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Guo Z, Liu M, Xiang X, Wang Z, Yang B, Chen X, Chen G, Kan J. Effects of inulins with various molecular weights and added concentrations on the structural properties and thermal stability of heat-induced gliadin and glutenin gels. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111891] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Abstract
Improving the end-use quality traits is one of the primary objectives in wheat breeding programs. In the current study, a population of 127 recombinant inbred lines (RILs) derived from a cross between Glenn (PI-639273) and Traverse (PI-642780) was developed and used to identify quantitative trait loci (QTL) for 16 end-use quality traits in wheat. The phenotyping of these 16 traits was performed in nine environments in North Dakota, USA. The genotyping for the RIL population was conducted using the wheat Illumina iSelect 90K SNP assay. A high-density genetic linkage map consisting of 7,963 SNP markers identified a total of 76 additive QTL (A-QTL) and 73 digenic epistatic QTL (DE-QTL) associated with these traits. Overall, 12 stable major A-QTL and three stable DE-QTL were identified for these traits, suggesting that both A-QTL and DE-QTL played an important role in controlling end-use quality traits in wheat. The most significant A-QTL (AQ.MMLPT.ndsu.1B) was detected on chromosome 1B for mixograph middle line peak time. The AQ.MMLPT.ndsu.1B A-QTL was located very close to the position of the Glu-B1 gene encoding for a subunit of high molecular weight glutenin and explained up to 24.43% of phenotypic variation for mixograph MID line peak time. A total of 23 co-localized QTL loci were detected, suggesting the possibility of the simultaneous improvement of the end-use quality traits through selection procedures in wheat breeding programs. Overall, the information provided in this study could be used in marker-assisted selection to increase selection efficiency and to improve the end-use quality in wheat.
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Jin H, Zhang Y, Li G, Mu P, Fan Z, Xia X, He Z. Effects of allelic variation of HMW-GS and LMW-GS on mixograph properties and Chinese noodle and steamed bread qualities in a set of Aroona near-isogenic wheat lines. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2012.10.011] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Zhang X, Jin H, Zhang Y, Liu D, Li G, Xia X, He Z, Zhang A. Composition and functional analysis of low-molecular-weight glutenin alleles with Aroona near-isogenic lines of bread wheat. BMC PLANT BIOLOGY 2012; 12:243. [PMID: 23259617 PMCID: PMC3562532 DOI: 10.1186/1471-2229-12-243] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2012] [Accepted: 12/17/2012] [Indexed: 05/05/2023]
Abstract
BACKGROUND Low-molecular-weight glutenin subunits (LMW-GS) strongly influence the bread-making quality of bread wheat. These proteins are encoded by a multi-gene family located at the Glu-A3, Glu-B3 and Glu-D3 loci on the short arms of homoeologous group 1 chromosomes, and show high allelic variation. To characterize the genetic and protein compositions of LMW-GS alleles, we investigated 16 Aroona near-isogenic lines (NILs) using SDS-PAGE, 2D-PAGE and the LMW-GS gene marker system. Moreover, the composition of glutenin macro-polymers, dough properties and pan bread quality parameters were determined for functional analysis of LMW-GS alleles in the NILs. RESULTS Using the LMW-GS gene marker system, 14-20 LMW-GS genes were identified in individual NILs. At the Glu-A3 locus, two m-type and 2-4 i-type genes were identified and their allelic variants showed high polymorphisms in length and nucleotide sequences. The Glu-A3d allele possessed three active genes, the highest number among Glu-A3 alleles. At the Glu-B3 locus, 2-3 m-type and 1-3 s-type genes were identified from individual NILs. Based on the different compositions of s-type genes, Glu-B3 alleles were divided into two groups, one containing Glu-B3a, B3b, B3f and B3g, and the other comprising Glu-B3c, B3d, B3h and B3i. Eight conserved genes were identified among Glu-D3 alleles, except for Glu-D3f. The protein products of the unique active genes in each NIL were detected using protein electrophoresis. Among Glu-3 alleles, the Glu-A3e genotype without i-type LMW-GS performed worst in almost all quality properties. Glu-B3b, B3g and B3i showed better quality parameters than the other Glu-B3 alleles, whereas the Glu-B3c allele containing s-type genes with low expression levels had an inferior effect on bread-making quality. Due to the conserved genes at Glu-D3 locus, Glu-D3 alleles showed no significant differences in effects on all quality parameters. CONCLUSIONS This work provided new insights into the composition and function of 18 LMW-GS alleles in bread wheat. The variation of i-type genes mainly contributed to the high diversity of Glu-A3 alleles, and the differences among Glu-B3 alleles were mainly derived from the high polymorphism of s-type genes. Among LMW-GS alleles, Glu-A3e and Glu-B3c represented inferior alleles for bread-making quality, whereas Glu-A3d, Glu-B3b, Glu-B3g and Glu-B3i were correlated with superior bread-making quality. Glu-D3 alleles played minor roles in determining quality variation in bread wheat. Thus, LMW-GS alleles not only affect dough extensibility but greatly contribute to the dough resistance, glutenin macro-polymers and bread quality.
