Evaluating selection efficacy of high molecular weight glutenin subunits (HMWGs) by relating gluten quality parameters

Karaduman, Yaşar; Yeşildağ, Zeynep Sirel; Akın, Arzu

doi:10.1016/j.lwt.2021.112949

Cited by 8 publications

(5 citation statements)

References 35 publications

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“…At the Glu-D1 locus, allele 5+10 had a greater effect on SDSS. Allele 5+10 is superior to other alleles in enhancing wheat bread quality [41][42][43][44]. The "1, 7+9, 5+10" and "1, 14+15, 2+12" allelic combinations had higher GPC, HI, and WGC than other combinations in the current panel of wheat accessions, which is consistent with the results of a previous study [45].…”

Section: Discussionsupporting

confidence: 89%

Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

Wang,

An,

Chen

et al. 2024

Agronomy

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High-molecular-weight glutenin subunits (HMW-GS) are an important component of total cereal proteins in wheat. It is closely related to the processing quality of flour. Here, we analyzed allelic variations at the Glu-1 locus in 163 wheat accessions from Hubei Province, China with SDS-PAGE. Among the 15 alleles detected, alleles 1, 7+8, and 2+12 were the major alleles, and 7, 6+8, and 2+10 were rare alleles. The breeding lines had higher genetic diversity than the commercial varieties. Alleles 7 and 6+8 significantly reduced the grain protein content and wet gluten content of wheat. The “1, 7+9, 5+10” and “1, 14+15, and 2+12” allelic combinations significantly increased the grain protein content, hardness index, test weight, and wet gluten content of wheat. Alleles 7+9, 14+15, and 5+10 were identified as alleles related to high wheat quality. The “1, 7, 5+10”, “1, 6+8, 5+10”, “null, 7+9, 2+12”, “1, 14+15, 2+12”, and “1, 7+9, 5+10” allelic combinations had greater effects on wheat grain quality traits. These results demonstrate the effects of HMW-GS on wheat grain quality traits and provide a reference for the genetic improvement of wheat quality.

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Section: Discussionsupporting

confidence: 89%

Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

Wang,

An,

Chen

et al. 2024

Agronomy

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“…14 In food processing, the 7 + 9 subunit at the Glu-B1 plays a crucial role in wheat gluten functionality that is essential for tortillas, 18 but the 7 + 8 subunit is better than 7 + 9 in terms of bread-making quality. 19 Our study showed that the 5 + 10 and 2 + 12 subunits of Glu-D1 differ during continuous thermomechanical processing, 20 but the changes in Glu-B1 during thermomechanical processing have not yet been studied.…”

Section: Introductionmentioning

confidence: 74%

“…found that the dough containing 14 + 15 subunits possessed the highest β‐turn content and the greatest viscoelasticity, whereas dough containing subunits 17 + 18 contained the highest β‐sheet content and the greatest dough strength 14 . In food processing, the 7 + 9 subunit at the Glu‐B1 plays a crucial role in wheat gluten functionality that is essential for tortillas, 18 but the 7 + 8 subunit is better than 7 + 9 in terms of bread‐making quality 19 . Our study showed that the 5 + 10 and 2 + 12 subunits of Glu‐D1 differ during continuous thermomechanical processing, 20 but the changes in Glu‐B1 during thermomechanical processing have not yet been studied.…”

Section: Introductionmentioning

confidence: 99%

“…As mentioned earlier, although a greater number of subunits, such as 7 + 8, 7 + 9, 7*, 7 OE , 14 + 15, 17 + 18, have been identified at the Glu‐B1 locus compared with the other two loci, 13,14,17‐19 most of the previous studies focused on their effects on protein accumulation patterns during grain filling or dough rheological properties under single mixing or heating treatments. Their quality properties under real processing conditions with continuous thermomechanical treatment are still unclear.…”

