期刊
JOURNAL OF CEREAL SCIENCE
卷 101, 期 -, 页码 -出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2021.103304
关键词
Durum wheat; Glutenins; Gliadins; Molecular markers; Quality
资金
- Ministry of Science and Innovation [PID2019-109089RB-C32, RFP2015-00008-C04-01]
- Comunidad de Madrid [AGRISOST-CM S2018/BAA-4330]
- Structural Funds [ERDF and ESF]
This study reviewed the genetic control and variability of wheat prolamins, analyzed the influence of glutenins on gluten quality using SDS-PAGE, and classified alleles at glutenin loci based on their effects on gluten strength. It also looked into the development of molecular markers and the use of genomic methodologies for quality selection in wheat breeding programs.
Gluten proteins, gliadins and glutenins, play a key role in wheat quality. In the case of durum wheat for pasta production, glutenins, especially the low molecular weight glutenin subunits (LMW-GS), are the main determinant of gluten strength. However, the characterization of these proteins in wheat varieties is difficult because of their complex genetic control and the limitations of the methods used to identify the different allelic variants. Molecular markers able to capture the polymorphism of LMW-GS genes have not yet been developed for durum wheat, with sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) being the most frequently used technique for LMW-GS analysis. In this study, we reviewed the genetic control and variability of prolamins, and then, we analysed the results from different studies examining the influence of glutenins on gluten quality by using SDS-PAGE. Based on these results, we compiled and classified the alleles at the glutenin loci by their positive or negative effects on gluten strength. This information can assist in early screening of quality in breeding programs. The current status of the development of molecular markers and the use of genomic methodologies for quality selection in wheat have also been reviewed.
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