and Qualitative Assessment of Wheat Gluten Proteins and their Contribution to Instant Noodle Quality

This study was carried out to examine the effect of quantity and quality of wheat gluten proteins on the quality attributes of instant fried noodles. Dough development time, dough stability, SDS sedimentation volume, gluten index and Resistance to extension/Extensibility (R/E) ratio were found to be positively correlated with glutenin content, whereas negatively associated with the quantity of gliadin sub-fractions. Medium strong flours were found most suitable for noodle preparation. The weaker flours from cultivars HW 2004 and C 306 having HMW-GS composition of Null, 2+12 and 20 alleles expressed at Glu-A1, B1 and D1, respectively could not withstand sheeting, resulted in rough surface and high breakage of noodles. The best noodle cultivars DBW 16 and WH 542 had 5+10 glutenin subunits at Glu-D1, however, differed in subunits expressed at Glu-A1 and Glu-B1 loci. Oil uptake and cooking time of noodles varied considerably from 15.4 to 22.7% and 2.0 to 4.0 min, respectively. Oil uptake in noodles was positively correlated with dough softening, however, all the parameters related to gluten quality and strength were negatively associated with the oil uptake. Cooking time of instant noodles was found to be highly associated with protein content (R2 = 0.778) of flour, gluten quality and strength. Hardness or firmness of cooked noodles was found to be significantly linked with SDS sedimentation volume (R2 = 0.725), gluten index (R2 = 0.610), glutenin content (R2 = 0.619), gliadin content (R2 = −0.567), R/E ratio (R2 = 0.532) and gliadins/glutenins (R2 = −0.605) ratio.

Prediction of wheat baking quality based on gliadin fractions and HMW-GS data by chemometric analysis (PLS modelling)

Gluten proteins composed of gliadins and glutenins are important contributors to the wheat quality properties. Twenty-eight winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia, in growing season 2006/2007.The HMW-GS composition and gliadin contents were determined by SDS-PAGE and RP-HPLC, respectively, with the aim to determine their relationship with wheat quality properties. Based on gliadins and HMW-GS data for 28 wheat cultivars PLS models were developed for the prediction of 15 baking quality parameters.NIPALS algorithm was applied for the evaluation of the latent variables and regression coefficient parameters. The obtained 4-th order models have average coefficients of determination R2=0.80.Determined variable importance in projections (VIP) coefficients revealed that HMW-GS data have the dominant influence on the baking quality parameters. For extensographic and farinographic properties the Glu-D1 locu...

Effects of allelic variation of HMW-GS and LMW-GS on mixograph properties and Chinese noodle and steamed bread qualities in a set of Aroona near-isogenic wheat lines

High-molecular-weight glutenin (HMW-GS) and low-molecular-weight glutenin (LMW-GS) subunits play an important role in determining wheat quality. To clarify the contribution of each subunit/allele to processing quality, 25 near-isogenic lines with different HMW-GS and LMW-GS compositions grown at two locations during the 2010 cropping season were used to investigate the effects of allelic variation on milling parameters, mixograph properties, raw white Chinese noodle (RWCN) and northern style Chinese steamed bread (NSCSB) qualities. The results showed that Glu-B1 and Glu-B3 made a large contribution to determining mixograph properties and processing quality, respectively. Subunit pairs 17 + 18 and 5 + 10, and alleles Glu-A3b, Glu-A3d, Glu-B3g and Glu-D3f made significant contributions to mixograph properties and no significant difference was detected on most parameters of RWCN and NSCSB for the allelic variation of HMW-GS and LMW-GS. The allelic interactions among glutenin loci had significant effects on wheat quality. The line with 1, 17 + 18, 2 + 12, Glu-A3c, Glu-B3b, Glu-D3c associated with superior mixograph properties, the line with 1, 7 + 9, 2 + 12, Glu-A3c, Glu-B3d, Glu-D3c had superior viscoelasticity of RWCN, and the line with 1, 7 + 9, 2 + 12, Glu-A3e, Glu-B3b, Glu-D3c had the highest total score of NSCSB. These results provide useful information for genetic improvement of the qualities of traditional Chinese wheat products.

Allelic variation and composition of HMW-GS in advanced lines derived from d-genome synthetic hexaploid / bread wheat (Triticum aestivum L.)

