Greener Journal of Agricultural Sciences

Open Access


Subscribe to 

our monthly News letters
Click









Balcha

Greener Journal of Agricultural Sciences Vol. 6 (8), pp. 252-255, September 2016.

 ISSN: 2276-7770 © 2015 Greener Journals

Research Paper

Manuscript Number: 082416138


(DOI: http://doi.org/10.15580/GJAS.2016.8.082416138)

 

Variation in High Molecular Weight Glutenin Subunits and Seed Chemical Contents in Ethiopian Bread Wheat (Triticum aestivum L.) Varieties

 

Alemayehu Balcha

 

Hawassa Agricultural Research Centre, Southern Agricultural Research Institute, POB 2126, Hawassa, Ethiopia


Abstract


High molecular weight glutenin subunits largely determine bread making quality of wheat. A study was done from April to May, 2015, in the Department of Crop Sciences, University of Natural Resources and Life Sciences, Vienna, Austria, using seventeen bread wheat varieties of Ethiopia in order to determine allelic composition of high molecular weight glutenin subunits, and seed chemical compositions. Ash content ranged from 2.24(variety Warrakatta/Pastor) to 3.44% (variety Mekelle-3), fat 2.73(variety Alidoro) to 3.57% (variety Hulluka), protein 14.00(variety Mekelle-3) to 16.75% (variety Tay), gluten 32.96(variety Mekelle-3) to 38.66% (variety Tay), starch 63.69(variety Tay) to 70.98% (variety Alidoro), and thousand seed weight 24.30 (variety Jefferson) to 35.77(g) (variety Hidase). The SDS-PAGE analysis gave three HMW glutenin subunits for Glu-A, five for Glu-B1 and two for Glu-D1 loci. Varieties ETBW5879, Worrakatta/Pastor, Hulluka, Mekelle-3, Kakaba, Danda´a, Alidoro, Pavon-76 and Jefferson exhibited subunits of 1 or 2*, 7+8 or 17+18, and 5+10 on Glu-A1, Glu-B1 and Glu-D1 loci, respectively, and Glu-1 quality score of ten. Variety Tay gave subunits null, 6+8 and 2+12 on Glu-A1, Glu-B1 and Glu-D1 loci, respectively, and Glu-1 quality score of four. The present study suggests that varieties combing 1 or 2*; 7+8 or 17+18,  and 5*10 HMW glutenin subunits at Glu-A1, Glu-B1 and Glu-D1 locus, respectively, would be used to improve bread making quality of wheat in the future breeding programs.

 

Key words: Bread wheat,  allele, glutenin subunits, protein, gluten, Triticum aestivium.


Post-review Rundown

  View/get involved, click [Post-Review Page]


References


Abdel-Aal ESM, Salama DA, Hucl P, Sosulski FW and Cao W(1996). Electrophoretic characterization of spring spelt wheat gliadins. J. Agric. Food Chem. 44: 2117-2123.

 

Anwar R, Masood S, Khan M A and Nasim S(2003). The high-molecular weight glutenin  subunit composition of wheat (Triticum aestimum L.,) landraces from Pakistan.Pak. J. Bot. 55: 61-68.

 

Belderok B, Mesdag J and Donner DA(2000). Bread-making quality of wheat: A century of breeding in Europe, Kluwer Academic Publisher, Dordrecht, The Netherlands, pp 30-31.

 

Bietz JA and Wall JS(1972). Wheat subunits: Molecular weights determined by sodium sulfate-polyacrylamide gel electrophoresis. Cereal Chem. 49: 416-430.

 

Chaparzadeh N, Sofalian O, Javanmard A, Hejazi MS and Zarandi L (2008). Study of glutenin subunits in some wheat landraces from northwest of  Iran by SDS-PAGE technique. Int. J. Agric. Biol. 10:101-104.

 

Eagles HA, Hollamby GJ, Gororo NN and Eastwood RF (2002). Estimation and utilization of glutenin gene effects from the analysis of unbalanced data from wheat breeding programs. Aust. J. Agric. Res. 53:367-377.

 

Galova Z, Michalik I, Knoblochova H and Gregova E (2002). Variation in HMW glutenin subunits of different species of wheat. Rostlinna Vyroba 48:15-19.

 

Giraldo P, Rodriguez-Quijano M, Simon C, Vazquez JF and Carrillo JM (2010). Allelic variation in HMW glutenins in Spanish wheat landraces and their relationship with bread quality.  Spanish J.Agric. Res. 8:1012-1023.

 

Liu L, Ikeda TM, Branlard G, Peña RJ, Rogers WJ, Lerner SE, Kolman MA, Xia X, Wang L, Ma W, Appels R, Yoshida H, Wang A, Yan Y and He Z(2010). Comparison of low molecular weight glutenin subunits identified by SDS-PAGE, 2-DE,MALDI-TOF-MS and PCR in common wheat. Plant Biol. 10:1-24.

 

Lukow OM, Payne PI and Tkachuk R (1989). The HMW glutenin subunit composition of Canadian wheat cultivars and their association with bread-making quality. J. Sci. Food Agric., 46:451-460.

 

Nakamura H (2000). Allelic variation at high-molecular-weight glutenin subunit loci, GluA1, GluB1 and GluD1, in Japanese and Chinese hexaploid wheats. Euphytica 112: 187-193.

 

Payne PI and Lawrence GJ (1983). Catalogue of alleles for the complex gene loci, Glu-Al, Glu-B1, and Glu-D1 which code for high-molecular-weight subunits of glutenin in hexaploid wheat. Cereal Res. Commun.11: 29-35.

 

Payne PI, Holt LM, Worland AJ and Law CN (1982).  Structural and genetical studies on the high-molecular-weight subunits of wheat glutenin. Part 3: Telocentric mapping of the subunit genes on the long arms of the homoeologous group 1 chromosomes. Theor. Appl. Genet. 63: 129-138.

 

Payne PI, Law CN and Mudd EE(1980). Control by homoeologous group 1 chromosome of the high-molecular-weight subunits of glutenin, a major protein of wheat endosperm. Theor. Appl. Genet. 58: 113-120.

 

Payne, PI, Nightingale MA, Krattiger AF and Holt LM (1987). The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. J. Sci. Food Agric. 40: 51-65.

 

Shewry P, Halford N and Tatham A (1992). High molecular weight subunits of wheat glutenin. J. Cereal. Sci. 15:105-120.

 

Weegels PL, Hamer RJ and Schofield JD (1996). Functional properties of wheat glutenin. J. Cereal Sci. 23:1-18.