Comparison of quality properties between high‐molecular‐weight glutenin subunits 5 + 10 and 2 + 12 near‐isogenic lines under three common wheat genetic backgrounds

Abstract

Background and objectivesNear‐isogenic lines (NILs) of three Chinese winter wheat varieties were used to explore quality differences between subunits 5 + 10 and 2 + 12. Protein content, gluten quality, rheological properties, and bread‐making quality in the NILs possessing subunits 5 + 10 and 2 + 12 were assessed and compared.FindingsAll measured parameters except protein content significantly changed when subunits 2 + 12 were replaced by subunits 5 + 10. The incorporation of subunits 5 + 10, in the absence of subunits 2 + 12, increased dramatically dough strength, but the extensibility was slightly decreased. The improved functionality of subunits 5 + 10 was only pronounced in the recipient cultivar (Xiaoyan 22) which had weak gluten strength but better extensibility, whereas, the inferior overall quality was obtained in the recipient cultivars (Xinong 2208 and Xinong 1718) carrying medium‐to‐strong gluten strength and poor extensibility.ConclusionsThe functionality of subunits 5 + 10 was well expressed in the recipient cultivars with weak gluten strength and better extensibility.Significance and noveltyThe findings expanded our knowledge on the functionality of subunits 5 + 10 on different genetic backgrounds with gradient elasticity‐to‐extensibility ratio. The transformed lines with extremely strong gluten strength and reduced extensibility could be used as parents in wheat quality breeding and their flour would be suitable for blending with flour of the lower grade.