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High molecular weight (HMW) glutenin subunit composition of NS wheat cultivars released in 1987-2008

Kompozicija subjedinica glutenina velike molekulske mase kod NS sorti pšenice priznatih u periodu 1987-2008.

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1201.pdf (303.9Kb)
Authors
Hristov, Nikola
Mladenov, Novica
Jocković, Bojan
Đurić, Veselinka
Kondić-Špika, Ankica
Obreht, Dragana
Article (Published version)
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Abstract
Gluten content, and more importantly its composition expressed through glutenin subunits, has great influence on the rheological and bread-making properties of wheat flour. Total of 168 winter wheat cultivars developed at the Institute of Field and Vegetable Crops, Novi Sad, Serbia in the period 1987-2008 were analysed for high molecular weight glutenin subunits (HMWGS) composition using SDS-PAGE. Presence of twelve different alleles and nineteen different GS combinations was determined. The highest frequency was found for GS N at the locus Glu-A1 (46%), 7+9 (77%) at the locus Glu-B1 and 5+10 (72.7%) at the locus Glu-D1. The most frequent combination was 2*, 7+9, 5+10. Presence of several rare GS with positive effect (13+16 and 15+16) was determined, as well as high uniformity of the genetic material, considering small number of cultivars (4.2%) with different electrophoretic paths. Two modes of glutenin score (Glu-1 score) determination were applied, based on which differences in brea...d-making quality among individual cultivars can be determined more precisely.

Sadržaj glutena, ali pre svega njegova kompozicija izražena kroz gluteninske subjedinice, značajno utiče na reološke i pekarske pokazatelje pšeničnog brašna. Kod ukupno 168 sorti ozime pšenice stvorenih u Institutu za ratartsvo i povrtartsvo u Novom Sadu, u periodu od 1987. do 2008. godine, analizirana je kompozicija subjedinica glutenina velike molekulske mase (HMW-GS) koristeći SDS-PAGE. Utvrđeno je prisustvo dvanaest različitih alela i devetnaest različitih kombinacija GS. Najveća učestalost uočena je kod GS N u lokusu Glu-A1 (46%), 7+9 (77%) u lokusu Glu-B1 i 5+10 (72,7%) u lokusu Glu-D1. Najzastupljenija kombinacija je bila 2*, 7+9, 5+10. Utvrđeno je prisustvo nekoliko retkih GS sa pozitivnim dejstvom (13+16 i 15+16) i visoka ujednačenost genetskog materijala, s obzirom na mali broj sorti (4.2%) sa različitim elektroforetskim putanjama. Primenjena su dva načina utvrđivanja gluteninskog (Glu-1) skora, na osnovu čega se mogu preciznije utvrditi razlike u krajnjem kvalitetu između po...jedinih sorti.

Keywords:
Glu-1 loci / HMW glutenin subunits / NS wheat cultivars / SDS-PAGE / Triticumaestivum / wheat quality / Glu-1 lokusi / kvalitet pšenice / NS sorte pšenice / SDS-PAGE / subjedinice glutenina velike molekulskemase / Triticum aestivum.
Source:
Ratarstvo i povrtarstvo / Field and Vegetable Crops Research, 2013, 50, 3, 29-36
Publisher:
  • Institut za ratarstvo i povrtarstvo, Novi Sad
Funding / projects:
  • Modern breeding of small grains for present and future needs (RS-31066)

