Cereal Research Communications

, Volume 39, Issue 2, pp 237–245 | Cite as

Influence of low-molecular weight glutenin subunits on wheat kernel elasticity and sedimentation volume

  • J. D. C. FigueroaEmail author
  • R. J. Peña
  • P. Rayas-Duarte
  • K. Khan
Quality and Utilization


The effect of low molecular weight (LMW) glutenin subunits (GS) in presence of high molecular weight (HMW)-GS has over SDS sedimentation volume (SDSS) and kernel elasticity is presented. Twenty-six wheat lines having different origins and classified by SDS-PAGE into 14 different LMW-GS genotypic allelic groups were analyzed. When good HMW-GS background, i.e. Glu-1 1, 2*, 7 + 9 or 17 + 18 and 5 + 10 was associated with a number of allelic variants of Glu-3 loci (LMW-GS), i.e. Glu-A3 c and b; Glu-B3 g, h, d, higher kernel modulus of elasticity and SDSS were generally present. However, when poor HMW-GS background was present, i.e. Glu-1 null, 7 + 8, 2 + 12, a poor to medium modulus of elasticity and SDSS were generally found. Glu-B3 j allelic group, which possesses the wheat-rye translocation showed a tendency to have low elastic modulus, high plastic work (WP) and low SDSS. The effects of good LMW-GS are enhanced by a good HMW-GS background, yielding higher kernel elasticity and SDSS.


LMW-GS HMW-GS sedimentation volume modulus of elasticity kernel elasticity 


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© Akadémiai Kiadó, Budapest 2011

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (, which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • J. D. C. Figueroa
    • 1
    Email author
  • R. J. Peña
    • 2
  • P. Rayas-Duarte
    • 3
  • K. Khan
    • 4
  1. 1.Centro de Investigación y de Estudios Avanzados-Unidad Querétaro Libramiento Norponiente 2000QuerétaroMexico
  2. 2.Carretera México-VeracruzCIMMYT km 45TexcocoMexico
  3. 3.Robert M. Kerr Food & Agricultural Products CenterOklahoma State UniversityStillwaterUSA
  4. 4.Department of Cereal and Food SciencesNorth Dakota State UniversityFargoUSA

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