Prediction of the breadmaking quality of wheat: the Use of HMW glutenin-A subunit-based quality scoring systems

Hamer, R.J.; Weegels, P.L.; Marseille, J.P.

doi:10.1016/s0733-5210(09)80059-3

Cited by 39 publications

(23 citation statements)

References 15 publications

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“…The quality differences in bread wheats have been correlated with particular GS. For example, the subunit pair 5 1 10 controlled by Glu-D1 has the largest positive effect on dough mixing traits whereas subunits 2 1 12 (Glu-D1) and 6 1 8 (Glu-B1) have negative effects [2][3][4]. At present, about 21 HMW-GS alleles have been identified in bread wheats [5].…”

Section: Introductionmentioning

confidence: 98%

Capillary electrophoresis separation of high molecular weight glutenin subunits in bread wheat (Triticum aestivum L.) and related species with phosphate‐based buffers

Yan

Jiang

et al. 2003

Electrophoresis

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This study focused on optimizing phosphate-based buffers and other capillary electrophoresis (CE) parameters for separating and characterizing high molecular weight glutenin subunits (HMW-GS) in bread wheat (Triticum aestivum L., AABBDD, 2n = 6x = 42), emmer (Triticum dicoccum, AABB, 2n = 4x = 28) and Aegilops tauschii (DD, 2n = 2x = 14). The fast and high-resolution separation of HMW-GS was achieved using 0.1 M phosphate-glycine buffer (pH 2.5, containing 20% acetonitrile and 0.05% hydroxypropylmethylcellulose) at 12.5 kV and 40 degrees C with 25 microm inside diameter (ID)x27 cm uncoated fused-silica capillary. In general, one sample separation can be analyzed in 15 min. The good run-to-run repeatable separation of HMW-GS could be obtained with a relative standard deviation of less than 1% when capillaries were rinsed with 1 M phosphoric acid for 2 min, followed by separation buffer for 2 min after each separation. The HMW-GS from some bread wheat cultivars as well as tetraploid and diploid accessions was separated by the CE method described above, and all subunits detected were well characterized and readily identified. Some HMW-GS showed reversed mobilities and elution order compared to the methods of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and SDS-CE. Particularly, most of the HMW-GS analyzed with the CE buffer used were separated into multiple peaks, generally a high peak plus a minor peak. CE appears to be capable of separating and characterizing HMW-GS with fast and high-resolution features, therefore it is expected to be useful for specific germplasm screening and desirable HMW-GS identification in wheat quality improvement.

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Section: Introductionmentioning

confidence: 98%

Capillary electrophoresis separation of high molecular weight glutenin subunits in bread wheat (Triticum aestivum L.) and related species with phosphate‐based buffers

Yan

Jiang

et al. 2003

Electrophoresis

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“…However, if HMW-GS and LMW-GS have been clearly related to the technological value of wheat (Branlard and Dardevet 1985b;Branlard et al 2001;Campbell et al 1987;Gröger et al 1997;Gupta et al 1991;Khelifi and Branlard 1992;Liu et al 2005;Luo et al 2001;Ng and Bushuk 1988;Oury et al 1995;Payne et al 1988;Rogers et al 1989), it appeared also that they were not sufficient to explain alone the variability of end-use quality (Brunori et al 1989;Hamer et al 1992;Kolster et al 1991;NietoTaladriz et al 1994;Rousset et al 1992).…”

Section: Introductionmentioning

confidence: 99%

The prediction of bread wheat quality: joint use of the phenotypic information brought by technological tests and the genetic information brought by HMW and LMW glutenin subunits

et al. 2009

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Attempts have been made to predict Chopin alveograph or French bread-making tests, using tree-based models and PLS regressions. Data came from three sets of trials, involving 130, 214 and 103 different genotypes, which were described for HMW-GS, LMW-GS and small-scale tests currently used in breeding programs. Segmentation trees and PLS regressions indicated that HMW-GS and LMW-GS were not sufficient to explain alone the variability of bread wheat quality. This could be partly due to “allele × environment” and “locus × locus” interactions. For HMW-GS, Glu-B1 was the predominant locus for alveograph and French bread-baking, and some differences in the alleles hierarchy were demonstrated according to the end-use parameter considered. For LMW-GS, Glu-B3 seemed to be preponderant, with alleles b′, c and g being favourable and allele c′ unfavourable. Joint use of the information brought by glutenin subunits and technological tests did not enable to predict satisfactorily, neither the different parameters of French bread-baking, nor the extensibility L of alveograph. Only the prediction of the strength W proved reliable, and robust PLS equations were proposed for this alveograph parameter. These prediction equations could be of interest to select for high values of W in the mid generations of breeding

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“…The subunits 5+10 encoded by Glu-D1 locus have been associated with high dough strength and good breadmaking quality, whereas subunits 2+12 were associated with poor breadmaking quality (17,21,25,30,41,44). Subunit combinations 7+8 and 7+9, encoded by Glu-B1 locus had more positive effect on dough strength and extensibility than the presence of single subunit 7, whereas the subunit combination 6+8 had the most negative effect.…”

Section: Resultsmentioning

confidence: 97%

Assessing the Genetic Variation of Bulgarian Bread Wheat Varieties by Biochemical and Molecular Markers

Zheleva

Todorovska

Christov

et al. 2007

Biotechnology & Biotechnological Equipment

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Prediction of the breadmaking quality of wheat: the Use of HMW glutenin-A subunit-based quality scoring systems

Cited by 39 publications

References 15 publications

Capillary electrophoresis separation of high molecular weight glutenin subunits in bread wheat (Triticum aestivum L.) and related species with phosphate‐based buffers

Capillary electrophoresis separation of high molecular weight glutenin subunits in bread wheat (Triticum aestivum L.) and related species with phosphate‐based buffers

The prediction of bread wheat quality: joint use of the phenotypic information brought by technological tests and the genetic information brought by HMW and LMW glutenin subunits

Assessing the Genetic Variation of Bulgarian Bread Wheat Varieties by Biochemical and Molecular Markers

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