The association between γ-gliadin 45 and gluten strength in durum wheat varieties: A direct causal effect or the result of genetic linkage?
| Autor: | Peter I. Payne, Linda M. Holt, Elizabeth A. Jackson |
|---|---|
| Rok vydání: | 1984 |
| Předmět: |
chemistry.chemical_classification
Genetics Causal effect nutritional and metabolic diseases food and beverages Chromosome Biology digestive system Biochemistry Gluten digestive system diseases Glutenin chemistry Genetic linkage Botany biology.protein Gliadin Polyacrylamide gel electrophoresis Gene Food Science |
| Zdroj: | Journal of Cereal Science. 2:73-81 |
| ISSN: | 0733-5210 |
| Popis: | The gliadin proteins of seven durum wheat varieties of diverse origins were analysed by two different two-dimensional electrophoresis techniques. Three of the varieties and biotype A of Duramba, all known to have good pasta cooking qualities, were confirmed to contain a γ-gliadin, usually referred to as band 45, and ω-gliadin band 35. All of these wheats were also shown to contain the same group of low molecular weight (LMW) subunits of glutenin, termed LMW-2. This suggests that genes coding for γ-gliadin 45 and ω-gliadin 35, known to be linked tightly to each other on the short arm of chromosome 1B, are also linked tightly to genes for LMW-2. In similar studies, three other varieties and biotype D of Duramba, all of poor pasta cooking quality, were shown to contain γy-gliadin 42, ω-gliadins 33, 35 and 38 and LMW glutenin subunits, LMW-1. The results are discussed in relation to the identification of those proteins that cause the association between the presence of γ-gliadin 45 and strong gluten in durum wheat varieties. |
| Databáze: | OpenAIRE |
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