Development of genetically modified wheat to assess its dough functional properties

Molecular Breeding

Volumn 11, Issue 4, 2003, Pages 249-258

  Uthayakumaran, Surjani ^a   Lukow, Odean M ^a   Jordan, Mark C ^a   Cloutier, Sylvie ^a  

^a Cereal Research Centre   (Canada)

Author keywords

Bread making quality; High molecular weight glutenin subunits; Tortilla making quality; Transgenic wheat; Wheat quality

Indexed keywords

ELECTROPHORESIS; FOOD PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; SIZE EXCLUSION CHROMATOGRAPHY; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS;

BREAD MAKING; BREAD-MAKING QUALITY; END-USES; GLUTENIN; HIGH MOLECULAR WEIGHT; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; MIXOGRAPH; TORTILLA-MAKING QUALITY; TRANSGENIC WHEAT; WHEAT QUALITY;

PROTEINS;

TRITICUM AESTIVUM;

EID: 0038664130     PISSN: 13803743     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1023461305848     Document Type: Article

References (34)

1. Alvarez M.L., Guelman S., Halford N.G., Lustig S., Reggiardo M.I., Ryabushkina N. et al. 2000. Silencing of HMW glutenins in transgenic wheat expressing extra HMW subunits. Theor. Appl. Genet. 100: 319-327.
2. American Association of Cereal Chemists 2000. Approved method of the AACC (Method 10-10B. Method 44-15A, Method 54-21, Method 54-40A, Method 56-61A). The Association, St. Paul, MN, USA.
3. Barro F., Rooke L., Bekes F., Gras P., Tatham A.S., Fido R. et al. 1997. Transformation of wheat with high molecular weight subunit genes results in improved functional properties. Nature Biotechnol. 15: 1295-1299.
4. Beasley H.L., Uthayakumaran S., Stoddard F.L., Partridge S.J., Daqiq L., Chong P. et al. 2002. Synergistic and additive effects of three high molecular weight glutenin subunit loci. II. Effects on wheat dough functionality and end-use quality. Cereal Chem. 79: 301-307.
5. Benabdelmouna A., Abirached-Darmency M. and Darmency H. 2001. Phylogenetic and genomic relationships in Setaria italica and its close relatives based on the molecular diversity and chromosomal organization of 5S and 18S-5.8S-25S rDNA genes. Theor. Appl. Genet. 103: 668-677.
6. Du Cros D.L. 1987. Glutenin proteins and gluten strength in durum wheat. J. Cereal Sci. 5: 3-12.
7. Fromm M.E., Taylor L.P. and Walbot V. 1986. Stable transformation of maize after gene transfer by electroporation. Nature 319: 791-793.
8. Gao L. and Bushuk W. 1993. Polymeric glutenin of wheat lines with varying number of high molecular weight glutenin subunits. Cereal Chem. 70: 475-480.
9. Gupta R.B., Popineau Y., Lefebvre J., Cornec M., Lawrence G.J. and MacRitchie F. 1995. Biochemical basis of flour properties in bread wheats. II. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low Mr or high Mr glutenin subunits. J. Cereal Sci. 21: 103-116.
10. Halford N.G., Field J.M., Blair H., Urwin P., Moore K., Robert L. et al. 1992. Analysis of HMW glutenin subunits encoded by chromosome 1A of bread wheat (Triticum aestivum L.) indicates quantitative effects on grain quality. Theor. Appl. Genet. 83: 373-378.
11. Jordan M.C. 2000. Green fluorescent protein as a visual marker for wheat transformation. Plant Cell Rep. 19: 1069-1075.
12. Kieffer R., Garnreiter F. and Belitz H.D. 1981. Beurteilung von Teigeigenschaften durch Zugversuche im Mikroma stab. Zeitschrift für Lebens Forschung 172: 193-194.
13. Lawrence G.J., MacRitchie F. and Wrigley C.W. 1988. Dough and baking quality of wheat lines deficient in glutenin subanits controlled by the Glu-A1, Glu-B1 and Glu-D1 loci. J. Cereal Sci. 7: 109-112.
