Proposal of International Gluten Research Group
| Autor: | Mike Sissons, Odean M. Lukow, Wujun Ma, José A. Carrillo, Zhonghu He, S. E. Lerner, Gérard Branlard, Marie J. Appelbee, William Hurkman, Roberto J. Peña, Rudi Appels, Adriana Cecilia Arrigoni, W. John Rogers, Tatsuya M. Ikeda |
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| Rok vydání: | 2015 |
| Předmět: |
chemistry.chemical_classification
biology business.industry media_common.quotation_subject food and beverages Context (language use) Plant disease resistance Gluten Biotechnology Glutenin chemistry biology.protein Identification (biology) Quality (business) Cultivar Common wheat business media_common |
| Zdroj: | Advances in Wheat Genetics: From Genome to Field ISBN: 9784431556749 |
| Popis: | In a scenario of climate change and rapidly rising urban populations demanding processed foods, it is necessary to develop new wheat cultivars combining high yield potential, disease resistance, and stability for yield and processing quality, even under heat or drought stress conditions. Allelic variation for gluten proteins (glutenin subunits and gliadins) is a major determinant of differences in dough viscoelastic properties observed between cultivars of both bread wheat and durum wheat. Technical difficulties in allelic identification due to the complexity of the protein profile produced by each cultivar and the use of different nomenclature systems in different laboratories has historically interfered with information exchange between research groups, a situation exacerbated by the vast number of possible profiles found in different cultivars due to the multi-allelic nature of the principal loci encoding gluten proteins (Glu-1, Glu-2, Glu-3, Gli-1 and Gli-2). For the Glu-3 alleles, we have collaborated to unify criteria across laboratories and to compare four different methods of allelic identification (SDS-PAGE, 2-DE, MALDI-TOF-MS and PCR), and have shown that the four methods can be regarded as complementary techniques for allelic identification. We seek to continue addressing remaining analytical challenges, place the findings in the context of the Catalogue of Gene Symbols for Wheat, and, with unified criteria, initiate work to define better the relationship between specific gluten proteins and processing quality attributes. Therefore, we propose a new system to share materials through public gene banks in collaboration with the Catalogue, and the formation of a wider international group aimed at facilitating the resolution of the remaining problems in the field. We also propose to extend our collaboration by forming a wheat quality expert working group under the Wheat Initiative. |
| Databáze: | OpenAIRE |
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