Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality

Abstract

To elucidate the effects of different glutenin subunit alleles on the parameters of wheat flour quality, we analyzed the dough and gluten properties using a doubled-haploid population derived from a cross between two wheat cultivars differing in the glutenin subunit loci except for Glu-D3, namely Grandin (Glu-A1b, Glu-B1c, Glu-D1d, Glu-A3f, Glu-B3h and Glu-D3a) and Kitamiharu 57 (Glu-A1a, Glu-B1i, Glu-D1a, Glu-A3c, GluB3b and Glu-D3a). Based on the analysis of the DH lines, no significant differences in the flour protein content were detected among the glutenin alleles. However, the Glu-D1 and Glu-B3 alleles exerted significant effects on the dough and gluten properties. The DH lines with the Glu-D1d or Glu-B3b alleles showed a significantly higher gluten index, determined using the Glutomatic system and longer dough development time determined using a mixograph. The Glu-D1d and Glu-B3b alleles additively increased the dough and gluten strength. The DH lines with the Glu-A1a allele also showed a significantly higher gluten index and longer dough development time than those with the Glu-A1b allele, though to a lesser extent. These results indicated that the Glu-B3b allele exerted similar effects on the dough and gluten strength as the Glu-D1d allele. Since the DH lines harboring the Glu-D1d and Glu-B3b alleles showed excessive values for the strength of dough and gluten, it was suggested that both the Glu-1 and Glu-3 allelic composition should be considered to improve the wheat flour quality.

Glutenin allelic variation and 1AL.1RS effects on dough mixing properties of wheat grown in irrigated and rainfed environments

“…Thus, our results agreed with some studies but differed from others. For example, at the Glu-A1 locus, the alleles Glu-A1a and b were reported to have similar quality in some studies Tabiki et al 2006). In our study, Glu-A1b was associated with higher (P \ 0.05) MPW than GluA1a (Table 4).…”

Allelic diversity of HMW and LMW glutenins in Indian wheats and their relationship with sedimentation volume and mixograph parameters

“…Among Glu-B1 and Glu-D1 alleles, Glu-B1i and Glu-D1d showed strongest effects and negated the influence of alleles encoded at Glu-3 loci. Glu-A1b showed stronger effect on sedimentation volume and mixograph parameters as compared to Glu-A1a and c. Luo et al (2001) also reported stronger relationship of Glu-A1b allele, however, He et al (2005), Liu et al (2005), Figueroa et al (2009) and Tabiki et al (2006) suggested the stronger role of Glu-A1a in quality parameters. Surprisingly, there was no significant effect of Glu-B1 and Glu-D1 loci on mixograph mixing time, but variation at Glu-A1 significantly influenced mixing time.…”

“…These discrepancies may be due to the difference in the genetic background of the cultivars used. There are very few reports of the effect of Glu-D3 locus and its allelic variant on quality parameters Tabiki et al 2006;Maucher et al 2009). In this study, we included the new Glu-D3 alleles identified through PCR based markers: Glu-D3 g, i and j. Glu-D3b and Glu-D3g exhibited stronger mixograph characteristics.…”

Influence of allelic variations in glutenin on the quality of pan bread and white salted noodles made from Korean wheat cultivars

“…Several studies have been carried out to evaluate the effects of Glu-3 allelic variations on dough properties Eagles et al 2001;Gupta et al 1994;Killermann and Zimmermann 2000;Maucher et al 2009;Metakovsky et al 1990). The interactive effects of Glu-1 and Glu-3 loci on flour and end-use quality have been also estimated since both HMW-GS and LMW-GS are useful genetic markers for quality improvement of wheat (Flaete and Uhlen 2003;He et al 2005;Kolster et al 1991;Liu et al 2005;Luo et al 2001;Nagamine et al 2000;NietoTaladriz et al 1994;Tabiki et al 2006;Zhang et al 2007Zhang et al , 2009.…”