Comparison of low- and high molecular-weight wheat glutenin allele effects on flour quality

By C. Luo, W. B. Griffin, Gérard Branlard, David L. McNeil. Theoretical and Applied Genetics, 2001

155 citations recorded by the source corpus.

Abstract Five crosses were made, using a set of New Zealand wheat cultivars, to measure the effect of glutenin allele differences on baking quality parameters. The alleles involved were: Glu-A1 (2*, 1 and n), Glu-D1 (5+10, 2+12), Glu-A3 (c, d and e), Glu-B3 (Sec-12, Sec-13, b and g), Glu-D3 (a and b). The allelic variation of F3 individual plants was identified by SDS-PAGE, and plants with the same HMW-GS and LMW-GS patterns were grouped. Quality parameters were then measured on the grouped F4 bulks. Quality parameters measured for this study were wholemeal flour protein content (WFP), grain hardness (HAR), SDS sedimentation volume (SED), Pelshenke time (PEL), mid-line peak value (MPV) and the mid-line peak time (MPT) of a mixograph. The results showed there were significant quality differences within most populations associated with the possession of a particular allele, reaching magnitudes of up to 42% for the range between populations. Most glutenin allelic comparisons showed significant differences for at least one of the resultant measured quality parameters. Allelic differences of Glu-A1 significantly influenced all characters except MPT, with the null allele apparently inferior; possession of 5+10 at Glu-D1 significantly increased Pelshenke time and SED volumes relative to allele 2+12; WFP, SED and MPV were significantly affected by the Glu-A3 alleles tested. Glu-B3 alleles significantly affected all characters except hardness and the Glu-D3 alleles tested significantly affected all characters other than hardness and SDS sedimentation volume.

View Paper: https://www.semanticscholar.org/paper/ce0d277a2779365eb66ad8ec4942c41516df9610

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

D. Liang
Jianwei Tang
R. Singh
Xinyao He
X. Shen
Da-nian Yao
Jun Yan
Li Liu

Citations in the corpus

Allelic variation at the Glu-1 and Glu-3 loci, presence of the 1B.1R translocation, and their effects on mixographic properties in Chinese bread wheats (2005, background): “…also demonstrated that LMW glutenin subunits contribute importantly to dough properties (Branlard et al., 2001; Brett et al., 1993; Flate & Uhlen, 2003; Gupta et al., 1991, 1994; Luo et al., 2001; Metakovsky et al., 1990; Nieto-Taladriz & Perretant, 1994; Nagamine et al., 2000; Pogna et al., 1995).”
Characterization of CIMMYT bread wheats for high- and low-molecular weight glutenin subunits and other quality-related genes with SDS-PAGE, RP-HPLC and molecular markers (2010, background): “9 and 20 had negative effects on the dough extensibility value P/L. Gupta et al. (1991, 1994) found that subunit 17 had positive effects on dough strength and extensibility, whereas Shewry et al. (2003) reported that subunit 20 showed negative effects on the dough strength and rheological properties”