The Heat-Shock Response Relevant to Molecular and Structural Changes in Wheat Yield and Quality

Blumenthal, C.; Wrigley, C. W.; Batey, I. L.; Barlow, E. W. R.

doi:10.1071/pp9940901

Cited by 36 publications

(21 citation statements)

References 7 publications

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“…Starch granule size is known to be affected by environmental conditions (Blumenthal et al 1994;Panozzo and Eagles 1998) and the observations here confirm that association. Our data are also consistent with the observations in barley of Borem et al (1999) who identified QTLs for a number of starch granule traits on chromosomes 2 and 4 (2H and 4H).…”

Section: Discussionsupporting

confidence: 87%

Corrigendum to: Genetic mapping of commercially significant starch characteristics in wheat crosses

Batey¹,

Hayden²,

Cai³

et al. 2002

Aust. J. Agric. Res.

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Starch properties were measured on the doubled haploid progeny of 2 crosses, one between Cranbrook and Halberd and the other between CD87 and Katepwa. Properties studied included starch peak and final viscosity measured by Rapid Visco Analyser, starch granule size distribution measured by laser light scattering, starch gelatinisation temperature by differential scanning calorimetry, and flour swelling volume. In the Cranbrook × Halberd cross (samples from 2 environments), a highly significant quantitative trait locus (QTL) was located on chromosome 4A for both starch peak viscosity and starch/flour swelling volume, centred around the Wx-B1 locus. In previous studies, this locus has been found to be linked to Japanese noodle quality. The increases in starch peak viscosity and flour swelling volume are derived from the Halberd parent, consistent with the fact that Halberd is null for the Wx-B1 locus on chromosome 4A and is missing the respective granule-bound starch synthase protein, whereas Cranbrook is a wheat line carrying the normal 3 Wx loci. The final starch viscosity also showed an association with the Wx-B1 locus. In the CD87 × Katepwa cross, the progeny showed an association between peak viscosity and a marker on chromosome 7A. This appeared to be near the Wx-A1 locus. In some experiments, flour viscosity showed a highly significant QTL on chromosome 7B, apparently at the same locus as the late maturity α-amylase derived from the Cranbrook parent. Starch gelatinisation onset temperature indicated a significant QTL on chromosomes 2B and 7A (LOD = 2.58 and 3.66, respectively, in interval analyses). Starch gelatinisation peak temperatures indicated a QTL on chromosome 7A, which, although not in the significant (P = 0.05) class based on regression analyses, indicated a LOD score of 3.06 in interval analyses. Heat of gelatinisation (∆H) indicated a suggestive QTL (LRS = 14.5 with a threshold of 14.7 for P < 0.05, LOD = 2.65 for interval analysis), on chromosome 4A, at the Wx-B1 locus with an increased effect coming from the Halberd parent. The A:B granule ratio analysis indicated a significant QTL on chromosome 4B, but this was not observed in all environments and may be due to the fact that the QTL corresponded to the position of a major QTL controlling plant growth.

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Section: Discussionsupporting

confidence: 87%

Corrigendum to: Genetic mapping of commercially significant starch characteristics in wheat crosses

Batey¹,

Hayden²,

Cai³

et al. 2002

Aust. J. Agric. Res.

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“…The experimental conditions are described in the accompanying paper by Blumenthal et al (1994). Overall, there was a weakening of dough strength in that the mean resistance breakdown (Mixograph) for the set of 45 wheats increased from 16 to 19 ( P < 0.001) as a result of heat stress, and the time to peak resistance fell from 253 s (control mean) to 221 s (P < 0.001).…”

Section: Minimising the Effects Of Stress On Grain Qualitymentioning

confidence: 96%

“…An important part of this process will be the elucidation of the molecular mechanism involved in heat stress and its effect on grain quality (Blumenthal et al 1994). The existence of heat-stress elements upstream of the coding regions for gluten genes is part of this molecular mechanism, and there will be opportunities to screen for this tolerance using these nucleotide sequences as the basis for gene probing.…”

Section: Minimising the Effects Of Stress On Grain Qualitymentioning

confidence: 99%

Temperature Variation During Grain Filling and Changes in Wheat-Grain Quality

Wrigley¹,

Blumenthal²,

Gras³

et al. 1994

Functional Plant Biol.

