Wheat gluten: [the proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2-6 April 2000]

568 Pages·2001·11.32 MB·English

by  A. Tatham

Wheat Gluten
The two ‘fathers’ of wheat protein chemistry
Jacopo Bartholomew Beccari (top) was Professor of Chemistry at the University of
Bologna when he described the isolation of gluten in 1745.
Thomas Burr Osborne (bottom) worked at the Connecticut Agricultural Experiment
Station from 1886 until 1928 publishing studies of seed proteins from 32 plant
species including wheat (oil portrait provided by the Connecticut Agricultural
Experiment Station)
Wheat Gluten
Edited by
Peter R. Shewry
University of Bristol, UK
Arthur S. Tatham
University of Bristol, UK
R S C
ROYAL SOCIETY OF CHEMISTRY
The proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol
on 2-6 April 2000.
The front cover shows a molecular model of a P-spiral structure based on the repetitive domain of a
high molecular weight subunit of gluten. The figure was kindly supplied by Dr. David Osguthorpe,
University of Bath.
Special Publication No. 26 1
ISBN 0-85404-865-0
A catalogue record for this book is available from the British Library
0 The Royal Society of Chemistry 2000
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Preface
Over 600 million tonnes of wheat are grown in the world each year, making it the
single most important crop. Much of this is consumed by humans, almost
exclusively after processing into bread, pasta and noodles (made with durum or
bread wheats, respectively) or a range of other foods. Bread, in particular, occurs in
a vast range of forms in different cultures. The ability of wheat flour to be processed
into these foods is largely determined by the gluten proteins, which confer unique
visco-elastic properties to doughs. It is not surprising, therefore, that gluten proteins
have been the subject of intensive study for a period exceeding 250 years. This has
revealed that gluten proteins have unusual structures and properties, making them
of interest for basic studies as well as more applied work on their functional
properties. As a consequence the series of Wheat Gluten Workshops, which were
initiated in Nantes, France, in 1980, have attracted a wide range of participants from
academia, government laboratories and industry.
This volume contains papers based on presentations made at the 7th Workshop,
which was held in Bristol, UK, from 2 to 6 April 2000. The topics range from
genetics through structural and functional studies to genetic engineering providing a
unique snapshot of the current status of research and indicating exciting
opportunities for future work.
We would like to take this opportunity to thank fellow members of the
organising committee, Professor Peter Frazier (Cambridge, UK) Professor David
Schofield (University of Reading, UK) Dr Peter Payne (PBI Cambridge, UK) and
Mr Harry Anderson (IACR-Long Ashton) for putting together an excellent
scientific programme and Mrs Christine Cooke, Mrs Pat Baldwin (IACR-Long
Ashton) for assistance with organisation of the meeting. Finally, we are greatly
indebted to Mrs Valerie Topps and Mrs Sue Richens (IACR-Long Ashton) for
assistance with preparation of this volume.
P. R. Shewry
A. S. Tatham
V
Contents
Genetics and Quality Correlations
The Genetics Of Wheat Gluten Proteins: An Overview 3
D. LaJiandra, S. Masci, R. D'Ovidio and B. Margiotta
Improved Quality 1RS Wheats via Genetics and Breeding 11
R. A. Graybosch
Characterisation of a LMW-2 Type Durum Wheat Cultivar with Poor
Technological Properties 16
S. Masci, L. Rovelli, A.M. Monari, N.E. Pogna, G. Boggini and D. Lajiandra
Effect of the Glu-3 Allelic Variation on Bread Wheat Gluten Strength 20
M. Rodriguez-Quijano, M. T. Nieto-Taladriz, M. Gdmez and J.M. Carrillo
Relationship between Breadmaking Quality and Seed Storage Protein
Composition of Japanese Commercial He xaploid Wheats
(Triticum aestivum L.) 25
H. Nak amu ra
Isogenic Bread Wheat Lines Differing in Number and Type of High Mr
Glutenin Subunits 29
B. Miirgiotta, L. PJuger, M.R. Roth, F. MacRitchie and D. Lafiizndra
Quantitative Analyses of Storage Proteins of an Old Hungarian Wheat
Population using the SE-HPLC Method 34
A. Juhdsz, F. Be'ke's, Gy. Vida, L. Ung, L. Tamas, Z. Bed6
Is the Role of High Molecular Weight Glutenin Subunits (HMW-GS) Decisive
