Pasting properties of transgenic lines of a commercial bread wheat expressing combinations of HMW glutenin subunit genes

Journal of Cereal Science

Volumn 51, Issue 3, 2010, Pages 344-349

  Leon, Elena ^a   Piston, Fernando ^a   Aouni, Racha ^b   Shewry, Peter R ^c   Rosell, Cristina M ^d   Martin, Antonio ^a   Barro, Francisco ^a  

^a INSTITUTO DE AGRICULTURA SOSTENIBLE   (Spain)

^b Agrasys SL   (Spain)

^c ROTHAMSTED RESEARCH   (United Kingdom)

^d INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Breeding; Cereal; GM; HMW GS; Pasting; Wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 77953324480     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.02.002     Document Type: Article

References (47)

1. AACC. Method 56-30-Water Hydration Capacity of Protein Materials, Reappr. Approved Methods of the American Association of Cereal Chemists (1999), The Association, St Paul, MN 2000
2. Altpeter F., Vasil V., Srivastava V., and Vasil I.K. Integration and expression of the high molecular weight glutenin subunit 1Ax1 gene into wheat. Nature Biotechnology 14 (1996) 1155-1159
3. Annison G., and Topping D.L. Nutritional role of resistant starch: chemical structure versus physiological function. Annual Review of Nutrition 14 (1994) 297-320
4. Ao Z., and Jane J.L. Characterization and modeling of the A- and B-granule starches of wheat, triticale, and barley. Carbohydrate Polymers 67 (2007) 46-55
5. Baldwin P.M. Starch granule-associated proteins and polypeptides: a review. Starch-Starke 53 (2001) 475-503
6. Barro F., Barcelo P., Lazzeri P.A., Shewry P.R., Ballesteros J., and Martin A. Functional properties of flours from field grown transgenic wheat lines expressing the HMW subunit 1Ax1 and 1Dx5 genes. Molecular Breeding 12 (2003) 223-229
7. Barro F., Barcelo P., Lazzeri P.A., Shewry P.R., Martin A., and Ballesteros J. Functional properties and agronomic performance of transgenic tritordeum expressing high molecular weight glutenin subunit genes 1Ax1 and 1Dx5. Journal of Cereal Science 37 (2003) 65-70
8. Barro F., Barcelo P., Lazzeri P.A., Shewry P.R., Martín A., and Ballesteros J. Field evaluation and agronomic performance of transgenic wheat. Theoretical and Applied Genetics 105 (2002) 980-984
9. Barro F., Rooke L., Bekes F., Gras P., Tatham A.S., Fido R., Lazzeri P.A., Shewry P.R., and Barcelo P. Transformation of wheat with high molecular weight subunit genes results in improved functional properties. Nature Biotechnology 15 (1997) 1295-1299
10. Batey I.L. Interactions of starch with glutens having different glutenin sub-units. In: Shewry P.R., and Tatham A.S. (Eds). Wheat Gluten (2000), Royal Society of Chemistry, Great Britain 499-502
11. Batey I.L., Hayden M.J., Cai S., Sharp P.J., Cornish G.B., Morell M.K., and Appels R. Genetic mapping of commercially significant starch characteristics in wheat crosses. Australian Journal of Agricultural Research 52 (2001) 1287-1296
12. Bechtel D.B., Zayas I., Kaleikau L., and Pomeranz Y. Size-distribution of wheat-starch granules during endosperm development. Cereal Chemistry 67 (1990) 59-63
13. Becker A., Hill S.E., and Mitchell J.R. Milling - a further parameter affecting the rapid visco analyser (RVA) profile. Cereal Chemistry 78 (2001) 166-172
14. Blechl A., and Anderson O.D. Expression of a novel high-molecular-weight glutenin subunit gene in transgenic wheat. Nature Biotechnology 14 (1996) 875-879
15. Blechl A., Lin J., Nguyen S., Chan R., Anderson O.D., and Dupont F.M. Transgenic wheats with elevated levels of Dx5 and/or Dy10 high-molecular-weight glutenin subunits yield doughs with increased mixing strength and tolerance. Journal of Cereal Science 45 (2007) 172-183
16. Caballero L., Bancel E., Debiton C., and Branlard G. Granule-bond starch synthase (GBSS) diversity of ancient wheat and related species. Plant Breeding 127 (2008) 548-553
17. Collar C. Significance of viscosity profile of pasted and gelled formulated wheat doughs on bread staling. European Food Research and Technology 216 (2003) 505-513
18. Collar C., Santos E., and Rosell C.M. Significance of dietary fiber on the viscometric pattern of pasted and gelled flour-fiber blends. Cereal Chemistry 83 (2006) 370-376
19. Dang J.M.C., and Copeland L. Genotype and environmental influences on pasting properties of rice flour. Cereal Chemistry 81 (2004) 486-489
20. Darlington H., Fido R., Tatham A.S., Jones H., Salmon S.E., and Shewry P.R. Milling and baking properties of field grown wheat expressing HMW subunit transgenes. Journal of Cereal Science 38 (2003) 301-306
21. Dengate H.N., and Meredith P. Inherent variation in wheat-starch pasting due to cultivar. Starch - Stärke 36 (1984) 238-240
