The high-molecular-weight glutenin subunit composition of Soviet wheat varieties

Моргунов, А. И.; Rogers, William J.; Sayers, E. J.; Metakovsky, E. V.

doi:10.1007/bf00022891

Cited by 40 publications

(28 citation statements)

References 13 publications

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“…Accessions of this species are known to be tolerant to various abiotic stresses, including drought tolerance (Fedak, 1985) . It has been claimed previously (Morgunov et al ., 1990) that the Glu-1 loci are associated, either via pleiotrophy or linkage, with variation in drought tolerance . If true, this might explain why novel subunits at Glu-1 can apparently be selected for in a breeding programme.…”

Section: Discussionsupporting

confidence: 48%

“…The current results suggest that, in seeking improvements in BMQ in Chinese varieties, broadly similar approaches can be adopted to those in use in a number of other countries . The Glu-1 quality score is not very high in the majority of Chinese varieties (mean of 6.7 compared with, for example, a mean of 8 .3 in the former Soviet Union (Morgunov et al ., 1990)), which may reflect the different end product market e.g . dumplings, noodles, steam-bread, at which Chinese varieties are directed .…”

Section: Discussionmentioning

confidence: 99%

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The high-molecular-weight glutenin subunit compositions of Chinese bread wheat varieties and their relationship with bread-making quality

Wang

Snape

et al. 1993

Euphytica

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The composition of the high-molecular-weight (HMW) subunits of glutenin encoded by Glu-1 in hexaploid wheat (Triticum aestivum L.) was determined for 99 varieties bred in China . Seventy-nine varieties were homogeneous for HMW glutenin subunit composition . The majority of the remainder were heterogeneous at one Glu-I locus, with two varieties heterogeneous at two loci . One variety carried a pattern of subunits not encountered in previous studies . The majority of varieties, as in previous studies, carried subunits 7 + 8 or 7 + 9 encoded by Glu-BI . In contrast, there was a relatively high occurrence of subunits 2 + 12 at Glu-Dl. It was shown that a high proportion, 69%, of the potential variation in bread-making quality, as assessed by SDSsedimentation volume, was accounted for by variation in the composition of the HMW subunits .

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Section: Discussionsupporting

confidence: 48%

Section: Discussionmentioning

confidence: 99%

The high-molecular-weight glutenin subunit compositions of Chinese bread wheat varieties and their relationship with bread-making quality

Wang

Snape

et al. 1993

Euphytica

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“…. Especially the diversity of alleles for common wheat in major wheat-producing countries was also estimated, including Nordic and Middle European (Tohver 2007), Australian , USA Shan et al 2007), Afghan , Soviet ), French , Japanese (Nakamura et al 1999;Nakamura 2000Nakamura , 2001, China (Nakamura 2000;Wei et al 2002;Liu et al 2007), Pakistan (Sultana et al 2007) and Iran ); (2) the relationship of Glu-1 alleles has been estimated with bread making quality parameters (Payne et al 1979(Payne et al , 1991Moonen et al 1983;Takata et al 2000;Shewry et al 2003a), including functional properties of flours (He et al 1999; Barro et al 2003), dough strength and polymeric protein quantity (Edwards et al 2007) and viscoelastic behaviour of flour dough (Lefebvre and Mahmoudi 2007); (3) the association between alleles distribution and ecology factors had been also examined Levy and Feldman 1988;Morgunov et al 1990); (4) the phylogenetic relationship among Triticum was also analyzed based on comparative analysis of alleles (Vallega 1988), including European spelta origin (Blatter et al 2002(Blatter et al , 2004Yan et al 2003;, and A genome evolution (Waines and Payne 1987;Ciaffi et al 1998); (5) the identification and cloning of novel HMW-GS genes have been once completed (Shewry et al 2003b), and specific molecular marker based on HMW-GS gene sequences were developed and applied in germplasm evaluation and breeding work (Lafiandra et al 1997;Moczulski and Salmanowicz 2003;Lei et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Genetic diversity of HMW glutenin subunits in diploid, tetraploid and hexaploid Triticum species