14. Lukow O.M., Hussain A. and Branlard G. 1994. Low molecular weight (LMW) glutenin composition of Canadian-grown wheat cultivars. Cereal Foods World 39: 617.
15. Lukow O.M., Payne P.I. and Tkachuk R. 1989. The HMW glutenin subunit composition of Canadian wheat cultivars and their association with bread-making quality. J. Sci. Food Agric. 46: 451-460.
16. th International Workshop Gluten 2000. Royal Society of Chemistry, Cambridge, UK, pp. 132-135.
17. MacRitchie F. 1992. Physicochemical properties of wheat proteins in relation to functionality. Adv. Food Nutr. Res. 36: 1-87.
18. Matzke M.A., Matzke J.M. and Eggleston W.B. 1996. Paramutation and transgene silencing: a common response to invasive DNA? Trends Plant Sci. 1: 382-388.
19. Marchylo B.A., Kruger J.E. and Hatcher D.W. 1989. Quantitative reversed-phase high-performance liquid chromatographic analysis of wheat storage proteins as a potential quality prediction tool. J. Cereal Sci. 9: 113-130.
20. Meyer P. and Saedler H. 1996. Homology dependent gene silencing in plants. Annu. Rev. Plant Physiol. Plant Mol. Biol. 47: 23-48.
21. Murashige T. and Skoog F. 1962. A revised medium for rapid growth and bioassays with tobacco tissue cultures. Physiol. Plant 15: 473-497.
22. Nightingale M.J., Marchylo B.A., Clear R.M., Dexter J.E. and Preston K.R. 1999. Fusarium head blight: effect of fungal proteases on wheat storage proteins. Cereal Chem. 76: 150-158.
23. Oliver J.R., Blakeney A.B. and Allen H.M. 1992. Measurement of flour color in color space parameters. Cereal Chem. 69: 546-551.
24. Payne P.I. 1987. Genetics of wheat storage proteins and the effect of allelic variation on breadmaking quality. Annu. Rev. Plant Physiol. 38: 141-153.
25. Payne P.I., Nightingale M.A., Krattiger A.F. and Holt L.M. 1987. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. J. Sci. Food Agri. 40: 51-65.
26. Sapirstein H.D. and Fu B.X. 1998. Intercultivar variation in the quantity of monomeric proteins, soluble and insoluble glutenin, and residue protein in wheat flour and relationships to breadmaking quality. Cereal Chem. 75: 500-507.
27. Shewry P.R., Tatham A.S., Barro F., Barcelo P. and Lazzeri P. 1995. Biotechnology of breadmaking: Unraveling and manipulating the multi-protein gluten complex. Bio./Technol. 13: 1185-1190.
28. Suchy J., Lukow O.M. and Ingelin M.E. 2000. Dough microextensibility method using a 2-g mixograph and texture analyzer. Cereal Chem. 77: 39-43.
29. Svitashev S., Ananiev E., Pawlowski W.P. and Somers D.A. 2000. Association of transgene integration sites with chromosome rearrangements in hexaploid oat. Theor. Appl. Genet. 100: 872-880.
30. Uthayakumaran S., Beasley H.L., Stoddard F.L., Keentok M., Phan-Thien N., Tanner R.I. et al. 2002. Synergistic and additive effects of three high molecular weight glutenin subunit loci. I. Effects on wheat dough rheology. Cereal Chem. 79: 294-300.
31. Uthayakumaran S., Gras P.W., Stoddard F.L. and Békés F. 1999. Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough. Cereal Chem. 76: 389-394.
32. Voisey P.W., Miller H. and Kloek M. 1969. The Ottawa electronic recording dough mixer. VI. Differences between mixing bowls. Cereal Chem. 46: 196-202.
33. Wang L. and Flores R.A. 1999b. Effect of different wheat classes and their flour milling streams on textural properties of flour tortillas. Cereal Chem. 76: 496-502.
34. Wang L. and Flores R.A. 1999a. Effects of wheat starch and gluten on tortilla texture. Cereal Chem. 76: 807-810.