Characterization of gliadin and hmw glutenin protein composition in coloured wheat (Triticum aestivum L.) varieties

Authors

  • Edita Gregova Plant Production Research Center Piešťany, Research Institute of Plant Production, Bratislavská cesta 122, 921 68 Piešťany, Slovak Republic
  • Svetlana Šliková Plant Production Research Center Piešťany, Research Institute of Plant Production, Bratislavská cesta 122, 921 68 Piešťany, Slovak Republic
  • Valéria Šudyová lant Production Research Center Piešťany, Bratislavská cesta 122, 921 68 Piešťany, Slovak Republic
  • Zuzana Šramková Department of Nutrition and Food Assessment, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
  • Pavol Hauptvogel Plant Production Research Center Piešťany, Research Institute of Plant Production, Bratislavská cesta 122, 921 68 Piešťany, Slovak Republic

DOI:

https://doi.org/10.5219/161

Keywords:

coloured wheat grain, glutenin, gliadin

Abstract

Wheat is one of the most important grains in our daily diet. Coloured wheat contains natural anthocyanin compounds. Bioactive compounds in wheat have attracted increasingly more interest from breeders because of their benefits. It is important to fully understand protein properties of red, blue, purple, and yellow-coloured wheat in order to predict their potential uses for culturing new varieties. All 21 accessions originating from different geographical areas of world were evaluated for high molecular weight glutenin subunit (HMW-GS) and T1BL.1RS wheat-rye translocation using SDS-PAGE and A-PAGE. The data indicated the prevalence of the allele 1 (36%), allele 0 (30%) and allele 2* (34%) at the Glu-1A and five alleles, namely 7+8 (36%), 7+9 (29%), 20 (21%), 7 (12%) and 17+18 (2%) represented the Glu-1B. Existence of 2 alleles at the locus Glu-1D was revealed, in fact 21% of them showed the subunit pairs Glu-1D 5+10 correlated with good bread making properties. Protein subunit Glu-1A1 and Glu-1A2* were correlated positively with improved dough strength as compared to subunit null. On the chromosome Glu-1B subunit 17+18 and 7+8 were associated with slightly stronger gluten type than 7+9, whereas subunit 20 and 7 were associated with weak gluten properties. On the basis of electrophoretic separation of gliadin fraction it was found that only one genotype contained T1BL.1RS wheat-rye translocation. The Glu-1 quality score ranged from 4 to 10. Suitable accessions can be used for the crossing programs to improve colour and good technological quality of bread wheat. 

Downloads

Download data is not yet available.

References

BRADOVÁ, J., ŠAŠEK, A., 2005. Diversity of gliadins and HMW glutenin subunits in Czech registered wheat varieties. Czech Journal of Genetic and Plant Breeding. 41 /Special Issue), 2005, 160-163.

DOBROVOLSKAYA, O., ARBUZOVA, V.S., LOHWASSER, U., RODER, M.S., BORNER, A. 2006. Microsatellite mapping of complementary genes for purple grain color in bread wheat (Triticum aestivum L.). In Euphytica, 150, 355–364.

DRAPER, S.R. 1987. ISTA variety committe. Report of the working group for biochemical tests for cultivar identification 1983–1986. In Seed Science and Technology, 15, 431–434.

GÁLOVÁ, Z., SMOLKOVÁ, H., MICHALÍK, I., GREGOVÁ, E. 1998. Predikcia pekárskej kvality zrna pšenice podľa elektroforetického spektra HMW glutenínových podjednotiek. Rostlinná výroba, 44, 111-116.

GILCHRIST, J.A., SORRELLS, M.E. 1982. Inheritance of kernel color in charcoal wheat. In Journal of Heredity, 73, 457–460.

GRAYBOSCH, R.A., LEE, J.H., PETERSON, C.J., PORTER, D.R., CHUNG, O.K. 1999. Genetic, agronomic and quality comparisons of two 1AL.1RS wheat-rye chromosomal translocations. In: Plant Breeding, 118, 125–130.

CHŇAPEK, M., GÁLOVÁ, Z., TOMKA, M., RÜCKSCHLOSS, Ľ. 2010. Nutritive and technological quality of colured bread wheat genotypes (Triticum aestivum L.). In Potravinárstvo, 4, 1, 20-25.

HUMPHRIES, J.M., GRAHAM, R.D., MARES, D.J. 2004. Application of reflectance colour measurement to the estimation of carotene and lutein content in wheat and triticale. In Journal of Cereal Science, 40, 151–159.

KNIEVEL, D.C., ABDEL-AAL, E.S.M., RABALSKI, I., NAKAMURA, T., HUCL, P. 2009. Grain color development and the inheritance of high anthocyanin blue aleurone and purple pericarp in spring wheat (Triticum aestivum L.). In Journal of Cereal Science, 50, 113–120.

KNOTT, D.R. 1958. The inheritance in wheat of a blue endosperm color derived from Agropyron elongatum. In Canadian Journal of Botany, 36, 571–574.

PAYNE, P.I., LAWRENCE G.J. 1983. Catalogue of alleles for the complex loci, Glu-A1, Glu-B1 and Glu-D1 which code for high-molecular-weight subunits of glutenin in hexaploid wheat. In Cereal Research Communications, 11, 29–35.

PAYNE, P.I., NIGHTINGALE, M.A., KRATTIGER, A.F., HOLT, L.M. 1987.The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. In Journal of the Science of Food and Agriculture, 40, 51–65.

TROJAN, V., BARTL, P., MUSILOVÁ, M., VYHNÁNEK, T., MARTINEK, P., TREMLOVÁ, B. 2010. Barevné pšenice - genetika, šlechtění a potravinářské využití. In Hygiena Alimentorium XXXI.,1. vyd. Košice, Slovensko: Univerzita veterinárského lekárstva a farmácie v Košiciach, 5. – 7. 5. 2010, 335-337.

QI, P.F., WEI, Y.M., YUE, Y.W., YAN, Z.H., ZHENG, Y.L. 2006. Biochemical and molecular characterization of gliadins. In Molecular Biology, 40, 5, 796–807.

QIN, L., ZANG, Q., TRUST B. 2010. Comparision of Antioxidant Activities of Different Colored Wheat Grains and Analysis of Phenolic Compounds. In Journal of Agriculture and Food Chemistry, 58, 16, 9235–9241.

RAM, S. 2003. High molecular weight glutenin subunit composition of Indian wheats and their relationships with dough strength. In Journal of Plant Biochemistry and Biotechnology, 12, 151–155.

WIESER, H., KIEFFER, R., LELLEY, T. 2000. The influence of 1B/1R chromosome translocation on gluten protein composition and technological properties of bread wheat. In: Journal of the Science of Food and Agriculture vol. 80, 2000, pp.1640-1647.

WRIGLEY, C.W. 1992.Identification of cereal varieties by gel electrophoresis of the grain proteins. In Seed Analysis. Berlin: Heilderberg, Springerverlag. ISBN 3 540 52737 0, pp.17–41.

Downloads

Published

2011-12-05

How to Cite

Gregova, E. ., Šliková, S. ., Šudyová, V. ., Šramková, Z. ., & Hauptvogel, P. . (2011). Characterization of gliadin and hmw glutenin protein composition in coloured wheat (Triticum aestivum L.) varieties. Potravinarstvo Slovak Journal of Food Sciences, 5(4), 25–27. https://doi.org/10.5219/161

Similar Articles

You may also start an advanced similarity search for this article.