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
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