Abstract
The rheological properties of flours from five different lines of transgenic wheat that either express or over-express subunits 1Ax1 and 1Dx5 were analyzed by mixograph assays and SDS sedimentation tests. In one case, the over-expression of subunit 1Dx5 resulted in a ca. 2-fold increase in mixing time, associated with a significant improvement in dough strength, and a lower resistance breakdown, suggesting an important increase in dough stability. However, the flour failed to develop properly without mixing with control flour because the rate of mixing was insufficient to develop the dough, i.e., the flour was overstrong. In two wheat transgenic lines, the expression of 1Ax1 and 1Dx5 transgenes, associated with silencing of all the endogenous high-molecular-weight glutenin subunits, resulted in flours with lower mixing time, peak resistance and sedimentation volumes, suggesting a lower gluten strength.
References
Alvarez M.L., Guelman S., Halford N., Lustig S., Reggiardo M., Ryabushkina N., Shewry P., Stein J. and Vallejos R.H. 2000. Silencing of HMW glutenins in transgenic wheat expressing extra HMW subunits. Theor. Appl. Genet. 100: 319–327.
AAC. 1995. Approved methods of the AACC. 9th Ed., Methods 54-40A. American Association of Cereal Chemists (AACC), St. Paul, MN.
Anderson O. and Greene F. 1989. The characterization and comparative analysis of high-molecular-weight glutenin genes from genomes A and B of hexaploid bread wheat. Theor. Appl. Genet. 77: 689–700.
Ayoub M., Fregeau-Reid J. and Smith L. 1993. Evaluation of the SDS-sedimentation test for the assessment of eastern Canadian bread wheat quality. Can. J. Plant Sci. 73: 995–999.
Barro F., Rooke L., Békés F., Gras P., Tatham A., Fido R., Lazzeri P., Shewry P. and Barceló P. 1997. Transformation of wheat with high molecular weight subunit genes results in improved functional properties. Nature Biotechnol. 15: 1295–1299.
Blackman J. and Gill A. 1980. A comparison of some smallscale tests for bread-making quality used in wheat breeding. J. Agric. Sci. 95: 29–34.
Blechl A.E. and Anderson O.D. 1996. Expression of a novel high-molecular-weight glutenin subunit gene in transgenic wheat. Nature Biotechnol. 14: 875–879.
Branlard G. and Dardevet M. 1985. Diversity of grain proteins and bread wheat quality. II. Correlation between high molecular weight subunits of glutenin and flour quality characteristics. J. Cereal Sci. 3: 345–354.
Branlard G., Pierre J. and Rousset M. 1992. Selection indices for quality evaluation in wheat breeding. Theor. Appl. Genet. 84: 57–64.
Dick J.W. and Quick J.S. 1983. A modified screening test for rapid estimation of gluten strength in early-generation durum wheat breeding lines. Am. Ass. Cereal Chem. 60: 315–318.
D'Ovidio R., Masci S., Porceddu E. and Kasarda D.D. 1997. Duplication of the Bx7 high-molecular-weight glutenin subunit gene in bread wheat (Triticum aestivum L.) cultivar ‘Red River 68’. Plant Breed. 116: 525–531.
Finney K. and Shogren M.D. 1972. A ten-gram mixograph for determining and predicting functional properties of wheat flours. Bakers Dig. 46: 32–42.
He G.Y., Rooke L., Steele S., Békés F., Gras P., Tatham A., Fido R., Barcelo P., Shewry P.R. and Lazzeri P.A. 1999. Transformation of pasta wheat (Triticum turgidum L. var. Durum) with high-molecular-weight glutenin genes and modification of dough functionality. Mol Breed 5: 377–386.
Labuschagne M.T. and van Deventer C.S. 1995. The effect of Glu-B1 high molecular weight glutenin subunits on biscuitmaking quality of wheat. Euphytica 83: 193-197.
Lawrence G., Marcritchie F. and Wrigley C. 1988. Dough and baking quality of wheat lines deficient in glutenin subunits controlled by the Glu-A1, Glu-B1 and Glu-D1 loci. J. Cereal Sci. 7: 109–112.
Lorenzo A., Kronstad W. and Vieira G. 1987. Relationship between high molecular weight glutenin subunits and loaf volume in wheat as a measured by the sodium dodecyl sulphate sedimentation test. Crop Sci. 27: 253–257.
Lukow O.M., Forsyth S.A. and Payne P.I. 1992. Overproduction of HMW glutenin subunits coded on chromosome 1B in common wheat, Triticum aestivum. J. Genet. Breed. 46: 187–192.
Payne P.I., Corfield K., Holt L.M. and Blackman J. 1981. Correlations between the inheritance of certain high molecular weight subunits of glutenin and breadmaking quality in progenies of six crosses of bread wheat. J. Sci. Food Agric. 32, 51–58.
Payne P.I. 1987. Genetics of wheat storage proteins and the effect of allelic variation on breadmaking quality. Annu. Rev. Plant Physiol. 38: 141–153.
Payne P.I., Nightingale M.A., Krattiger A.F. and Holt L.M. 1987a. The relationship between HMW glutenin subunit composition and the bread-making quality of british-grown wheat varieties. J. Sci. Food Agric. 40: 51–65.
Payne P.I., Seekings J.A., Worland M.G., Jarvis M. and Holt L. 1987b. Allelic variations of glutenin subunits and gliadins and its effect on breadmaking quality in wheat: Analysis of F5 progeny from Chinese Spring × Chinese Spring (Hope 1A). J. Cereal Sci. 6: 103–118.
Pogna N. and Mellini F. 1986. Alla ricerca delle basi biochimiche e genetiche della qualità del glutine. Inform. Agric. 42: 65–66.
Rao V., Mulvaney S. and Dexter E. 2000. Rheological characterisation of long and short mixing flours based on stressrelaxation. J. Cereal Sci. 31: 159–171.
Rooke L., Barro F., Tatham A., Fido R., Steele S., Békés F., Gras P., Martin A., Lazzeri P., Shewry P.R. and Barcelo P. 1999a. Altered functional properties of tritordeum by transformation with HMW glutenin subunit genes. Theor. Appl. Genet. 99: 851–858.
Rooke L., Békes F., Fido R., Barro F., Gras P., Tatham A., Barcelo P., Lazzeri P. and Shewry P. 1999b. Overexpression of a gluten protein in transgenic wheat results in greatly increased dough strength. J. Cereal Sci. 30: 115–120.
Shewry P.R., Halford N. and Tatham A. 1992. The high molecular weight subunits of wheat glutenin. J. Cereal Sci. 15: 105–120.
Shewry P.R., Tatham A.S., Barro F., Barcelo P. and Lazzeri P. 1995. Biotechnology of breadmaking: unraveling and manipulating the multi-protein gluten complex. Bio/technology 13: 1185–1190.
Takata K., Yamauchi H., Iriki N. and Kuwabara T. 1999. Prediction of bread-making quality by prolonged swelling SDS-sedimentation test. Breed. Sci. 49: 221–223.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Lucrecia Alvarez, M., Gómez, M., María Carrillo, J. et al. Analysis of dough functionality of flours from transgenic wheat. Molecular Breeding 8, 103–108 (2001). https://doi.org/10.1023/A:1011995625202
Issue Date:
DOI: https://doi.org/10.1023/A:1011995625202