Characteristics of gluten proteins in breeding lines of wheat

Maciej Kała

m.kala@ihar.edu.pl
Zakład Genomiki Funkcjonalnej, Instytut Hodowli i Aklimatyzacji Roślin — Państwowy Instytut Badawczy w Radzikowie (Poland)

Mateusz Przyborowski


Zakład Genomiki Funkcjonalnej, Instytut Hodowli i Aklimatyzacji Roślin — Państwowy Instytut Badawczy w Radzikowie (Poland)

Bogusława Ługowska


DANKO Hodowla Roślin Sp. z o.o. z/s w Choryni (Poland)

Sebastian Gasparis


Zakład Genomiki Funkcjonalnej, Instytut Hodowli i Aklimatyzacji Roślin — Państwowy Instytut Badawczy w Radzikowie (Poland)

Anna Nadolska-Orczyk


Zakład Genomiki Funkcjonalnej, Instytut Hodowli i Aklimatyzacji Roślin — Państwowy Instytut Badawczy w Radzikowie (Poland)

Abstract

Bread-making quality traits are very important parameters in wheat improvement. Gluten regulates viscoelastic properties of dough i.e. elasticity and extensibility. We examined high molecular weight glutenin subunits (HMW-GS) and ω-gliadins from breeding stocks and cultivars of winter and spring wheat, provided by three Polish breeding companies: HR Danko, HR Smolice and HR Strzelce. Proteins were separated on polyacrylamide gels using SDS-PAGE and A-PAGE methods. Among examined objects the most frequently represented (about 45%) subunit was Glu-B1(7+9). Subunits Glu-D1(5+10) and Glu-D1(2+12) were represented equally in all pools. The results provide the information about HMW-GS and ω-gliadins frequencies and diversity of the breeding lines in breeding companies.


Keywords:

A-PAGE, frequentation, diversity, glutenin, gliadins, SDS-PAGE, wheat

Aghagholizadeh R., Kadivar M., Nazari M., Mousavi F., Azizi M. H., Zahedi M., Rahiminezhad M. R. 2017. Characterization of wheat gluten subunits by liquid chromatography — Mass spectrometry and their relationship to technological quality of wheat. J. Cereal Sci. 76: 229–235.
Google Scholar

Baloch A. W., Ali, M., Baloch A. M., Mangan B. U. N., Song W. 2014. Genetic diversity and structure analysis based on hordein protein polymorphism in barley landrace populations from Jordan. Pak. J. Bot. 46 (4): 1397 — 1402.
Google Scholar

Brzeziński W. 1993. Katalog elektroforetyczny pszenic polskich. Wiadomości Odmianoznawcze Z. 54: 5 —11.
Google Scholar

Burnouf T., Bouriquet R. 1980. Glutenin subunits of genetically related European hexaploid wheat cultivars: Their relation to bread-making quality. Theor. Appl. Genet. 58 (3–4): 107 — 111.
Google Scholar

Bushuk W., Zillman R. R. 1978. Wheat cultivar identification by gliadin electrophoregrams. I. Apparatus. Method and nomenclature. Can. J. Plant Sci. 58 (2): 505 — 515.
Google Scholar

Chen S. Y., Ma X., Zhang X. Q., Huang L. K., Zhou J. N. 2013. Genetic diversity and relationships among accessions of five crested wheatgrass species (Poaceae: Agropyron) based on gliadin analysis. Genet Mol. Res. 12 (4): 5704 — 5713.
Google Scholar

Cornish G. B., Békés F., Eagles H. A., Payne P. I. 2006. Prediction of doughproperties for bread wheats, in Gliadin and Glutenin: the unique balance of wheat quality. Ed. By Wrigley C. W., Békés F., and Bushuk W.A., AAC International, St. Paul, MN: 243 — 280.
Google Scholar

Fang J., Liu Y., Luo J., Wang Y., Shewry P. R., He G. 2009. Allelic variation and genetic diversity of high molecular weight glutenin subunit in Chinese endemic wheats (Triticum aestivum L.). Euphytica 166 (2): 177 — 182.
Google Scholar

Franaszek S., Langner M., Salmanowicz B. 2013. Niskocząsteczkowe białka gluteninowe i ich wpływ na jakość wypiekową pszenicy. Biul. IHAR 269: 3 — 13.
Google Scholar

Huebner F. R., Wall J. S. 1976. Fractionation and quantitative differences of glutenin from wheat varieties varying in baking quality. Cereal Chem. 53 (2): 258 — 269.
Google Scholar

Kasarda D. D. 1999. Glutenin Polymers: The in vitro to in vivo transition. Cereal Foods World. 44 (8): 566 — 571.
Google Scholar

Laemmli U. K. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 (5259): 680 — 685.
Google Scholar

Langer M., Salamanowicz B. P. 2011. Białka glutenowe i ich wpływ na jakość wypiekową pszenicy. Postępy Nauk Rolniczych. 63 (4): 91 — 104.
Google Scholar

Lazar I., GelAnalyzer 2010, dostęp: 17/07/2017, dostępny w Internecie: 17/07/2017 http://www.gelanalyzer. com.
Google Scholar

McIntosh R. A., Yamazaki Y., Devos K. M., Dubcowsky J., Rogers W. J., Appels R. 2003. Catalogue of gene symbols for wheat. In: Grain Genes «http://wheat.pw.usda.gov/ggpages/wgc/2003/».
Google Scholar

