Interaction between Allelic Variation at the Glu‐D1 locus and a 1BL.1RS Translocation on Flour Quality in Bread Wheat

Abstract

1BL.1RS wheat (Triticum aestivum L.)‐rye (Secale cereale L.) translocation has been widely used in wheat breeding programs all over the world. Serious defects in bread quality have been associated with the presence of the translocation. The aim of this study was to evaluate the cumulative and interaction effects on strength and mixing properties of dough ascribed to the allelic variation for the Glu‐D1 locus and to the presence of 1BL.1RS translocation. A group of F4‐F5 recombinant lines were developed from the cross between the 1BL.1RS inbred line S‐55‐87A and ‘Gazul’, a cultivar without the translocation. Lines were cultivated for 2 yr and evaluated by the SDS‐sedimentation test, mixograph, and alveograph. A highly significant difference between years was found in grain protein concentration, while 1BL.1RS translocation or Glu‐D1 alleles did not influence this parameter. The difference in sodium dodecylsulfate sedimentation (SDSS) volume mean value between lines with high molecular weight (HMW) 5+10 glutenin subunits and lines with HMW 2+12, considering only the set without the 1BL.1RS translocation, was four times lower than this difference in the set with the translocation, reflecting a significant interaction between the effects of Glu‐D1 alleles and 1B chromosome type. The detrimental effect on mixing properties caused by 1BL.1RS rye translocation was dependent on the genetic background. No significant differences among means were detected on mixing time and tolerance rate for presence or not of 1BL.1RS chromosomes. The presence of HMW 2+12 glutenin subunits and 1BL.1RS translocation produces a drastic decline in gluten strength, making it difficult to find acceptable quality among genotypes possessing both negative factors.