Role of prolamins in BMQ of wheat substitution lines raised from cultivars contrasting in this quality

Abstract

Prolamin patterns have been investigated in two common wheat cultivars: Novosibirskaya 67 (N67) and Diamant 1 (Dm1), which possess contrasting indices of grain, dough, and bread quality; Dm1/N67 substitution lines for chromosomes 1A, 1B, and 1D; and nullisomic (2n=40) plants of the low-quality recipient cultivar Dm1. The patterns of high-molecular-weight (HMW) and low-molecular-weight (LMW) glutenin subunits (GSs) permit one to determine the alleles for these subunits in the cultivars and substitution lines (SLs), and the chromosomal locations of their genes. An HMW albumin seemingly related to glutenin has been detected in N67. It has been found that this albumin is either encoded by a gene of chromosome 1B or has an affinity to a protein related to this chromosome. The rheological properties of dough and bread quality have been examined in the cultivars and SLs. The good dough extensibility and baking quality of N67 are appreciably determined by the presence of the a allele of the Glu-A1 locus and the f allele of the Glu-A3 locus, whereas the poor properties of Dm1 are related to the c (null) allele of the Glu-A1 locus and the e (null) allele of the Glu-A3 locus. Analysis of incompletely reduced storage proteins has given an insight in protein folding within gluten. The rheological properties of the cultivars and SLs are discussed in the context of the properties of the investigated prolamins. Limitations of the chromosome engineering method have been revealed with regard to bread-making quality (BMQ).