Quantification of individual high molecular weight subunits of wheat glutenin using SDS—PAGE and scanning densitometry

Kölster, P.; Krechting, C. F.; Gelder, W.M.J. van

doi:10.1016/s0733-5210(09)80056-8

Cited by 34 publications

(25 citation statements)

References 23 publications

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“…The Glu-D1 locus revealed the largest influence on the variability of technological quality of different wheat species, while the effect of the alleles located on Glu-A1 and Glu-B1 loci is known only in combination with 'high quality' Glu-D1 allele encoding for the subunits 5 + 10 ( Kolster et al 1992). …”

Section: Resultsmentioning

confidence: 99%

“…The HMW-GS are controlled by codominant alleles Glu-A1, Glu-B1 and Glu-D1, which are located on the long arm of the chromosomes 1A, 1B and 1D. Monitoring of relationship between individual high-molecular-weight glutenin subunits and technological quality of wheat has revealed correlation between them and therefore these subunits can be considered as genetic markers of wheat grain quality (Kolster et al 1992).…”

mentioning

confidence: 99%

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Identification of Triticum aestivum L., Triticum spelta L. and Triticum durum DESF. genotypes on the HMW-GS base

Oslovičová¹,

Gálová²,

Chňapek³

et al. 2010

PLANT SOIL ENVIRON

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The main goal of this work was to identify genotypes of three wheat species (Triticum aestivum L., Triticum spelta L., Triticum durum DESF.) on the basis of individual high-molecular-weight glutenin subunits (HMW-GS) and to predict their technological quality. Detection of HMW-GS was carried out by the standard reference method ISTA SDS-PAGE and the Glu-score was calculated according to the catalogue of alleles for HMW-GS. Among the common wheat varieties the highest Glu-score (10) was determined for the cultivars Axis, Istra and Solara. The most frequently occurring HMW-GS in genotypes of Triticum aestivum L. were 0; 7 + 9; 5 + 10. On the other hand, in the spelt wheat the highest frequency of HMW-GS was detected for 2*; 6 + 8; 2 + 12. The Glu-score for Triticum spelta L. genotypes ranged from 6 to 8. Among the Triticum durum DESF. cultivars, up to 71% were characterized by Glu-score 4, which predetermines them for special baking purposes. The most frequent combination of HMW-GS in durum wheat was 0 and 7 + 8. Thus, SDS PAGE of HMW-GS can be used for identification, differentiation and characterization of different species of wheat and for prediction of bread-making quality of wheat.

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Identification of Triticum aestivum L., Triticum spelta L. and Triticum durum DESF. genotypes on the HMW-GS base

Oslovičová¹,

Gálová²,

Chňapek³

et al. 2010

PLANT SOIL ENVIRON

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show abstract

“…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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“…The ratio between subunits 2 and 2* and between subunit 9 and 10 were determined using a 5 % and 12.5% SDS-PAGE gel, respectively (Kolster and Gelder 1991). Maximum LSD (P < 0.05, four replicate gels) for relative amount of a subunit present in varieties with the same HMWg genotype = 0.02.…”

Section: Resultsmentioning

confidence: 99%

“…HMWg subunits were extracted from wholemeal flours as described previously (Kolster and van Gelder 1991). The set of varieties was randomly divided into four subsets.…”

Section: Electrophoretic Analysis and Quantification Of Hmwg Subunitsmentioning

confidence: 99%

Variation in type and relative amounts of the high molecular weight glutenin subunits in dutch wheat varieties

Kölster¹,

Krechting

Gelder³

1993

J Sci Food Agric

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Abstract:The high molecular weight glutenin (HMWg) subunit genotypes and amounts of the individual subunits of 38 Dutch wheat varieties were determined. In winter wheat varieties, HMWg subunit alleles that, in general, have been shown to be related to a poor bread-making quality predominated. In spring wheat varieties, ' high-quality ' alleles were most frequent. When examining the published HMWg subunit genotypes of British and German varieties a similar difference was found in HMWg subunit genotype between spring and winter wheats. Because bread-making quality of spring wheat varieties is, in general, superior to that of winter wheats, probably also because of the lower protein content of the latter, the two groups should be taken separately when studying the relation between HMWg subunit genotype and bread-making quality. There was a considerable variation in relative amounts of allelic HMWg subunits and of subunits encoded by different genes (at the same or homeologous loci). Between varieties with the same HMWg subunit genotype, relative amounts of identical subunits differed only slightly. Some of these differences may reflect differences in gene expression, but it is not known to what extent differences in genetic background or differences in gene promoter are involved. There were differences in relative amounts of HMWg subunits encoded by alleles at the Glu-B1 locus. Here, an increase in relative amounts coincided with an increase in contribution to bread-making quality of an allele.

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Quantification of individual high molecular weight subunits of wheat glutenin using SDS—PAGE and scanning densitometry

Cited by 34 publications

References 23 publications

Identification of Triticum aestivum L., Triticum spelta L. and Triticum durum DESF. genotypes on the HMW-GS base

Identification of Triticum aestivum L., Triticum spelta L. and Triticum durum DESF. genotypes on the HMW-GS base

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

Variation in type and relative amounts of the high molecular weight glutenin subunits in dutch wheat varieties

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