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Affiliation(s)
- Xiaofei Zhang
- Institute of Crop Science, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, 1 West Beichen Road, Beijing, 100101, China
| | - Hui Jin
- Institute of Crop Science, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
| | - Yan Zhang
- Institute of Crop Science, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
| | - Dongcheng Liu
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, 1 West Beichen Road, Beijing, 100101, China
| | - Genying Li
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, Shandong, China
| | - Xianchun Xia
- Institute of Crop Science, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
| | - Zhonghu He
- Institute of Crop Science, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing, 100081, China
- International Maize and Wheat Improvement Center (CIMMYT) China Office, c/o CAAS, 12 Zhongguancun South Street, Beijing, 100081, China
| | - Aimin Zhang
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, 1 West Beichen Road, Beijing, 100101, China
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Khan MR, Anjum FM, Pasha I, Shabbir MA, Hussain S, Nadeem M. Application of enzyme-linked immunosorbent assay for the assessment of spring wheat quality. FOOD AGR IMMUNOL 2012. [DOI: 10.1080/09540105.2011.583228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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Wu MJ, McKay S, Hegedus E, Chin J. Proteolytic extraction enhances specific detection of the novel ‘S’-type low molecular weight glutenin subunit in wheat by monoclonal antibody. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2011.08.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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CHANDI GURPREETKAUR, SEETHARAMAN KOUSHIK. OPTIMIZATION OF GLUTEN PEAK TESTER: A STATISTICAL APPROACH. J FOOD QUALITY 2011. [DOI: 10.1111/j.1745-4557.2011.00425.x] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Kuktaite R, Plivelic TS, Cerenius Y, Hedenqvist MS, Gällstedt M, Marttila S, Ignell R, Popineau Y, Tranquet O, Shewry PR, Johansson E. Structure and morphology of wheat gluten films: from polymeric protein aggregates toward superstructure arrangements. Biomacromolecules 2011; 12:1438-48. [PMID: 21434684 DOI: 10.1021/bm200009h] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Evaluation of structure and morphology of extruded wheat gluten (WG) films showed WG protein assemblies elucidated on a range of length scales from nano (4.4 Å and 9 to 10 Å, up to 70 Å) to micro (10 μm). The presence of NaOH in WG films induced a tetragonal structure with unit cell parameters, a = 51.85 Å and c = 40.65 Å, whereas NH(4)OH resulted in a bidimensional hexagonal close-packed (HCP) structure with a lattice parameter of 70 Å. In the WG films with NH(4)OH, a highly polymerized protein pattern with intimately mixed glutenins and gliadins bounded through SH/SS interchange reactions was found. A large content of β-sheet structures was also found in these films, and the film structure was oriented in the extrusion direction. In conclusion, this study highlights complexities of the supramolecular structures and conformations of wheat gluten polymeric proteins in biofilms not previously reported for biobased materials.
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Affiliation(s)
- Ramune Kuktaite
- Department of Agriculture-Farming Systems, Technology and Product Quality, The Swedish University of Agricultural Sciences, Alnarp, Sweden.
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Khan MR, Anjum FM, Din A, Hussain S, Shabbir MA, Nadeem M. Immunochemical characteristics of wheat proteins. FOOD AGR IMMUNOL 2010. [DOI: 10.1080/09540105.2010.511151] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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Cavanagh CR, Taylor J, Larroque O, Coombes N, Verbyla AP, Nath Z, Kutty I, Rampling L, Butow B, Ral JP, Tomoskozi S, Balazs G, Békés F, Mann G, Quail KJ, Southan M, Morell MK, Newberry M. Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2010; 121:815-828. [PMID: 20495901 DOI: 10.1007/s00122-010-1352-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2009] [Accepted: 05/01/2010] [Indexed: 05/29/2023]
Abstract
The genetic and phenotypic relationships among wheat quality predictors and sponge and dough bread making were evaluated in a population derived from a cross between an Australian cultivar 'Chara' and a Canadian cultivar 'Glenlea'. The genetic correlation across sites for sponge and dough loaf volume was high; however, phenotypic correlations across sites for loaf volume were relatively low compared with rheological tests. The large difference between sites was most likely due to temperature differences during grain development reflected in a decrease in the percentage of unextractable polymeric protein and mixing time. Predictive tests (mixograph, extensograph, protein content and composition, micro-zeleny and flour viscosity) showed inconsistent and generally poor correlations with end-product performance (baking volume and slice area) at both sites, with no single parameter being effective as a predictor of end-product performance. The difference in the relationships between genetic and phenotypic correlations highlights the requirement to develop alternative methods of selection for breeders and bakers in order to maximise both genetic gain and predictive assessment of grain quality.