DOI: 10.5937/ratpov50-5098

ISSN: 1821-3944

[ Google Scholar ]
URI
http://fiver.ifvcns.rs/handle/123456789/1204
Collections
  • Radovi istraživača / Researchers' papers
Institution/Community
FiVeR
TY  - JOUR
AU  - Hristov, Nikola
AU  - Mladenov, Novica
AU  - Jocković, Bojan
AU  - Đurić, Veselinka
AU  - Kondić-Špika, Ankica
AU  - Obreht, Dragana
PY  - 2013
UR  - http://fiver.ifvcns.rs/handle/123456789/1204
AB  - Gluten content, and more importantly its composition expressed through glutenin subunits, has great influence on the rheological and bread-making properties of wheat flour. Total of 168 winter wheat cultivars developed at the Institute of Field and Vegetable Crops, Novi Sad, Serbia in the period 1987-2008 were analysed for high molecular weight glutenin subunits (HMWGS) composition using SDS-PAGE. Presence of twelve different alleles and nineteen different GS combinations was determined. The highest frequency was found for GS N at the locus Glu-A1 (46%), 7+9 (77%) at the locus Glu-B1 and 5+10 (72.7%) at the locus Glu-D1. The most frequent combination was 2*, 7+9, 5+10. Presence of several rare GS with positive effect (13+16 and 15+16) was determined, as well as high uniformity of the genetic material, considering small number of cultivars (4.2%) with different electrophoretic paths. Two modes of glutenin score (Glu-1 score) determination were applied, based on which differences in bread-making quality among individual cultivars can be determined more precisely.
AB  - Sadržaj glutena, ali pre svega njegova kompozicija izražena kroz gluteninske subjedinice, značajno utiče na reološke i pekarske pokazatelje pšeničnog brašna. Kod ukupno 168 sorti ozime pšenice stvorenih u Institutu za ratartsvo i povrtartsvo u Novom Sadu, u periodu od 1987. do 2008. godine, analizirana je kompozicija subjedinica glutenina velike molekulske mase (HMW-GS) koristeći SDS-PAGE. Utvrđeno je prisustvo dvanaest različitih alela i devetnaest različitih kombinacija GS. Najveća učestalost uočena je kod GS N u lokusu Glu-A1 (46%), 7+9 (77%) u lokusu Glu-B1 i 5+10 (72,7%) u lokusu Glu-D1. Najzastupljenija kombinacija je bila 2*, 7+9, 5+10. Utvrđeno je prisustvo nekoliko retkih GS sa pozitivnim dejstvom (13+16 i 15+16) i visoka ujednačenost genetskog materijala, s obzirom na mali broj sorti (4.2%) sa različitim elektroforetskim putanjama. Primenjena su dva načina utvrđivanja gluteninskog (Glu-1) skora, na osnovu čega se mogu preciznije utvrditi razlike u krajnjem kvalitetu između pojedinih sorti.
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
T1  - High molecular weight (HMW) glutenin subunit composition of NS wheat cultivars released in 1987-2008
T1  - Kompozicija subjedinica glutenina velike molekulske mase kod NS sorti pšenice priznatih u periodu 1987-2008.
EP  - 36
IS  - 3
SP  - 29
VL  - 50
DO  - 10.5937/ratpov50-5098
ER  - 
@article{
author = "Hristov, Nikola and Mladenov, Novica and Jocković, Bojan and Đurić, Veselinka and Kondić-Špika, Ankica and Obreht, Dragana",
year = "2013",
abstract = "Gluten content, and more importantly its composition expressed through glutenin subunits, has great influence on the rheological and bread-making properties of wheat flour. Total of 168 winter wheat cultivars developed at the Institute of Field and Vegetable Crops, Novi Sad, Serbia in the period 1987-2008 were analysed for high molecular weight glutenin subunits (HMWGS) composition using SDS-PAGE. Presence of twelve different alleles and nineteen different GS combinations was determined. The highest frequency was found for GS N at the locus Glu-A1 (46%), 7+9 (77%) at the locus Glu-B1 and 5+10 (72.7%) at the locus Glu-D1. The most frequent combination was 2*, 7+9, 5+10. Presence of several rare GS with positive effect (13+16 and 15+16) was determined, as well as high uniformity of the genetic material, considering small number of cultivars (4.2%) with different electrophoretic paths. Two modes of glutenin score (Glu-1 score) determination were applied, based on which differences in bread-making quality among individual cultivars can be determined more precisely., Sadržaj glutena, ali pre svega njegova kompozicija izražena kroz gluteninske subjedinice, značajno utiče na reološke i pekarske pokazatelje pšeničnog brašna. Kod ukupno 168 sorti ozime pšenice stvorenih u Institutu za ratartsvo i povrtartsvo u Novom Sadu, u periodu od 1987. do 2008. godine, analizirana je kompozicija subjedinica glutenina velike molekulske mase (HMW-GS) koristeći SDS-PAGE. Utvrđeno je prisustvo dvanaest različitih alela i devetnaest različitih kombinacija GS. Najveća učestalost uočena je kod GS N u lokusu Glu-A1 (46%), 7+9 (77%) u lokusu Glu-B1 i 5+10 (72,7%) u lokusu Glu-D1. Najzastupljenija kombinacija je bila 2*, 7+9, 5+10. Utvrđeno je prisustvo nekoliko retkih GS sa pozitivnim dejstvom (13+16 i 15+16) i visoka ujednačenost genetskog materijala, s obzirom na mali broj sorti (4.2%) sa različitim elektroforetskim putanjama. Primenjena su dva načina utvrđivanja gluteninskog (Glu-1) skora, na osnovu čega se mogu preciznije utvrditi razlike u krajnjem kvalitetu između pojedinih sorti.",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Ratarstvo i povrtarstvo / Field and Vegetable Crops Research",
title = "High molecular weight (HMW) glutenin subunit composition of NS wheat cultivars released in 1987-2008, Kompozicija subjedinica glutenina velike molekulske mase kod NS sorti pšenice priznatih u periodu 1987-2008.",
pages = "36-29",
number = "3",
volume = "50",
doi = "10.5937/ratpov50-5098"
}
Hristov, N., Mladenov, N., Jocković, B., Đurić, V., Kondić-Špika, A.,& Obreht, D.. (2013). High molecular weight (HMW) glutenin subunit composition of NS wheat cultivars released in 1987-2008. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
Institut za ratarstvo i povrtarstvo, Novi Sad., 50(3), 29-36.
https://doi.org/10.5937/ratpov50-5098
Hristov N, Mladenov N, Jocković B, Đurić V, Kondić-Špika A, Obreht D. High molecular weight (HMW) glutenin subunit composition of NS wheat cultivars released in 1987-2008. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research. 2013;50(3):29-36.
doi:10.5937/ratpov50-5098 .
Hristov, Nikola, Mladenov, Novica, Jocković, Bojan, Đurić, Veselinka, Kondić-Špika, Ankica, Obreht, Dragana, "High molecular weight (HMW) glutenin subunit composition of NS wheat cultivars released in 1987-2008" in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research, 50, no. 3 (2013):29-36,
https://doi.org/10.5937/ratpov50-5098 . .

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