View More View Less
  • 1 Centro de Investigación y de Estudios Avanzados-Unidad Querétaro Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro C.P. 76230 Qro. Mexico
  • 2 CIMMYT km 45, Carretera México-Veracruz, El Batán Texcoco Mexico C.P. 56130
  • 3 Oklahoma State University Robert M. Kerr Food & Agricultural Products Center 123 FAPC Stillwater OK 74078-6055 USA
  • 4 North Dakota State University Department of Cereal and Food Sciences 111 Harris Hall, Dept. 7640 P.O. Box 6050 Fargo ND 58108-6050 USA
Restricted access

The effect of low molecular weight (LMW) glutenin subunits (GS) in presence of high molecular weight (HMW)-GS has over SDS sedimentation volume (SDSS) and kernel elasticity is presented. Twenty-six wheat lines having different origins and classified by SDS-PAGE into 14 different LMW-GS genotypic allelic groups were analyzed. When good HMW-GS background, i.e. Glu-1 1, 2*, 7 + 9 or 17 + 18 and 5 + 10 was associated with a number of allelic variants of Glu-3 loci (LMW-GS), i.e. Glu-A3 c and b; Glu-B3 g, h, d, higher kernel modulus of elasticity and SDSS were generally present. However, when poor HMW-GS background was present, i.e. Glu-1 null, 7 + 8, 2 + 12, a poor to medium modulus of elasticity and SDSS were generally found. Glu-B3 j allelic group, which possesses the wheat-rye translocation showed a tendency to have low elastic modulus, high plastic work (WP) and low SDSS. The effects of good LMW-GS are enhanced by a good HMW-GS background, yielding higher kernel elasticity and SDSS.

  • AACC International. 2000. Approved methods of the American Association of Cereal Chemists, 10th Ed. Methods 54-30A and 54-40A. The Association, St Paul, MN, USA.

    '', in Approved methods of the American Association of Cereal Chemists , (2000 ) -.

  • Beasley, H.L., Uthayakumaran, S., Stoddard, F.L., Partridge, S.J., Daqiq, L., Chong, P., Békés, F. 2002. Synergistic and additive effects of three high molecular weight glutenin subunit loci. II. Effects on wheat dough functionality and end-use quality. Cereal Chem. 79:301–307.

    Békés F. , 'Synergistic and additive effects of three high molecular weight glutenin subunit loci. II. Effects on wheat dough functionality and end-use quality ' (2002 ) 79 Cereal Chem. : 301 -307.

    • Search Google Scholar
  • Cornish, G.B., Békés, F., Eagles, H.A., Payne, P.I. 2006. Prediction of dough properties of bread wheats. In: Wrigley, C.W., Békés, F., Bushuk, W. (eds), Gliadin and Glutenin. The Unique Balance of Wheat Quality. AACCI Press, St Paul, MN, USA, pp. 243–280.

    Payne P.I. , '', in Gliadin and Glutenin. The Unique Balance of Wheat Quality , (2006 ) -.

  • Figueroa, J.D.C., Maucher, T., Reule, W., Peña, R.J. 2009. Influence of high molecular weight glutenins on viscoelastic properties of intact wheat kernel and relation to functional properties of wheat dough. Cereal Chem. 86:139–144.

    Peña R.J. , 'Influence of high molecular weight glutenins on viscoelastic properties of intact wheat kernel and relation to functional properties of wheat dough ' (2009 ) 86 Cereal Chem. : 139 -144.

    • Search Google Scholar
  • Flæt, N.E.S., Uhlen, A.K. 2003. Association between allelic variation at the combined Gli-1, Glu-3 loci and protein quality in common wheat (Triticum aestivum L.). J. Cereal Sci. 37:129–137.

    Uhlen A.K. , 'Association between allelic variation at the combined Gli-1, Glu-3 loci and protein quality in common wheat (Triticum aestivum L.) ' (2003 ) 37 J. Cereal Sci. : 129 -137.

    • Search Google Scholar
  • Gubicza, J., Juhász, A., Tasnádi, P., Arató, P., Vörös, V. 1996. Determination of the hardness and elastic modulus from continuous Vickers indentation testing. J. Materials Sci. 31:3109–3114.

    Vörös V. , 'Determination of the hardness and elastic modulus from continuous Vickers indentation testing ' (1996 ) 31 J. Materials Sci. : 3109 -3114.

    • Search Google Scholar
  • Gupta, R.B., Singh, N.K., Shepherd, K.W. 1989. The cumulative effect of allelic variation in LMW and HMW glutenin subunits on dough properties in the progeny of two bread wheats. Theor. Appl. Genet. 77:57–64.

    Shepherd K.W. , 'The cumulative effect of allelic variation in LMW and HMW glutenin subunits on dough properties in the progeny of two bread wheats ' (1989 ) 77 Theor. Appl. Genet. : 57 -64.

    • Search Google Scholar
  • Gupta, R.B., MacRitchie, F. 1994. Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1 of common wheats. II. Biochemical basis of the allelic effects on dough properties. J. Cereal Sci. 19:19–29.

    MacRitchie F. , 'Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1 of common wheats. II. Biochemical basis of the allelic effects on dough properties ' (1994 ) 19 J. Cereal Sci. : 19 -29.

    • Search Google Scholar
  • Jood, S., Schofield, J.D., Tsiami, A.A., Bollecker, S. 2000. Effect of composition of glutenin subfractions on rheological properties of wheat. J. Food Biochem. 24:275–298.

    Bollecker S. , 'Effect of composition of glutenin subfractions on rheological properties of wheat ' (2000 ) 24 J. Food Biochem. : 275 -298.

