Inheritance of Gliadin and Glutenin Proteins in Four Durum Wheat Crosses
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ABSTRACT Gluten was isolated from three durum wheat cultivars with a range in strength. Gluten was further fractionated to yield gliadin, glutenin and high molecular weight (HMW) and low molecular weight (LMW) glutenin subunits (GS). The gluten and various fractions were used to enrich a base semolina. Enriched dough samples were prepared at a fixed protein content using a 2‐g micromixograph. Mixing strength increased with addition of gluten. Dynamic and creep compliance responses of doughs enriched with added gluten ranked in order according to the strength of the gluten source. Gliadin addition to dough resulted in weaker mixing curves. Gliadin was unable to form a network structure, having essentially no effect on dough compliance, but it did demonstrate its contribution to the viscous nature of dough (increased tan δ). Source of the gliadin made no difference in response of moduli or compliance. Addition of glutenin to the base semolina increased the overall dough strength properties. Glutenin source did influence both dynamic and compliance results, indicating there were qualitative differences in glutenin among the three cultivars. Enrichment with both HMW‐GS and LMW‐GS increased overall dough strength. Source of HMW‐GS did not affect compliance results; source of LMW‐GS, however, did have an effect. The LMW‐2 proteins strengthened dough to a greater extent than did LMW‐1. Mechanisms responsible for dough viscoelastic properties are described in terms of reversible physical cross‐links.
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With wheat cultivars Yannong 15,Zhengmai 9023,Jimai 20(strong-gluten wheat),Lumai 21(middle-glutenwheat) and Yamgmai 9 hao as testmaterials,a field experimentwas conducted to study the effects of three nitrogen application rates(0,120,and 240 kg/hm2) on the contents and components of protein and starch in wheat grains..The main results were as following: The contents and components of protein in various types of wheat grains can improved greatly with increasing supply nitrogen fertilizer.With the increase of nitrogen application,strong gluten wheat has a higher improve in the contents of total proteins,albumin,globulin and glutenin than that of middle,week gluten wheats.The ratio of glutenin to gliadin in different varieties of wheat were improved with increasing supply nitrogen fertilizer.
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By using SDS-PAGE and APAGE, the author analyzed the glutenins and gliadin patterns of 3 Sichuan wheat cultivars Mianyang 19, Chuanyu 12 and Chuannongmai 1, which have different quality cheracters. The results are as follows: ①The wheat quality is not only determined by HMW-glutenins, but also affected by the LMW-glutenins and gliadin. Those with good subunits 5+10 do not necessarily have good bread-making quality; ②All the gliadin and HMW-glutenin subunits were totally expressed in F_1 generation. It indicated that the gliadin and HMW-glutenin are inherited as codominant; ③The gliadin and HMW-glutenin patterns are not affected by the seed mature grade and light germination.
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Glutenin
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Plant protein
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