Abstract
Sodium dodecyl sulfate (SDS) sedimentation volume has long been used to characterize wheat flours and meals with the aim of predicting processing and end-product qualities. In order to survey the influence of low-molecular-weight glutenin subunits (LMW-GSs) at Glu-B3 locus on wheat SDS sedimentation volume, a total of 283 wheat (Triticum aestivum L.) varieties including landraces and improved and introduced cultivars were analyzed using 10 allele-specific PCR markers at the Glu-B3 locus. The highest allele frequency observed in the tested varieties was Glu-B3i with 21.9% in all varieties, 21.1% in landraces, 25.5% in improved cultivars, and 12% in introduced cultivars. Glu-B3 locus represented 8.6% of the variance in wheat SDS sedimentation volume, and Glu-B3b, Glu-B3g, and Glu-B3h significantly heightened the SDS sedimentation volume, but Glu-B3a, Glu-B3c, and Glu-B3j significantly lowered the SDS sedimentation volume. For the bread-making quality, the most desirable alleles Glu-B3b and Glu-B3g become more and more popular and the least desirable alleles Glu-B3a and Glu-B3c got less and less in modern improved cultivars, suggesting that wheat grain quality in China has been significantly improved through breeding effort.
Highlights
The end-use quality of bread wheat depends on the seed storage proteins
The low-molecular-weight glutenin subunits (LMWGSs) are encoded by gene families at the Glu-A3, Glu-B3, and Glu-D3 loci, located on the short arms of chromosomes 1A, 1B, and 1D, respectively
Based on their N-terminal amino acid sequences, Low-molecularweight glutenin subunits (LMW-GS) were classified as three subclasses: LMW-m, LMW-s, and LMW-i, which are named for the first amino acid residue of their mature proteins, methionine, serine, and isoleucine, respectively, [2]
Summary
The end-use quality of bread wheat depends on the seed storage proteins These proteins determine the strength and unique viscoelastic properties of the dough by adjusting the quantity and quality of the gluten formed. The LMWGS are encoded by gene families at the Glu-A3, Glu-B3, and Glu-D3 loci, located on the short arms of chromosomes 1A, 1B, and 1D, respectively Based on their N-terminal amino acid sequences, LMW-GSs were classified as three subclasses: LMW-m, LMW-s, and LMW-i, which are named for the first amino acid residue of their mature proteins, methionine, serine, and isoleucine, respectively, [2]. We used a set of STS markers specific to the Glu-B3 locus to screen the core collections of China wheat in order to determine the distribution of Glu-B3 alleles of low molecular weight glutenin in the wheat core collections and provide information for wheat quality breeding
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