Purification and Characterization of the Glutenin Subunits of Triticum tauschii, Progenitor of the D Genome in Hexaploid Bread Wheat

Abstract

Cereal Chem. 74(2):108-114 N-terminal amino acid sequences and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) molecular weights have been determined for high-performance liquid chromatography (HPLC)purified high molecular weight (HMW) and low molecular weight (LMW) glutenin subunits (GS) of Triticum tauschii ssp. strangulata, contributor of the D genome to hexaploid bread wheat. The use of three different extraction procedures resulted in similar glutenin preparations. On the basis of N-terminal sequences, the same types of glutenin subunits that have been reported in bread and durum wheats (HMW-GS of both the x and y types and LMW-GS of the LMW-s, LMW-m, α-, and γ-types) were found in T. tauschii. However, the HMW-GS in T. tauschii were in greater proportion relative to LMW-GS when compared to reported values for a bread and durum wheat. Our results support the likelihood that differences in the proportions of the various subunits contributed by the A, B, and D genomes, rather than qualitative differences in the types of subunits, are responsible for the major differences in quality characteristics between bread wheat and durum wheat.

Characterization and comparative analysis of three low molecular weight glutenin C-subunit genes isolated from Aegilops tauschii

“…Recently, several investigations of glutenin subunit compositions have shown a much wider variation in Ae. tauschii than those in the D-genome of bread wheat (Vensel et al 1997;Lafiandra et al 2000;Hsam et al 2001;Pflüger et al 2001;Gianibelli et al 2002;Yan et al 2003a). Thus, Ae.…”

Influence of High Molecular Weight Glutenins on Viscoelastic Properties of Intact Wheat Kernel and Relation to Functional Properties of Wheat Dough

“…The glutenin fraction of storage protein of hexaploid wheat (Triticum aestivum L.) plays an important role in determining the viscoelastic properties of the wheat-flour dough because it forms protein aggregates of high molecular weight (up to several million) formed by the association of a number of polypeptide chains (Kasarda et al 1976). The HMW-GS are coded for genes at three loci: Glu-A1, Glu-B1, and Glu-D1 present in chromosomes 1A, 1B, and 1D, respectively (Payne et al 1980;Vensel et al 1997;Gianibelli et al 2001).…”

“…Advances in purification and characterization (Vensel et al 1997), microscale mixing, and protein-engineering systems, have proved to be valuable in elucidating the structure and functional relationship of gluten proteins. The general concept indicates that the HMW-GS and LMW-GS interact at the dough level in the presence of water to give viscoelastic properties for wheat products.…”

Cloning and characterization of novel low molecular weight glutenin subunit genes from two Aegilops species with the C and D genomes

“…Aegilops spp., the wild related species to wheat, usually possesses beneficial characteristics such as high protein content and extensive glutenin variations, furthermore, they were considered as a reservoir of useful genes such as resistance to abiotic (drought, cold, heat and salt tolerances) and biotic (viral, bacterial, fungal and herbicide resistances) stresses, and increased photosynthetic yield Valkoun 2001;Xu et al 2004). Although LMW-GS have been extensively studied in Aegilops tauschii, which was the D genome donor of bread wheat (Gianibelli et al 2002;Hsam et al 2001;Naghavi et al 2009;Vensel et al 1997;Pflüger et al 2001;Zhao et al 2008), little progress has been made in cloning and characterizing of LMW-GS genes from more Aegilops species. In this study, four novel LMW glutenin genes from two wild Aegilops accessions were cloned and sequenced, and the complete coding sequences were obtained.…”

“…are recognized as important sources of novel genetic variation which can be used to improve bread wheat by introgression or by genetic transformation. LMW-GS genes have been characterized in Aegilops and showed much wider variations in pattern than in bread wheat (Gianibelli et al 2002;Hsam et al 2001;Johal et al 2004;Vensel et al 1997;Zhao et al 2008). In this paper, we isolated and characterized four novel LMW-GS genes, one from Aegilops markgrafii (Greuter) K.Hammer and three from Aegilops cylindrica Host, which shall provide new gluten gene resources and insights into their potential value in quality improvement of wheat.…”