Application of a Rapid Electrophoresis Technique Analysing the Glutenin Subunit Composition of Wheat Genotypes
- 1 Downloads
The characterization of the old Hungarian varieties and landraces is an important part of Hungarian cereal research and breeding. Analysis of these germplasms with the most up-to-date methodologies results a broad scale of diversity of glutenin alleles, which proves their genetic heterogenicity. Exploitation of this attribute is an untapped possibility for developing modern varieties in our breeding programs. The previous research work revealed this diversity by SDS-PAGE analysis and MALDI-TOF technology. The powerful tool, the high throughput lab-on-a chip technique can facilitate the effectiveness of this function and decreases the cost of the analysis. This study demonstrates the application of this technique for analysing the old varieties. The allelic composition and their effects on bread making quality concluded by means of functional analysis.
Keywordswheat glutenin lab-on-a-chip MALDI-TOF-MS SE-HPLC
- HMW GS
high molecular weight glutenin subunits
- LMW GS
low molecular weight glutenin subunits
matrix-assisted laser desorption/ionization time-of-flight mass spectrometry
sodium dodecyl sulphate polyacrylamide gel electrophoresis
size-exclusion high performance liquid chromatography
unextractable polymeric protein
Brabender Extensograph Unit
Unable to display preview. Download preview PDF.
- Balázs, G., Baracskai, I., Nádosi, M., Harasztos, A., Békés, F., Tömösközi, S. 2011. Lab-on-a-chip technology in cereal science: Analytical properties and possible application areas. Acta Alimentaria DOI: https://doi.org/10.1556/AAlim.2011.0003:1-13.
- Batey, I.L., Gupta, R.B., MacRitchie, F. 1991. Use of high-performance liquid chromatography in the study of wheat flour proteins: An improved chromatographic procedure. Cereal Chem. 68:207–209.Google Scholar
- Bedõ, Z., Vida, Gy., Láng, L., Juhász, A., Karsai, I. 1999. Breeding a wheat variety with different lines for technological quality and HMW glutenin composition. J. Genet. Breed. 53:57–62.Google Scholar
- Békés, F., Cavanagh, C.R., Martinov, S., Bushuk, W., Wrigley, C.W. 2006a. The Gluten Composition of Wheat Varieties and Genotypes. Part III. Composition table for HMW-GS. https://doi.org/www.aaccnet.org/grainbin/II_HMW_Subunits.pdf
- Békés F., Cavanagh, C.R., Martinov, S., Bushuk, W., Wrigley, C.W. 2006b. The Gluten Composition of Wheat Varieties and Genotypes. Part II. Composition table for LMW-GS. https://doi.org/www.aaccnet.org/grainbin/III_LMW_Subunits.pdf
- Butow, B.J., Ma, W., Gale, K.R., Cornish, G.B., Rampling, L., Larroque, O., Morell, M.K., Békés, F. 2003. Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular weight glutenin allele has a major impact on wheat flour dough strength. Theor. Appl. Genet. 107:1524–1532.CrossRefGoogle Scholar
- Haraszi, R., Békés, F., Ruggiero, K., Gale, K.R., Anderssen, R.S. 2004a. Analysis of wheat grain blends. In: Black, C.K., Panozzo, J.F., Rebetzke, G.J. (eds), Proc. 54th Australian Cer. Chem. Conf. and 11th Wheat Breeders Assembly. RACI, Melbourne, Australia, pp. 362–365.Google Scholar
- Islam, S., Ma, W., Yan, G., Békés, F., Appels, R. 2012. Modifying processing and health attributes of wheat bread through changes in composition, genetics and breeding. In: Cauvain, S.P., Tran, B. (eds), Bread Making. Improving Quality. 2nd Edition. Woodhead Publishing Limited, Cambridge, UK, pp. 259–296.Google Scholar
- Kussmann, M.E., Nordhoff, H., Rahbek-Nielsen, S., Haebel, M., Rossel-Larsen, L., Jakobsen, J., Gobom, E., Mirgorodskaya, A., Kroll-Kristensen, L., Roepstorff, P. 1997. MALDI-MS sample preparation techniques designed for various peptide and protein analytes. J. Mass Spectrom. 32:593–601.CrossRefGoogle Scholar
- Láng, L., Kiss, T., Bedő, Z. 2011. New group of cultivars from Martonvásár: “walking wheats”. Martonvásár 2: 3–4. (in Hungarian)Google Scholar
- Ng, P.K.W., Pogna, N.E., Mellini, F., Bushuk, W. 1989. Glu-1 allele compositions of the wheat cultivars registered in Canada. J. Genet. Breed. 43:53–59.Google Scholar
- Orth, R.A., Bushuk, W. 1972. A comparative study of the proteins of wheats of diverse baking properties. Cereal Chem. 49:268–275.Google Scholar
- Payne, P.I., Lawrence, G.J. 1983. Catalogue of alleles for the complex loci Glu-A1, Glu-B1 and Glu-D1 which coded for HMW-GS in hexaploid wheat. Cereal Res. Commun. 11:29–35.Google Scholar
- Pogna, N.E., Mellini, F., Beretta, A., Deruffo, A. 1989. The high-molecular-weight glutenin subunits of common wheat cultivars grown in Italy. J. Genet. Breed. 43:17–24.Google Scholar
- Singh, N.K., Donovan, R., MacRitchie, F. 1990. Use of sonication and SE-HPLC in the study of wheat flour proteins. I. Dissolution of total proteins in the absence of reducing agents. Cereal Chem. 67:150–161.Google Scholar
- Tömösközi, S., Békés, F., Haraszi, R., Gras, P.W., Varga, J., Salgó, A. 2002. Application of Micro Z-arm mixer in wheat research — Effects of protein addition on mixing properties of wheat dough. Periodica Polytechnica 46:11–28.Google Scholar
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.