Identification of Specific Low-Molecular-Weight-Glutenin Subunits Related to Gluten Quality in Bread Wheats

Ikeda, Tatsuya; Nakamichi, Koji; Nakagawa, Takashi; Yano, Hiroshi; Yanagisawa, Akira

doi:10.6090/jarq.37.99

Cited by 10 publications

(11 citation statements)

References 13 publications

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“…Low molecular weight (LMW) glutenins are encoded by genes on the short arm of chromosome 1 and are closely linked to gliadin loci. Recent reports demonstrate that alternative alleles of the LMW glutenin-gliadin loci can alter breadmaking traits, especially dough strength (Nieto-Taladriz et al 1993;Manifesto et al 1998;Branlard et al 2001;Ikeda et al 2003).…”

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confidence: 99%

Relationship of Dough Extensibility to Dough Strength in a Spring Wheat Cross

et al. 2006

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Cereal Chem. 83(3):255-258A negative relationship between dough strength and dough extensibility would pose a problem for breeding hard wheats, as both dough strength and dough extensibility are desirable. We derived 77 recombinant inbred lines (RIL) from a cross between hard red spring wheat cultivars McNeal and Thatcher. McNeal produces flour with stronger dough and lower extensibility than does Thatcher. RIL were evaluated for strength-related properties using mixograph analysis and extensibility parameters using the Kieffer attachment to the TA.XT2 texture analyzer. Additionally, the RIL were test baked. Measurements using the mixograph and the Kieffer attachment were highly heritable. Maximum dough extensibility (Ext max ) was negatively correlated with resistance to extension (R max ) (r = -0.74) and with mixograph tolerance (r = -0.45). Loaf volume was correlated with both R max (r = 0.42) and area under the extensigraph curve (r = 0.44) based on partial correlation analysis adjusted for protein differences. Ext max was negatively correlated with loaf volume (r = -0.26). The McNeal allele for polymorphism at the Gli1-B1 locus on chromosome 1BS caused high dough-mixing tolerance and low dough extensibility. Our results suggest that traditional selection criteria in hard red spring wheat, including tolerance to dough mixing and high loaf volume, may result in reduced dough extensibility.

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Relationship of Dough Extensibility to Dough Strength in a Spring Wheat Cross

et al. 2006

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“…Takata et al (2000) reported the effect of HMW-GSs on the bread-making quality under Harunoakebono background. Ikeda et al (2003) reported that a LMW-GS encoded by the Glu-A3 in Kitakeiharu 717 enhanced the gluten strength. Maruyama-Funatsuki et al (2005) reported that HMW-GS 5 + 10 with LMW-GS 42 kDa showed interactive effects on the bread-making quality and led to the increase of the dough strength that became comparable to that of Canada Western Extra-Strong wheat.…”

Section: Introductionmentioning

confidence: 99%

“…Until recently, emphasis had been placed on breeding cultivars suitable for the production of Japanese white salty noodles, though a few cultivars had been bred for breadmaking quality and contained 5 + 10 subunits (Nakamura et al 1999). A few studies on the effect of the Glu-1 and Glu-3 alleles, and their interaction, on the gluten properties have been conducted using Japanese cultivars (Ikeda et al 2003, Maruyama-Funatsuki et al 2005, Nagamine et al 2000, Takata et al 2000. Takata et al (2000) reported the effect of HMW-GSs on the bread-making quality under Harunoakebono background.…”

Section: Introductionmentioning

confidence: 99%

Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality

2006

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To elucidate the effects of different glutenin subunit alleles on the parameters of wheat flour quality, we analyzed the dough and gluten properties using a doubled-haploid population derived from a cross between two wheat cultivars differing in the glutenin subunit loci except for Glu-D3, namely Grandin (Glu-A1b, Glu-B1c, Glu-D1d, Glu-A3f, Glu-B3h and Glu-D3a) and Kitamiharu 57 (Glu-A1a, Glu-B1i, Glu-D1a, Glu-A3c, GluB3b and Glu-D3a). Based on the analysis of the DH lines, no significant differences in the flour protein content were detected among the glutenin alleles. However, the Glu-D1 and Glu-B3 alleles exerted significant effects on the dough and gluten properties. The DH lines with the Glu-D1d or Glu-B3b alleles showed a significantly higher gluten index, determined using the Glutomatic system and longer dough development time determined using a mixograph. The Glu-D1d and Glu-B3b alleles additively increased the dough and gluten strength. The DH lines with the Glu-A1a allele also showed a significantly higher gluten index and longer dough development time than those with the Glu-A1b allele, though to a lesser extent. These results indicated that the Glu-B3b allele exerted similar effects on the dough and gluten strength as the Glu-D1d allele. Since the DH lines harboring the Glu-D1d and Glu-B3b alleles showed excessive values for the strength of dough and gluten, it was suggested that both the Glu-1 and Glu-3 allelic composition should be considered to improve the wheat flour quality.

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“…Alternative alleles at the glutenin and gliadin loci can alter bread-making traits, especially dough strength (Branlard, Dardevet, Saccomano, Lagoutte, & Gourdon, 2001;Ikeda, Nakamichi, Nagamine, Yano, & Yanagisawa, 2003;Manifesto, Feingold, Hopp, Schlatter, & Dubcovsky, 1998;Nieto-Taladriz, Perretant, & Rousset, 1993). The wheat kernel contains two classes of gluten storage proteins, including monomeric gliadin proteins and polymeric glutenin proteins.…”

Section: Introductionmentioning

confidence: 99%

“…Low molecular weight glutenins are encoded by genes on the short arm of chromosome 1 and are closely linked to gliadin loci. Alternative alleles at the glutenin and gliadin loci can alter bread-making traits, especially dough strength (Branlard, Dardevet, Saccomano, Lagoutte, & Gourdon, 2001;Ikeda, Nakamichi, Nagamine, Yano, & Yanagisawa, 2003;Manifesto, Feingold, Hopp, Schlatter, & Dubcovsky, 1998;Nieto-Taladriz, Perretant, & Rousset, 1993).…”

Section: Introductionmentioning

confidence: 99%

Effect of a gene for high dough strength on whole wheat baking parameters of hard white spring wheat

et al. 2018

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Background and objectives Whole wheat flour has weaker mixing properties and produces bread with smaller loaf volume than bread made from white flour. The objective of this research was to test the effect of an allele for increased dough strength on the quality of bread made from whole wheat flour. Findings An allele for increased strength at the Gli‐B1 locus was introduced by backcrossing into four hard white spring wheat backgrounds. Whole wheat flour was used for a mill and bake analysis with near‐isogenic lines containing alternative alleles at Gli‐B1 grown in dryland and irrigated environments. The allele for strong gluten did not impact flour protein. However, the strong gluten allele resulted in increased dough strength and greater loaf volume in near‐isogenic lines from different genetic backgrounds and under multiple environments. Conclusions The allele for strong gluten at Gli‐B1 may be useful to improve the end‐use quality of hard white wheat for the purpose of making whole wheat leavened bread. Significance and Novelty Introgression of specific genes for gluten proteins may positively impact baking quality of whole wheat.

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Identification of Specific Low-Molecular-Weight-Glutenin Subunits Related to Gluten Quality in Bread Wheats

Cited by 10 publications

References 13 publications

Relationship of Dough Extensibility to Dough Strength in a Spring Wheat Cross

Relationship of Dough Extensibility to Dough Strength in a Spring Wheat Cross

Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality

Effect of a gene for high dough strength on whole wheat baking parameters of hard white spring wheat

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