Bánkúti 1201: an old Hungarian wheat variety with special storage protein composition

• Published in: Theoretical and applied genetics 2003-08, Vol.107 (4), p.697-704
• Main Authors: JUHASZ, A, LARROQUE, O. R, TAMAS, L, HSAM, S. L. K, ZELLER, F. J, BEKES, F, BEDÖ, Z
• Format: Article
• Language: English
• Subjects: Agronomy. Soil science and plant productions; Alleles; Base Sequence; Biological and medical sciences; Bread; Breeding; Classical genetics, quantitative genetics, hybrids; DNA, Plant - genetics; Food Technology; Fundamental and applied biological sciences. Psychology; Genes, Plant; Genetic Variation; Genetics; Genetics and breeding of economic plants; Genetics of eukaryotes. Biological and molecular evolution; Gliadin - analysis; Gliadin - chemistry; Gliadin - genetics; Glutens - analogs & derivatives; Glutens - analysis; Glutens - chemistry; Glutens - genetics; Hungary; Molecular Weight; Mutation; Plant Proteins - analysis; Plant Proteins - chemistry; Plant Proteins - genetics; Protein Subunits; Pteridophyta, spermatophyta; Triticum - chemistry; Triticum - genetics; Varietal selection. Specialized plant breeding, plant breeding aims; Vegetals; Yield, quality, earliness, varia
• ISSN: 0040-5752; 1432-2242
• DOI: 10.1007/s00122-003-1292-2

Bánkúti 1201, an old Hungarian wheat variety with special quality traits, was analysed to determine the relationships between its storage protein composition and superior quality-attributes for breadmaking. Based on the storage protein composition, the variety appears to have the nature of a population, containing several genotypes with different gluten protein alleles. Using molecular markers, a new mutant x-type HMW glutenin allele was identified, containing an extra cysteine residue and showing a moderate, positive-effect on gluten properties. In lines possessing subunits Bx7+By8 the overexpression of the Bx-type subunit could be detected, resulting in a higher unextractable polymeric protein (UPP) content and increased dough strength. It was found that the presence or absence of subunit Bx7 has an equilibrating effect on the dough extensibility, which is generally characteristic of the Bánkúti 1201 population. The complex good bread-making quality of the variety, which has strong but highly extensible dough, is probably due to the balance between lines which express subunit Bx7 and those which do not.