End‐Use Quality and Agronomic Characteristics Associated with the Glu‐B1al High‐Molecular‐Weight Glutenin Allele in U.S. Hard Winter Wheat

Abstract

High‐molecular‐weight glutenin subunits (HMW‐GS) conferred by alleles at the, Glu‐B1, and Glu‐D1 loci confer unique end‐use quality properties for wheat (Triticum aestivum L.). The Glu‐B1al allele at the Glu‐B1 locus has not been widely used for cultivar development in the U.S. hard winter wheat region. We evaluated four groups of near‐isogenic lines (NILs) with different combinations of alleles at Glu‐B1, allele b (encoding subunits Bx7 + By8) or a1 (subunits Bx7OE + By8), and at Glu‐D1, allele a (subunits Dx2 + Dy12) or d (subunits Dx5 + Dy10), to assess direct and indirect effects attributed to the Glu‐B1al allele. Kernel characteristics, dough‐mixing properties, and agronomic traits were determined from field experiments in Colorado in 2012 (six environments) and 2013 (five environments). Lower grain hardness was observed in several environments for the Glu‐B1al/Glu‐D1d NIL group. Greater dough‐mixing strength (midline peak time) and mixograph tolerance (bandwidth 2 min after peak) were conferred by the Glu‐B1al allele, particularly when in combination with the Glu‐D1d allele. No consistent agronomic advantages or disadvantages were conferred by the Glu‐B1al allele, although significantly earlier heading was observed with the Glu‐B1al/Glu‐D1a NIL group. Deployment of the Glu‐B1al allele in U.S. hard winter wheat cultivars would appear to offer several end‐use quality attributes with little or no adverse effects on other characteristics.

Allelic effects and variations for key bread-making quality genes in bread wheat using high-throughput molecular markers

“…The allelic effect of Bx7 OE was similar to wbm+ except RVA setback (Sb) and final 296 viscosity (FV) were higher in accessions with Bx7 OE . The results were agreement to 297 Cooper et al (2016) who reported that NILs carrying Bx7 OE consistently showed 298 greater midline peak widths than those carrying the Glu-B1b allele. The frequency 299…”

“…D1a (subunits Dx2+Dy12) (Rasheed et al, 2016;Zheng et al, 2009). Similarly, the 72 Glu-B1al allele (subunits Bx7 OE +By8) at Glu-B1 is associated with enhanced dough 73 strength over the more common Glu-B1b allele (subunits Bx7+By8) (Butow et al, 74 2003;Cooper et al, 2016). This superiority of the Glu-B1al allele (hereafter Bx7 OE ) is 75 a consequence of over-expression of the x-type subunit due to the segmental 76 duplication of a 10.3 kb region that includes the Bx7 allele (Ragupathy et al, 2008).…”

Impact of high-molecular-weight glutenin alleles on wheat technological quality

“…The use of a DNA marker made it possible to distinguish the seven and 7oe alleles, which could not be differentiated in SDS-Page. According to Cooper et al (2016), the over-expression of the 7oe allele and a higher protein accumulation have shown to have a positive influence on wheat enduse quality. Furthermore, of the 219 accessions, 15 had the combination 7oe+8 (with score 5), and 7 presented 7oe alone.…”

“…Accessions with the 7oe+8 alleles presented the highest averages for gluten strength, elasticity index, and farinograph stability, differing from the others with different Glu-B1 alleles, while those with alleles 14+15 and 6+8 showed the lowest mean values (Table 4). Cooper et al (2016) concluded that the 7oe+8 alleles are associated with higher gluten quality and strength. These features are important for bread-making quality, which is the main industrial wheat flour application in Brazil.…”

Rapid and Easy High-Molecular-Weight Glutenin Subunit Identification System by Lab-on-a-Chip in Wheat (Triticum aestivum L.)

“…Previous reports indicated that the transcripts of 1Bx7 OE encoded by Glu-B1al were overexpressed by an insertion of 43 bp in the promoter region and/or gene duplication [19,20]. Glu-B1al was shown to contribute to improving the rheological properties, such as dough strength in hard wheat [21,22]. Similarly, a study by Wang and colleagues [23] revealed that Glu-D1d (encoding the subunit pair 1Dx5 + 1Dy10) at the Glu-D1 locus had a positive effect on the rheological properties and dough quality.…”