Abstract
Alleles at the Glu-1 loci play important roles in the functional properties of wheat flour. The effects of various high-molecular-weight glutenin subunit (HMW-GS) compositions on quality traits and bread-making properties were evaluated using 235 doubled haploid lines (DHs). The experiment was conducted in a split plot design with two water regimes as the main plot treatment, and DH lines as the subplot treatments. Results showed that the presence of subunit pair 5+10 at the Glu-D1 locus, either alone or in combination with others, appears to provide an improvement in quality and bread-making properties. At the Glu-A1 locus, subunit 1 produced a higher Zeleny sedimentation value (Zel) and stretch area (SA) than subunit 2* when subunits 14+15 and 5+10 were expressed at the Glu-B1 and Glu-D1 loci, and 2* had a positive effect on the maximum dough resistance (Rmax) when subunits 14+15 and 5'+12 were expressed at the Glu-B1 and Glu-D1 loci, respectively. Given subunit 1 at the Glu-A1 locus and 5'+12 at the Glu-D1 locus, the effects of Glu-B1 subunits 14+15 on the tractility (Tra), dough stability time (ST), and dough development time (DT) under the well-watered regime were significantly higher than those of Glu-B1 subunits 13+16. However, 13+16 had a positive effect on SA under the rain-fed regime when subunits 2* and 5+10 were expressed at the Glu-A1 and Glu-D1 loci, respectively. Multiple comparisons analysis revealed that the Zel and Rmax of the six subunits and eight HMW-GS compositions were stable under different water regimes. Overall, subunit compositions 1, 13+16 and 5+10 and 1, 14+15 and 5+10 had higher values for quality traits and bread-baking properties under the two water regimes. These results could play a positive guiding role in selecting and popularizing varieties suitable for production and cultivation in local areas.
Highlights
Grain protein content (GPC) plays an important role in end-use quality and determines the economic value of the crop
doubled haploid lines (DHs), which consisted of different favorable subunits at Glu-1 loci, were evaluated with various quality traits to understand the effect of high-molecular-weight glutenin subunit (HMW-GS) on dough quality and bread-making properties under different water regimes
SDS-PAGE and polymerase chain reaction (PCR) methods consistently showed that the parents of the DHs (Jinchun 7 and L1219) differed in HMW-GS composition
Summary
Grain protein content (GPC) plays an important role in end-use quality and determines the economic value of the crop. At the Glu-D1 locus, the contribution of 5+10 to dough quality is significant over other alleles [17], while Pena et al [21] reported that the contribution of 5’+12 on Zel, strength, extensibility, and bread volume was higher than that of 5 +10. HMW-GSs are believed to be major contributors to glutenin particles in GMP [32] and could explain 44% of the total variation in gluten quality [33]. DHs, which consisted of different favorable subunits at Glu-1 loci, were evaluated with various quality traits to understand the effect of HMW-GSs on dough quality and bread-making properties under different water regimes. The results of this study could benefit wheat breeding programs concerning grain quality of different ecological types
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