Skip to main content
SpringerLink
Log in

Genetic diversity of wheat storage proteins and bread wheat quality

  • Published:
Euphytica Aims and scope Submit manuscript

Abstract

To understand the genetic and biochemical basis of the bread makingquality of wheat varieties, a large experiment was carried out with a set of162 hexaploid bread wheat varieties registered in the French or EuropeanWheat Catalogue. This material was used to analyse their allelic compositionat the twelve main storage protein loci. A large genetic and biochemicaldiversity of the gluten proteins was found. Several gliadin encoding lociexhibited the highest allelic diversity whereas the lowest diversity was foundfor Glu-A1 and Glu-D3 loci encoding some high molecularweight glutenin subunits (HMW-GS) and LMW-GS respectively. Thevarieties were grown in three experimental locations in France. Qualityevaluation was carried out from material harvested in each location usingseven technological tests: grain protein content (Prot), grain hardness(GH), Zeleny sedimentation test (Zel), Pelshenke test (Pel), water solublepentosans (relative viscosity: Vr ), mixograph test (giving 11 parameters)and the alveograph test (dough strength W, tenacity P , extensibility L,swelling G, ratio P/L and the elasticity index Ie). Genetic and locationeffects as well as broad-sense heritability of each of the 22 technologicalparameters were calculated. GH, corresponding to the major Ha gene, Pel,and MtxW (mixograph parameter) had the highest heritability coefficients,alveograph parameters like W, P, the relative viscosity Vr and severalmixograph parameters had medium heritability coefficients whereas Protand L had the lowest. Variance analysis (using GLM procedure) allowed theeffect of the allelic diversity of the storage proteins, on the geneticvariations of each quality parameters, to be estimated. Glu-1 and Glu-3 loci had significant additive effects in the genetic variations of manyparameters. Gliadin alleles encoded at Gli-1 and Gli-2 were alsofound to play significant effect on several quality parameters. The majorpart of the phenotypic variation of the different quality parameters like Zel,Pel, W or mixograph peak time MPT was explained with the GH and allelesencoded at Glu-1 and Glu-3. Allelic variants encoded at Glu3and Gli-2 had similar contribution to the phenotypic variations ofquality parameters and accounted for 4% up to 21% each.

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

  • AACC Association of Cereal Chemists. Approved method of the AACC. Saint Paul, Min USA.

  • AFNOR, Norm. NoV03–710. Association Francaise de Normalisation. 92049 Paris la Defense, France.

  • Anderson, J.C., F.C. Litts, Greene, 1997. The α-gliadin gene family. 1. Characterization of ten new wheat α-gliadin genomic clones, evidence for limited sequence conservation of flanking DNA and Southern analysis of the gene family. Theor Appl Genet 95: 50–58.

    Google Scholar 

  • Autran, J.C., B. Laignelet & M.H. Morel, 1987. Characterisation and quantification of low molecular weight glutenins in durum wheats. Biochimie 69: 699–711.

    Google Scholar 

  • Boggini, G. & N.E. Pogna, 1989. The breadmaking quality and storage protein composition of Italian durum wheat. J Cereal Sci 9: 131–138.

    Google Scholar 

  • Branlard, G., J.C. Autran & P. Monneveux, 1989. HMW glutenin subunits in durum wheat (T. durum) Theor Appl Genet 78: 353–358.

    Google Scholar 

  • Branlard, G. & M. Dardevet, 1985a. Diversity of grain protein and bread quality. I. Correlation between gliadin bands and technological characteristics. J Cereal Sci 3: 329–343.

    Google Scholar 

  • Branlard, G. & M. Dardevet, 1985b. Diversity of grain protein and bread quality. II. Correlation between high molecular weight subunits of glutenin and flour quality characteristics. J Cereal Sci 3: 345–354.

    Google Scholar 

  • Branlard, G. & M. Dardevet, 1994. A null Gli-D1 allele with a positive effect on bread wheat quality. J Cereal Sci 20: 235–244.

