Blocks of gliadin components in winter wheat detected by one-dimensional polyacrylamide gel electrophoresis

Metakovsky, E. V.; Novoselskaya, A. Yu.; Копусь, М. М.; Sobko, T. A.; Sozinov, A. A.

doi:10.1007/bf00264904

Cited by 93 publications

(26 citation statements)

References 13 publications

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“…Furthermore, Durum wheat adulteration is usually caused by a variety of different common wheats, and again a standard mixture containing more than one variety of common wheat will give a more accurate representation of the level of adulteration. It has been shown by Cooke et a1 (1986) and Metakovsky et al(1984) that the two wheat species can be distinguished from one another using lactate gel electrophoresis since Durum wheat lacks the prolamins encoded by the D-genome, most noticeably the o-prolamin type believed to be controlled by genes on chromosome 1D. It was proposed by Kobrehel et al(1985) that this difference could be used as a basis for a test to detect adulteration of Durum wheat flour with common wheat flours, but no indication of the sensitivity of this method was given.…”

Section: Discussionmentioning

confidence: 82%

Detection and quantification of adulteration of durum wheat flour by flour from common wheat using reverse phase HPLC

Mccarthy

Scanlon

Lumley³

et al. 1990

J Sci Food Agric

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When common wheat (Triticum aestivum L ) gliadins were separated by RP-HPLC, a major doublet peak eluted at 47.20 and 47.94 min. This peak was consistently found to be absent in Durum wheat (Triticum durum Desf) gliadins separated under identical conditions. In Durum wheat gliadins a characteristic small peak eluted at 48-30 min followed at 50.47, 51.37, 52.80 min by larger peaks. The peak area ratio of the peaks eluting at 50.47 and 51-37 min was found to be 2.18 (+0-14). This ratio was found to decrease proportionally on contamination of Durum wheat flour with flour @om some common wheat varieties. This ratio alone was not enough to detect and quantify adulteration by all varieties of common wheat. An alternative method was found whereby the peak emerging between 47 and 49 min in the Durum wheat gliudin elution profile was expressed as a ratio of the total protein applied. This ratio was shown to increase when Durum wheat flour was adulterated with flour @om common wheat thus enabling quantitative estimation of the level of adulteration. A third method of detecting adulteration of Durum wheat flour is also proposed in which the peak emerging between 47 and 49 min is collected and the protein separated by PAGE. The presence of more than one band of y/B-gliadins is indicative of adulteration.

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Section: Discussionmentioning

confidence: 82%

Detection and quantification of adulteration of durum wheat flour by flour from common wheat using reverse phase HPLC

Mccarthy

Scanlon

Lumley³

et al. 1990

J Sci Food Agric

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“…Unfortunately, our work cannot be compared with theirs directly, because different electrophoretic procedures were used. However, Sozinov's group have recently changed to using APAGE (Metakovsky et a!., 1984), and it is hoped that the findings of the two laboratories can be pooled.…”

Section: (B) Identification Of Proteins Which Confer Bread-making Quamentioning

confidence: 98%

Grain quality

Blackman¹,

Payne²

1987

Wheat Breeding

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“…Genotypic formulas of gliadins were obtained by analyzing gliadin components on gel with regard for their relative electrophoretic mobility in accordance with the catalogue of Metakovskii et al [4].…”

Section: Methodsmentioning

confidence: 99%

Protein markers of plant traits in breeding spring wheat for grain yield and quality

Berezovskaya

Trufanov

Mitrofanova

et al. 2005

Appl Biochem Microbiol

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Storage proteins of wheat grains (gliadin and glutenin) are able to form gluten, a unique elastic complex. The relationship between the protein composition of gluten, traits of plants, and grain quality is determined by the linkage between genes controlling the synthesis of certain protein components or groups (blocks) of such genes, and the genetic systems responsible for individual or aggregate selectively important quality indices. Genetic determinacy of storage proteins and the independence of their composition from locality, year, and cultivation conditions ensure practical reliability of the revealed genotype-trait relationship.Considerable opportunities for improving technological and baking properties of wheat at the cultivar level consist of using protein markers of economically useful plant traits for selection [1].Wheat cultivars that are polymorphous with respect to the composition of gliadin and glutenin components represent a convenient model for revealing the relationship between protein polymorphism and the variability of economically valuable cultivars. For this reason, the main practical value of studying protein polymorphism is the search for a consistent correlation between the level of expression of the main traits of grain yield and indices of grain and gluten quality, on the one hand, and allele variants of blocks of gliadin components, on the other hand.The main goal of this work was to perform a comparative study of the composition of gliadin components and to find a correlation between gliadin components and the main selective traits of plant yield and the indices of quality of grain, flour, dough, and gluten. MATERIALS AND METHODSStudy objects. The study was performed with spring wheat cultivars Rollo ( R ) and Drott ( D ) and four constant hybrids obtained by crossing these cultivars (R × D-I, R × D-II, R × D-III, and R × D-IV; generations F 9 and F 10 ). The spring-wheat cultivar Drott (Fylgia II × Sviöf 0990) is a high-yield cultivar with a sufficiently strong culm, which exhibits a high resistance to fungal diseases. The cultivar Rollo (k-45657, Norway) was subjected to mass-scale selection to obtain the cultivar Tyumenskaya rannyaya [2].Seeds of parental cultivars and hybrid strains were grown in 1999-2001 under field conditions on experimental plots in families. Each family used for analyzing qualitative traits consisted of ten plants. The main biometric parameters used in analysis included the ear length, the number of spikelets and grains in the major ear, the weight of grains in one ear, and the weight of 1000 grains.Isolation of gliadin. Ground wheat caryopses were treated with 70% ethanol, and extract was centrifuged at 11000 g for 15 min. Supernatant containing predominantly gliadins was mixed with aluminum-lactate buffer (pH 3.1), methylene green (which allows visualization during electrophoresis), and glycerol (to increase density). Electrophoresis in 10% polyacrylamide gel was performed as described in [3], with some modifications.After electrophoresis, gels were fixed in...

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Blocks of gliadin components in winter wheat detected by one-dimensional polyacrylamide gel electrophoresis

Cited by 93 publications

References 13 publications

Detection and quantification of adulteration of durum wheat flour by flour from common wheat using reverse phase HPLC

Detection and quantification of adulteration of durum wheat flour by flour from common wheat using reverse phase HPLC

Grain quality

Protein markers of plant traits in breeding spring wheat for grain yield and quality

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