Abstract
Wheat (Triticum aestivum) end‐product quality is impacted by grain hardness, which is determined by the Hardness locus consisting of the Puroindoline a and Puroindoline b genes, Pina and Pinb, respectively. Hard wheats commonly contain just one of two Pin mutations. We previously demonstrated the creation and preliminary hardness testing of 46 Pin missense alleles. In this study we examine the degree that individual Pin missense alleles confer unique milling and bread quality traits. Three Pina (PINA‐R103K, ‐G47S, and ‐P35S) and four Pinb (PINB‐D34N, ‐T38I, ‐G46D, and ‐E51K) missense alleles were chosen because they impart variable grain hardness levels, with one allele conferring soft seed texture, three conferring intermediate hardness (single‐kernel characterization system [SKCS] hardness approximately 50), and three conferring hard grain texture (SKCS hardness greater than 60). All but two of the alleles (PINA‐R103K and PINA‐G47S) resulted in higher total flour yield when compared with wild‐type controls. All hard and intermediate hardness alleles had decreased break flour yield, but intermediate hardness allele PINA‐P35S had higher break flour yield than common hard allele Pinb‐D1b. Intermediate and hard alleles resulted in increased abundance of larger and reduced levels of smaller flour particles. None of the missense alleles differed from their controls for loaf volume. The seven selected Pin alleles imparted defined levels of grain hardness and milling properties not previously available that may prove useful in wheat improvement.
Published Version
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