Glutenin and gliadin allelic variation and their relationship to bread-making quality in wheat cultivars grown in Germany

被引：0

作者：

Zeller, F. J. ^{[1
]}

Wenzel, G. ^{[1
]}

Hsam, L. K. Sai ^{[1
]}

机构：

[1] Tech Univ Munich, Ctr Life & Food Sci, Inst Plant Breeding, Hochanger 2, D-85350 Freising Weihenstephan, Germany

来源：

WHEAT PRODUCTION IN STRESSED ENVIRONMENTS | 2007年 / 12卷

关键词：

HMW glutenins; LMW glutenins; gliadins; baking quality; loaf volume;

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Glutenins and gliadins are the most important protein fractions for bread-making quality. Commercial German wheat cultivars were classified for their high molecular weight glutenin (HMW), low molecular weight (LMW) and gliadin allelic constituents employing the standard sodium dodecyl sulphate (SDS-PAGE) and acid (A-PAGE) polyacrylamide gel electrophoresis methods, respectively and their relationships to bread loaf volumes were conducted. Six glutenin (Glu-1) alleles, Glu-A1a, Glu-A1c, GluB1c, Glu-B1d, Glu-D1a and Glu-D1c are important in determining the loaf volume variabilty. The effects of low molecular weight (Glu-3) and gliadin (Gli-1) alleles were also observed, among which the rare gliadin alleles Gli-B1c and Gli-D1g appear to be found exclusively in high grade quality wheat groups.

引用

页码：471 / +

页数：2

共 50 条

[1] THE HMW GLUTENIN SUBUNIT AND GLIADIN COMPOSITIONS OF GERMAN-GROWN WHEAT-VARIETIES AND THEIR RELATIONSHIP WITH BREAD-MAKING QUALITY
ROGERS, WJ
PAYNE, PI
HARINDER, K
PLANT BREEDING, 1989, 103 (02) : 89 - 100
[2] The HMW Glutenin Subunit Composition of OS Wheat Cultivars and their Relationship with Bread-Making Quality
Zorica Jurković
Rezica Sudar
Georg Drezner
Daniela Horvat
Cereal Research Communications, 2000, 28 (3) : 271 - 277
[3] The HMW glutenin subunit composition of OS wheat cultivars and their relationship with bread-making quality
Jurkovic, Z
Sudar, R
Drezner, G
Horvat, D
CEREAL RESEARCH COMMUNICATIONS, 2000, 28 (03) : 271 - 277
[4] Effect of glutenin subfractions on bread-making quality of wheat
Jood, S
Schofield, JD
Tsiami, AA
Bollecker, S
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2001, 36 (05): : 573 - 584
[5] Characterisation of gliadin and HMW glutenin subunit alleles and their relation to bread-making quality in common spring wheat cultivars and breeding lines
M. Tohver
R. Koppel
A. Ingver
Cereal Research Communications, 2001, 29 : 405 - 412
[6] Characterisation of gliadin and HMW glutenin subunit alleles and their relation to bread-making quality in common spring wheat cultivars and breeding lines
Tohver, M
Koppel, R
Ingver, A
CEREAL RESEARCH COMMUNICATIONS, 2001, 29 (3-4) : 405 - 412
[7] THE HMW GLUTENIN SUBUNIT COMPOSITION OF CANADIAN WHEAT CULTIVARS AND THEIR ASSOCIATION WITH BREAD-MAKING QUALITY
LUKOW, OM
PAYNE, PI
TKACHUK, R
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1989, 46 (04) : 451 - 460
[8] GENETICS OF WHEAT STORAGE PROTEINS AND THE EFFECT OF ALLELIC VARIATION ON BREAD-MAKING QUALITY
PAYNE, PI
ANNUAL REVIEW OF PLANT PHYSIOLOGY AND PLANT MOLECULAR BIOLOGY, 1987, 38 : 141 - 153
[9] Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat
Ito, Miwako
Fushie, Sachiko
Maruyama-Funatsuki, Wakako
Ikeda, Tatsuya M.
Nishio, Zenta
Nagasawa, Koichi
Tabiki, Tadashi
Yamauchi, Hiroaki
BREEDING SCIENCE, 2011, 61 (03) : 281 - 287
[10] GLUTENIN SUBUNITS OF GENETICALLY RELATED EUROPEAN HEXAPLOID WHEAT CULTIVARS - THEIR RELATION TO BREAD-MAKING QUALITY
BURNOUF, T
BOURIQUET, R
THEORETICAL AND APPLIED GENETICS, 1980, 58 (3-4) : 107 - 111

← 1 2 3 4 5 →