Effects of Glu-1 Deletion on Size Distribution of Glutenin Polymeric Protein and Dough Properties in Common Wheat

Abstract

The relationship between the HMW-GS and LMW-GS components and the size distribution of glutenin polymeric protein and dough properties were studied using Glu-1 normal and deletion lines, which provides a foundation for investigating the potential of Glu-1 deletion line in quality improvement of wheat. In the 20 hard white winter wheat lines tested, one was Glu-A1 deletion line, five were Glu-D1 deletion lines, and three were Glu-A1 and Glu-D1 double-deletion lines. Flour protein contents of the lines tested ranged from 13.39% to 14.12% with no significant difference between each other and between deletion and non-deletion groups. In Glu-1 deletion lines, the high molecular weight glutenin subunits/low molecular weight glutenin subunits ratio(HMW/LMW), content of SDS unextractable polymeric protein(UPP), and percentage of UPP(%UPP) were significantly lower than those in non-deletion lines. However, the glutenin/gliadin ratio(GLU/GLI) was similar in all genotypes, with no significant difference between deletion and non-deletion groups. Deletion at Glu-1 resulted in a significant decrease of dough elasticity and a significant increase of dough extensibility. Several Glu-1 deletion lines were characterized with medium gluten strength and excellent extensibility, suggesting that the size distribution of glutenin polymeric protein and dough properties were affected by both allelic composition and quantity of glutenin subunits. These results indicate that Glu-1 deletion lines can be used to improve dough extensibility and processing quality of common wheat.