Analysis of HMW glutenin subunits encoded by chromosome 1A of bread wheat (Triticum aestivum L.) indicates quantitative effects on grain quality

A gene encoding the high-molecular-weight (HMW) subunit of glutenin 1Ax1 was isolated from bread wheat cv Hope. Comparison of the deduced amino acid sequence with that previously reported for an allelic subunit, 1Ax2(*), showed only minor differences, which were consistent with both subunits being a...

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Published inTheoretical and applied genetics Vol. 83; no. 3; p. 373
Main Authors Halford, N.G. (Rothamsted Experimental Station, Herts (United Kingdom). Inst. of Arable Crops Research), Field, J.M, Blair, H, Urwin, P, Moore, K, Robert, L, Thompson, R, Flavell, R.B, Tatham, A.S, Shewry, P.R
Format Journal Article
LanguageEnglish
Published Germany 1992
Subjects
APTITUDE BOULANGERE
BAKING CHARACTERISTICS
Breadmaking quality
CARACTERISTICAS DE LA COCCION
COMPOSICION APROXIMADA
COMPOSITION GLOBALE
GENE
GENES
GLUTENINAS
GLUTENINE
GLUTENINS
HMW glutenin subunits
Protein sequence
PROXIMATE COMPOSITION
TRITICUM AESTIVUM
Wheat
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Summary:A gene encoding the high-molecular-weight (HMW) subunit of glutenin 1Ax1 was isolated from bread wheat cv Hope. Comparison of the deduced amino acid sequence with that previously reported for an allelic subunit, 1Ax2(*), showed only minor differences, which were consistent with both subunits being associated with good bread-making quality. Quantitative analyses of total protein extracts from 22 cultivars of bread wheat showed that the presence of either subunit 1Ax1 or 1Ax2(*), when compared with a null allele, resulted in an increase in the proportion of HMW subunit protein from ca. 8 to 10% of the total. It is suggested that this quantitative increase in HMW subunit protein may account for the association of 1Ax subunits with good quality.
Bibliography:92B0097
F30
ISSN:0040-5752
1432-2242
DOI:10.1007/BF00224285