ArticleBMC plant biology2012
Composition and functional analysis of low-molecular-weight glutenin alleles with Aroona near-isogenic lines of bread wheat.
Article in BMC plant biology, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
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31 citing papers in PubMed.
- Effects of LMW-GS Allelic Variations at theFoods (Basel, Switzerland) · 2025Article
- Grain albumin content is affected by 1BL/1RS translocation and alters the processing quality of wheat (Frontiers in plant science · 2024Article
- Effects of Low-Molecular-Weight Glutenin Subunit Encoded byFoods (Basel, Switzerland) · 2023Article
- Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie.Journal of food science and technology · 2022Article
- Clean Label in Bread.Foods (Basel, Switzerland) · 2021Review
- Proteomic Determination of Low-Molecular-Weight Glutenin Subunit Composition in Aroona Near-Isogenic Lines and Standard Wheat Cultivars.International journal of molecular sciences · 2021Article
- Proteome and transcriptome analyses of wheat near isogenic lines identifies key proteins and genes of wheat bread quality.Scientific reports · 2021Article
- Composition of low-molecular-weight glutenin subunits in common wheat (Open life sciences · 2021Article
- A null allele of granule bound starch synthase (Wx-B1) may be one of the major genes controlling chapatti softness.PloS one · 2021Article
- Characterization of high- and low-molecular-weight glutenin subunits from Chinese Xinjiang wheat landraces and historical varieties.Journal of food science and technology · 2020Article
- Development of an Optimized MALDI-TOF-MS Method for High-Throughput Identification of High-Molecular-Weight Glutenin Subunits in Wheat.Molecules (Basel, Switzerland) · 2020Article
- A Study to Assess the Role of Gluten Encoded Genes and Their Regulatory Elements in Bread Making Quality of Wheat.Iranian journal of biotechnology · 2019Article
- Enriching LMW-GS alleles and strengthening gluten properties of common wheat through wide hybridization with wild emmer.3 Biotech · 2019Article
- Analysis of the relationship between bread-making quality and dough stress during the proofing process using near-isogenic lines of 'Harunoakebono'.Breeding science · 2019Article
- Article
- Cloning and characterization of a novel low-molecular-weight glutenin subunit gene with an unusual molecular structure ofJournal of genetics · 2018Article
- Low molecular weight glutenin subunit gene composition at Glu-D3 loci of Aegilops tauschii and common wheat and a further view of wheat evolution.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2018Article
- "Expression of genes encoding protein disulfide isomerase (PDI) in cultivars and lines of common wheat with different baking quality of flour".BMC plant biology · 2018Article
- Proteomic analysis of low-molecular-weight glutenin subunits and relationship with their genes in a common wheat variety.3 Biotech · 2018Article
- Allelic analysis of low molecular weight glutenin subunits using 2-DGE in Korean wheat cultivars.Breeding science · 2017Article
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8 authors.
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Abstract
backgroundLow-molecular-weight glutenin subunits (LMW-GS) strongly influence the bread-making quality of bread wheat. These proteins are encoded by a multi-gene family located at the Glu-A3, Glu-B3 and Glu-D3 loci on the short arms of homoeologous group 1 chromosomes, and show high allelic variation. To characterize the genetic and protein compositions of LMW-GS alleles, we investigated 16 Aroona near-isogenic lines (NILs) using SDS-PAGE, 2D-PAGE and the LMW-GS gene marker system. Moreover, the composition of glutenin macro-polymers, dough properties and pan bread quality parameters were determined for functional analysis of LMW-GS alleles in the NILs.
resultsUsing the LMW-GS gene marker system, 14-20 LMW-GS genes were identified in individual NILs. At the Glu-A3 locus, two m-type and 2-4 i-type genes were identified and their allelic variants showed high polymorphisms in length and nucleotide sequences. The Glu-A3d allele possessed three active genes, the highest number among Glu-A3 alleles. At the Glu-B3 locus, 2-3 m-type and 1-3 s-type genes were identified from individual NILs. Based on the different compositions of s-type genes, Glu-B3 alleles were divided into two groups, one containing Glu-B3a, B3b, B3f and B3g, and the other comprising Glu-B3c, B3d, B3h and B3i. Eight conserved genes were identified among Glu-D3 alleles, except for Glu-D3f. The protein products of the unique active genes in each NIL were detected using protein electrophoresis. Among Glu-3 alleles, the Glu-A3e genotype without i-type LMW-GS performed worst in almost all quality properties. Glu-B3b, B3g and B3i showed better quality parameters than the other Glu-B3 alleles, whereas the Glu-B3c allele containing s-type genes with low expression levels had an inferior effect on bread-making quality. Due to the conserved genes at Glu-D3 locus, Glu-D3 alleles showed no significant differences in effects on all quality parameters.
conclusionsThis work provided new insights into the composition and function of 18 LMW-GS alleles in bread wheat. The variation of i-type genes mainly contributed to the high diversity of Glu-A3 alleles, and the differences among Glu-B3 alleles were mainly derived from the high polymorphism of s-type genes. Among LMW-GS alleles, Glu-A3e and Glu-B3c represented inferior alleles for bread-making quality, whereas Glu-A3d, Glu-B3b, Glu-B3g and Glu-B3i were correlated with superior bread-making quality. Glu-D3 alleles played minor roles in determining quality variation in bread wheat. Thus, LMW-GS alleles not only affect dough extensibility but greatly contribute to the dough resistance, glutenin macro-polymers and bread quality.
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