    Google Scholar 

  • Branlard, G., M. Dardevet, G. Igrejas & N. Amiour, 2001. Allelic diversity of the LMW glutenin subunits of the French bread wheats. J Genet Breeding (submitted).

  • Branlard, G. & I. Felix, 1994b. Part of HMW glutenin subunits and omega gliadin allelic variants in the explanation of the quality parameters. In: Proceedings of the Int. Meeting-Wheat Kernel Proteins: molecular and functional aspects, S. Martin al Cimino, p. 249–251, Viterbo, Italy.

    Google Scholar 

  • Branlard, G., M. Rousset, W. Loisel & J.C. Autran, 1991. Comparison of 46 technological breeding criteria used bread wheat quality evalution. J Genet Breeding 45: 263–280.

    Google Scholar 

  • D'Ovidio, R., M. Simeone, S. Masci, E. Porceddu & D.D. Kasarda, 1995. Nucleotide sequence of a γ-gliadin type glutenin gene from a durum wheat: correlation with a γ-type glutenin subunit from the same biotype. Cereal Chem 72: 443–449.

    Google Scholar 

  • Ewart, J.A.D., 1987. Calculated molecular weight distribution of glutenin. J Sci Food Agric 38: 277–280.

    Google Scholar 

  • Ewart, J.A.D., 1989. Hypothesis for how linear glutenin holds gas in a dough. Food Chem 32: 135–150.

    Google Scholar 

  • Gupta, R.B., F. Bekes & C.W. Wrigley, 1991. Prediction of physical dough properties from glutenin subunit composition in bread wheats: correlation studies. Cereal Chem 68: 328–333.

    Google Scholar 

  • Gupta, R.B., F. Bekes, C.W. Wrigley & H.J. Moss, 1990c. Prediction of wheat dough quality in breeding on the basis of LMWand HMW glutenin subunit composition. In: Proceedings 6th Aust. Wheat Breeders Soc. Assembly, Tanworth, 217–225.

  • Gupta, R.B., J.G. Paul, B.B. Cornish, G.A. Palmer, F. Bekes & A.J. Rathjen, 1994. Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1, of common wheats. I. Its additive and interaction effects on dough properties. J Cereal Sci 19: 9–17.

    Google Scholar 

  • Gupta, R.B. & K.W. Shepherd, 1987. Genetic control of LMW glutenin subunits in bread wheat and association with physical dough properties. In: Proceedings of the 3rd Int. Workshop on Gluten Proteins. Edited by R. Lasztity & F. Bekes, World Scientific Publishing Co. Pte. Ltd., Singapore, 13–19.

    Google Scholar 

  • Gupta, R.B. & K.W. Shepherd, 1988. LMW-GS in wheat: Their variation, inheritance, and association with breadmaking quality. In: Proceedings Int. Wheat Genetic Symposium 7th Cambridge, UK, 943–949.

  • Gupta, R.B. & K.W. Shepherd, 1990a. Two-step one-dimensional SDS-PAGE analysis of LMW subunits of Glutelin. 1. Variation and genetic control of the subunits in hexaploid wheats. Theor Appl Genet 80: 65–74.

    Google Scholar 

  • Gupta, R.B. & K.W. Shepherd, 1990b. Two-step one-dimensional SDS-PAGE analysis of LMW subunits of Glutelin. 2. Genetic control of the subunits in species related to wheat. Theor Appl Genet 80: 65–74.

    Google Scholar 

  • Gupta, R.B., N.K. Singh & K.W. Shepherd, 1989. The cumulative effect of allelic variation in LMW and HMW glutenin subunits on dough properties in the progeny of two bread wheats. Theor Appl Genet 77: 57–64.

    Google Scholar 

  • Kasarda, D.D., 1999. Glutenin polymers: The in vitro to in vivo transition. Cereal Food World 44: 566–571.

