Characterization of high molecular weight glutenin subunits of Wheat genotypes

Shitre, A. S.; Bakshi, Suman; Gadekar, D. A.; Padhye, A. P.; Das, Birajalaxmi

doi:10.5958/0975-928x.2016.00036.3

Cited by 3 publications

(4 citation statements)

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“…We observed that HMW-GS allele 2 ? 12 which have the negative effect on wheat flour quality was the most abundant (72.81%) in Indian wheat landraces and in agreement with other studies (Shitre et al 2016). Again in agreement with results of some other reports, we reported a lower frequency of 5 ?…”

Section: Discussionsupporting

confidence: 93%

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Exploring diverse wheat germplasm for novel alleles in HMW-GS for bread quality improvement

et al. 2018

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Wheat is one of the most important cereals used worldwide in the form of a range of products. Crop landraces have been an immense source of diversity for the breeders. In the present study, 517 Indian wheat landraces have been observed for the difference in bread making quality by assessing allelic behaviour of high molecular weight-glutenin subunits (HMW-GS). A total of 33 Glu-1 alleles (3 at Glu-A1, 15 at Glu-B1 and 15 at Glu-D1) were detected in wheat landraces. Allelic frequency of HMW-GS allelic band pattern null, 17 + 18, 2 + 12 (24.75%) was found to be the highest. Allelic frequency of HMW-GS allele null (68.27%) at Glu-A1, 17 + 18 (49.14%) at Glu-B1, and 2 + 12 (72.81%) at Glu-D1 was found to be the highest Five Novel alleles were identified at Glu-D1 locus, 12*, 12.1, 12.1*, 12.2 and 12.3. As Glu-D1 has highest quality contribution as compared to Glu-A1 and Glu-B1, reporting novel alleles at Glu-D1 represents that genetic variability available for selection is increased and it will provide tools for breeders to further improve dough properties and bread making quality.

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Section: Discussionsupporting

confidence: 93%

“…The most frequent pattern was 17 ? 18 (49.14%) in accordance with findings of Shitre et al 2016. Similar to some previous reports, single/rare subunit 21 was detected in the present study (Dong et al 2009).…”

Section: Discussionsupporting

confidence: 92%

Exploring diverse wheat germplasm for novel alleles in HMW-GS for bread quality improvement

et al. 2018

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“…HMW-GS are the major determinants of wheat bread making quality (Payne et al, 1987), confirmed more than 30 years ago. As indicators of quality, they are the most explored components of dough composition (Shewry et al, 1992;He et al, 2005;Shitre et al, 2016;Hristov et al, 2009). In our country, the genetic characterization of high molecular glutenins in wheat using DNA markers was not performed by now.…”

Section: Introductionmentioning

confidence: 99%

MOLECULAR CHARACTERIZATION OF GENES FOR QUALITY TRAITS IN MACEDONIAN WHEAT GENOTYPES (Triticum aestivum L.)

Atanasova

Jankulovska

Jankuloski

et al. 2019

JAFES

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The main goal of this study was to characterize glutenin subunits with high molecular weight (HMW-GS) in Macedonian wheat genotypes by using DNA markers and to analyse the polymorphism of the Glu-A1 and Glu-D1 loci, influencing wheat bread-making quality. Polymorphysm and allelic variations in the Glu-A1 loci were determined through characterization of Ax-null, Ax1 and Ax2* alleles, and in Glu-D1 loci through characterization of Dx2+Dy12 and Dx5+Dy10 alleles. Ax null, that has a negative influence on bread-making quality, was detected in 77.66% of the genotypes. The allelic pair Dx5+Dy10 was present in 68.09% of the genotypes. Only 8.51% of the analysed genotypes had the allele Ax1. According to the identified alleles in the Glu A1 and Glu D1 loci, the genotypes were grouped in two main clusters, 64 in the first and 30 genotypes in the second cluster. Both clusters consisted of three subclusters, comprising different number of genotypes. The most of the genotypes belonged to the subgroups 1a (presence of Dx5+Dy10) and 2a (presence of Dx2+Dy12). Genotypes in the 2a subgroup had Ах-null in Glu-A1 locus and Dx2+Dy12 in Glu-D1 locus, negatively influencing the wheat bread-making quality. These genotypes are not recommended to be used in a breeding program for improving wheat bread-making quality. Genotypes from the subgroups 1b and 1c possessed the alleles Аx2* and Ax1 in Glu-A1 locus and Dx5+Dy10 in Glu-D1 locus, indicating good breadmaking quality. The superior breeding lines with improved quality, good agronomic characteristics and high yield have to be evaluated for their adaptability and stability. The lines with a complex of positive characteristics may be submitted for registration of new varieties. Further investigations of the material are needed for the other loci influencing the wheat bread-making quality.

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“…Except a few reports like frequency distribution of various HMW-GS in the peninsular region (Shitre et al, 2016) Homepage: http://epubs.icar.org.in/ejournal/index.php/JWR and preponderance of 2+12 subunit in comparison to 5+10 (Glu D1)inthe heat stressed environments (Mohan and Gupta 2013a), no detailed investigation had been done under Indian conditions. AICRP on Wheat and Barley Improvement provides a perfect platform to examine such issues as it evaluates wheat entries for yield and quality traits in different production environments.…”

Section: Introductionmentioning

confidence: 99%

An Analysis to Explore Divergence of HMW Glutenin Subunits in High-Yield Indian Wheat of Different Production Environments

Mohan¹,

Gupta²

2018

jwr

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Fifteen years grain quality data of 231 high yielding bread wheat genotypes evaluated in different production environments of India was examined to understand prevalence of high molecular weight glutenin subunits (HMW-GS) in different production environments. Six agro-climatically diverse zones and two production conditions (timely-sown and late-sown) per zone represented diverse wheat growth environments prevailing in India. Difference in frequency level of different subunits has been explained in this review. Accurance of various subunits varied promptly in diffrenrent zones (Glu B1) and climates (Glu D1). Diffrence as per production condition was also noticed in same variants of Glu B1 locus. Parallelism between quality of bread and the glutenin subunits was observed under varying wheat growth environments. It was further demonstrated that overall product quality of a given production environment can be better explained by ratio between desirable and undesirable HMW glutenin subunits.

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Characterization of high molecular weight glutenin subunits of Wheat genotypes

Cited by 3 publications

References 0 publications

Exploring diverse wheat germplasm for novel alleles in HMW-GS for bread quality improvement

Exploring diverse wheat germplasm for novel alleles in HMW-GS for bread quality improvement

MOLECULAR CHARACTERIZATION OF GENES FOR QUALITY TRAITS IN MACEDONIAN WHEAT GENOTYPES (Triticum aestivum L.)

An Analysis to Explore Divergence of HMW Glutenin Subunits in High-Yield Indian Wheat of Different Production Environments

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