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Identification of low‐molecular weight glutenin subunits of wheat associated with bread‐making quality
Author(s) -
MaruyamaFunatsuki W.,
Takata K.,
Nishio Z.,
Tabiki T.,
Yahata E.,
Kato A.,
Saito K.,
Funatsuki H.,
Saruyama H.,
Yamauchi H.
Publication year - 2004
Publication title -
plant breeding
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.583
H-Index - 71
eISSN - 1439-0523
pISSN - 0179-9541
DOI - 10.1111/j.1439-0523.2004.00978.x
Subject(s) - glutenin , biology , common wheat , bread making , polyacrylamide gel electrophoresis , cultivar , storage protein , recombinant dna , genetics , food science , botany , biochemistry , gene , protein subunit , enzyme , chromosome
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.