The objective of this study was to identify allelic variations at Glu-1 loci of wheat (Triticum aestivum L.) advanced lines derived from hybridization of bread wheat and synthetic hexaploid wheats (2n = 6x = 42; AABBDD). Locally adapted wheat genotypes were crossed with synthetic hexaploid wheats. From the 134 different cross combinations made, 202 F8 advanced lines were selected and their HMW-GS composition was studied using SDS-PAGE. In total, 24 allelic variants and 68 HMW-GS combinations were observed at Glu-A1, Glu-B1, and Glu-D1 loci. In bread wheat, the Glu-D1 locus is usually characterized by subunits 1Dx2+1Dy12 and 1Dx5+1Dy10 with the latter having a stronger effect on bread-making quality. The subunit 1Dx5+1Dy10 was predominantly observed in these advanced lines. The inferior subunit 1Dx2+1Dy12, predominant in adapted wheat germplasm showed a comparative low frequency in the derived advanced breeding lines. Its successful replacement is due to the other better allelic variants at the Glu-D1 locus inherited in these synthetic hexaploid wheats from Aegilops tauschii (2n = 2x = 14; DD).

A retrospective analysis of HMW and LMW glutenin alleles of cultivars bred in Martonvásár, Hungary

The glutenin allele gene-pool, the distribution of the individual alleles on the 6 loci coding for glutenin subunits and their combinations were determined in a sample population containing 107 cultivars bred and grown in Martonvasar, Hungary at the Agricultural Research Institute of the Hungarian Academy of Sciences. The database is based on the results of three independent analytical procedures carried out using the traditional SDS-PAGE based allele identification, the state-of-art MALDI-TOF technology and the high throughput capillary electrophoresis based on the lab-on-a-chip technique. The usefulness of integrating the information on both HMW GS and LMW GS allelic composition for future genetic and technological improvement is discussed.

Kernel Elastic Properties and Sedimentation: Influence of High and Low Molecular Weight Glutenin Allelic Composition

Cereal ChemistryVolume 88, Issue 1 p. 41-44 Note Kernel Elastic Properties and Sedimentation: Influence of High and Low Molecular Weight Glutenin Allelic Composition J. D. C. Figueroa, J. D. C. Figueroa Centro de Investigación y de Estudios Avanzados. (CINVESTAV-Unidad Querétaro), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, C.P. 76230 Qro., México. Corresponding author. E-mail: [email protected] Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078-6055.Search for more papers by this authorR. J. Peña, R. J. Peña CIMMYT, km 45 Carretera México Veracruz El Batán, Texcoco, México C.P. 56130.Search for more papers by this authorT. Maucher, T. Maucher Centro de Investigación y de Estudios Avanzados. (CINVESTAV-Unidad Querétaro), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, C.P. 76230 Qro., México. University of Applied Science Furtwangen, Jacob-Kienzle Str. 17, 78054 Villingen-Schwenningen, Germany.Search for more papers by this authorP. Rayas-Duarte, P. Rayas-Duarte Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078-6055.Search for more papers by this authorK. Khan, K. Khan Department of Cereal and Food Sciences, North Dakota State University, 111 Harris Hall, Dept 7640, P.O. Box 6050, Fargo, ND 58108-6050.Search for more papers by this author J. D. C. Figueroa, J. D. C. Figueroa Centro de Investigación y de Estudios Avanzados. (CINVESTAV-Unidad Querétaro), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, C.P. 76230 Qro., México. Corresponding author. E-mail: [email protected] Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078-6055.Search for more papers by this authorR. J. Peña, R. J. Peña CIMMYT, km 45 Carretera México Veracruz El Batán, Texcoco, México C.P. 56130.Search for more papers by this authorT. Maucher, T. Maucher Centro de Investigación y de Estudios Avanzados. (CINVESTAV-Unidad Querétaro), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, C.P. 76230 Qro., México. University of Applied Science Furtwangen, Jacob-Kienzle Str. 17, 78054 Villingen-Schwenningen, Germany.Search for more papers by this authorP. Rayas-Duarte, P. Rayas-Duarte Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078-6055.Search for more papers by this authorK. Khan, K. Khan Department of Cereal and Food Sciences, North Dakota State University, 111 Harris Hall, Dept 7640, P.O. Box 6050, Fargo, ND 58108-6050.Search for more papers by this author First published: 15 February 2011 https://doi.org/10.1094/CCHEM-10-09-0142Citations: 5AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Citing Literature Volume88, Issue1January/February 2011Pages 41-44 RelatedInformation

Allelic diversity of HMW and LMW glutenin subunits in ChineseRare Dwarf-Male-Sterilewheat (Triticum aestivumL.)

