Effect of high molecular weight glutenin subunits on wheat quality properties, across a wide range of climates and environments in Iran

Farahani, Hadis; Moghaddam, Mohsen Esmaeilzadeh; Mohammadi, Ardeshir Karami; Nezhad, Khalil Zaynali; Naghipour, Fariba

doi:10.1007/s12298-023-01324-6

Cited by 2 publications

(3 citation statements)

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“…Similarly, previous studies have found that Glu-B1b (7+8) and Glu-B1c (7+9) are major alleles in Chinese commercial cultivars [13,28,34]. Farahani et al [29] observed the highest frequency of alleles 7+8 (36%) and 7+9 (25%) in Iranian commercial bread wheat cultivars. Alleles of Glu-B1b and Glu-B1c are predominant in Argentine and Pakistani wheat cultivars [35,36].…”

Section: Discussionsupporting

confidence: 56%

“…We determined that the frequency of allele 5+10 was higher in breeding lines than in commercial varieties from Hubei province. Allele 5+10 was shown to be the most frequent in commercial wheat varieties from Pakistan and Iran [29,33]. The rare allele 5+12 occurred at lower frequencies in commercial varieties and breeding lines in this study.…”

Section: Discussionmentioning

confidence: 45%

“…Wang et al [21] reported 14 alleles in 131 commercial varieties of wheat in the middle and lower Yangtze River region. In the study of Farahani et al [29], 12 alleles were identified in Iranian commercial bread wheat cultivars. At the Glu-A1 locus, alleles 1, 2*, and Null were detected, with the null allele having the highest frequency (53.33%) in commercial varieties.…”

Section: Discussionmentioning

confidence: 99%

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Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

Wang,

An,

Chen

et al. 2024

Agronomy

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High-molecular-weight glutenin subunits (HMW-GS) are an important component of total cereal proteins in wheat. It is closely related to the processing quality of flour. Here, we analyzed allelic variations at the Glu-1 locus in 163 wheat accessions from Hubei Province, China with SDS-PAGE. Among the 15 alleles detected, alleles 1, 7+8, and 2+12 were the major alleles, and 7, 6+8, and 2+10 were rare alleles. The breeding lines had higher genetic diversity than the commercial varieties. Alleles 7 and 6+8 significantly reduced the grain protein content and wet gluten content of wheat. The “1, 7+9, 5+10” and “1, 14+15, and 2+12” allelic combinations significantly increased the grain protein content, hardness index, test weight, and wet gluten content of wheat. Alleles 7+9, 14+15, and 5+10 were identified as alleles related to high wheat quality. The “1, 7, 5+10”, “1, 6+8, 5+10”, “null, 7+9, 2+12”, “1, 14+15, 2+12”, and “1, 7+9, 5+10” allelic combinations had greater effects on wheat grain quality traits. These results demonstrate the effects of HMW-GS on wheat grain quality traits and provide a reference for the genetic improvement of wheat quality.

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