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United States Department of Agriculture

Agricultural Research Service

Title: Interpretation of Lmw-Glutenin-Subunit Profiles Obtained by Capillary Electrophoresis

Authors
item Uthayakumaran, S - FOOD SCI - AUSTRALIA
item Batey, I - FOOD SCI - AUSTRALIA
item Wrigley, C - FOOD SCI - AUSTRALIA
item Bekes, F - WHEAT CRC AUSTRALIA
item Bean, Scott
item Lookhart, George

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: July 20, 2004
Publication Date: September 18, 2004
Citation: Uthayakumaran, S., Batey, I.L., Wrigley, C.W., Bekes, F., Bean, S., Lookhart, G.L. 2004. Interpretation of lmw-glutenin-subunit profiles obtained by capillary electrophoresis. Abstract No. 3 in: 2004 AACC Annual Meeting Program Book. p.63. Meeting Abstract.

Technical Abstract: The low-molecular-weight glutenin subunits (LMW-GS) comprise much more of the glutenin polymer than the HMW subunits. It is thus important that we include both LMW and HMW subunits (alleles and amounts) in our predictions of dough properties and product quality. Traditionally, the LMW-GS have been identified by SDS gel electrophoresis, but this method is slow and labor-intensive. Capillary electrophoresis (CE) provides faster analysis of wheat proteins, including the glutenin subunits. Several modes of CE can be used to produce high resolution separations of LMW-GS including SDS-CE and FZCE. Good separations of the LMW-GS can also be obtained using 2D RP-HPLC x FZCE. Unlike the HMW subunits, each LMW-GS allele is represented by multiple polypeptides, and hence there is difficulty in assigning LMW-GS alleles to gel patterns. We have overcome this problem by using CE, combined with computer software, to identify the LMW alleles from the CE profiles. This has involved the analysis of a range of null-allele lines. Using this approach, CE profiles of LMW-GS for unknown samples are matched against profiles in a library of standard samples, so that allele composition can be assigned to the test samples.

Last Modified: 9/22/2014
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