Quantitative variation of HMW glutenin subunits from hard red spring wheats grown in different environments

Cereal Chemistry

Volumn 79, Issue 6, 2002, Pages 783-786

  Zhu, J ^a   Khan, Khalil ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CULTIVATION;

BREADMAKING QUALITY; GLUTENIN; IMAGING DENSITOMETRY; LARGE-SIZED; NORTH DAKOTA; SDS-PAGE; SIZE-DISTRIBUTION; SPRING WHEAT;

LOCATION;

GLUTENIN; POLYMER;

ARTICLE; BREAD; FOOD PROCESSING; GENOTYPE; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; UNITED STATES; WHEAT;

TRITICUM AESTIVUM;

EID: 0036840018     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.6.783     Document Type: Article

References (34)

1. American Association of Cereal Chemists. 2000. Approved Methods of the AACC, 10th Ed. Methods 10-09 and 39-11. The Association: St. Paul, MN.
2. Blumenthal, C., Bekes, F., Gras, P. W., Barslow, E. W. R., and Wrigley, C. W. 1995. Identification of wheat genotypes tolerant to the effects of heat stress on grain quality. Cereal Chem. 72:539-544.
3. Burnouf, T., and Bietz, J. A. 1985. Chromosomal control of glutenin subunits in aneuploid lines of wheat: Analysis by reversed-phase high-performance liquid chromatography. Theor. Appl. Genet. 70:610-619.
4. Ciaffi, M., Margiotta, B., Colaprico, G., De Stafanis, E., Sgrulletta, D., and Lafiandra, D. 1995. Effect of high temperatures during grain filling on the amount of insoluble proteins in durum wheat. J. Genet. Breed. 49:285-296.
5. Cochran, V. L., Warner, R. L., and Papendick, R. I. 1978. Effect of N depth and application rate on yield protein content and quality of winter wheat. Agron. J. 70:964-968.
6. Cornec, M., Popineau, Y., and Lefebvre, J. 1994. Characterisation of gluten subfractions by SE-HPLC and dynamic rheological analysis in shear. J. Cereal Sci. 19:131-139.
7. Finney, K. F., and Barmore, M. A. 1948. Loaf volume and protein content of hard winter and spring wheats. Cereal Chem. 25:291-312.
8. Galili, G., and Feldman, M. 1983. Genetic control of endosperm proteins in wheat. 2. Variation in high molecular weight glutenin and gliadin subunits of Triticum aestivum. Theor. Appl. Genet. 66:77-86.
9. Gupta, R. B., Batey, I. L., and MacRitchie, F. 1992. Relationship between protein composition and functional properties of wheat flours. Cereal Chem. 69:125-131.
10. Gupta, R. B., Khan, K., and MacRitchie, F. 1993. Biochemical basis of flour properties in bread wheats. I. Effects of variation in quantity and size distribution of polymeric protein. J. Cereal Sci. 17:23-41.
11. Graveland, A., Bosveld, P., Lichtendonk, W. J., Marseille, J. P., Moonen, J. H. E., and Scheepstra, A. 1985. A model for the molecular structure of the glutenins from wheat flour. J. Cereal Sci. 3:1-16.
12. Graybosch, R. A., Peterson, C. J., Baenziger, P. S., and Shelton, D. R. 1995. Environmental modification of hard red winter wheat flour protein composition. J. Cereal Sci. 22:45-51.
13. Huang, D. Y., and Khan, K. 1997a. Characterization and quantification of native glutenin aggregates by multistacking sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) procedure. Cereal Chem. 74:229-234.
14. Huang, D. Y., and Khan, K. 1997b. Quantitative determination of high molecular weight glutenin subunits of hard red spring wheat by SDS-PAGE. I. Quantitative effects of total amounts on breadmaking quality characteristics. Cereal Chem. 74:781-785.
15. Huang, D. Y., and Khan, K. 1997c. Quantitative determination of high molecular weight glutenin subunits of hard red spring wheat by SDS-PAGE. II. Quantitative effects of individual subunits on breadmaking quality characteristics. Cereal Chem. 74:786-790.
16. Johnson, J. A., Khan, M. N. A., and Sanchez, C. R. S. 1972. Wheat cultivars, environment and breadmaking quality. Cereal Sci. Today 17:323-326.
