PROLAMINS OF WHEAT GRAIN – FROM BIOCHEMISTRY TO GENETICS AND BREEDING
https://doi.org/10.31367/2079-8725-2019-64-4-54-60
Abstract
The paper describes the stages of studying the biochemical heterogeneity of gluten proteins of wheat grain as an important factor in the baking quality of flour. It has been shown that the biochemical heterogeneity of gluten proteins is caused by genetic factors. Modern electrophoretic methods on gel carriers make it possible to study the component protein composition of varieties, biotypes, lines, split hybrids and to identify the Mendelian units of the spectrum (genes, alleles). The application of the idea of the genetic nomenclature of the hereditary unit of gliadins (a block of components) is over 40 years old, and it was proposed by domestic scientists (Kopus, Poperelya, Sozinov). This made it possible to compile catalogs of blocks of components (alleles), to study their correlation with quality, frost resistance and other traits, to develop a scale for combining gliadin blocks in the spectrum of varieties for the breeding assessment of samples from agro-nurseries. It has been established that electrophoregrams of prolamins serve as a reliable criterion to identify seed genotypes of commercial varieties by laboratory methods.
About the Authors
M. M. Kopus
FSBSI “Agricultural Research Center “Donskoy”
Russian Federation
Russian Federation
Doctor of Biological Sciences, leading researcher,
347740, Rostov region, Zernograd, Nauchny gorodok, 3,
vniizk30@mail.ru
E. V. Ionova
FSBSI “Agricultural Research Center “Donskoy”
Russian Federation
Russian Federation
Doctor of Agricultural Sciences, deputy director on Science,
347740, Rostov region, Zernograd, Nauchny gorodok, 3,
vniizk30@mail.ru
D. M. Marchenko
FSBSI “Agricultural Research Center “Donskoy”
Russian Federation
Russian Federation
Candidate of Agricultural Sciences, leading researcher, head of the laboratory of winter wheat breeding and seed production,
347740, Rostov region, Zernograd, Nauchny gorodok, 3
References
1. Dzhonson V. Geneticheskie issledovaniya belkov pshenicy [Genetic studies of wheat proteins] (Per. s angl. N.A. Emel’-yanovoj i A.G. Tihonovoj). Belki semyan zernovyh i maslyanyh kul’tur. M.: Kolos, 1977. S. 130–139.
2. Duhin S. S., Deryagin B. V. Elektroforez [Electrophoresis]. M.: Nauka, 1976. 332 s.
3. Kovtun V. I. Genomika pshenicy i tritikale v sozdanii vysokokachestvennyh sor-tov novogo pokoleniya: monografiya [Genomics of wheat and triticale in the development of high-quality varieties of the new generation: a monograph]. Stavropol’: AGRUS, 2011. 288 s.
4. Konarev V.G. Polimorfizm gliadina i ego ispol’zovanie v identifikacii sor-tov i registracii geneticheskih resursov pshenicy i drugih zlakov [Polymorphism of gliadin and its use in the identification of varieties and registration of the genetic resources of wheat and other cereals]. // Vestnik s.-h. nauki 1977. Vol. 7. S. 84–93.
5. Larskij E. G. Metody zonal’nogo elektroforeza [Zonal electrophoresis methods]. M.: Medicina, 1971. 270 s.
6. Maurer G. Disk-elektroforez. Teoriya i praktika elektroforeza v PAAGe [Disk electrophoresis. Theory and practice of electrophoresis in PAGE]. M.: Mir, 1971. 248 s.
7. Osborn T. B. Rastitel’nye belki [Vegetable proteins]. M.-L.: Biomedgiz, 1935. 220 s.
8. Savchenko V. K. Geneticheskij analiz v setevyh probnyh skreshchivaniyah [Genetic analysis in network test hybrids]. Minsk: Nauka i tekhnika, 1984. 223 s.
9. Sozinov A. A. Ispol’zovanie elektroforeza gliadina v selekcii pshenicy na kachestvo [The use of gliadin electrophoresis in wheat breeding for quality] // Vestnik sel’skohozyajstvennoj nauki. 1974. № 4. S. 99–108.
10. Sozinov A. A. Geneticheski obuslovlennye razlichiya komponentnogo sostava glia-dina sortov Bezostaya 1 i Dneprovskaya 521 i ih rol’ v opredelenii kachestva muki [Genetically determined differences in the component composition of gliadin in the varieties ‘Bezostaya 1’ and ‘Dneprovskaya 521’ and their role in determining flour quality]. // Dokl. VASKHNIL. 1975. № 11. S. 10–14.
11. Bailey C.H. A translation of Beccari “s lecture” conceruing grain (1728) // Cereal Chem. 1941. 18. 5. Pp. 555–561.
12. Barmone M.A. Some characteristics of gliadin and glutenin indicated by dispersion and viscosity // Cereal Chem. 1947. 24. 1. Pp. 49–56.
13. Gupta R. Two-step one-dimensional SDS-PAGE analysis of LMW subunits of glutenin. 1. Variation and genetic control the subunits in hexaploid wheat // Theor. Appl. Genetic. 1990. Vol. 80. Pp. 65–74.
14. Jachson E. Characterisation of high-molecular-weight of gliadin and low- molecular-weight glutenin subunits of wheat endosperm by two-dimensional electrophoresis and the chromo-somal location of their controling genes // Theor Appl. Genet. 1983. Vol. 66. Pp. 29–37.
15. Metakovsky E. Bloks of gliadin components in winter detected by one-dimensional pol-yacrylamide gel electrophoresis // Theor. Appl. Genet (TAG). 1984. Vol. 67. Pp. 559–568.
16. Metakovsky E. Gliadin allele identification in common wheat: Catalogu of gliadin alleles in common wheat // J. Genet. Breed. 1991. Vol. 45. Pp. 325–344.
17. Shepherd K. Chromosomal control of endosperm proteins in wheat and rye // Proc. 3rd Jnt. Wheat Genet. Symp., Canberra, 1968. Pp. 86–96.
18. Shewry P. High-molecular-weight subunits of wheat glutenin // J. Cereal Sei. 1992. Vol. 15. Pp. 105–120.
19. Taddei G. Kicerche sul qlutine del frumento. Giornale di ficica chemica, e storia naturall // Bruqnatelli. 1819. 2. Pp. 360–361.
Review
For citations:
Kopus M.M., Ionova E.V., Marchenko D.M. PROLAMINS OF WHEAT GRAIN – FROM BIOCHEMISTRY TO GENETICS AND BREEDING. Grain Economy of Russia. 2019;(4):54-60. (In Russ.) https://doi.org/10.31367/2079-8725-2019-64-4-54-60
Views:
559
Email this article 