Skip to main content
Log in

Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree

  • Published:
Theoretical and Applied Genetics Aims and scope Submit manuscript

Summary

The subunit composition of glutenin was analysed by SDS-polyacrylamide-gel electrophoresis using two varieties of contrasting pedigrees. ‘Maris Widgeon’, a variety of good bread-making quality, was shown to contain 2 glutenin subunits not present in ‘Maris Ranger’, a much higher yielding variety that is unsuitable for making bread. A third subunit was only found in ‘Maris Ranger’ glutenin. To determine if any of these subunits are directly related to bread-making quality, 60 randomly-derived F2 progeny from a ‘Maris Widgeon’ x ‘Maris Ranger’ cross were analysed for bread-making quality and for glutenin subunit composition. A strong correlation was demonstrated between the presence of one of the two subunits inherited from ‘Maris Widgeon’, and quality. This subunit (termed subunit 1 glutenin) had an approx. mol. wt. of 145,000. It was also found in ‘Maris Freeman’, a bread-making variety selected from the same cross previously made in 1962. In further crosses involving ‘Maris Widgeon’ or its descendants, more bread-making varieties have been produced in the last decade at the Plant Breeding Institute, Cambridge and all but one have inherited glutenin subunit 1. The subunit has been traced back through ‘Holdfast’ to ‘White Fife’, a Canadian hard spring wheat of excellent breadmaking quality. Some 67 varieties were screened for the presence of glutenin subunit 1 and it was found in 31% of them. Several unrelated varieties of good bread-making quality did not contain subunit 1 glutenin.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Similar content being viewed by others

Literature

  • Arakawa, T.; Matsumoto, S.; Yonezawa, D.: Determination of aggregation velocity of wheat gluten particles by turbidimetry. Nippon Nogeikagaku Kaishi 48, 255–259 (1974)

    Google Scholar 

  • Arakawa, T.s; Yonezawa, D.: Compositional difference of wheat flour glutens in relation to their aggregation behaviour. Agric. Biol. Chem. 39, 2123–2128 (1975)

    Google Scholar 

  • Arakawa, T.; Yoshida, M.; Morishita, H.; Honda, J.; Yonezawa, D.: Relation between aggregation behaviour of glutenin and its polypeptide composition. Agric. Biol. Chem. 41, 995–1001 (1977)

    Google Scholar 

  • Axford, D.W.E.; McDermott, E.E.; Redmann, D.G.: Small-scale tests of breadmaking quality. Milling Feed Fertiliser 161, 18–20 (1978)

    Google Scholar 

  • Bietz, J.A.; Wall, J.S.: Isolation and characterisation of gliadin-like subunits from glutenin. Cereal Chem. 50, 537–547 (1973)

    Google Scholar 

  • Bietz, J.A.; Shepherd, K.W.; Wall, J.S.: Single-kernel analysis of glutenin: use in wheat genetics and breeding. Cereal Chem. 52, 513–532 (1975)

    Google Scholar 

  • Hamauzu, Z.; Kamazuka, Y.; Kanazawa, H.; Yonezawa, D.: Molecular weight determination of component polypeptides of glutenin after fractionation by gel filtration. Agric. Biol. Chem. 39, 1527–1531 (1975)

    Google Scholar 

  • Huebner, F.R.: Comparative studies on glutenins from different classes of wheat. Agric. Food Chem. 18, 256–259 (1970)

    Google Scholar 

  • Huebner, F.R.; Wall, J.S.: Wheat glutenin subunits 1 Preparative separation by gel-filtration and ion-exchange chromatography. Cereal Chem. 51, 228–240 (1974)

    Google Scholar 

  • Huebner, F,R.; Wall, J.S.: Fractionation and quantitative differences of glutenin from wheat varieties varying in baking quality. Cereal Chem. 53, 258–269 (1976)

    Google Scholar 

  • Khan, K.; Bushuk, W.: Glutenin: structure and functionality in breadmaking. Bakers Dig. 52, 14–20 (1978)

    Google Scholar 

  • Kasarda, D.D.; Bernardin, J.E.; Nimmo, C.C.: Wheat proteins. In: Advances in cereal science and technology. I. (ed. Pomeranz, Y.), pp. 158–236. St. Paul, Minnesota: Am. Assoc. Cereal Chem. 1976

    Google Scholar 

  • Mecham, D.K., Cole, E.W.; Ng, H.: Solubilizing effect of mercuric chloride on the ‘gel’ protein of wheat flour. Cereal Chem. 49, 62–67 (1972)

    Google Scholar 

  • Orth, R.A.; Bushuk, W.: A comparative study of the proteins of wheats of diverse baking qualities. Cereal Chem. 49, 268–275 (1972)

    Google Scholar 

  • Orth, R.A.; Bushuk, W.: Studies of glutenin. II Relation of variety, location of growth, and baking quality to molecular weight distribution of subunits. Cereal Chem. 50, 191–197 (1973)

    Google Scholar 

  • Payne, P.I.; Corfield, K.G.: Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating medium. Planta in press, 1979

  • Pomeranz, Y.: Dispersibility of wheat proteins in aqueous urea solutions — a new parameter to evaluate bread-making potentialities of wheat flours. J. Sci. Food Agric. 16, 586–593 (1965)

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Additional information

Communicated by R. Riley

Rights and permissions

Reprints and permissions

About this article

Cite this article

Payne, P.I., Corfield, K.G. & Blackman, J.A. Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree. Theoret. Appl. Genetics 55, 153–159 (1979). https://doi.org/10.1007/BF00295442

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF00295442

Key words

Navigation