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There have been a few notable occasions when the Australian wheat segregation system (mainly based on specification of variety and protein content) has failed to produce grain which gives dough properties expected for the wheat grade. The reasons for this are likely to relate to growing and storage conditions; of these, variations in temperature during grain filling appear to be a major factor. Observations of crop statistics, field and glasshouse experiments indicate that as growth temperatures increase up to 30°C, there is a general increase in dough strength (as indicated by Extensograph maximum resistance, Rmax, and as Farinograph development time and stability). However, a decline in dough strength is observed following periods of heat stress (e.g. a few days with maxima of over 35°C). Increasing temperatures during grain filling have also been observed to produce grain with a higher protein content, but this observation is not as consistent nor as marked as the effects on dough strength.We have sought to identify genotypes that do not follow this general trend in response to heat stress, and thus could be used as parents to breed for heat tolerance and greater stability of dough quality. A glasshouse experiment involving 45 genotypes has indicated that there is some variation in the response to heat stress, with a few genotypes being promising sources of tolerance. A second important approach to minimising the effects of heat stress is to develop a model to predict grain-quality changes, thus enabling a marketing authority to be forewarned of significant variation from the quality attributes normally expected for a wheat grade, and assisting breeders to better interpret the results of quality testing of lines grown at various sites. Growth Temperature as a Major Determinant of Wheat-grain QualityWheat is a temperate cereal generally adapted to temperatures well below 30°C. It might be expected, therefore, that when there are conditions of heat stress (over 35"C), there will be unusual responses both in grain yield and grain quality. Although the more spectacular changes in grain quality may occur in response to heat stress (reviewed by Blumenthal et al. 1993), there is also evident variation in grain quality due to rising temperatures in the moderate range (e.g. 15-35°C).Throughout the heat-variation range (15-35°C and heat stress episodes), there is the likelihood of a progressive decrease in grain size, which in turn causes a decrease in milling quality due to a reduction in the proportion of endosperm that can be extracted as flour and an increase in the difficulty in doing so. On the other hand, if the consequent decrease in grain weight is severe enough, it will probably result in a lower test weight (bulk density) and consequent failure of the grain to qualify for the top milling grades.

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“…1994), hence samples with low swelling powers would be of interest for that end use. Starch granule size distribution is affected by both genotype (Stoddard 2000(Stoddard , 2003 and environment (Blumenthal et al 1994(Blumenthal et al , 1995. The B granule content of hexaploid wheat starch is commonly around 30% by volume (Hughes and Briarty 1976;Brocklehurst and Evers 1977;Evers and Lindley 1977) and surveys have shown values as low as 13% (Soulaka and Morrison 1985) and as high as 47% (Stoddard 1999).…”

Section: Starch Characterisationmentioning

confidence: 98%

Starch characterisation and variability in GBSS loci of synthetic hexaploid wheats and their durum and Aegilops tauschii parents

et al. 2008

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Greater variability in starch properties is found in lower ploidy wheats than in commercial hexaploid wheats. This paper reports on the starch properties and variability in granule bound starch synthase (GBSS) loci of 17 diploid (Aegilops tauschii) and 12 tetraploid (durums) potential progenitors of wheat, compared with 29 synthetic hexaploid wheats produced from such progenitors. Starch properties examined were granule size distribution, swelling power, amylose content, gelatinisation and amyloselipid dissociation properties. A PCR screening method was able to detect the presence or absence of each of the three GBSS genes. It also detected polymorphisms in eight diploids and nine hexaploids, all displaying the same 25 bases deletion in the D genome allele of GBSS. Two tetraploids and five hexaploids were null 4A for GBSS. There was little difference in the amylose contents and amylose-lipid dissociation peak temperatures of the synthetic hexaploids and the lower ploidy wheats. The synthetic hexaploids showed intermediate swelling power values with the durums giving the highest swelling powers. The durums also had higher B granule contents than the A. tauschii accessions, but not as high as the synthetics. However, the A. tauschii samples gave the highest gelatinisation peak temperatures. The presence of the null 4A mutation was positively correlated with swelling power, amylose content and DSC measurements. The new smaller D genome allele of GBSS was associated Electronic supplementary material The online version of this article (with slightly higher swelling power. These results confirm the value of wheat progenitor lines as sources of new starch properties for hexaploid wheat.

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The Heat-Shock Response Relevant to Molecular and Structural Changes in Wheat Yield and Quality

Cited by 36 publications

References 7 publications

Corrigendum to: Genetic mapping of commercially significant starch characteristics in wheat crosses

Corrigendum to: Genetic mapping of commercially significant starch characteristics in wheat crosses

Temperature Variation During Grain Filling and Changes in Wheat-Grain Quality

Starch characterisation and variability in GBSS loci of synthetic hexaploid wheats and their durum and Aegilops tauschii parents

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