Skip to main content
SpringerLink
Log in

The use of genetics in understanding protein composition and grain quality in wheat

  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

As each of the classes of wheat-grain protein has been implicated in some aspect of man's interest in wheat utilization, we are motivated to learn more about the genetic control of their synthesis so that breeders may better tailor wheats to specific requirements. The gliadins have particularly merited study because they appear to be responsible for coeliac condition and for depressed lysine content, and as they are proving valuable for varietal identification and grain-quality prediction. Genetic aspects of gliadin synthesis have been studied using aneuploids, by examining F1 and F2 segregation after crossing, and by computer comparison of the gliadin composition of many genotypes in conjunction with systematic pedigree comparisons. These studies indicate gliadin synthesis to be controlled by blocks of tightly linked genes on the short arms of the chromosomes of groups 1 and 6. The high molecular weight subunits of glutenin are genetically distinct from the gliadins, being coded by genes on the long arms of chromosomes 1A, 1B and 1D. A better understanding of the relationship between grain quality and specific endosperm proteins is now developing. It is likely to provide simpler means of selecting for quality type in both breeding and harvest segregation.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Appleyard DB, McCausland J, Wrigley CW (1979) Checking the identity and origin of off-types in the propagation of pedigreed wheat seed. Seed Sci Technol 7:459–466

    Google Scholar 

  2. Baldo BA, Sutton R, Wrigley CW (1982) Grass allergens, with particular reference to cereals. Prog Allergy 30:1–66

    Google Scholar 

  3. Baldo BA, Wrigley CW (1978) IgE antibodies to wheat flour components. Studies with sera from subjects with bakers' asthma and coeliac condition. Clin Allergy 8:109–124

    PubMed  Google Scholar 

  4. Beckwith AC, Nielsen HC, Wall JS, Huebner FR (1966) Isolation and characterization of a high-molecular-weight protein from wheat gliadin. Cereal Chem 43: 14–28

    Google Scholar 

  5. Bietz JA, Wall JS (1973) Isolation and characterization of gliadin-like subunits of glutenin. Cereal Chem 50:537–547

    Google Scholar 

  6. Bietz JA, Wall JS (1980) Identity of high molecular weight gliadin and ethanolsoluble glutenin subunits of wheat: relation to gluten structure. Cereal Chem 57:415–421

    Google Scholar 

  7. Burnouf T, Bouriquet R (1980) Glutenin subunits of genetically related European hexaploid wheat cultivars: their relation to bread-making quality. Theor Appl Genet 58:107–111

    Google Scholar 

  8. Bushuk W, Wrigley CW (1972) Glutenin in developing wheat grain. Cereal Chem 48:448–455

    Google Scholar 

  9. Campbell WP, Lee JW, O'Brien TP, Smart MG (1981) Endosperm morphology and protein body formation in developing wheat grain. Aust J Plant Physiol 8:5–19

    Google Scholar 

  10. Charbonnier L (1974) Isolation and characterization of θ-gliadin fractions. Biochim Biophys Acta 359:142–151

    PubMed  Google Scholar 

  11. Collett-Cassart D, Magnusson CGM, Cambiaso CL, Lesne M, Masson PL (1981) Automated particle-counting immunoassay for digoxin. Clin Chem 27:1205–1209

    PubMed  Google Scholar 

  12. Damidaux R, Autran JC, Grignac P, Feillet P (1978) Mise en evidence de relations applicables en selection entre l'electrophoregrammes des gliadines et les proprietes viscoelastiques du gluten deTriticum durum Desf. CR Acad Sci Paris [D] 287:701–704

    Google Scholar 

  13. Damidaux R, Autran JC, Grignac P, Feillet P (1980) Determinisme genetique des constituants gliadines deTriticum durum Desf. associes a la qualite culinaire intrinseque des varietes. CR Acad Sci Paris [D] 291:585–588

    Google Scholar 

  14. Doekes GJ (1968) Comparison of wheat varieties by starch-gel electrophoresis of their grain proteins. J Sci Food Agric 19:169–176

    PubMed  Google Scholar 

  15. Donovan GR, Lee JW, Longhurst TJ (1982) Cell-free synthesis of wheat prolamins. Aust J Plant Physiol 9:59–68

    Google Scholar 

  16. du Cros DL, Lawrence GJ, Miskelly D, Wrigley CW (1980) Systematic identification of Australian wheat varieties by laboratory methods. Tech Publ no. 7. North Ryde, Australia: CSIRO Wheat Research Unit

