Isolation and Characterization of Multiple Forms of Friabilin

Morris, Craig F.; Greenblatt, Gerald A.; Bettge, Arthur D.; Malkawi, Hanan I.

doi:10.1006/jcrs.1994.1056

Cited by 126 publications

(92 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As such, friabilin occurrence is a pleitropic manifestation of softness and the possibility that soft genotypes lacking friabilin could occur should be considered. Nevertheless, in several hundred wheat lines examined to date, the relationship between the occurrence of friabilin and endosperm softness remains unbroken (Greenwell & Schofield, 1986, 1989Schofield & Greenwell, 1987;Bakhella et al, 1990;Morrison et al, 1992;Rogers et al, 1993;Greenblatt et al, 1995;Morris et al, 1994).…”

Section: Introductionsupporting

confidence: 42%

Section: Introductionsupporting

confidence: 41%

“…Both hard and soft wheat have friabilin (Jolly et al, 1993;Morris et al, 1994) and in much greater abundance than in water-washed starch (Morris et al, 1994). Also, friabilin is not a single polypeptide (Morris et al, 1994). Apparently, during aqueous starch isolation a small portion of ffiabilin in soft wheat associates with the starch while in hard wheat, little does.…”

Section: Introductioncontrasting

confidence: 40%

See 2 more Smart Citations

Assessing genotypic softness in single wheat kernels using starch granule-associated friabilin as a biochemical marker

1995

View full text Add to dashboard Cite

The end-use quality of wheat (Triticum aestivum L.) is determined in large part by the texture of the grain (soft or hard). Endosperm texture is currently determined by several empirical methods. These methods are limited because they use bulk grain lots, as opposed to individual kernels; assess phenotypic, as opposed to genotypic hardness; require a quantity of grain greater than that generally available in the early generations of wheat breeding programs, and are destructive. Recent approaches that use single kernels address the problems associated with bulk grain lots, but suffer the other limitations of providing only the phenotype and being destructive. An objective method for determining the texture genotype of single kernels of wheat was developed using starch granule-associated friabilin, a family of closely related 15 kDa proteins, as a biochemical marker. The occurrence of friabilin on water-washed wheat starch granules is apparently unaffected by the environment and is perfectly correlated (no exceptions) with grain softness. The technique presented here can detect friabilin on as little as 0.2 mg of starch and provides a 250-fold improvement in friabilin detection compared to previous methods. The method is capable of correctly assessing the genotype OfFl heterozygotes from hard × soft and soft × hard crosses. Further, the method uses only a portion of the endosperm from the kernel and therefore accommodates embryo propagation and high molecular weight glutenin subunit characterization. This single kernel method also facilitates the genetic characterization of mixed, bulk grain lots.Abbreviations: HMW-high molecular weight, HRS -hard red spring, HRW -hard red winter, HWS -hard white spring, NIR -near infrared reflectance, PAGE-polyacrylamide gel electrophoresis, PDA-piperazine diacrylamide, PSI -particle size index, SDS -sodium dodecyl sulfate, SKWCS -single kernel wheat characterization system, SWS -soft white spring, SWW -soft white winter, TCA -trichloroacetic acid, Tris -tris(hydroxymethyl)amino methane

show abstract

Section: Introductionsupporting

confidence: 42%

Section: Introductionsupporting

confidence: 41%

Section: Introductioncontrasting

confidence: 40%

See 1 more Smart Citation

Assessing genotypic softness in single wheat kernels using starch granule-associated friabilin as a biochemical marker

1995

View full text Add to dashboard Cite

show abstract

“…N-terminal sequence analysis of friabilin indicated a mixture of two or more discrete polypeptides (7,8). The two major component polypeptides were found to be identical to the two lipid binding proteins termed ''puroindolines'' (9), pinA and pinB, respectively.…”

supporting

confidence: 38%

Wheat grain hardness results from highly conserved mutations in the friabilin components puroindoline a and b

Giroux

Morris²

1998

Proc. Natl. Acad. Sci. U.S.A.

376

261

View full text Add to dashboard Cite

ABSTRACT''Soft'' and ''hard'' are the two main market classes of wheat (Triticum aestivum L.) and are distinguished by expression of the Hardness gene. Friabilin, a marker protein for grain softness (Ha), consists of two proteins, puroindoline a and b (pinA and pinB, respectively). We previously demonstrated that a glycine to serine mutation in pinB is linked inseparably to grain hardness. Here, we report that the pinB serine mutation is present in 9 of 13 additional randomly selected hard wheats and in none of 10 soft wheats. The four exceptional hard wheats not containing the serine mutation in pinB express no pinA, the remaining component of the marker protein friabilin. The absence of pinA protein was linked inseparably to grain hardness among 44 near-isogenic lines created between the soft variety Heron and the hard variety Falcon. Both pinA and pinB apparently are required for the expression of grain softness. The absence of pinA protein and transcript and a glycine-to-serine mutation in pinB are two highly conserved mutations associated with grain hardness, and these friabilin genes are the suggested tightly linked components of the Hardness gene. A previously described grain hardness related gene termed ''GSP-1'' (grain softness protein) is not controlled by chromosome 5D and is apparently not involved in grain hardness. The association of grain hardness with mutations in both pinA or pinB indicates that these two proteins alone may function together to effect grain softness. Elucidation of the molecular basis for grain hardness opens the way to understanding and eventually manipulating this wheat endosperm property.

