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Cereal Research Communications
Authors: M. Demichelis, L.S. Vanzetti, J.M. Crescente, M.M. Nisi, L. Pflüger, C.T. Bainotti, M.B. Cuniberti, L.R. Mir, and M. Helguera

Seed storage proteins (gliadins and glutenins) play a key role in the determination of dough and bread-making quality in bread wheat. This is due to the interaction between high and low molecular weight glutenins subunits and gliadins, via complex inter- and intramolecular bondings. In contrast to high molecular weight glutenins, low molecular weight glutenins and gliadins analysis is difficult due to the large number of expressed subunits and coding genes. For these reasons the role of individual proteins/subunits in the determination of wheat quality is less clear. In this work we studied the effect of gene clusters Glu-A3/Gli-A1 and Glu-D3/Gli-D1 in bread-making quality parameters using 20 F4-6 families from the cross Prointa Guazú × Prointa Oasis, both cultivars carrying identical high molecular weight glutenins subunits composition and presence of 1BL/1RS wheat-rye translocation, but differing in Glu-A3/Glu-D3 low molecular weight glutenins subunits and Gli-A1/Gli-D1 gliadins patterns. ANCOVA analysis showed a significant contribution of the Glu-D3/Gli-D1 gene cluster provided by Prointa Guazú to gluten strength explained by mixograph parameters MDS and PW, and Zeleny Test. Markers tagging Prointa Guazú Glu-D3/Gli-D1 alleles are available for strong gluten selection in breeding programs.

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Cereal Research Communications
Authors: L. Wei, S.G. Bai, X.J. Hou, J.M. Li, B. Zhang, W.J. Chen, D.C. Liu, B.L. Liu, and H.G. Zhang

Anjum F.M., Khan M.R., Din A., Saeed M., Pasha I., Arshad M.U. 2007. Wheat gluten: High molecular weight glutenin subunits — Structure, genetics, and relation to dough elasticity. J. Food Sci. 72 :R56–R63

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Ultracentrifugation was used as a non-destructive method to separate dough into liquid, gel, gluten, starch and bottom phases. The protein composition in the different phases was investigated for dough prepared from spring wheat (Triticum aestivum L.). The SDS-PAGE, SE-HPLC and RP-HPLC methods were used for the analysis. The wheat protein composition of the liquid and gel phases consisted of albumins, globulins and traces of gliadins and glutenins. The gluten phase contained proteins extractable with all the extraction buffers used. A similar protein composition was found in the starch and bottom phases, but in considerably lower amounts. Specific LMW glutenin subunits were identified in the gluten phase by RP-HPLC. The albumin composition differed in the gel phase compared to the gluten and bottom phases.  Differences in protein composition due to mixing methods were detected only for the albumin composition in the liquid phases.

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Cereal Research Communications
Authors: D. Horvat, N. Ðukić, D. Magdić, J. Mastilović, G. Šimić, A. Torbica, and D. Živančev

Anderson, O.D., Bekes, F., D’Ovidio, R. 2011. Effects of specific domains of high-molecular-weight glutenin subunits on dough properties by an in vitro assay. J. Cereal Sci. 54 :280

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117 119 122 Bushehri, A.A.S., Gomarian, M., Samadi, B.Y. 2006. The high molecular weight glutenin subunit composition in old and modern bread wheats

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domain of a high-molecular-weight glutenin subunit gene from hexaploid wheat. Theor. Appl. Genet. 93 :1048–1053. Porceddu R. Identification and molecular characterization of a

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Acta Alimentaria
Authors: G. Balázs, I. Baracskai, M. Nádosi, A. Harasztos, F. Békés, and S. Tömösközi

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. Fd Agric. , 40 , 51

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Pogna N E, J C Autran, F Mellini, D Lafiandra and P Feillet, 1990: Chromosome 1B-encoded gliadins and glutenin subunits in durum wheat:genetics and relationship to gluten strength. J. Cereal Sci 11 : 15

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Anderson, O.D., Bekes, F. & D’Ovidio, R. (2011): Effects of specific domains of high-molecular-weight glutenin subunits on dough properties by an in vitro assay. J. Cereal Sci. , 54 , 280

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82 Gröger S, Oberforster M, Werteker M, Grausgruber H, Lelley T (1997) HMW glutenin subunits composition and bread making quality of Austrian grown wheat. Cereal Res Comm 25

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