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Identification of low-molecular weight glutenin subunits of wheat associated with bread-making quality.
- Source :
-
Plant Breeding . Aug2004, Vol. 123 Issue 4, p355-360. 6p. - Publication Year :
- 2004
-
Abstract
- Although it is known that the compositions of low-molecular weight glutenin subunits (LMW-GSs) are important factors for bread-making quality of wheat, it is still not clear which LMW-GSs confer improved bread-making quality and how those LMW-GSs interact with high-molecular weight (HMW) GSs. Using a hard red winter wheat line with good bread-making quality and a Japanese wheat cultivar with poor quality as well as their progeny we identified LMW-GSs associated with the bread-making quality. One such LMW-GS, KS2, which had a molecular weight of 42 kDa and was allelic to HS1, was associated with bread-making quality. Furthermore, by using four recombinant inbred lines with different HMW-GS and LMW-GS combinations, KS2 and HMW-GS 5 + 10 showed interaction effects on the bread-making quality. Two-dimensional polyacrylamide gel electrophoresis (PAGE) analysis showed that KS2 consists of two protein components and that HS1 is composed of three components. The N-terminal amino acid sequences of the five components were identical to the most frequently analysed sequence of LMW glutenin components. [ABSTRACT FROM AUTHOR]
- Subjects :
- *GLUTEN
*WHEAT
*MOLECULAR weights
*BREAD
*AMINO acid sequence
*PRODUCT quality
Subjects
Details
- Language :
- English
- ISSN :
- 01799541
- Volume :
- 123
- Issue :
- 4
- Database :
- Academic Search Index
- Journal :
- Plant Breeding
- Publication Type :
- Academic Journal
- Accession number :
- 13932117
- Full Text :
- https://doi.org/10.1111/j.1439-0523.2004.00978.x