17. Khan, K., and Huckle, L. 1992. Use of multi-stacking gels in sodium dodecyl sulfate polyacrylamide gel electrophoresis to reveal polydispersity, aggregation, and disaggregation of the glutenin protein fraction. Cereal Chem. 69:686-687.
18. Khan, K., Tamminga, G., and Lukow, O. 1989. The effect of wheat flour proteins on mixing and baking correlations with protein fraction and high molecular weight glutenin subunit composition by gel electrophoresis. Cereal Chem. 66:391-396.
19. Kolster, P., Krechting, C. F., and Van Gelder, W. M. J. 1992. Quantification of individual high molecular weight subunits of wheat glutenin using SDS-PAGE and scanning densitometry. J. Cereal Sci. 15:49-61.
20. Köhler, P., Keck-Gassenmeier, B., Wieser, H., and Kasarda, D. D. 1997. Molecular modeling of the N-terminal regions of high molecular weight glutenin subunits 7 and 5 in relation to intramolecular disulfide bond formation. Cereal Chem. 74:154-158.
21. r glutenin subunit 5 as the determinant of quality differences among the pairs 5+10 vs. 2+12. J. Cereal Sci. 18:197-205.
22. Neuhoff, V., Arold, N., Taube, D., and Ehrhardt, W. 1988. Improved staining of proteins in polyacrylamide gels including isoelectric focusing gels with clear background at nanogram sensitivity using the Coomassie Brilliant Blue G-250 and R-250. Electrophoresis 9:255-262.
23. Neuhoff, V., Stamm, R., Pardowitz, I., Arold, N., Ehrhardt, W., and Taube, D. 1990. Essential problems in quantification of proteins following colloidal staining with Coomassie Brilliant Blue dyes in polyacrylamide gels, and their solution. Electrophoresis 11:101-117.
24. Payne, P. I., and Corfield, K. G. 1979. Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating medium. Planta 145:83-88.
25. Payne, P. I., Holt, L. M., and Law, C. N. 1981. Structural and genetical studies on the high-molecular-weight subunits of wheat glutenin. 1. Allelic variation in subunits amongst varieties of wheat (Triticum aestivum). Theor. Appl. Genet. 60:229-236.
26. Payne, P. I., Nightingale, M. A., Krattiger, A. F., and Holt, L. M. 1987. The relationship between HMW glutenin subunit composition and the breadmaking quality of British-grown wheat varieties. J. Sci. Food Agric. 40:51-65.
27. r glutenin subunits on glutenin polymers and rheological properties of glutens and gluten subfractions of near-isogenic lines of wheat Sicco. J. Cereal Sci. 19:231-241.
28. Rao, A. C. S., Smith, J. L., Jandhyala, V. K., Papendick, R. I., and Parr, J. F. 1993. Cultivar and climatic effects on the protein content of soft white winter wheat. Agron. J. 85:1023-1028.
29. Shewry, P. R., Halford, N. G., and Tatham, A. S. 1992. Critical review. High molecular subunits of wheat glutenin. J. Cereal Sci. 15:105-120.
30. Tal, M. A., Silberstein, A., and Nusser, E. 1985. Why does Coomassie Brilliant Blue R interact differently with different proteins? J. Bio. Chem. 260:9976-9980.
31. Wieser, H., and Zimmermann, G. 2000. Importance of amounts and proportions of high molecular weight subunits of glutenin for wheat quality. Eur. Food Res. Technol. 210:324-330.
32. Zhu, J., and Khan, J. 1999. Characterization of monomeric and glutenin polymeric proteins of hard red spring wheats during grain development by multistacking SDS-PAGE and capillary zone electrophoresis. Cereal Chem. 76:261-269.
33. Zhu, J., and Khan, K. 2001. Effects of genotype and environment on glutenin polymers and breadmaking quality. Cereal Chem. 78:125-130.
34. Zhu, J., Khan, K., Huang, S., and O'Brien, L. 1999. Allelic variation at Glu-D1 locus for HMW glutenin subunits-quantification by mulfistacking SDS-PAGE of wheat grown under nitrogen fertilization. Cereal Chem. 76:915-919.