Wei

et al. 2008

Genet Resour Crop Evol

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The genetic variations of high-molecularweight (HMW) glutenin subunits in 1051 accessions of 13 Triticum subspecies were investigated using sodium dodecyl sulfate polyacrylamide-gel electrophoresis. A total of 37 alleles were detected, resulting in 117 different allele combinations, among which 20, 68 and 29 combinations were observed in diploid, tetraploid and hexaploid wheats, respectively. Abundance and frequency of allele and combinations in tetraploid wheats were higher than these in hexaploid wheats. Allele Glu-A1c was the most frequent subunit at Glu-A1 locus in tetraploid and hexaploid wheats. Consequently, the results also suggested that the higher variations occurred at Glu-B1 locus compared to Glu-A1 and Glu-D1. Therefore, carthlicum wheat possessing the allele 1Ay could be presumed a special evolutional approach distinguished from other tetraploid species. Furthermore, this provides a convenient approach of induction of the 1Ay to common wheat through direct cross with carthlicum wheat. Alleles Glu-B1c and Glu-B1i generally absent in tetraploid wheats were also found in tetraploid wheats. Our results implied that tetraploid and hexaploid wheats were distinguished in dendrogram, whereas carthlicum and spelta wheats and however displayed the unique performance. In addition, founder effect, no-randomness of diploidization, mutation and artificial selection could cause allele distribution of HMW-GS in Triticum. All alleles of HMW-GS in Triticum could be further utilized through hybrid in the quality improvement of common wheat.

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“…Many breeding programmes have characterised the HMW-GS composition of breeding and released lines/ cultivars Morguno, 1990;Lukow et al, 1989;Igregas et al, 1999;Nakamura, 2001) in relation with end-use quality and used as a screening test to ensure that good bread making alleles (1, 2*, 7+9, 7+8, 5+10) are incorporated in new cultivars (Lukow, 1991). However, the HMW-GS score has more influence in some sets of wheats than in others (MacRitchie et al, 1990;Bedõ et al, 1995).…”

Section: Introductionmentioning

confidence: 99%

Allelic variation of HMW glutenin subunits of Ethiopian bread wheat cultivars and their quality

Dessalegn¹,

Deventer²,

Labuschagne³

et al. 2011

African Crop Science Journal

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High molecular weight glutenins are often effective in identifying wheat (Triticum aestivum) genotypes with good baking quality. The high molecular weight glutenin subunit composition of Ethiopian cultivars and advanced lines was investigated to determine their influence on quality. Three alleles at Glu-A1, five at Glu-B1 and two at Glu-D1 and eleven different banding patterns were identified. Few cultivars had biotypes at Glu-A1 and Glu-D1 loci. There were highly significant differences between genotypes and banding patterns for the SDS-sedimentation test, mixograph development time, alveograph strength and loaf volume; but not for protein content. The frequency of subunits 5+10 among genotypes was 73%. The accumulation of high scoring alleles in our germplasm was without deliberate selection pressure towards high Glu-1 scoring alleles during breeding. Introductions from CIMMYT are widely used and such materials might have gone through selection and accumulation of such alleles at CIMMYT. Most of the studied materials had the required subunits of high quality scores and better values of the quality traits than originally thought. Therefore, the concern about poor baking quality is unlikely to be due to Glu-1 allelic variations alone.Key Words: Allelic variation, grain quality, HMW glutenins RÉSUMÉLe poids moléculaire élevé des glutanines est souvent un moyen efficace pour identifier les génotypes du blé (Triticum aestivum) doté de bonnes qualités patissières. Une investigation était faite sur le poids moléculaire élevé des glutanines des sous unités des cultivars éthiopiens ainsi que sur des lignées avancées pour déterminer leur influence sur la qualité. Trois allèles à Glu-A1, cinq à Glu-B1 et deux à Glu-D1 ainsi que onze différents modes de bandage étaient identifiés. Peu de cultivars avaient des biotypes à Glu-A1 et Glu-D1 loci. Une différence hautement significative était observée entre génotypes et modes de bandage pour le test de sédimentation SDS, le temps de développement de mixographe, la force de l'alvéographe et le volume du pain mais non au contenu en protéines. La fréquence des sous unités 5+10 parmi les génotypes était 73%. L'accumulation des allèles à score plus élevé dans notre germoplasme avait eu lieu sans sélection délibérée de la pression des allèles à score plus élevé en Glu-1 pendant le breeding. Des introductions de CIMMYT sont largement utilisées et de tels matériels devraient passer par la sélection et l'accumulation de telles allèles au CIMMYT. La plupart des matériels étudiés possédaient de sous unités requises avec de scores de haute qualité et meilleures valeurs de traits de qualité qu'on ne le pensait originellement. Par conséquent, le problème concernant la pauvre qualité patissière n'était pas seulement dû aux variations alléliques Glu-1.

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The high-molecular-weight glutenin subunit composition of Soviet wheat varieties

Cited by 40 publications

References 13 publications

The high-molecular-weight glutenin subunit compositions of Chinese bread wheat varieties and their relationship with bread-making quality

The high-molecular-weight glutenin subunit compositions of Chinese bread wheat varieties and their relationship with bread-making quality

Genetic diversity of HMW glutenin subunits in diploid, tetraploid and hexaploid Triticum species

Allelic variation of HMW glutenin subunits of Ethiopian bread wheat cultivars and their quality

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