Payne, P. I., Nightingale, M. A., Krattinger, A. F., Holt, L. M. (1987): The relationship between HMWglutenin subunit composition and breadmaking quality of British-grown wheat varieties. J. Sci. Food Agric
Authors:M. Oszvald, B. Jenes, S. Tömösközi, F. Békés, and L. Tamás
Altpeter, F., Popelka, C.J., Wieser, H. 2004. Stable expression of 1D×5 and 1Dy10 HMWglutenin subunit genes in transgenic rye drastically increases the polymeric glutenin fraction in rye flour. Plant Molecular
A collection of 35 accessions of the tetraploid wild wheat Aegilops geniculata Roth (MM, UU) sampled in northern Algeria was evaluated for morphological and biochemical variability. Morphological and ecological analyses based on morphological traits and bioclimatic parameters, respectively, were assessed using principal component analysis (PCA). Accessions were differentiated by width characters, namely spike’s width, and a weak relationship between morphological traits and ecological parameters was found. Polymorphism of high molecular weight (HMW) glutenin subunits was carried on by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). Among accessions analyzed, 27 alleles were identified at the two loci Glu-M1 and Glu-U1: resulting in twenty-nine patterns and a nomenclature was proposed. Two alleles at the Glu-U1 locus expressed a new subunit with a slightly slower mobility than subunit 8. These results provide new information regarding the genetic variability of HMW glutenin subunits, as well as their usefulness in cultivated wheat quality improvement.
Authors:M. Oak, S. Tamhankar, V. Rao, and S. Misra
Ten dicoccum wheats were analyzed for their physico-biochemical and milling properties to evaluate the pasta making potential. Dicoccums showed higher protein content and mixograph midline peak values compared to durum variety MACS2846. Mixographic properties of dicoccums were poor compared to durums, due to lower functional visco elastic gluten content. Dicoccums were poorer in milling properties compared to durums, due to lower test weight and thousand-grain weight. Among dicoccums, DDK 1025 showed high micro SDS sedimentation volume and strong mixographic properties, but values were still lesser compared to durum MACS 2846. HMW glutenin subunits in recently developed/released dicoccums were similar to durum parents and were different from the older dicoccums. LMW glutenin subunits, however, were similar to dicoccum parents, except in DDK 1025 which showed LMW glutenin subunits similar to durum wheat. To breed high quality dicoccum wheat for pasta products, breeders should select superior glutenin subunits composition, along with better mixograph properties, keeping morpho-botanical characteristics of dicoccum wheat.