Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes

Costa, Marcela de Rezende; Scholz, Maria Brígida dos Santos; Franco, Célia Maria Landi

doi:10.1590/s0101-20612013000500024

Cited by 22 publications

(25 citation statements)

References 31 publications

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“…Although the rye translocation negatively affects baking quality, when in the presence of subunits from A, B, and D chromosomes this effect is decreased, as observed for flours from T 081099, T 091033, and T 091056 lines that had intermediate baking quality. Comparing the results obtained in this study with those presented in a previous study (Costa et al 2013), it was possible to observe that for some samples, the results from the physicochemical and rheological analysis of the flour did not confirm those from the grain physicochemical analysis and some genotypes that were previously classified as of low and intermediate qualities had their classification changed to intermediate and high, respectively in this study. These…”

Section: Baking Qualitycontrasting

confidence: 69%

“…The identification of HMW-GS and LMW-GS in these same genotypes has been performed and described previously (Costa et al 2013). In HMW-GS, 4 allelic variations were observed at Glu-A1 [subunits 2* (43.8%), 1 (37.5%), Null (12.5%), and 1/2* (6.2%)], 5 at Glu-B1 [subunits 7+9 (50.0%), 7+8 (37.5%), and 17+18 (12.5%)], and 4 at Glu-D1 [subunits 5+10 (81.3%), 2+12 (18.7%)].…”

Section: Methodsmentioning

confidence: 99%

“…The genotypes that had rye translocation (Costa et al 2013) were grouped in G3 (except IAPAR 78 cultivar). Although the rye translocation negatively affects baking quality, when in the presence of subunits from A, B, and D chromosomes this effect is decreased, as observed for flours from T 081099, T 091033, and T 091056 lines that had intermediate baking quality.…”

Section: Baking Qualitymentioning

confidence: 99%

“…The effect of HMW-GS and LMW-GS on the grain physicochemical characteristics of the 16 Brazilian wheat genotypes was evaluated in a previous study (Costa et al 2013). Among the genotypes evaluated those that had subunits 1 at Glu-A1, 5+10 at Glu-D1, c at Glu-A3, and b or g at Glu-B3 stood out from the others because they resulted in a superior grain quality for bread making.…”

Section: Introductionmentioning

confidence: 99%

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Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes

et al. 2017

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AbstrAct:This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological properties of the flour, and specific volume and firmness of the bread were evaluated. Physicochemical properties of the flour were not influenced by glutenin subunits.Genotypes with subunits at the Glu-B1 (17+18 or 7+8), Glu-D1 (5+10), and Glu-A3 (b) were associated with strong flours and bread with high specific volume and low firmness. The subunits at the Glu-A1 and Glu-B3 had no effect on the rheological properties of the dough

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Section: Baking Qualitycontrasting

confidence: 69%

Section: Methodsmentioning

confidence: 99%

Section: Baking Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes

et al. 2017

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“…The novel alleles observed in the landraces, particularly those collected from Baluchistan, may have formed following the introduction of rare mutations (Costa et al, 2013). As this material was not previously evaluated for HMW-GS, determining the quality score of these subunits is important (Goutam et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

Genetic divergence for high-molecular weight glutenin subunits (HMW-GS) in indigenous landraces and commercial cultivars of bread wheat of Pakistan

Yasmeen¹,

Khurshid²,

Ghafoor³

2015

Genet. Mol. Res.

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ABSTRACT. Wheat flour quality is an important consideration in the breeding and development of new cultivars. A strong association between high-molecular weight glutenin subunits (HMW-GS) and bread making quality has resulted in the widespread utilization of HMW-GS in wheat breeding. In this study, we analyzed 242 lines of wheat, including landraces from the provinces of Punjab and Baluchistan, as well as the commercial varieties of Pakistan, to determine allelic variation in the Glu-A1, Glu-B1, and Glu-D1 loci encoding HMW-GS. Higher genetic diversity was observed for HMW-GS in landraces from Baluchistan, followed by landraces collected from Punjab and then commercial varieties. Rare and uncommon subunits were observed in Glu-B1, whereas Glu-A1 was less polymorphic. However, Glu-B1 was the highest contributor to overall diversity (78%), with a total of 31 rare alleles, followed by Glu-D1 (20%) with the high quality 5+10 allele and other variants. Commercial cultivars possessed favorable alleles, potentially from indirect selection for wheat flour quality by the breeders; however, this indirect selection 4830 F. Yasmeen et al. ©FUNPEC-RP www.funpecrp.com.br Genetics and Molecular Research 14 (2): 4829-4839 (2015) has decreased the pedigree base of commercial cultivars. The allelic combinations, including 2*, 5+10, and 17+18, showing high quality scores were frequent among landraces, indicating their usefulness in future crop improvement and breeding programs.

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Gluten viscoelasticity: Rapid method for classification of soft‐like wheat genotypes

et al. 2019

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Background and objectives Standard empirical methods to assess wheat quality are difficult to perform, interpret, time consuming and require a large amount of sample. A rapid uniaxial compression instrument based on measuring height of gluten during compression and recovery is reported. The objective of this study was to determine in a set of soft‐like wheat genotypes from Brazil the best conditions to extract the gluten and analyze the efficiency of the method separating categories based on gluten viscoelastic properties. Findings The independent variables evaluated were as follows: (a) technological quality categories and gluten extraction method; (b) amount of 2% NaCl solution (w/v) added for dough formation; (c) mixing time; and (d) washing time. The results were submitted to analysis of variance and means compared by protected LSD test (p < 0.05). The best conditions for gluten extraction and analysis were obtained with 4.4 ml of 2% NaCl solution, mixing for 20 s, and washing for 3 min. Elastic recovery of gluten showed a strong correlation (r) with standard methods used to classify wheat (dough strength r = 0.988, stability r = 0.963). Conclusion The elastic recovery was able to separate the gluten samples in three categories efficiently and may be a useful tool in breeding programs and flour mills quality control. Significance and novelty A novel method for determining elastic recovery of gluten from soft‐type wheat genotypes was developed. The set of samples had high correlation of gluten elastic recovery with key quality parameters. Advantages of the test include rapid analysis time (less than 5 min) and small sample size (10 g of flour).

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Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes

Cited by 22 publications

References 31 publications

Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes

Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes

Genetic divergence for high-molecular weight glutenin subunits (HMW-GS) in indigenous landraces and commercial cultivars of bread wheat of Pakistan

Gluten viscoelasticity: Rapid method for classification of soft‐like wheat genotypes

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