Section: Introductionmentioning

confidence: 99%

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Effects of HMW‐GSs at Glu‐B1 locus on starch–protein interaction and starch digestibility during thermomechanical processing of wheat dough

et al. 2022

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Background The composition of glutenin protein significantly affects protein–starch interactions and starch digestion characteristics in wheat dough matrices. To elucidate the effects of high molecular weight glutenin subunits at the Glu‐B1 locus on dough processing quality, the detailed structural changes of protein, starch, and their complexes were compared in Mixolab dough samples of two near isogenic lines 7 + 8 and 7 + 9. Results The results showed that the degree of protein aggregation increased continuously during dough processing, as did the destruction and rearrangement of the gluten network. Compared to 7 + 8, the stronger and more stable protein network formed in 7 + 9 dough induced intensive interactions between protein and starch, primarily through hydrogen bonds and isomeric glycosidic bonds. In 7 + 9 dough, the more compact and extensive protein–starch network significantly inhibited starch gelatinization during dough pasting, while during the dough cooling stage [from C4 (82.8 °C) to C5 (52.8 °C)], more protein–starch complexes composed of monomeric proteins and short‐chain starch were generated, which remarkably inhibited starch retrogradation. All protein–starch interactions in the 7 + 9 dough improved the starch digestion resistance, as reflected by the high content of resistant starch. Conclusion The more extensive and intensive protein–starch interactions in the 7 + 9 dough inhibited the gelatinization and enzymatic hydrolysis of starch, thereby producing more slowly digestible starch and resistant starch. These findings demonstrate the feasibility of optimizing the texture and digestibility of wheat‐based food products by regulating the behavior and interactions of proteins and starch during dough processing. © 2022 Society of Chemical Industry.

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“…Many studies have been conducted to determine how high-molecular-weight subunits affect the quality of various product groups. One of the most important classifications revealed as a result of these studies is that wheat with the subunit combination of Dx5+Dy10, which is encoded by the genes on the D chromosome, is ideal for bread making with its strong gluten (Lei et al, 2006), whereas with the subunit combination of Dx2+Dy12, the ones with weak gluten properties are suitable for use in soft wheat products (Karaduman et al, 2022). However, the chromosome B has the largest genetic variation in HMW-GS-encoding genes and has an important place in the genotypic development of quality traits in wheat and the introduction of new gene sources into breeding programs.…”

Section: Introductionmentioning

confidence: 99%

The Effect of High Molecular Weight Glutenin Subunit Encoded by Glu-B1k Allele on Bread-Making Quality of Near-Isogenic Lines of Bread Wheat

ALTINSOY,

AYDIN,

KARADUMAN

2023

Uluslararası Tarım Ve Yaban Hayatı Bilimleri Dergisi

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: In this study, the effect of the 22 glutenin subunit encoded by the Glu-B1k allele on the chromosome B on the quality of wheat was investigated. Nevzatbey and a genotype of Triticum aestivum L. subsp. sphaerococcum were used as parents and produced the near-isogenic lines (NILs) in the generation of BC4F3. Plant morphological traits and protein content, sedimentation volume, lactic acid solvent retention capacity (SRC), and glutenin swelling index (GSI) of the NILs were determined. The mean protein content of the NILs carrying 22 glutenin subunit was higher than that of the NILs carrying the 7+9 glutenin subunit (20.4% and 16.2%, respectively). In contrast, the NILs with 22 glutenin subunit had a lower sedimentation volume than those of the NILs with 7+9 glutenin subunits. The 22 glutenin subunit decreased the sedimentation volume from 19.47 to 13.49 mL. The average GSI value of the NILs carrying 7+9 glutenin subunits was higher than that of the NILs carrying 22 glutenin subunit (3.05 and 2.92). In conclusion, in this study we were able to detect a quality difference between NILs with 22 and 7+9 glutenin subunits in a small amount of samples. These findings suggest that glutenin subunit 22 may be associated with low gluten strength.

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Evaluating selection efficacy of high molecular weight glutenin subunits (HMWGs) by relating gluten quality parameters

Cited by 8 publications

References 35 publications

Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

Effects of HMW‐GSs at Glu‐B1 locus on starch–protein interaction and starch digestibility during thermomechanical processing of wheat dough

The Effect of High Molecular Weight Glutenin Subunit Encoded by Glu-B1k Allele on Bread-Making Quality of Near-Isogenic Lines of Bread Wheat

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