Polymorphism of HMW-GS in Collection of Wheat Genotypes

Authors: M. Chňapek, M. Tomka, R. Peroutková, Z. Gálová

Abstract:

Processes of plant breeding, testing and licensing of new varieties, patent protection in seed production, relations in trade and protection of copyright are dependent on identification, differentiation and characterization of plant genotypes. Therefore, we focused our research on utilization of wheat storage proteins as genetic markers suitable not only for differentiation of individual genotypes, but also for identification and characterization of their considerable properties. We analyzed a collection of 102 genotypes of bread wheat (Triticum aestivum L.), 41 genotypes of spelt wheat (Triticum spelta L.), and 35 genotypes of durum wheat (Triticum durum Desf.), in this study. Our results show, that genotypes of bread wheat and durum wheat were homogenous and single line, but spelt wheat genotypes were heterogenous. We observed variability of HMW-GS composition according to environmental factors and level of breeding and predict technological quality on the basis of Glu-score calculation.

Keywords: Genotype identification, HMW-GS, wheat quality.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1093590

References:

[1] P. R.Shewry, A. S.Tatham: Biochem. J. 1990, 267, pp. 1-12
[2] M.C.Gianibelli, O.R.Larroque, F.MacRitchie, C. W.Wrigley, Cereal chemistry. 2001, Online review article.
[3] C. W. Wrigley, Identification of cereal varieties by gel electrophoresis of the grain proteins. In Seed Analysis, Springer Berlin Heidelberg, 1992, pp. 17 – 41.
[4] P. I.Payne, G. J. Lawrence, Catalogue of alleles for the complex gene loci, Glu-A1, Glu-B1, Glu-D1, which code for high molecular weight subunits of glutenin in hexaploid wheat. Cereal Res. Commun., 11, 1983, pp. 29-35.
[5] J. C.Autran, B.Laiegnelet, M. H. Morel, Characterization and qualification of low molecular weight glutenins in durum wheats.Biochemie, 69, 1990, pp. 669-711.
[6] P. Kolster, High molecular weight glutenin subunits of wheat. Dissertation thesis, Wageningenuniversity, 1992, pp. 135.
[7] G.Branlard, M.Dardever, N.Amiour, G.Igrejas, Allelic diversity of HMW and LMW glutenin subunits and omega-gliadins in French bread wheat (Triticumaestivum L.). Genetic Resources and Crop Evolution, 50, Kluwer Academic Publisher, 2003, pp. 669-679.
[8] Z. Demir, A.Atli, I.Baran, Glutenin subunits composition of some old and new wheat varieties in winter wheat growing regions of Turkey,in 9th International Wheat Genetics Symposium Saskatoon, 2004.
[9] L. A. Pflűger, L. M. Martin, J. B. Alvarez, Variation in the HMW and LMW glutenin subunits from Spanish accessions of emmer wheat (Triticumturgidum ssp. dicoccumSchrank). Theor. Appl. Genet., 102, 2001, pp. 767-772.
[10] Y. Yan, S. L. K.Hsam, J. Yu, F. J. Zeller, Allelic variation of the HMW glutenin subunits in Aegilopstauschii accessions detected by sodium dodecyl sulphate (SDS-PAGE), acid polyacrylamide gel (A-PAGE) and capillary electrophoresis.Euphytica, 130, 2003, pp. 377-385.
[11] X. Sun,S. Hu,X. Liu, W. Qian,Characterization of the HMW glutenin subunits from Aegilopssearsii L. and identification of a novel variant HMW glutenin subunit.Theor. Appl. Genet., 113, 2006, pp. 631-641.
[12] A. Juhász, O. R.Larroque, L.Tamás, S. L. K.Hsam, Bánkúti 1201 – an old Hungarian wheat variety with special storage protein composition.Theor. Appl. Genet., 107, 2003, pp. 697-704.
[13] R. Lasztity, Prediction of wheat quality – success and doubts.PeriodicaPolytechnica Ser. Chem. Eng., 46, 2003, pp. 39-49.
[14] W. S. Veraverbeke, J. A.Delcour, Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality. Critical Reviews in Food Science and Nutrition, 42, 2002, pp. 179-208.
[15] R. Lasztity, The Chemistry of cereal proteins, 2-nd ed. CRC Press Inc., Boca Raton, 1996.
[16] B. J. Miflin, A. S.Tatham, P. R.Shewry, The β-turn conformation in wheat gluten proteins: relationship to gluten elasticity. Cereal Chem., 62, 1985, pp. 405–412.
[17] P. R. Shewry, A. S. Tatham, P.Lazzeri, Biotechnology of wheat quality. J. Sci. Food Agric., 73, 1997, pp. 397-406.
[18] S. Müller, W. H.Vensel, D. D.Kasarda, P.Köhler, H.Wieser, Disulphide bonds of adjacent cysteine residues in low molecular weight subunits of wheat glutenin. J. Cereal Sci., 27, 1998, pp.109-116.
[19] C. Brites, J. M. Carrillo, Influence of high molecular weight (HMW) and low molecular weight (LMW) glutenin subunits controlled by Glu-1 and Glu-3 loci on durum wheat quality. Cereal Chemistry, 78, 2001, pp. 59-63.
[20] J. Zhu,K. Khan, Characterization of glutenin protein fractions from sequential extraction of hard red spring wheats of different breadmaking quality. Cereal Chemistry, 81, 2004, pp. 681-685.
[21] Z. H. He, L. Liu, X. C. Xia, J. J. Liu,R. J.Peňa,Composition of HMW and LMW glutenin subunits and their effects on dough properties, pan bread and noodle quality of chinese bread wheats. Cereal Chemistry, 82, 2005, pp. 345-350.