Published with the approval of the Director, Agricultural Experimental Station, North Dakota State University, Fargo, ND 58105.
Department of Cereal Science, North Dakota State University, Fargo, ND 58105.
Corresponding author. E-mail: firstname.lastname@example.org
Bread Research Institute of Australia, PO Box 7, North Ryde, NSW 2113, Australia.
Plant Breeding Institute, University of Sydney, Narrabri, NSW 2390, Australia.
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Accepted July 29, 1999.
Two biotypes of an Australian wheat cultivar, Warigal, differing only in the Glu-D1 high molecular weight (HMW) glutenin subunits 5+10 and 2+12 were used in this study. The objective was to examine the effects of nitrogen fertilization and allelic variation at the Glu-D1 locus on the characteristics of glutenin polymers. Unreduced proteins containing the SDS-soluble glutenins and the other protein classes were analyzed by multistacking SDS-PAGE which separates the glutenin into six distinctly different-sized aggregates. The results showed that nitrogen fertilization significantly increased protein quantity, ratio of polymers to monomeric proteins, and sizes of SDS-soluble glutenins. Nitrogen fertilization affected the proportions of HMW subunits in both SDS-soluble and SDS-insoluble glutenin polymers and the ratio of x to y subunits in SDS-insoluble glutenin polymers. Nitrogen fertilization, however, did not cause a significant change in ratio of SDS-soluble to SDS-insoluble glutenins. SDS-insoluble glutenins had a greater ratio of HMW to LMW and x to y subunits, especially with a higher increase of 1Dx subunits, than SDS-soluble glutenins. The HMW/LMW subunit ratio and the x/y subunit ratio may be used to predict sizes of glutenin polymers. The biotype with 5+10 subunits had a greater x/y subunit ratio in the SDS-insoluble glutenins than the 2+12 type. A greater proportion of subunit 5 was formed than subunit 2 in the SDS-insoluble glutenin polymers. Both nitrogen fertilization and allelic variation at Glu-D1 loci could affect the characteristics of glutenin polymers.
© 1999 American Association of Cereal Chemists, Inc.