Use of the SDS-sedimentation test and SDS-polyacrylamidegel electrophoresis for screening breeder's samples of wheat for bread-making quality

Abstract

INDEX WORDSTriticum aestivum, wheat, glutenin, SDS-sedimentation test, SDS-polyacrylamidegel-electrophoresis, baking quality selection. SUMMARY Gelprotein or SDS-insoluble gel-forming glutenin was isolated from wheat flour by extraction with an aqueous 1.5% SDS solution. Remarkable intervarietal differences were observed both in amount and subunit composition of these proteins.The amount of gelprotein and the SDS-sedimentation volume both proved to be good parameters for the bread-making quality of wheat cultivars. A high correlation was observed between amount of gelprotein and SDS-sedimentation volume. The amount of gelprotein was therefore tentatively assumed to be the essential basis of the SDS-sedimentation test.The subunit composition of the gelprotein was studied by SDS-PAGE after reduction of SS bonds by mercaptoethanol. It was found that the average bread-making quality of wheat cultivars and progeny of the cross Atlas 66 x Atys which possessed subunits 3 and 10, coded for by chromosome lD, was significantly higher than that of wheat samples possessing subunits 2 and 11, their allelic counterparts.

Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

“…In our results using 144 DH lines with a wide range of flour protein contents, it was revealed that the genotypic group of Glu-D1d had better SLV than that of Glu-D1a. This result is in agreement with findings in previous studies , Lagudah et al 1987, Lawrence et al 1984, Moonen et al 1982. In addition, the genotypic group of Glu-B3b had better SLV than that of Glu-B3g.…”

“…According to many previous reports, Glu-D1d has a positive effect on loaf volume , Lagudah et al 1987, Lawrence et al 1984, Moonen et al 1982. In our results using 144 DH lines with a wide range of flour protein contents, it was revealed that the genotypic group of Glu-D1d had better SLV than that of Glu-D1a.…”

“…The HMW-GS pair 5 + 10 encoded by Glu-D1d on the 1D chromosome contributes to strong dough and good bread-making qualities , Cressy et al 1987, Lagudah et al 1987, Payne et al 1981. HMW-GS 1 and 2* encoded by Glu-A1a and Glu-A1b, respectively, on the 1A chromosome and 7 + 8, 7 + 9 and 17 + 18 encoded by Glu-B1b, Glu-B1c and Glu-B1i, respectively, on the 1B chromosome also contribute to strong dough and good bread-making qualities , Cressy et al 1987, He et al 2005, Lagudah et al 1987, Lawrence et al 1984, Moonen et al 1982, Wrigley 2003.…”

Microstructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractions

“…There has been evidence to suggest that the SDS sedimentation test can be independently used to predict the bread baking potential and strength of wheat varieties (Moonen et al 1982;Greenaway et al 1966). On the basis of SDS sedimentation test, HI 977 could be classified as a good bread quality variety, while C 306 as being poor bread wheat quality.…”

Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality.

“…Alleles at three Glu-1 loci represent different effects on bread-making quality. HMWG subunits 5+10 coded by Glu-D1 show a much larger effect on the physical properties of dough than subunits 2+12 (Payne et al, 1981, Moonen et al, 1982. Most Japanese wheat cultivars, which show a poor bread-making quality, shared subunits 2+12, 2.2+12, and 4+12 at Glu-D1 (Nakamura et al, 1999).…”