The dwarf-male-sterile wheat is unique to China and has been improved by introducing good germplasm. In order to clear the subunits background of Dwarf-Male-Sterile wheat, sodium dodecyl sulphate polyacrylamide-gel electrophoresis (SDS-PAGE) was used to detect the high and low molecular weight glutenin subunits (HMW-GS and LMW-GS) compositions in BC1F1, F2 and F3 generations from Dwarf-Male-Sterile wheat. Twenty-five alleles and 49 HMW-GS compositions at the Glu-1 loci were detected in different generations. Null and subunit 1 were mainly existed at Glu-A1 , and 7 + 8 and 7 + 9 were primarily detected at Glu-B1 in different generations. Subunit combination 5 + 10 mainly appeared in BC1F1, while 2 + 12 major presented in F2 and F3 generations. HMW-GS compositions null, 7 + 8, 5 + 10 and null, 7 + 9, 5 + 10 showed higher frequencies than other banding patterns, followed by null, 14 + 15, 5 + 10 and null, 7 + 9, 2 + 12 combinations. In addition, some rare subunit combinations such as 14 + 15, 13 + 16, 17 + 1...

Quality of winter common wheat advanced lines depending on allelic variation of Glu-A3

Seventy-six promising bread winter wheat lines were investigated in relation to the allelic composition of grain storage proteins. The aim of the study was: i) to find out a possible relation between wheat quality and the separate low molecular loci and ii) to examine the potential of some of the existing Glu-A3 alleles to increase the quality. Five indices were investigated that covered almost all aspects of grain quality: sedimentation value, wet gluten content, dough stability, bread volume, quality index and valorimeter. The samples for quality analysis were from a 3-year period of investigation. Different statistical approaches were used to study the influence of Glu-A3 on the level of the indices. The LMW-GS were determined by SDS-PAGE (Payne et al. 1980). It was determined that locus Glu-A3 had the strongest influence on quality among the loci, that determine the low molecular glutenins. The Glu-A3 alleles influenced the end-use quality irrespective of the HMW-GS and LMW-GS composition background against which their effect was expressed. There were important variations among the separate alleles of Glu-A3 locus for their direct effect on end-used quality. Glu-A3f had strong positive effect on the end-use quality against the background of all HMW combinations. Glu-A3b had a similar positive effect. The Glu-A3b allele was connected with high quality in wheat but its effect was weaker than that of Glu-A3f and was not significant for some of the investigated indices.

Gluten formation from flour of kernels in developing wheat grain

The proteins that form gluten of a winter wheat cultivar, Ukrainka (HMW-GS composition 1, 7+8, 5+10) grown in Hungary and harvested in the year 2006, was investigated during grain development. The formation of gluten, its protein fractions and composition of polymeric fraction, were followed starting at the 12 th day after anthesis (DAA) to the 52 nd .Gluten formation was first observed (manual method of determination) only 20–25 days after anthesis and its quantity increased rapidly during the next period of grain development. The gluten was separated to a fraction extractable with SDS-phosphate buffer and another fraction, unextractable by this buffer. An increase in the ratio of unextractable polymeric protein (UPP)/soluble protein fraction was observed during grain development. As expected, gliadin was the main component of the soluble fraction and glutenin that of the insoluble one. HMW monomers were detected in unreduced fractions in small quantities only until 30 th DAA. RP-HPLC of reduced gluten f...

Characterization of CIMMYT bread wheats for high- and low-molecular weight glutenin subunits and other quality-related genes with SDS-PAGE, RP-HPLC and molecular markers

Two hundred and seventy-three CIMMYT bread wheat cultivars and advanced lines grown under irrigated conditions in Mexico during the 2005-06 Yaqui crop cycle were characterized for quality-related genetic traits using gene-specific markers for some high- and low-molecular-weight glutenin subunit (HMW-GS and LMW-GS) genes, polyphenol oxidase (PPO), phytoene synthase (PSY), and waxy genes. Of them, 142 were analyzed for quality parameters including SDS sedimentation volume (SDS-SV), dough mixing time, and Alveograph parameters, and for HMW-GS and LMW-GS compositions using sodium-dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and reversed-phase high-performance liquid chromatography (RP-HPLC). For the Ppo-A1 locus tested with the marker PPO18, the frequencies of alleles Ppo-A1a and Ppo-A1b were 79.1 and 20.2%, respectively, and no PCR fragment was amplified in 2 lines (0.73%), whereas 227 lines (83.2%) contained the allele Ppo-D1a and 46 lines (16.8%) had Ppo-D1b detected by markers PPO16 and PPO29. For the marker YP7A, 142 lines (52.0%) were assumed to have the allele Psy-A1a and 131 lines (48.0%) contained the allele Psy-A1b. In the case of the marker YP7B for the gene Psy-B1, the alleles Psy-B1a and Psy-B1b were detected in 155 (56.8%) and 43 (15.8%) lines, respectively, and 75 (27.4%) lines possessed the allele Psy-B1d detected by the marker YP7B-3. All 273 lines contained the alleles Wx-A1a and Wx-D1a as determined by markers MAG264 and MAG269, respectively. Using the marker Wx-B1, 204 lines (74.7%) were presumed to have the Wx-B1a allele and 69 (25.3%) possessed Wx-B1b. The over-expressing allele of Bx7 OE and subunit By8*, not clearly seen with SDS-PAGE, were detected by RP-HPLC. The numbers of lines with subunits Ax2*, By8, By9, Bx17, Bx20, Dx5, and Glu-B3j were 90, 16, 57, 5, 46, 118, and 33, respectively, in the 142 lines analyzed with molecular markers, and were consistent with the results obtained by SDS-PAGE, except for one line with the 1A.1R translocation. Subunits Ax1 and Ax2* at the Glu-A1 locus showed significantly better effects on all quality parameters than subunit Null. Subunits 5 + 10 gave significantly better effects for all parameters. Subunit Glu-A3b showed more positive effects than its alternative alleles on SDS-SV and SDS-sedimentation volume/protein content index (SPI). The allele Glu-B3g showed the best effect on SDS-SV and Alveograph W, whereas Glu-B3j, associated with the 1B.1R translocation, exhibited a strongly negative effect on all quality parameters.

