%0 Journal Article
%T Comparison of low molecular weight glutenin subunits identified by SDS-PAGE, 2-DE, MALDI-TOF-MS and PCR in common wheat
%A Li Liu
%A Tatsuya M Ikeda
%A Gerard Branlard
%A Roberto J Pe£¿a
%A William J Rogers
%A Silvia E Lerner
%A Mar¨ªa A Kolman
%A Xianchun Xia
%A Linhai Wang
%A Wujun Ma
%A Rudi Appels
%A Hisashi Yoshida
%A Aili Wang
%A Yueming Yan
%A Zhonghu He
%J BMC Plant Biology
%D 2010
%I BioMed Central
%R 10.1186/1471-2229-10-124
%X At the Glu-A3 locus, all seven alleles could be reliably identified by 2-DE and PCR. However, the alleles Glu-A3e and Glu-A3d could not be routinely distinguished from Glu-A3f and Glu-A3g, respectively, based on SDS-PAGE, and the allele Glu-A3a could not be differentiated from Glu-A3c by MALDI-TOF-MS. At the Glu-B3 locus, alleles Glu-B3a, Glu-B3b, Glu-B3c, Glu-B3g, Glu-B3h and Glu-B3j could be clearly identified by all four methods, whereas Glu-B3ab, Glu-B3ac, Glu-B3ad could only be identified by the 2-DE method. At the Glu-D3 locus, allelic identification was problematic for the electrophoresis based methods and PCR. MALDI-TOF-MS has the potential to reliably identify the Glu-D3 alleles.PCR is the simplest, most accurate, lowest cost, and therefore recommended method for identification of Glu-A3 and Glu-B3 alleles in breeding programs. A combination of methods was required to identify certain alleles, and would be especially useful when characterizing new alleles. A standard set of 30 cultivars for use in future studies was chosen to represent all LMW-GS allelic variants in the collection. Among them, Chinese Spring, Opata 85, Seri 82 and Pavon 76 were recommended as a core set for use in SDS-PAGE gels. Glu-D3c and Glu-D3e are the same allele. Two new alleles, namely, Glu-D3m in cultivar Darius, and Glu-D3n in Fengmai 27, were identified by 2-DE. Utilization of the suggested standard cultivar set, seed of which is available from the CIMMYT and INRA Clermont-Ferrand germplasm collections, should also promote information sharing in the identification of individual LMW-GS and thus provide useful information for quality improvement in common wheat.Glutenin proteins are the major factors responsible for the unique viscoelastic characteristics of wheat dough. They determine rheological properties and bread-making performance [1-3]. The polymeric glutenin proteins, with molecular weights ranging from less than 300 to more than 1,000 kDa, are composed of two groups of subu
%U http://www.biomedcentral.com/1471-2229/10/124