The effect of group 5 chromosomes on the free polar lipids and breadmaking quality of wheat

Morrison, William R.; Law, C. N.; Wylie, Lesley J.; Coventry, A. M.; Seekings, Jeremy

doi:10.1016/s0733-5210(89)80020-7

Cited by 69 publications

(45 citation statements)

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“…The major gene (Ha) is on the short arm of chromosome 5D (11,12). Morrison et al (13,14) have shown that the Ha gene is tightly linked or identical to a gene controlling the level of extractable free polar lipids in the grain, Fpl-1. Genetic markers linked to milling energy in barley, which is analogous to grain hardness, were also recently shown to be located on the homologous chromosome 5H (15).…”

mentioning

confidence: 99%

GSP-1 genes are linked to the grain hardness locus (Ha) on wheat chromosome 5D.

Jolly

Glenn

Rahman

1996

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

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An important determinant of wheat grain quality is the hardness of the grain. The trait is controlled by a major locus, Ha, on the short arm of chromosome 5D. Purified starch granules from soft-grained wheats have associated with them 15-kDa polypeptides called grain softness proteins (GSPs) or "friabilins." Genes that encode one family of closely related GSP polypeptides-GSP-1 genes-were mapped using chromosome substitution lines to the group 5 chromosomes. An F2 population segregating for hard and soft alleles at the Ha locus on a near-isogenic background was used in a single-seed study of the inheritance of grain softness and of GSP-1 alleles. Grain softness versus grain hardness was inherited in a 3:1 ratio. The wheat endosperm is a triploid tissue formed by fusion of two identical polar cells (from the female parent) with a sperm cell. The properties of the endosperm determine the end use of the wheat grain. Grain hardness or endosperm strength is one such important determinant of wheat end use. The mature wheat endosperm can be considered analogous to a polymer matrix (seed storage protein) in which a filler (starch granules) is dispersed (1). In such a structure, both the hardness of individual components and the degree of adhesion between them will determine overall strength (2). There is no detectable difference between hard and soft wheats in the individual hardness of starch granules or storage protein matrix fragments, but the degree of adhesion between starch granules and the surrounding protein matrix is higher in hard wheats (3-5). This higher adhesion results in both greater compressive strength and ductility for the endosperm as a whole (6, 7). Thus, in soft wheats, the main planes of weakness tend to occur at the starch-protein matrix interfaces and result in separation of the starch granules from the matrix with little damage during milling. As a result, starch granules from soft wheats take up less water when dough is formed and the product is more suited to the commercial production of cakes and biscuits than is dough from hard wheat flour [which is preferred for the baking of breads (8)].The publication costs of this article were defrayed in part by page charge payment. This article must therefore be hereby marked "advertisement" in accordance with 18 U.S.C. §1734 solely to indicate this fact.Although there are various techniques for classifying grains as hard or soft, the phenotypic difference is largely controlled by one or two genetic loci (9, 10). The major gene (Ha) is on the short arm of chromosome 5D (11, 12). Morrison et al. (13,14) have shown that the Ha gene is tightly linked or identical to a gene controlling the level of extractable free polar lipids in the grain, Fpl-1. Genetic markers linked to milling energy in barley, which is analogous to grain hardness, were also recently shown to be located on the homologous chromosome 5H (15).The biochemistry that determines the hardness of the grain is not known. The linkage between Ha and Fpl-l suggests that lipid metabolism or...

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confidence: 99%

GSP-1 genes are linked to the grain hardness locus (Ha) on wheat chromosome 5D.