The gluten protein and interactions between components determine mixograph properties in an F 6 recombinant inbred linepopulation in bread wheat

One hundred and sixty-eight F 6 recombinant inbred lines (RILs) derived from Chinese wheat cultivars, PH82-2 and Neixiang188, were used to determine the cumulative effects of HMW-GS and LMW-GS composition and quantity of gluten protein fractions on dough mixograph properties. A wide range of variation for all parameters in the RILs was detected. Major gene loci of HMW-GS were associated with variation in mixograph characters, but accounted for no more than 25.3% of the phenotypic variations. Glu-D1, together with Glu-B3, played the most important role in determining the properties. Additive effects of HMW-GS and LMW-GS showed major contributions to most of the variation of mixograph parameters, and epistatic effects were also important and could be counter to additive effects of individual loci. The quantity of gluten protein fractions, especially the quantity of glutenin, LMW-GS, and Glu-B3, showed highly significant correlations with most of the quality parameters, but the correlation coefficients were influenced by grain hardness, protein content, or both. Protein quality could be greatly improved through increasing the quantity of glutenin, while holding desirable composition of HMW-GS and LMW-GS alleles, with an appropriate ratio of quantity of glutenin to gliadin.

High-Molecular-Weight Glutenin Subunit Composition of Chinese Wheat Germplasm

Abstract The objective of the present study was to characterize the high molecular glutenin subunits (HMW-GS) composition and the presence of 1B/1R translocation in newly developed wheat ( Triticum aestivum L.) germplasm, which have one or more traits that are useful in wheat improvement. Sodium dodecyl sulphate polyacrylamide-gel electrophoresis (SDS-PAGE) and acid polyacrylamide-gel electrophoresis (A-PAGE) were used to detect HMW-GS composition and the presence of 1B/1R wheat-rye ( Secale cereale L.) chromosome translocation in the wheat germplasm. Bread-making quality scores of these lines were determined. A high level of variations in HMW-GS encoded by Glu-1 locus was observed. Sixteen major HMW-GS, with 30 combinations, were detected. The percentage of cultivars with more than two desirable subunits was 38.7%. Thirteen cultivars had bread-making quality scores of 10 in combination with one or two desirable agronomical traits, such as high-yield potential, dwarfing stem, resistance to diseases, and/or tolerance to abiotic stress. Sixty-eight (36.6%) cultivars possessed 1B/1R translocation. The newly developed germplasm with HMW-GS for good quality can be promising resources for improving bread-making quality of wheat.

Genetic variability in bread wheat (Triticum aestivum L.) of Pakistan based on polymorphism for high molecular weight glutenin subunits

Variation in bread wheat including pre and post green revolutions varieties of Pakistan along with landraces was investigated for high molecular weight Glutenin subunits (HMW Gs) encoded at three genes (Glu-A1, Glu-B1, Glu-D1) with SDS- PAGE. The germplasm was diverse and unique on the basis of HMW Gs compositions and out of 14 alleles detected at all the Glu-1 loci, three belonged to Glu-A1, nine to Glu-B1 and two to Glu-D1 locus. High variation was observed in the landraces and higher gene diversity was observed between the populations as compared to the gene diversity within populations, whereas a reverse pattern of gene diversity was observed when populations were pooled across the region (higher within the regions than between the regions). A lack of relationship between the HMW Gs diversity and the altitude of collection site was observed. A data base has been generated in this study which could be expanded/

