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
收藏
页码：471 / +
页数：2
相关论文
共 50 条
  • [31] Variation in bread-making quality: Effects of weather parameters on protein concentration and quality in some Swedish wheat cultivars grown during the period 1975-1996
    Johansson, E
    Svensson, G
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1998, 78 (01) : 109 - 118
  • [32] EVALUATION OF PAKISTANI WHEAT GERMPLASM FOR BREAD QUALITY BASED ON ALLELIC VARIATION IN HMW GLUTENIN SUBUNITS
    Tabasum, Aqsa
    Iqbal, Nayyer
    Hameed, Amjad
    Arshad, Rubina
    PAKISTAN JOURNAL OF BOTANY, 2011, 43 (03) : 1735 - 1740
  • [33] Bread-making quality of Italian durum wheat (Triticum durum desf.) cultivars
    Palumbo, M
    Spina, A
    Boggini, G
    ITALIAN JOURNAL OF FOOD SCIENCE, 2002, 14 (02) : 123 - 133
  • [34] THE POSITIVE EFFECTS OF THE HIGH MOLECULAR-WEIGHT SUBUNITS 3 + 10 AND 2-STAR OF GLUTENIN ON THE BREAD-MAKING QUALITY OF WHEAT CULTIVARS
    MOONEN, JHE
    SCHEEPSTRA, A
    GRAVELAND, A
    EUPHYTICA, 1983, 32 (03) : 735 - 742
  • [35] Importance of HMW and LMW glutenin subunits and their interactions on bread-making quality
    Pflüger, LA
    Lafiandra, D
    Benedettelli, S
    GLUTEN PROTEINS, 2004, (295): : 158 - 161
  • [36] Effects of Mediterranean climate on wheat bread-making quality
    Borghi, B
    Corbellini, M
    Minoia, C
    Palumbo, M
    DiFonzo, N
    Perenzin, M
    EUROPEAN JOURNAL OF AGRONOMY, 1997, 6 (3-4) : 145 - 154
  • [37] EFFECT OF ARABINOXYLANS ON BREAD-MAKING QUALITY OF WHEAT FLOURS
    BILIADERIS, CG
    IZYDORCZYK, MS
    RATTAN, O
    FOOD CHEMISTRY, 1995, 53 (02) : 165 - 171
  • [38] Wheat varieties released in Slovakia and their bread-making quality
    Z. Šramková
    E. Gregová
    S. Šliková
    E. Šturdík
    Cereal Research Communications, 2010, 38 : 386 - 394
  • [39] Genetic analysis of bread-making quality in wheat and spelt
    Zanetti, S
    Winzeler, M
    Feuillet, C
    Keller, B
    Messmer, M
    PLANT BREEDING, 2001, 120 (01) : 13 - 19
  • [40] BREAD-MAKING QUALITY OF SLOVAK AND SERBIAN WHEAT VARIETIES
    Bojnanska, Tatiana
    Mocko, Karolina
    JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2014, 3 : 190 - 194
12345