Nawracała J., Brzeziński W. 2004. Wczesna selekcja genotypow pszenicy o potencjalnie dobrej jakości wypiekowej. Biul. IHAR 231: 19 — 27.
Google Scholar

Oslovičová V., Gálová Z., Chňapek M., Balážová Ž. 2010. Identification of Triticum aestivum L., Triticum spelta L. and Triticum durum DESF. genotypes on the HMW-GS base. Plant Soil and Environ. 56 (2): 82 — 86.
Google Scholar

Payne P. I., Lawrence G. J. 1983. Catalogue of alleles for the complex gene loci, Glu-A1, Glu-B1, and Glu-D1 which code for high-molecular-weight subunits of glutenin in hexaploid wheat. Cereal Res. Commun. 11 (1): 29 — 35.
Google Scholar

Payne P. I., Nightingale M. A., Krattiger A. F., Holt L. M. 1987. The relationship between HMW glutenin subunit composition and the bread‐making quality of British‐grown wheat varieties. J. Sci. Food Agr. 40 (1): 51 — 65.
Google Scholar

Porceddu E., Turchetta T., Masci S., D’Ovidio R., Lafiandra D., Kasarda D. D., Impiglia A., Nachit M. M. 1998. Variation in endosperm protein composition and technological quality properties in durum wheat. Euphytica. 100 (1): 197 — 205.
Google Scholar

Rogers W. J., Payne P. I., Harinder K. 1989. The HMW glutenin subunit and gliadin compositions of German‐grown wheat varieties and their relationship with bread‐making quality. Plant Breeding 103 (2): 89 — 100.
Google Scholar

Tang, Y., Yang, W., Tian, J., Li, J., Chen, F. 2008. Effect of HMW-GS 6 + 8 and 1.5 + 10 from Synthetic Hexaploid wheat on wheat quality traits. Agr Sci. China 7 (10): 1161 — 1171.
Google Scholar

Terasawa Y., Takata K., Hirano H., Kato K., Kawahara T., Sasakuma T., Sasanuma T. 2011. Genetic variation of high-molecular-weight glutenin subunit composition in Asian wheat. Genetic Resources and Crop Evolution 58 (2): 283 — 289.
Google Scholar

Waga J., Stachowicz M., Karska K. 2009. Polimorfizm białek gliadynowych i gluteninowych a zmienność cech technologicznych u mieszańców orkiszu i pszenicy zwyczajnej. Biul. IHAR 253: 103 — 116.
Google Scholar

Waga J., Winiarski J. 1996. Gliadin and High Molecular Weight (HMW) Glutenin Subunits in the Collection of Polish and Foreign Winter Wheat Cultivars and Their Relation to Sedimentation Value. Roy Soc. Ch. 212: 180 — 183.
Google Scholar


Published
2018-08-29

Cited by

Kała, M. (2018) “Characteristics of gluten proteins in breeding lines of wheat ”, Bulletin of Plant Breeding and Acclimatization Institute, (282), pp. 41–49. doi: 10.37317/biul-2017-0013.

Authors

Maciej Kała 
m.kala@ihar.edu.pl
Zakład Genomiki Funkcjonalnej, Instytut Hodowli i Aklimatyzacji Roślin — Państwowy Instytut Badawczy w Radzikowie Poland

Authors

Mateusz Przyborowski 

Zakład Genomiki Funkcjonalnej, Instytut Hodowli i Aklimatyzacji Roślin — Państwowy Instytut Badawczy w Radzikowie Poland

Authors

Bogusława Ługowska 

DANKO Hodowla Roślin Sp. z o.o. z/s w Choryni Poland

Authors

Sebastian Gasparis 

Zakład Genomiki Funkcjonalnej, Instytut Hodowli i Aklimatyzacji Roślin — Państwowy Instytut Badawczy w Radzikowie Poland

Authors

Anna Nadolska-Orczyk 

Zakład Genomiki Funkcjonalnej, Instytut Hodowli i Aklimatyzacji Roślin — Państwowy Instytut Badawczy w Radzikowie Poland

Statistics

Abstract views: 136
PDF downloads: 91


License

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Upon submitting the article, the Authors grant the Publisher a non-exclusive and free license to use the article for an indefinite period of time throughout the world in the following fields of use:

  1. Production and reproduction of copies of the article using a specific technique, including printing and digital technology.
  2. Placing on the market, lending or renting the original or copies of the article.
  3. Public performance, exhibition, display, reproduction, broadcasting and re-broadcasting, as well as making the article publicly available in such a way that everyone can access it at a place and time of their choice.
  4. Including the article in a collective work.
  5. Uploading an article in electronic form to electronic platforms or otherwise introducing an article in electronic form to the Internet or other network.
  6. Dissemination of the article in electronic form on the Internet or other network, in collective work as well as independently.
  7. Making the article available in an electronic version in such a way that everyone can access it at a place and time of their choice, in particular via the Internet.

Authors by sending a request for publication:

  1. They consent to the publication of the article in the journal,
  2. They agree to give the publication a DOI (Digital Object Identifier),
  3. They undertake to comply with the publishing house's code of ethics in accordance with the guidelines of the Committee on Publication Ethics (COPE), (http://ihar.edu.pl/biblioteka_i_wydawnictwa.php),
  4. They consent to the articles being made available in electronic form under the CC BY-SA 4.0 license, in open access,
  5. They agree to send article metadata to commercial and non-commercial journal indexing databases.

Most read articles by the same author(s)

1 2 > >> 

Similar Articles

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 > >> 

You may also start an advanced similarity search for this article.