Synthesis of Gluten-Forming Polypeptides. 1. Biosynthesis of Gliadins and Glutenin Subunits

Five winter wheat cultivars--GK Othalom (HMW-GS composition 2*, 7+8, 5+10), Ukrainka (1, 7+8, 5+10), Palotás (2*, 7+9, 5+10), Ködmön (2*, 7+8, 5+10), and Csongrád (2*, 7+9, 2+12)--grown in Hungary and harvested in the year 2005 were studied. The biosynthesis of gluten-forming polypeptides was followed starting at the 12th day after anthesis to the 53rd. Fresh kernel weight, moisture, and dry matter content of fresh kernels and gliadin and glutenin contents were determined. Gliadin components, total amounts of HMW and LMW polypeptides, and individual HMW polypeptides were determined using a RP-HPLC technique. Although considerable quantitative differences were observed concerning the content of total protein, gliadin, glutenin, and individual gluten-forming polypeptides, the character of accumulation of protein components--determined on the basis protein mass/kernel--was the same for the all of the cultivars studied and could be presented by a sigmoid curve. Small quantities of the gliadin and glutenin monomers may be detected in early stages of kernel development, but the bulk of these proteins is synthesized in later stages of development. It is generally suggested by specialists that the formation and accumulation of glutenin polymers starts later than the synthesis of monomers. Experimental data presented in this paper confirm this suggestion and show that in the first phase of protein synthesis the monomers are in "free" form; polymeric glutenin is detected only later. HMW glutenin subunits are synthesized synchronously, and quantitatively the polypeptides coded by chromosomes D and B dominate.

Variation for glutenin and waxy alleles in the US hard winter wheat germplasm

We conducted a survey of high- and low-molecular-weight glutenin subunits (HMW-GS and LMW-GS, respectively) and waxy ( Wx) allele composition in 111 winter wheat cultivars and advanced lines developed in the US Hard Winter Wheat Region since 1991. At the HMW-GS Glu-A1 locus, 76.1% of entries had allele b (encoding subunit 2*), 21.2% carried allele a (subunit 1), and 2.7% had allele c (null). Glu-B1 alleles were c (subunits 7+9; 47.7% of entries), b (subunits 7+8; 33.3%), e (subunits 20x+20y; 7.7%), i (subunits 17+18; 6.3%), and w (subunits 6*+8*; 5%). At Glu-D1, 80.6% of the entries carried allele d (subunits 5+10), 11.3% had allele a (subunits 2+12), 7.2% carried allele b (subunits 3+12), and 0.9% had allele e (subunits 2+10). Glu-B1 and Glu-D1 allele frequency differed significantly ( P<0.01) from a previous study of the US Hard Winter Wheat germplasm developed from 1970 to 1990. At LMW-GS loci, five Glu-A3 alleles, nine Glu-B3 alleles, and five Glu-D3 alleles were identified. Ten entries with the null Wx-B1b allele and seven with the null Wx-A1b allele were detected. This survey allows comparisons of HMW-GS and waxy allele compositions with the US Hard Winter Wheat germplasm from previous eras and provides baseline data on LMW-GS composition.

HMW glutenin variation and rye chromatine presence in wheat genome

For estimation of wheat end-product quality during wheat breeding programs composition of high-molecular-weight glutenin subunits (HMW GS) and the presence of 1BL/1RS translations serve as markers due to their profound effects on dough elasticity and viscous properties. Ninety-three wheat genotypes from Institute of Field and Vegetable Crops in Novi Sad have been analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) in order to determine their HMW GS composition and 1BL/1RS translocation presence. Eleven alleles were found at the Glu-1 loci. Subunits 1 and 2*and the null allele N were determined at the Glu-A1 locus. Subunitis 7, 7+9, 7+8, 6+8, 20 and 21 were found at the Glu-B1 locus, subunits 2+12 and 5+10 at the Glu-D1 locus. The 1BL/1RS translocation was discovered in 28 cultivars, although three of them were heterogeneous.

The high molecular weight glutenin subunits of South African wheats

A comprehensive survey was carried out on 38 South African wheat cultivars to determine their high molecular weight glutenin subunits (HMW—GS) as separated by polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulphate. The results of this study showed that the HMW-GS compositions were of generally good quality with an average score of 8·6 in the quality rating system of Payne and co-workers. The frequency of appearance of the alleles was markedly different to that noted in many other countries, most notably in the increased frequency of appearance of the chromosome 1B alleles 13 + 16 and 17 + 18. An extensive database has been established upon which an investigation into the relationship between the HMW—GS and quality characteristics can be founded.