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United States Department of Agriculture

Agricultural Research Service

Title: Characterization of Gluten Proteins from Triticum Tauschii Lines That Conferred Improved Quality to Bread Wheat Crosses

Authors
item Tilley, Michael
item Bean, S - KANSAS STATE UNIVERSITY
item Seib, P - KANSAS STATE UNIVERSITY
item Sears, R - KANSAS STATE UNIVERSITY
item Lookhart, George

Submitted to: Cereal Foods World
Publication Type: Abstract Only
Publication Acceptance Date: July 21, 1999
Publication Date: October 31, 1999
Citation: Tilley, M., Bean, S.R., Seib, P.A., Sears, R.G., Lookhart, G.L. 1999. Characterization of gluten proteins from triticum tauschii lines that conferred improved quality to bread wheat crosses. Abstract No. 146 in: 1999 AACC Annual Meeting Program Book. p.203. Meeting Abstract.

Interpretive Summary: To be presented at the 84th AACC Meeting held October 31-November 3, 1999, in Seattle, WA.

Technical Abstract: Triticum tauschii, an ancestral parent of modern bread wheat, has been used in crosses with established cultivars to develop plants bearing disease and insect resistance, and new combinations of gluten proteins. Crosses of the cultivar Century with the T. tauschii accessions TA2450 and TA2460 exhibited shorter mixing times and improved milling and baking characteristics when compared to the parental hexaploid line. The gluten proteins from the T. tauschii lines were examined using high performance liquid chromatography (HPLC) and capillary electrophoresis (CE). Separation of gliadins and glutenins revealed similar profiles to those from hard red winter (HRW) wheat. High molecular weight glutenin subunits (HMW-GS) separated by CE showed that the HMW-GS of T. tauschii had similar properties to those found in HRW wheat with the identification of two novel HMW-GS, 43 and 44. The genes encoding the novel HMW-GS were cloned and DNA sequencing is currently underway to further characterize the novel subunits. Analysis of soluble and insoluble polymeric protein of the T. tauschii lines revealed patterns similar to that of HRW wheat, indicating that the T. tauschii gluten forms a large protein complex as observed in HRW wheat.

Last Modified: 7/27/2014
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