show abstract

“…Ésta se encontraba en las variedades de trigo que tenían menor dureza, por lo que sugirieron que estaría relacionada con esta característica del endospermo. Posteriormente, Gautier et al (1994), Morris et al (1994), Oda (1994) y Rahman et al (1994, analizando esta proteína, determinaron que estaba formada principalmente por tres polipéptidos, la puroindolina A, la puroindolina B y la GSP-1 ("grain softness protein-1).…”

Section: 5-relación De Las Prolaminas Con La Calidadunclassified

Evaluación de la calidad funcional y sensorial en cultivares de Triticum aestivum ssp. vulgare y ssp. spelta en cultivo ecológico

Костюк¹,

Eugenia²

View full text Add to dashboard Cite

A mis padres y hermanosIV V "El hombre primero quiso comer para sobrevivir, luego quiso comer bien e incorporó la gastronomía a su mundo cultural. Ahora, además, quiere comer salud" Francisco Grande Covián VI VII AgradecimientosQuiero agradecer profundamente a mis directoras por este camino andado, en el que no me ha faltado apoyo, aliento y mucho conocimiento. A María Jesús por invitarme a participar en su proyecto, por acercarme al mundo de los cereales y por su constante apoyo; a Marta, por su infinita paciencia, por la minuciosidad de su trabajo y su encomiable afán de enseñar, todo el tiempo. Muchas gracias a ambas por su entrega y contribución personal para que este proyecto llegara a buen puerto.Ambas habéis sido una fuente de enriquecimiento y una constante inspiración.De la misma manera quiero mencionar a José María Carrillo y al Departamento de Mejora Genética de Plantas por su recibimiento y acogida, por facilitarme las cosas y hacerme sentir parte de esta casa. A Juan Manuel Álava, Jefe de Investigación de i+dea del Grupo Siro, por abrirme las puertas de sus instalaciones para las pruebas de evaluación de imagen de este trabajo.A la Escuela de Panadería de Madrid (Asempan) en general y a Manuel Flecha en particular por enseñarme la maravillosa labor de hacer pan y transmitirme su cariño, dedicación y respeto por esta tarea.A Florindo Fierro por hacer que las catas para identificar la capacidad de discriminación, repetitibilidad y reproducibilidad de cada juez fueran exitosas gracias a sus estupendos panes.A Wendu Tesfaye por sus consejos, apoyo y cercanía.A Ana, por su profesionalidad, por su ayuda incondicional, por su fortaleza y claridad en los momentos difíciles y por haber encontrado una amiga con quién compartir la vida. VIIIA Paco, por su paciencia, su cariño, su alegría y por su ayuda inestimable.A Elena por su cercanía y afecto.A Juan, por los buenos consejos y las charlas junto a una taza de té.A Patri, por sentir que siempre tuve un ángel cuidándome las espaldas, gracias por tu compañía, tu apoyo incondicional, tu honestidad, tu savoir faire, tu amistad...A Isi e Iván, mis compañeros de aventuras y emociones de por la madrugada y el día, los mejores aliados que una chica puede desear tener....y Ali, que bueno que vos estés también aquí... A Vicky, Ezequiel, los pitufos, Sole, Mónica, el pollo, la laucha, Gise, Juli, las Frugoni, mis amigos de Argentina, por estar siempre presente a pesar de la distancia.A Damián, el doc, por su hermosa locura, por todos estos años y los que vendrán.... y como diría el gran Tato Bores..."Vermut con papas fritas y good show" ¡!!! La senda nos espera... A Cele, por las risas, los instantes, el cariño, por estar...siempre... A Steph, por reencontrarnos tan lejos de casa y reconocernos en la mirada, en los gestos y en la melancolía de la lejanía... A mis padres, Marta y Carlos y a mis hermanos, Laura, Martita y Nahuel, que me han apoyado en todas mis locuras y que son lo mejor que tengo en esta vida.... Gracias totales... 6 Tabla 4.-Avance de superficies y pro...

show abstract

Isolation and Characterization of Multiple Forms of Friabilin

Cited by 126 publications

References 0 publications

Assessing genotypic softness in single wheat kernels using starch granule-associated friabilin as a biochemical marker

Assessing genotypic softness in single wheat kernels using starch granule-associated friabilin as a biochemical marker

Wheat grain hardness results from highly conserved mutations in the friabilin components puroindoline a and b

Evaluación de la calidad funcional y sensorial en cultivares de Triticum aestivum ssp. vulgare y ssp. spelta en cultivo ecológico

Contact Info

Product

Resources

About