    • Search Google Scholar
  • Luo, C., Griffin, W.B., Branlard, G., McNeil, D.L. 2001. Comparison of low- and high molecular-weight wheat glutenin allele effects on flour quality. Theor. Appl. Genet. 102:1088–1098.

    McNeil D.L. , 'Comparison of low- and high molecular-weight wheat glutenin allele effects on flour quality ' (2001 ) 102 Theor. Appl. Genet. : 1088 -1098.

    • Search Google Scholar
  • Maucher, T., Figueroa, J.D.C., Relue, W., Peña, J. 2009. Influence of low molecular weight on viscoelastic properties of intact wheat kernels and their relation to functional properties of wheat dough. Cereal Chem. 86:372–375.

    Peña J. , 'Influence of low molecular weight on viscoelastic properties of intact wheat kernels and their relation to functional properties of wheat dough ' (2009 ) 86 Cereal Chem. : 372 -375.

    • Search Google Scholar
  • Payne, P.I., Harris, P.A., Law, C.N., Holt, L.M., Blackman, J.A. 1980. The high-molecular-weight subunits of glutenin: Structure, genetics and relationship to bread-making quality. Ann. Techn. Agr. 29:309–320.

    Blackman J.A. , 'The high-molecular-weight subunits of glutenin: Structure, genetics and relationship to bread-making quality ' (1980 ) 29 Ann. Techn. Agr. : 309 -320.

    • Search Google Scholar
  • Payne, P.I., Nightingale, M.A., Krattinger, A.F., Holf, L.M. 1987. The relationship between HMW glutenin subunits composition and the bread-making quality of British-grown wheat varieties. J. Sci. Food Agr. 40:51–65.

    Holf L.M. , 'The relationship between HMW glutenin subunits composition and the bread-making quality of British-grown wheat varieties ' (1987 ) 40 J. Sci. Food Agr. : 51 -65.

    • Search Google Scholar
  • Peña, R.J., Amaya, A., Rajaram, S., Mujeeb-Kazi, A. 1990. Variation in quality characteristics associated with some spring 1B.1R translocation wheats. J. Cereal Sci. 12:105–112.

    Mujeeb-Kazi A. , 'Variation in quality characteristics associated with some spring 1B.1R translocation wheats ' (1990 ) 12 J. Cereal Sci. : 105 -112.

    • Search Google Scholar
  • Peña, R.J., Gonzalez-Santoyo, H., Cervantes, F. 2004. Relationship between Glu-D1/Glu-B3 allelic combinations and bread-making quality-related parameters commonly used in wheat breeding. In: Masci, S., Lafiandra, D., D’Ovidio, R. (eds), Proceedings of the 8th Gluten Workshop. Viterbo, Italy, pp. 156–157.

  • Ponce-García, N., Figueroa, J.D.C., López-Huape, G.A., Martínez, H.E., Martínez-Peniche, R. 2008. Study of visco-elastic properties of wheat kernels using the compression load method. Chem. 85:667–672.

    Martínez-Peniche R. , 'Study of visco-elastic properties of wheat kernels using the compression load method ' (2008 ) 85 Chem. : 667 -672.

    • Search Google Scholar
  • SAS 2009: SAS User’s Guide Version 9.2. SAS Institute Inc., Cary, NC, USA.

    '', in SAS User’s Guide Version 9.2 , (2009 ) -.

  • Southan, M., MacRitchie, F. 1999. Molecular weight distribution of wheat proteins. Cereal Chem. 76:827–836.

    MacRitchie F. , 'Molecular weight distribution of wheat proteins ' (1999 ) 76 Cereal Chem. : 827 -836.

    • Search Google Scholar
  • Singh, N.K., Shepherd, K.W. 1988. Linkage mapping of the genes controlling endosperm proteins in wheat. 1. Genes on the short arms of group 1 chromosomes. Theor. Appl. Genet. 66:628–641.

    Shepherd K.W. , 'Linkage mapping of the genes controlling endosperm proteins in wheat. 1. Genes on the short arms of group 1 chromosomes ' (1988 ) 66 Theor. Appl. Genet. : 628 -641.

    • Search Google Scholar
  • Tohver, M. 2007. High molecular weight (HMW) glutenin subunit composition of some Nordic and Middle European wheats. Genet. Res. Crop Evol. 54:67–81.

    Tohver M. , 'High molecular weight (HMW) glutenin subunit composition of some Nordic and Middle European wheats ' (2007 ) 54 Genet. Res. Crop Evol. : 67 -81.

    • Search Google Scholar
  • Uthayakumaran, S., Beasley, H.L., Stoddard, F.L., Keentok, M., Phan-Thien, N., Tanner, R.I., Békés, F. 2002. Synergistic and additive effects of three high molecular weight glutenin subunit loci. I. Effects on wheat dough rheology. Cereal Chem. 79:294–300.

    Békés F. , 'Synergistic and additive effects of three high molecular weight glutenin subunit loci. I. Effects on wheat dough rheology ' (2002 ) 79 Cereal Chem. : 294 -300.

    • Search Google Scholar
  • Wang, J.S.., Zhao, M.M., Zhao, Q.Z. 2006. Correlation of glutenin macropolymer with viscoelastic properties during dough mixing. J. Cereal Sci. 45:128–133.

    Zhao Q.Z. , 'Correlation of glutenin macropolymer with viscoelastic properties during dough mixing ' (2006 ) 45 J. Cereal Sci. : 128 -133.

    • Search Google Scholar