The relative amounts of HMW glutenin subunits of OS wheat cultivars in relation to bread-making quality

Cereal Research Communications

Volumn 30, Issue 3-4, 2002, Pages 415-422

  Horvat, Daniela ^a   Jurković, Zorica ^a   Sudar, Rezica ^a   Pavlinić, Dinko ^a   Šimić, Gordana ^a  

^a AGRICULTURAL INSTITUTE OSIJEK   (Croatia)

Author keywords

Bread making quality; Correlations; Electrophoresis; HMW glutenin subunits; OS wheat cultivars; Quantification

Indexed keywords

TRITICUM AESTIVUM;

EID: 0036913971     PISSN: 01333720     EISSN: None     Source Type: Journal    
DOI: 10.1007/bf03543438     Document Type: Article

References (19)

1. Galova, Z., Smolkova, H., Michalik, I. (1998) Effect of nitrogen fertilization on the content of HMW glutenin subunits in winter wheat grain. Chem. Papers Chem. Zvesti 52, 585-586
2. Gröger, S., Oberforster M., Werteker, M., Grausgruber, H., Lelley T. (1997) HMW glutenin subunits composition and bread making quality of Austrian grown wheats. Cereal Res. Comm. 25, 955-962
3. Gröger, S., Löschenberger, H., Wieser, H. (1998) ACHAT-a new Austrian winter wheat cultivar with high breadmaking quality containing HMW glutenin subunits 1, 6+8 and 2+12. In: Miller TE Koebner RMD (eds) Proceedings of 7-th International Wheat Genetics Symposium, volume 1.Institute of Plant Science Research, Cambridge.
4. Goldsbrough, A.P., Robert L., Schnick, D., Flavell R.B. Molecular comparisons between bread making-quality-determining HMW glutenin subunits of wheat gluten-evidence for a nature of good and poor quality at the protein level. In: Miller TE Koebner RMD (eds) Proceedings of 7-th International Wheat Genetics Symposium, volume 1.Institute of Plant Science Research, Cambridge, 727-733.
5. Huang, DY., Khan, K. (1997) Quantitative determination of high molecular weight glutenin subunits of hard red spring wheat by SDS-PAGE. 1. Quantitative effects of total amounts on breadmaking quality characteristics. Cereal Chem. 74, 781-785
6. Jurković, Z., Sudar, R., Georg, D. (1998) HMW subjedinice glutenina OS kultivara pšenice i njihova veza s pekarskom kakvoćom. Poljoprivreda 4, 59-66
7. Jurković, Z., Sudar, R., Drezner, G., Horvat, D. (2000) The HMW glutenin subunits composition of OS wheat cultivars and their relationship with bread-making quality. Cereal Res. Comm. 28, 271-277
8. Kolster, P., Vereijken, J.M. (1993) Evaluating HMW glutenin subunits to improve bread-making quality of wheat. Cereals Foods World 38, 76-82
9. Kolster P., Krechting, CF., Vangelder WMJ (1993) Expression of individual HMW glutenin subunits gene of wheat (Triticum aestivum L) in relation to differences in the number and type of homoeologous subunits and differences in genetic background. Theor. Appl. Genet. 87, 209-216
10. Marchylo, BA, Lukow OM, Kruger JE (1992) Quantitative variation in high molecular weight subunits-7 in some Canadian wheats. J. Cereal Sci. 15, 29-37
11. Ng, PKW., Bushuk, W. (1988) Statistical relationship between high-molecular-weight subunits of glutenin and breadmaking quality of Canadian-grown wheats. Cereal Chem. 65, 408-413
12. Pechanek, U., Karger, A., Gröger, S., Charvat, B., Schöggl, G., Lelley, T. (1997) Effect of nitrogen fertilization on quantity of flour protein components, dough properties, and breadmaking quality of wheat. Cereal Chem. 74, 800-805
13. Payne, P.I., Lawrence, G.J. (1983) Catalogue of alleles for the complex gene loci, Glu-A1, Glu-B1, and Glu-D1 which code for high-molecular-weight subunits of glutenin in hexaploid wheat. Cereal Res. Comm. 11, 29-35
14. Payne, PI., Law, CN., Mudd, EE. (1980) Control by homoeologous group I chromosomes of the high molecular-weight subunits of glutenin, a major protein of wheat. Theor. Appl. Genet. 58, 113-120
15. Peltonen, J., Virtanen, A. (1994) Effect of nitrogen fertilizers differing in release characteristics on the quantity of storage proteins in wheat. Cereal. Chem. 71, 1-5
16. Shewry, PR, Halford, NG, Tatham, AS (1992) High molecular weight subunits of wheat glutenin. J. Cereal Sci. 15, 105-120
17. Wieser, H., Antes, S., Selmeier, W. (1998) Quantitative determination of gluten protein types by reversed-phase high-performance liquid chromatography. Cereal. Chem. 75, 644-650
18. Wieser, H. (2000) Comparative investigations of gluten proteins from different wheat species. European Food Res. and Techn. 211, 262-268
19. Wieser, H., Zimmermann G. (2000) Importance of amounts and proportions of high molecular weight subunits of glutenin for wheat quality. European Food Res. and Techn. 210 (5), 324-330