Glutenin subunits of genetically related European hexaploid wheat cultivars: Their relation to bread-making quality

T. Burnouf, R. Bouriquet

Research output: Contribution to journalArticle

72 Citations (Scopus)

Abstract

The subunit composition of glutenin from 47 European wheat cultivars was studied using SDS-polyacrylamide gel electrophoresis. These cultivars are genetically related since they originate from the same stock. Moreover, the diversity of sample, containing cultivars with very different French bread-making qualities, makes it possible to investigate the relationship between glutenin subunit composition and bread-making quality. 16 electrophoretic types of glutenin subunits could be distinguished: these were grouped into four classes. Depending on the cultivar, six to eight glutenin subunits with MW more than or equal to 62,000 were detected. Subunits 3 and 5, with an approximate MW of 122,000 and 108,000 respectively, seem to play a prominent role on bread-making quality; they were found in cultivars of good quality and were absent in those unsuitable for making French bread. Two other subunits (9 and 10; MW: 71,000 and 66,000, respectively) have a less defined influence but may be needed in some types of glutenin structure. Aneuploid analysis shows that in 'Chinese Spring', subunit 5 is coded by a gene on the long arm of chromosome 1B. The location of genes coding for subunits 3, 9 and 10 could not be determined.

Original languageEnglish
Pages (from-to)107-111
Number of pages5
JournalTheoretical And Applied Genetics
Volume58
Issue number3-4
DOIs
Publication statusPublished - May 1980
Externally publishedYes

Keywords

  • Bread-making
  • Chromosomal control
  • Glutenin
  • Wheat

ASJC Scopus subject areas

  • Genetics(clinical)
  • Genetics
  • Plant Science
  • Horticulture
  • Agronomy and Crop Science

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