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35 Payne, P.I., Nightingale, M.A., Krattiger, A.F. & Holt, L.M. (1987): The relationship between HMW glutenin subunits and the bread-making quality of British-grown wheat

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Wrigley, C.W., Békés, F., Cavanagh, C.R., Martinov, S., Bushuk, S. 2006. The Gluten Composition of Wheat Varieties and Genotypes. PART II. Composition table for the HMW subunits of glutenin. ( http

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New high-molecular-weight glutenin (HMW glutenin) sequences isolated from six Psathyrostachys juncea accessions by thermal asymmetric interlaced PCR differ from previous sequences from this species. They showed novel modifications in all of the structural domains, with unique C-terminal residues, and their N-terminal lengths were the longest among the HMW glutenins reported to date. In their repetitive domains, there were three repeatable motif units: 13-residue [GYWH(/I/Y)YT(/Q)S(/T)VTSPQQ], hexapeptide (PGQGQQ), and tetrapeptide (ITVS). The 13-residue repeats were restricted to the current sequences, while the tetrapeptides were only shared by D-hordein and the current sequences. However, these sequences were not expressed as normal HMW glutenin proteins because an in-frame stop codon located in the C-termini interrupted the intact open reading frames. A phylogenetic analysis supported different origins of the P. juncea HMW glutenin sequences than that revealed by a previous study. The current sequences showed a close relationship with D-hordein but appeared to be more primitive.

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Cereal Research Communications
Authors: S.F. Dai, D.Y. Xu, Z.J. Wen, Z.P. Song, H.X. Chen, H.Y Li, J.R. Li, L.Z. Kang, and Z.H. Yan

A novel 4.0-kb Fy was sequenced and bacterially expressed. This gene, the largest y-type HMW-GS currently reported, is 4,032-bp long and encodes a mature protein with 1,321 amino acid (AA) residues. The 4.0-kb Fy shows novel modifications in all domains. In the N-terminal, it contains only 67 AA residues, as three short peptides are absent. In the repetitive domain, the undecapeptide RYYPSVTSPQQ is completely lost and the dodecapeptide GSYYPGQTSPQQ is partially absent. A novel motif unit, PGQQ, is present in addition to the two standard motif units PGQGQQ and GYYPTSPQQ. Besides, an extra cysteine residue also occurs in the middle of this domain. The large molecular mass of the 4.0-kb Fy is mainly due to the presence of an extra-long repetitive domain with 1,279 AA residues. The novel 4.0-kb Fy gene is of interest in HMW-GS gene evolution as well as to wheat quality improvement with regard to its longest repetitive domain length and extra cysteines residues.

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High molecular weight (HMW) glutenin subunits are important seed storage proteins in wheat and its related species. Novel HMWglutenin subunits in Aegilops tauschii accession of TA2484 were detected and characterized. SDS-PAGE analysis revealed the y-type subunit from TA2484 displayed similar electrophoretic mobility compared to that of 1Dy12 subunit. However, the electrophoretic mobility of x-type subunit was faster than that of 1Dx2 subunit. The primary structure of the two cloned subunits from TA2484 was similar to that of the x- and y-type subunits reported before. However, the 148 residues of the x-type subunit, which contained the sequence element GHCPTSLQQ, in the middle of the repetitive domain was quite different from other x-type subunits. Moreover, the 68 residues in this region were identical to those of the y-type subunits from the same accession. Consequently, 1Dx2.3*t (x-type subunit of TA2484) contains an extra cystenin residue located at the repetitive domain, which is novel compared to the x-type subunits reported so far. Phylogenetic analysis indicated that two subunits from accession TA2484 were in the x- and y-type subunit cluster, but bootstrapping value of 100% gave high support for the spilt between two subunits (1Dx2.3*t and 1Dy12.3*t) and their alleles, respectively. A hypothesis on the genetic mechanism generating this novel sequence of 1Dx2.3*t subunit is suggested.

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Two hundred and forty diverse set of wheat cultivars released in India during the last several decades were evaluated for HMW and LMW glutenin alleles, for assessing their diversity and effect on sedimentation volume and mixograph parameters. Both SDS-PAGE and PCR based markers were employed in identifying alleles encoded at Glu-1 and Glu-3 loci. Extensive allelic variation was observed at both the Glu-1 and Glu-3 loci. There was prevalence of Glu-A1b, Glu-B1i, Glu-D1a, Glu-A3c, Glu-B3b, Glu-B3g and Glu-D3b. The alleles Glu-A1b, Glu-B1i, Glu-D1d, Glu-A3b, Glu-B3g/h and Glu-D3b exhibited high SDS-sedimentation volume. Glu-B1i and Glu-D1d showed highly significant positive effect (p < 0.001) on sedimentation volume and also had additive effects. However, surprisingly overall there was decline in the frequency of Glu-B1i allele during last two decades in Indian wheat breeding and not a single 1B/1R translocation cultivar possessed this allele. Glu-A1b showed significant positive effect on mixograph peak time, peak slope and peak width. Glu-B3g exhibited significantly higher mixograph peak time and width at 8 and Glu-B3h showed higher dough stability. Glu-B3j (1B/1R translocation) exhibited highest peak slope indicating the negative effect on dough strength. This information can be useful in designing breeding program for the improvement of Indian bread wheat quality.

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. , Tanaka , H. , Ishikawa , N. , Takata , K. , Yanaka , M. , Tsujimoto , H. 2009 a. A novel pair of HMW glutenin subunits from Aegilops searsii improves quality of hexaploid wheat . Cereal Chem. 86 : 26 – 32

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The objective of this study was to develop a simple anther culture protocol for a range of Saudi wheat genotypes. Seven wheat genotypes were evaluated in anther culture on five different medium protocols for their ability to initiate callus and green plants. The estimates of significance for the effects of genotypes, and medium protocols used, and their interactions on callus induction, callus weight and shoot formation derived from anther explants indicated that the in vitro traits were significantly influenced by the genotypes, medium protocols, and their interactions. The percentage of explants that developed calli ranged from 0.41% (Lang) to 15.39% (Irena) averaged across the five medium protocols with an average 4.45%. The genotype Irena produced the highest average means of shoot formation (69.65%) across medium protocols. The genotype Yecora Rojo (13.73%) was significantly inferior to all other tested genotypes for shoot formation.

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The effects of environment and the high molecular weight glutenins on some quality properties (sedimentation volume, % protein content, and starch pasting viscosity) of bread wheat mutant waxy lines were evaluated. Thirty-eight 100% amylose-free F 2 derived F 6 and F 7 lines were used. The results indicated that the environment did not influence sedimentation volume, mixograph parameters and starch viscosity parameters of waxy flour. Variation in the % protein content was determined mainly by the environment. The sedimentation volume and the mixograph peak development time were influenced by the variation at over expression of Bx7 and the mixograph peak development time was influenced by the Glu-D1 locus. One starch viscosity parameter, time to peak viscosity, was influenced by variation at the Glu-A1 locus. This parameter is significantly lower in the waxy lines than the parent line, which shows the influence of the waxy loci. No significant correlation was observed for sedimentation volume, mixograph parameters, protein content and viscosity parameters of waxy lines.

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Branlard, G., Dardevet, M., Amiour, N., Igrejas, G. 2003. Allelic diversity of HMW and LMW glutenin subunits and omega-gliadins in French bread wheat ( Triticum aestivum L.). Genet. Resour. Crop Evol. 50 :669

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