in Determination of Baking Quality of Wheat? 38
R. La'sztity, S. Tomoskozi, R. Haraszi, T. Re'vay and M. Kdrpati
Low Molecular Weight Glutenin Subunit Composition and Genetic Distances
of South African Wheat Cultivars 43
H. Maartens and M. T. Lubuschagiie
A New LMW-GS Nomenclature for South African Wheat Cultivars 47
H.M aartens and M.T . Lubuschagiie
vi
Contents vii
Introduction of the D-Genome Related High- and Low-M, Glutenin Subunits
into Durum Wheat and their Effect on Technological Properties 51
D. hfandra, B. Margiotta, G. Colaprico, S. Masci, M.R. Roth and
F. MacRitchie
Effects of HMW Glutenin Subunits on some Quality Parameters of
Portuguese Landraces of Triticum aestivum ssp. vulgare 55
C. Brites, A.S. Bagulho, M. Rodriguez-Quijano and J.M. Carrillo
Genetic Analysis of Dough Strength using Doubled Haploid Lines 61
0. M. Liikow
Relationship Between Allelic Variation of Glu-I, Glu-3 and Gli-I Prolamin
Loci and Baking Quality in Doubled Haploid Wheat Populations 66
B. Killermann and G. Zimmermann
Biot echnology
Improvement of Wheat Processing Quality by Gene tic Engineering 73
P.R. Shewry, H. Jones, G. Pastori, L. Rooke, S. Steele, G. He, P. Tosi,
R. D'Ovidio, F. Be'kgs, H. Darlington, J. Napier, R. Fido, A.S. Tatham,
P. Barcclo and P. Laueri
Expression of HMW Glutenin Subunits in Field Grown Transgenic Wheat. 77
R.J. Fido, H.F. Darlington, M.E. Cannell, H. Jones, A.S. Tatham, F. Bike'sand
P.R. Shewry
Prolamin Aggregation and Mixing Properties of Transgenic Wheat Lines
Expressing 1Ax and 1Dx HMW Glutenin Subunit Transgenes 80
Y. Popineau, G. Deshayes, R. Fido, P.R. Shewry and A.S. Tatham
Modification of Storage Protein Composition in Transgenic Bread Wheat 84
G.Y. He, R. D'Ovidio, O.D. Anderson, R. Fido, A.S. Tatham, H.D. Jones,
P.A. Lazzeri and P.R. Shewry
Transformation of Conunercial Wheat Varieties with High Molecular Weight
Glutenin Subunit Genes 88
G.M. Pastori, S.H. Stecle, H.D. Jones and P.R. Shewry
Modification of the LMW Glutenin Subunit Composition of Durum Wheat by
Microprojectile-Mediated Transformation 93
P. Tosi, J.A. Napier, R. D'Ovidio, H.D. Jones and P.R. Shewry
Genetic Modification of the Trafficking and Deposition of Seed Storage
Proteins to alter Dough Functional Properties 97
C. Lamacchia, N. Di Fonzo, N. Harris, A.C. Richardson, J.A. Napier,
P.A. Lazzeri, P. R. Shewry and P. Barcelo
...
Vlll Contents
Production of Transgenic Bread Wheat Lines Over-Expressing a LMW
Glutenin Subunit 101
R. D’Ovidio, R. Fabbri, C. Patacchini, S. Masci, D. LaJiandra, E, Porceddu,
A.E. Blechl and O.D. Anderson
PCR Amplification and DNA Sequencing of High Molecular Weight Glutenin
Subunits 43 and 44 from Triticum tuuschii Accession TA2450 105
M. Tilley, S.R. Bean, P.A. Seib, R.G. Sears and G.L. Lookhart
Characterizations of Low Molecular Weight Glutenin Subunit Genes in a
Japanese Soft Wheat Cultivar, Norin 61 109
T.M. Ikeda, T. Nagamine, H. Fukuoka and H. Yano
Characterization of the LMW-GS Gene Family in Durum Wheat 113
R. D’Ovidio, S. Masci, C. Mattei, P. Tosi, D. Lujiandra and E. Porceddu
Wheat-Grain Proteomics; the Full Complement of Proteins in Developing
and Mature Grain 117
W.G. Rathmell, D.J. Skylas, F. Be‘ke‘s and C. W. Wrigley
Gluten Protein Analysis, Purification and Characterization
Understanding the Structure and Properties of Gluten: an Overview 125
R. J. Hamer and ?i Van Vliet
A Small Scale Wheat Protein Fractionation Method using Dumas and
Kjeldahl Analysis 132
O.M. Lukow, J. Suclzy and B. X. Fu
Analysis of Gluten Proteins in Grain and Flour Blends by RP-HPLC 136
O.R. Larroque, F. Bbkbs, C.W . Wrigley and W.G. Rathmell
Reliable Estimates of Gliadin, Total and Unextractable Glutenin Polymers and
Total Protein Content, from Single SE-HPLC Analysis of Total Wheat Flour
Protein Extract 140
M.-H. Morel and C. Bar-L’Helgouac’h
Use of a One-Line Fluorescence Detection to Characterize Glutenin Fraction
in the Separation Techniques (SE-HPLC and RP-HPLC) 144
T. Aussenac and J.-L. Carceller
Extractability and Size Distribution Studies on Wheat Proteins using
Flow-Field Flow Fractionation 149
L. Daqiq, O.R. Larroque , F.L. Stoddard and F. Be‘ke‘s
Duruin Wheat Glutenin Polymers : A Study based on Extractability and
SDS-PAGE 154
A. Curioni, N. D’Incecco, N.E. Pogna, G. Pasini, B. Simonato and
A.D . B. Peruffo