An Analysis to Visualize Influence of Global Warming on Wheat Grain Quality with High Molecular Weight Glutenin Subunits at <i>Glu D1</i> Locus

Abstract

Frequency of high yielding bread wheat genotypes with 5+10 and 2+12 banding patterns at Glu D1 locus was observed in 558 bread wheat entries evaluated during 2003-13 in national wheat programme of India under different agro-climatic conditions. Frequency of 2+12 type wheats was much higher in the stressed environments suggesting preponderance of this category wheat under global warming. It could lower strength and quality of gluten but wet gluten per unit protein might improve, consequently, bread quality might decline. Chapati and biscuit qualities, protein content and flour yield might remain unaffected. More variations in end-products, flour recovery, protein and gluten contents and grain hardness are anticipated but variability in sedimentation volume and gluten index might squeeze. Shift in the route to product quality and flour yield is suggested under elevated temperature conditions with need to devise selection criteria for identifying product superior varieties of 2+12 category wheats.

An Analysis to Explore Divergence of HMW Glutenin Subunits in High-Yield Indian Wheat of Different Production Environments

“…Similar observations were recorded earlier by Mohan and Gupta (2013a) in the Indian wheat suggesting that proportion of 2+12 subunit increased at the cost of 5+10 when climate was suppressive for wheat growth. In this investigation, this trend was further testified when two production conditions were compared within and across the zones.…”

Gluten characteristics imparting bread quality in wheats differing for high molecular weight glutenin subunits at Glu D1 locus

“…It happened mainly protein-gluten ration was different. Genotypic differences in PGR have been highlighted in wheat quality (Simic et al 2006) and at Glu D1 locus in Indian wheat programme (Mohan and Gupta 2013b). This investigation also illustrated that pattern of gluten-protein relationship differs in the two groups as gluten content keeps on increasing with advancing protein levels in 2+12 group whereas protein fails to add gluten after a certain level in 5+10 wheats.…”

Understanding dynamics of gluten harvest in augmenting bread quality in high yielding Indian wheats

“…Genotypic differences in proteingluten ratio (PGR) had been reported in bread wheat [12]. PGR differences in Indian wheats had also been reported at Glu D1 locus (Mohan and Gupta 2013a). This analysis illustrated high variations among the genotypes (PGR: 1.83 to 3.18) and environments ( Table 1).…”