    Google Scholar 

  • Keck, B., P. Köhler & H. Wieser, 1995. Disulfide bonds in wheat gluten: cystine peptides derived from gluten proteins following peptic and thermolytic digestion. Z. Lebensm Unters Forsch 200: 432–439.

    Google Scholar 

  • Köhler, P., H.D. Belitz & H. Wieser, 1993. Disulphide bonds in wheat gluten:further cystine peptides from high molecular weight (HMW) and low molecular (LMW) subunits of glutenin and from γ -gliadins. Z Lebensm Unters Forsch 196: 239–247.

    Google Scholar 

  • Khelifi, D. & G. Branlard, 1992. The effects of HMW and LMW subunits of glutenins and of gliadins on the technological quality of progeny from four crosses between poor bread making quality and strong wheat cultivars. J Cereal Sci 16: 195–209.

    Google Scholar 

  • Lafiandra, D., M. Ciaffi, G. Colaprico & B. Margiotta, 1993. Comparative effect of null lines at the Glu-D1 and Glu-D3 loci on wheat qualitative properties. In: Proceedings 5th int. gluten workshop. Ass Cereal Res: 255–261.

  • MacRitchie, F., 1999. Wheat proteins: characterization and role in flour functionality. Cereal Foods World 44: 188–193.

    Google Scholar 

  • Martinant, J.-P., A. Billot, A. Bouguennec, G. Charmet, L. Saulnier & G. Branlard, 1999. Genetic and environmental variations in water-extractable arabinoxylans content and flour extract viscosity. J Cereal Sci 30: 45–48.

    Google Scholar 

  • Martinant, J.-P., Y. Nicolas, A. Bouguennec, Y. Popineau, L. Saulnier & G. Branlard, 1998. Relationships between mixograph parameters and indices of wheat grain quality. J Cereal Sci 27: 179–189.

    Google Scholar 

  • Masci, S.M., D. Lafiandra, E. Porceddu, E.-L. Lew, H.P. Tao & D.D. Kasarda, 1993. D-Glutenin subunits: N-Terminal sequences and evidence for the presence of cysteine. Cereal Chem 70: 581–585.

    Google Scholar 

  • Masci, S., T.A. Egorov, C. Ronchi, D.D. Kuzmicky, D. Lafiandra & D.D. Kasarda, 1999. Evidence for the presence of only one cysteine residue in the D-type low molecular weight subunits of wheat glutenin. J Cereal Sci 29: 17–25.

    Google Scholar 

  • Metakovsky, E.V. & G. Branlard, 1998. Genetic diversity of French common wheat germplasm based on gliadin alleles. Theor Appl Genet 96: 209–218.

    Google Scholar 

  • Metakovsky, E.V., G. Branlard, V.M. Chernakov, V.P. Upelniek, R. Redaelli & N.E. Pogna, 1997a. Recombination mapping of some chromosome 1A-, 1B-, 1D-and 6B-controlled gliadins and lowmolecular-weight glutenin subunits in common wheat. Theor Appl Genet 94: 788–795.

    Google Scholar 

  • Metakovsky, E.V., I. Felix & G. Branlard, 1997b. Association between dough quality (W values) and certain gliadin alleles in French common wheat cultivars. J Cereal Sci 26: 371–373.

    Google Scholar 

  • Metakovsky, E.V., C.W. Wrigley, F. Bekes & R.B. Gupta, 1990. Gluten polypeptides as useful genetic markers of dough quality in Australian wheats. Aust J Agr Res 41: 289–306.

    Google Scholar 

  • Nieto-Taladriz, M.T., M.R. Perretant & M. Rousset, 1994. Effects of gliadins and HMW and LMW subunits of glutenin on dough properties in the F6 recombinant inbred lines from a bread wheat cross. Theor Appl Genet 88: 81–88.

    Google Scholar 

  • Nieto-Taladriz, M.T., M. Rodriguez-Quijano & M.J. Carrillo, 1998. Biochemical characterization of a D glutenin subunit encoded at the Glu-B3 locus. Genome 41: 215–220.