    Google Scholar 

  17. du Cros DL, Wrigley CW (1979) Improved electrophoretic methods for identifying cereal varieties. J Sci Food Agric 30:785–794

    Google Scholar 

  18. du Cros DL, Wrigley CW, Hare RA (1982) Prediction of durum-wheat quality from gliadin-protein composition. Aust J Agric Res 33:429–442

    Google Scholar 

  19. Feillet P, Kobrehel K (1972) Recherche et dosage des produits de ble tendre dans les pates alimentaires par electrophorese des proteines solubles. Ann Technol Agric 21:17–24

    Google Scholar 

  20. Fullington JG, Cole EW, Kasarda DD (1980) Quantitative SDS-PAGE of total protein from different wheat varieties. J Sci Food Agric 31:43–53

    Google Scholar 

  21. Garcia-Olmedo F, Carbonero P, Jones BL (1981) Chromosomal locations of genes that control wheat endosperm proteins. Adv Cereal Sci Technol 5 (in press)

  22. Grant ECG (1980) Food and migraine. Nutr Food Sci 65:10–11

    Google Scholar 

  23. Hart GE (1979) Genetical and chromosomal relationships among the wheats and their relatives. Stadler Genet Symp 11:9–29

    Google Scholar 

  24. Hitchcock CHS, Bailey FJ, Crimes AA, Deen DAG, Davis PJ (1981) Determination of soya proteins in food using an enzyme-linked immunosorbent assay procedure. J Sci Food Agric 32:157–165

    Google Scholar 

  25. Huebner FR (1970) Comparative studies on glutenins from different classes of wheat. J Agric Food Chem 18:256–259

    PubMed  Google Scholar 

  26. Huebner FR, Rothfus JA (1968) Gliadin proteins from different varieties of wheat. Cereal Chem 45:242–253

    Google Scholar 

  27. Jennings AC (1968) The characterization by gel electrophoresis of the proteins extracted by dilute alkali from wheat flour. Aust J Biol Sci 21:1053–1061

    Google Scholar 

  28. Johnson BL (1972) Protein electrophoretic profiles and the origin of the hexaploid wheats. Am J Bot 59:952–960

    Google Scholar 

  29. Joudrier P (1974) Specificite genetique de la β-amylase chezTriticum aestivum: existence de 5 types varietaux de zymogrammes. CR Acad Sci [D] 287:1777–1780

    Google Scholar 

  30. Kanazawa H, Yonezawa D (1973) Polypeptide composition of low molecular weight glutenin. Nippon Nogei Kagaku Kaishi 47:17–22 [Chem Abstr 80:11550g]

    Google Scholar 

  31. Kasarda DD, Bernardin JE, Qualset CO (1976) Relationship of gliadin protein components to chromosomes in hexaploid wheats (Triticum aestivum L.). Proc Natl Acad Sci USA 73:3646–8650

    Google Scholar 

  32. Kasarda DD, Qualset CO, Mecham DK, Goodenberger DM, Strober W (1977) A test of toxicity of bread made from wheat lacking α-gliadins coded for by the 6A chromosome. In: McNicholl B, McCarthy CF, Fottrell PF (eds) Perspectives in coeliac disease. Lancaster, England: MTP Press, pp 55–61

    Google Scholar 

  33. Kendall MJ, Cox PS, Schneider R, Hawkins CF (1972) Gluten subfractions in coeliac disease. Lancet 2:1065–1067

    PubMed  Google Scholar 

  34. Konarev VG, Gavrilyuk IP, Gubareva NK, Peneva TI (1979) Seed proteins in genome analysis, cultivar identification and documentation of cereal genetic resources: a review. Cereal Chem 56:272–278

    Google Scholar 

  35. Konzak CF (1977) Genetic control of the content, amino acid composition, and processing properties of proteins in wheat. Adv Genet 19:407–582

    PubMed  Google Scholar 

  36. Kosmolak FG, Dexter JE, Matsuo RR, Leisle D, Marchylo BA (1980) A relationship between durum wheat quality and gliadin electrophoregrams. Can J Plant Sci 60:427–432