Jolly

Glenn

Rahman

1996

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

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“…Differences in the shearing of membranes of soft and hard grains during freeze/fracture have been reported (Simmonds et al. 1973;Simmonds 1974) and a gene controlling the level of free polar lipids in the endosperm (Fpoll) has so far been inseparable from the Ha locus (Morrison et al, 1984(Morrison et al, , 1989. Moreover, a GSP-1 locus on chromosome 5D of wheat has also been inseparable from the Ha locus in restriction-fragment-length-polymorphism analyses of F2 progeny (Jolly, 1991 ; Jolly, C. J., Glenn, G. M. & Rahman, S., unpublished results).…”

Section: Discussionmentioning

confidence: 99%

“…While much work has focused on the biochemical basis of differences in endosperm texture (e.g. Simmonds, 1974;Morrison et al, 1989), the direct consequence of variation at the Ha locus is not known. Greenwell and Schofield (1986) showed by SDSPAGE that a protein band of approximately 15 kDa was extractable from the surface of starch isolated by gluten washing from soft wheats and that this protein was absent or very faint in equivalent extracts from hard wheats.…”

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Cloning of a wheat 15‐kDa grain softness protein (GSP)

Rahman

Jolly

Skerritt

et al. 1994

European Journal of Biochemistry

108

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The wheat starch 15-kDa protein (called grain softness protein or GSP) consists of a major polypeptide and several minor polypeptides. An antiserum raised against GSP was used to screen a wheat cDNA library. A cDNA family encoding approximately 15-kDa proteins that included a heptapeptide sequence previously isolated from protease digests of GSP was identified. A partial cDNA was used in a prokaryotic expression system to produce a fusion protein which reacted strongly against the original anti-GSP serum. A new antiserum raised against the fusion protein produced a weak reaction against a 15-kDa polypeptide extracted from wheat seeds. The results suggest that the proteins encoded by the cDNA family form a minor component of the mixture of 15-kDa polypeptides defined as GSP. RNA complementary to the cDNAs could be extracted from both soft and hard wheat grains from about half-way through grain filling. The encoded proteins are novel members of the 2s superfamily of seed proteins, a diverse family of proteins which maintain a characteristic framework of cysteine residues. The deduced proteins show the highest similarity to the oat 16-kDa avenin and to wheat puroindoline (a lipid-binding 15-kDa protein from wheat). Review of previously published data shows that puroindoline is also closely related to the major polypeptide of GSP, suggesting that the lipid-binding properties of GSP polypeptides may influence grain softness.

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“…In other words, other physicochemical factors are responsible for the presence or absence of puroindolines on the surface of starch. In regard to the strong interactions of puroindolines with lipids and the close association between the "free lipids" content and Ha gene [55], these molecules should play a significant role on the texture of endosperm. Finally the role of puroindolines in wheat hardness is far from what we can expect when friabilins and identities between puroindolines and friabilins were discovered.…”

Section: Puroindolines and Endosperm Texturementioning

confidence: 99%

Functionality of lipids and lipid-protein interactions in cereal-derived food products

Marion

Dubreil

Douliez

2003

OCL

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Résumé :Les lipides et en particulier les lipides des céréales jouent un rôle important dans la transformation et la qualité des produits céréaliers de cuisson (pains, biscuits) et des boissons (bière). La plupart des mécanismes physico-chimiques responsables de la fonctionnalité des lipides a été étudiée et récemment, le rôle particulier des protéines impliquées dans la fixation des lipides, les protéines de transfert de lipides et les puroindolines a été mis en évidence. L'état des recherches menées dans ce domaine est présenté dans cette revue et les informations acquises aujourd'hui montrent que de nouvelles perspectives sont envisageables pour la sélection et la transformation en vue d'améliorer la qualité des céréales et des produits céréaliers.Summary : Lipids and especially cereal lipids play a significant role in the processing and quality of cereals and baked cereal foods (bread, biscuits) and beverages (beer). Most of the physico-chemical mechanisms responsible for the lipid functionality has been investigated and recently the specific role of lipid-binding proteins, e.g. lipid transfer proteins and puroindolines, has been highlighted. The state of the researches performed in this field are briefly presented in this review and the data obtained until now show that new perspectives are opened in cereal breeding and processing for improving the quality of cereals and cereal products.

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The effect of group 5 chromosomes on the free polar lipids and breadmaking quality of wheat

Cited by 69 publications

References 5 publications

GSP-1 genes are linked to the grain hardness locus (Ha) on wheat chromosome 5D.

GSP-1 genes are linked to the grain hardness locus (Ha) on wheat chromosome 5D.

Cloning of a wheat 15‐kDa grain softness protein (GSP)

Functionality of lipids and lipid-protein interactions in cereal-derived food products

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