    Google Scholar 

  • Payne, P.I., 1987. Genetics of wheat storage proteins and the effect of allelic variation on bread-making quality. Annu Rev Plant Physiol 38: 141–153.

    Google Scholar 

  • Payne, P.I., P.A. Harris, C.N. Law, L.M. Holt & J.A. Blackman, 1980). The high-molecular-weight subunits of glutenin: Structure, genetics and relationships to bread-making quality. Ann Technol Agric 29(2): 309–320.

    Google Scholar 

  • Payne, P.I. & G.J. Lawrence, 1983. Catalogue of alleles for the complex loci, Glu-A1, Glu-B1 and Glu-D1 which coded for highmolecular-weight subunits of glutenin in hexaploid wheat. Cereal Res Com 11: 29–35.

    Google Scholar 

  • Pelshenke, P., 1933. A short method for the determination of gluten quality of wheat. Cereal Chem 10: 90–96.

    Google Scholar 

  • Pogna, P.E., J.C. Autran, F. Mellini, D. Lafiandra & P. Feillet, 1990. Chromosome 1B-encoded gliadins and glutenin subunits in durum wheat: genetics and relationship to gluten strength. J Cereal Sci 11: 15–34.

    Google Scholar 

  • Popineau, Y., M. Cornec, J. Lefebvre & B. Marchylo, 1994. Influence of high Mr glutenin subunits on glutenin polymers and rheological properties of gluten and gluten subfractions of near-isogenic lines of wheat Sicco. J Cereal Sci 19: 231–241.

    Google Scholar 

  • Saulnier, L., N. Peneau, N. & J.F. Thibault, 1995. Variability in grain extract viscosity and water soluble arabinoxylan content in wheat. J Cereal Sci 22: 259–264.

    Google Scholar 

  • Shewry, P.R., 1996. Assembly and post-translation modification of wheat gluten proteins. In: Gluten’ 96, Ed Wrigley, C., Published by the Cereal Chem. Division, Royal Australian Chemical Institute, 1/21 Vale St, North Melbourne, Vic. 3015, Australia, 121–128.

  • Shewry, P.R., A.S Tatham, J. Forde, M. Kreis & B.J. Miflin, 1986. The classification and nomenclature of wheat gluten proteins: a reassessment. J Cereal Sci 4: 97–106.

    Google Scholar 

  • Singh, N.K. & K.W. Shepherd, 1988. The structure and genetic control of a new class of disulphide-linked proteins in wheat endosperm. Theor Appl Genet 71: 79–92.

    Google Scholar 

  • Singh, N.K., K.W. Shepherd & G.B. Cornish, 1991. A simplified SDS-PAGE procedure for separating LMW subunits of glutenin. J Cereal Sci 14: 203–208.

    Google Scholar 

  • Sozinov, A.A., F.A. Poperelya & A.I. Stacanova, 1974/ Use of electrophesis of gliadin for selection of wheat by quality (in Russian) Vestnik Navki 7: 99–108.

    Google Scholar 

  • Sreeramulu, G. & N.K. Singh, 1997. Genetic and biochemical characterization of novel low molecular weight glutenin subunits in wheat (triticum aestivum L.). Genome 40: 41–48.

    Google Scholar 

  • Zeleny, L., 1947. A simple sedimentation test for estimating the bread-baking and gluten qualities of wheat flour. Cereal Chem 24: 465–475.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Station d'Amélioration des Plantes, INRA, 63039, Clermont Ferrand, France

    G. Branlard, M. Dardevet, R. Saccomano, F. Lagoutte & J. Gourdon

Authors
  1. G. Branlard
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. Dardevet
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. R. Saccomano
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. F. Lagoutte
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. J. Gourdon
    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

Branlard, G., Dardevet, M., Saccomano, R. et al. Genetic diversity of wheat storage proteins and bread wheat quality. Euphytica 119, 59–67 (2001). https://doi.org/10.1023/A:1017586220359

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1023/A:1017586220359

Search

Navigation