    Google Scholar 

  37. Lawrence GJ, Shepherd KW (1980) Variation in glutenin protein subunits of wheat. Aust J Biol Sci 33:221–233

    Google Scholar 

  38. Lawrence GJ, Shepherd KW (1981) Inheritance of glutenin protein subunits of wheat. Theor Appl Genet 60:333–337

    Google Scholar 

  39. Lee JW (1968) Preparation of gliadin by urea extraction. J Sci Food Agric 19:153–156

    Google Scholar 

  40. Liener IE (1980) Toxic constituents of plant foodstuffs. New York: Academic Press

    Google Scholar 

  41. Mackarness R (1977) Not all in the mind. London: Pan Books

    Google Scholar 

  42. Mecham DK, Kasarda DD, Qualset CO (1978) Genetic aspects of wheat gliadin proteins. Biochem Genet 16:831–853

    PubMed  Google Scholar 

  43. Miflin BJ, Byers M, Field JM, Faulks AJ (1980) The isolation and characterization of proteins extracted from whole milled seed, gluten and developing protein bodies of wheat. Ann Technol Agric 29:133–147

    Google Scholar 

  44. Miflin BJ, Shewry PR (1979) The biology and biochemistry of cereal seed prolamins. In: Seed protein improvement in cereals and grain legumes, vol 1. Vienna: International Atomic Energy Agency, pp 137–157

    Google Scholar 

  45. Moss HJ, Wrigley CW, MacRitchie F, Randall PJ (1981) Sulfur and nitrogen fertilizer effects on wheat. II. Influence on grain quality. Aust J Agric Res 32:213–226

    Google Scholar 

  46. Mullaly JV, Moss HJ (1961) The dependence of wheat quality tests on protein level. A comparative study of some Australian varieties. Aust J Exp Agric Anim Husb 1:46–55

    Google Scholar 

  47. Mylotte M, Egan-Mitchell B, McCarthy CF, McNicholl B (1973) Incidence of coeliac disease in the West of Ireland. Br Med J 1:703–705

    PubMed  Google Scholar 

  48. Nielsen HC, Beckwith AC, Wall JS (1978) Effect of SS bond cleavage on wheat gliadin fractions obtained by gel filtration. Cereal Chem 45:37–47

    Google Scholar 

  49. O'Beirne AJO, Cooper HR (1979) Heterogenous enzyme immunoassay. J Histochem Cytochem 27:1148–1162

    PubMed  Google Scholar 

  50. Orth RA, Bushuk W (1972) A comparative study of the proteins of wheats of diverse baking quality. Cereal Chem 49:268–275

    Google Scholar 

  51. Orth RA, Bushuk W (1973) Studies of glutenin. II. Relation of variety, location of growth, and baking quality to molecular weight distribution of subunits. Cereal Chem 50:91–197

    Google Scholar 

  52. Osborne TB (1907) The proteins of the wheat kernel. Washington: Carnegie Institute of Washington Publication no. 84

  53. Payne PI, Corfield KG (1979) Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating medium. Planta 145:83–88

    Google Scholar 

  54. Payne PI, Corfield KG, Blackman JA (1979) Identification of a high-molecular-weight subunit of glutenin whose presence correlates with breadmaking quality in wheats of related pedigree. Theor Appl Genet 55:153–159

    Google Scholar 

  55. Payne PI, Corfield KG, Holt LM, Blackman JA (1981) Correlations between the inheritance of certain high-molecular-weight subunits of glutenin and breadmaking quality in progenies of six crosses of bread wheat. J Sci Food Agric 32:51–60

    Google Scholar 

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

    Google Scholar 

  57. Perlman F (1980) Allergens. In: Leiner IE (ed) Toxic constituents of plant food stuffs. New York: Academic Press, pp 295–327

    Google Scholar 

  58. Qualset CO (1979) Mendelian genetics of quantitative characters with reference to adaptation and breeding in wheat. Proc 5th Int Wheat Genet Symp, New Delhi 2:577–590

    Google Scholar 

  59. Qualset CO, Wrigley CW (1979) Electrophoresis and electrofocusing identify wheat varieties. Calif Agric 33 (6):10–12

    Google Scholar 

  60. Shewry PR, Faulks AJ, Pratt HM, Miflin BJ (1978) The varietal identification of single seeds of wheat by sodium dodecyl sulphate polyacrylamide gel electrophoresis of gliadin. J Sci Food Agric 29:847–849

    Google Scholar 

  61. Simmonds DH, Barlow KK, Wrigley CW (1973) The biochemical basis of grain hardness in wheat. Cereal Chem 50:553–562

    Google Scholar 

  62. Singh MM, Kay SR (1976) Wheat gluten as a pathogenic factor in schizophrenia. Science 191:401–402

    PubMed  Google Scholar 

  63. Sozinov AA, Poperelya FA (1979) Polymorphism of prolamines and breeding. Vestn Skh Nauki 10:21–34

    Google Scholar 

  64. Sozinov AA, Peperelya FA (1982) Polymorphism of prolamines and variability of grain quality. Qual Plant Plant Foods Hum Nutr 31

