Premium
Influence of low‐molecular‐weight glutenin subunit genes at Glu‐ A3 locus on wheat sodium dodecyl sulfate sedimentation volume and solvent retention capacity value
Author(s) -
Li Zhixia,
Si Hongqi,
Xia Yunxiang,
Ma Chuanxi
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6918
Subject(s) - glutenin , locus (genetics) , chemistry , sucrose , sodium dodecyl sulfate , chromatography , biochemistry , food science , protein subunit , gene
Abstract BACKGROUND To understand the effect of low‐molecular‐weight ( LMW ) glutenin alleles at the Glu‐ A3 locus on sodium dodecyl sulfate ( SDS ) sedimentation volume and solvent retention capacity ( SRC ) values, 244 accessions of Chinese wheat ( Triticum aestivum L.) mini core collections were investigated. In this study the significant differences in wholemeal flour SDS sedimentation volume and SRC values associated with specific glutenin alleles at the Glu‐ A3 locus were explained. RESULTS Seven glutenin alleles at the Glu‐ A3 locus were confirmed by locus‐specific polymerase chain reaction ( PCR ). SDS sedimentation volume and lactic acid SRC value were significantly affected by alleles Glu‐A3b and Glu‐A3g . Based on total average values, 28 varieties carrying Glu‐A3b had significantly higher means of SDS sedimentation volume and lactic acid SRC value, whereas 19 varieties carrying Glu‐A3g had significantly lower means. Alleles Glu‐A3d and Glu‐A3f significantly increased only SDS sedimentation volume and sucrose SRC value respectively. Correlation analysis showed that SDS sedimentation volume was uncorrelated with lactic acid SRC and sucrose SRC values. CONCLUSION The Glu‐ A3 LMW glutenin subunit could predict 12.8% of the variance in SDS sedimentation volume, 4.7% in lactic acid SRC and 6.4% in sucrose SRC . © 2014 Society of Chemical Industry