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Affiliation(s)
- Colin R Cavanagh
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Food Futures Flagship, Canberra, Australia.
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Shang HY, Wei YM, Long H, Yan ZH, Zheng YL. Identification of LMW Glutenin-Like Genes from Secale sylvestre Host. RUSS J GENET+ 2005. [DOI: 10.1007/s11177-006-0009-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Tronsmo K, Færgestad E, Schofield J, Magnus E. Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test. J Cereal Sci 2003. [DOI: 10.1016/s0733-5210(03)00027-4] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Prabhasankar P, Manohar RS. Development of enzyme-linked immunosorbent assay for evaluation of chapati-making quality of wheat varieties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:7455-7460. [PMID: 12452675 DOI: 10.1021/jf0258151] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
An indirect enzyme-linked immunosorbent assay (ELISA) has been developed for evaluation of chapati-making quality of wheat varieties. Polyclonal antibodies against gliadin, low molecular weight glutenin (LMG), and high molecular weight glutenin (HMG) were developed and utilized in the ELISA. Twenty-eight Indian wheat varieties were utilized in the ELISA. Out of these antibodies, an antigliadin antibody response was negatively correlated with farinograph water absorption (r = -0.89 at P < 0.01), chapati dough water absorption (r = -0.91 at P < 0.01), overall chapati sensory score (r = -0.95 at P < 0.01), chapati puffed height score (r = -0.95 at P < 0.01), and positively correlated with shear value of chapati (r = 0.76 at P < 0.01). Anti-LMG antibody response was not correlated with any of these parameters, whereas anti-HMG response positively correlated with chapati dough water absorption (r = 0.44 at P < 0.05), farinograph water absorption (r = 0.45 at P < 0.05), and overall chapati sensory score (r = 0.44 at P < 0.05), and negatively correlated with shear value (r = -0.38 at P < 0.05) and chapati puffed height (r = -0.44 at P < 0.05). The results indicate that wheat varieties with good chapati-making quality were having less antigliadin antibody response.
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Affiliation(s)
- P Prabhasankar
- Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore 570 013, India.
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Electrophoretic and immunochemical characteristics of wheat protein fractions and their relationship to chapati-making quality. Food Chem 2002. [DOI: 10.1016/s0308-8146(01)00388-0] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Antigenicity of Wheat Prolamins: Detailed Epitope Analysis using a Panel of Monoclonal Antibodies. J Cereal Sci 2000. [DOI: 10.1006/jcrs.2000.0316] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Redaelli R, Pogna NE, Ng PKW. Effects of Prolamins Encoded by Chromosomes 1B and 1D on the Rheological Properties of Dough in Near-Isogenic Lines of Bread Wheat. Cereal Chem 1997. [DOI: 10.1094/cchem.1997.74.2.102] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- R. Redaelli
- Istituto Sperimentale Cerealicoltura, via Mulino 3, 20079 S. Angelo L. (LO), Italy. Corresponding author
- Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI, 48824
| | - N. E. Pogna
- Istituto Sperimentale Cerealicoltura, Sezione Genetica Applicata, Via Cassia 176, 00191 Rome, Italy
| | - P. K. W. Ng
- Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI, 48824
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Mills ENC, Brett GM, Holden S, Kauffman JA, Tatton MJ, Morgan MRA. Production of monoclonal antibodies to gluten proteins and their use in developing tests for gluten quality. FOOD AGR IMMUNOL 1995. [DOI: 10.1080/09540109509354877] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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Skerritt JH, Andrews JL, Blundell M, Beasley HL, Bekes F. Applications and limitations of immunochemical analysis of biopolymer quality in cereals. FOOD AGR IMMUNOL 1994. [DOI: 10.1080/09540109409354828] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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