  65. Sutton R, Hill DJ, Baldo BA, Wrigley CW (1982) Immunoglobulin E antibodies to ingested cereal flour components. Studies with sera from subjects with asthma and eczema. Clin Allergy 12:63–74

    PubMed  Google Scholar 

  66. Sutton R, Wrigley CW, Baldo BA (1982) Detection of IgE- and IgG-binding proteins after electrophoretic transfer from polyacrylamide gels. J Immunol Methods (in press)

  67. Waines JG (1973) Chromosomal location of genes controlling endosperm protein inTriticum aestivum cv. Chinese Spring. In: Sears ER, Sears LMS (eds) Proc 4th Int Wheat Genet Symp. Missouri, pp 873–877

  68. Wall JS (1979) The role of wheat proteins in determining baking quality. In: Laidman DL, Wyn Jones RG (eds) Recent advances in the biochemistry of cereals. New York: Academic Press, pp. 275–311

    Google Scholar 

  69. Williams WT (1976) Pattern analysis in agricultural science. Melbourne: CSIRO; and Amsterdam: Elsevier

    Google Scholar 

  70. Wrigley CW (1965) An improved chromatographic separation of wheat gluten proteins. Aust J Biol Sci 18:193–195

    PubMed  Google Scholar 

  71. Wrigley CW (1970) Protein mapping by combined gel electrofocusing and electrophoresis-application to the study of genotypic variations in wheat gliadins. Biochem Genet 4:509–516

    PubMed  Google Scholar 

  72. Wrigley CW (1981) The genetic and chemical significance of varietal differences in gluten composition. Ann Technol Agric 29:213–227

    Google Scholar 

  73. Wrigley CW, Autran JC, Bushuk W (1982) Identification of cereal varieties by gel electrophoresis of the grain proteins. Adv Cereal Sci Technol 5 (in press)

  74. Wrigley CW, du Cros DL, Archer MJ, Downie PG, Roxburgh CM (1980) The sulfur content of wheat-endosperm proteins and its relevance to grain quality. Aust J Plant Physiol 7:755–766

    Google Scholar 

  75. Wrigley CW, Lawrence GJ, Shepherd KW (1982) The association of glutenin subunits with gliadin composition and grain quality in wheat. Aust J Plant Physiol 9:15–30

    Google Scholar 

  76. Wrigley CW, Qualset CO (1982) Unpublished results

  77. Wrigley CW, Robinson PJ, Williams WT (1981) Association between electrophoretic patterns of gliadin proteins and quality characteristics of wheat cultivars. J Sci Food Agric 32:433–442

    Google Scholar 

  78. Wrigley CW, Robinson PJ, Williams WT (1982) Associations between individual gliadin proteins and quality, agronomic and morphological attributes of wheat cultivars. Aust J Agric Sci 33:409–418

    Google Scholar 

  79. Wrigley CW, Robinson PJ, Williams WT (1982) Relationships between Australian wheats on the basis of pedigree, grain protein composition, grain quality and morphology. Aust J Agric Res 33:419–427

    Google Scholar 

  80. Wrigley CW, Shepherd KW (1973) Electrofocusing of grain proteins from wheat genotypes. Ann NY Acad Sci 209:154–162

    PubMed  Google Scholar 

  81. Wrigley CW, Shepherd KW (1974) Identification of Australian wheat cultivars by laboratory procedures: examination of pure samples of grain. Aust J Exp Agric Anim Husb 14:796–804

    Google Scholar 

  82. Wrigley CW, Webster HL (1966) The effect of stem rust infection on the soluble proteins of wheat leaves. Aust J Biol Sci 19:895–901

    Google Scholar 

  83. Zuckerkandl E, Pauling L (1965) Molecules as documents of evolutionary history. J Theor Biol 8:357–366

    PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. CSIRO Wheat Research Unit, 2113, North Ryde, Australia

    Colin W. Wrigley

Authors
  1. Colin W. Wrigley
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Wrigley, C.W. The use of genetics in understanding protein composition and grain quality in wheat. Plant Food Hum Nutr 31, 205–227 (1982). https://doi.org/10.1007/BF01108631

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01108631

Key words

Search

Navigation