22. Evers A.D., Greenwoo C.T., Muir D.D., and Venables C. Studies on biosynthesis of starch granules. Part 8. A comparison of properties of small and large granules in mature cereal starches. Starch - Stärke 26 (1974) 42-46
23. ICC. Determination of Starch Sontent by Hydrochloric Acid Dissolution (1994), International Association for Cereal Science and Technology Method No. 123/1
24. ICC. Rapid Pasting Pethod Using the Newport Rapid Visco Analyser (1996), International Association for Cereal Science and Technology Method No. 162
25. Konopka W., Rotkiewicz D., and Tanska M. Wheat endosperm hardness. Part II. Relationships to content and composition of flour lipids. European Food Research and Technology 220 (2005) 20-24
26. Kumamaru T., Ogawa M., Satoh H., and Okita T.W. Protein body biogenesis in cereal endosperms. Plant Cell Monographs 8 (2007) 141-158
27. León E., Marín S., Giménez M.J., Piston F., Rodríguez-Quijano M., Shewry P.R., and Barro F. Mixing properties and dough functionality of transgenic lines of a commercial wheat cultivar expressing the 1Ax1, 1Dx5 and 1Dy10 HMW glutenin subunit genes. Journal of Cereal Science 49 (2009) 148-156
28. León E., Aouni R., Piston F., Rodríguez-Quijano M., Shewry P.R., Martín A., and Barro F. Stacking HMW-GS transgenes in bread wheat: combining subunit 1Dy10 gives improved mixing properties and dough functionality. Journal of Cereal Science 51 (2010) 13-20
29. Meredith P. Large and small starch granules in wheat - are they really different. Starch - Stärke 33 (1981) 40-44
30. Morrison W.R., Tester R.F., Snape C.E., Law R., and Gidley M.J. Swelling and gelatinization of cereal starches .4. Some effects of lipid-complexed amylose and free amylose in waxy and normal barley starches. Cereal Chemistry 70 (1993) 385-391
31. Park S.H., Wilson J.D., and Seabourn B.W. Starch granule size distribution of hard red winter and hard red spring wheat: its effects on mixing and breadmaking quality. Journal of Cereal Science 49 (2009) 98-105
32. Parker M.L. The relationship between A-type and B-type starch granules in the developing endosperm of wheat. Journal of Cereal Science 3 (1985) 271-278
33. Payne P.I. Genetics of wheat storage proteins and the effect of allelic variation on bread-making quality. Annual Review of Plant Physiology 38 (1987) 141-153
34. Peng M., Gao M., Abdel-Aal E.S.M., Hucl P., and Chibbar R.N. Separation and characterization of A- and B-type starch granules in wheat endosperm. Cereal Chemistry 76 (1999) 375-379
35. Peterson D.G., and Fulcher R.G. Variation in Minnesota HRS wheats: starch granule size distribution. Food Research International 34 (2001) 357-363
36. Rani M.R.S., and Bhattacharya K.R. Microscopy of rice starch granules during cooking. Starch - Stärke 47 (1995) 334-337
37. Rojas J.A., Rosell C.M., and Benedito C. Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocolloids 13 (1999) 27-33
38. Rosell C.M., and Collar C. Effect of temperature and consistency on wheat dough performance. International Journal of Food Science and Technology 44 (2009) 493-502
39. Salman H., Blazek J., Lopez-Rubio A., Gilbert E.P., Hanley T., and Copeland L. Structure-function relationships in A and B granules from wheat starches of similar amylose content. Carbohydrate Polymers 75 (2009) 420-427
40. Shewry P.R., Halford N.G., and Lafiandra D. The genetics of wheat gluten proteins. Advances in Genetics 49 (2003) 111-184
41. Shewry P.R., Halford N.G., Tatham A.S., Popineau Y., Lafiandra D., and Belton P.S. The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties. Advances in Food and Nutrition Research 45 (2003) 219-302
42. Shewry P.R., Tatham A.S., and Fido R.J. Separation of plant proteins by electrophoresis. In: Jones H. (Ed). Methods in Molecular Biology: Plant Gene Transfer and Expression Protocols (1995), Humana Press, Totowa, New Jersey 399-422
43. Soulaka A.B., and Morrison W.R. The amylose and lipid contents, dimensions, and gelatinization characteristics of some wheat starches and their A-granule and B-granule fractions. Journal of the Science of Food and Agriculture 36 (1985) 709-718
44. Stone B.A., and Morell M.K. Carbohydrates. In: Khan K., and Shewry P.R. (Eds). Wheat: Chemistry and Technology. fourth ed. (2009), American Association of Cereal Chemists, St. Paul, Minnesota 299-362
45. Symons L.J., and Brennan C.S. The effect of barley beta-glucan fiber fractions on starch gelatinization and pasting characteristics. Journal of Food Science 69 (2004) 257-261
46. Tosi P., Parker M., Gritsch C.S., Carzaniga R., Martin B., and Shewry P.R. Trafficking of storage proteins in developing grain of wheat. Journal of Experimental Botany 60 (2009) 979-991
47. Whattam J., and Cornell H.J. Distribution and composition of the lipids in starch fractions from wheat-flour. Starch - Stärke 43 (1991) 152-156