Utilization potential of Glutograph in wheat breeding programs and the influence of genotype and environment on bread wheat quality

Abstract

Background and objectives Glutograph is a relatively new instrument to determine the stretch (GS) and relaxation (GR) properties of wheat gluten. The aims of this research were to determine heritability values of GS and GR and to investigate the effects of genotype and environment on some quality parameters and yield. The relationship between Glutograph parameters and other traits was also investigated by using correlation and biplot analyses. Findings Wide ranges of variability values were observed among both genotypes and environments for Glutograph parameters and other investigated characteristics. Genotype was found to be the most significant source of variation (~69%), and high heritability values (~0.95) were calculated for Glutograph parameters. Glutograph parameters had strong relationships with gluten index (GI) and Alveograph deformation energy (W) based on correlation and biplot analyses. Biplot analysis performed on 24 genotypes and nineteen traits demonstrated that especially eight genotypes had similar responses for GS, GI, grain protein content, Alveograph elasticity index, W, and Zeleny sedimentation values. Conclusion Glutograph could be a beneficial quick screening test especially in early stages of breeding programs for improving the baking quality of wheat. Significance and novelty The high heritability values indicate that Glutograph has a great potential for evaluation of gluten quality, especially in breeding programs.

Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations

“…However, there is no consensus on the influence of genotype and/or environment on the TW. There are reports in the literature describing genotype effect as predominant (Taghouti et al., 2010), whereas other authors have stated that the location of growing area was dominant (Subira et al., 2014) or similar (Kaplan Evlice et al, 2020). TW values were higher (79.25–89.05) than those found in wheat genotypes grown in different locations in Southern of Brazil (Rio Grande do Sul State), that ranged between 73.75 and 79.83 kg/hl for TBIO Sintonia and CD 1,303 genotypes, respectively (Miranda et al., 2020).…”

A comparison study of ancient and modern wheat: Characterization and sensory analysis of an ancient Anatolian wheat Triticum dicoccum (Kavilca) grown in Kars, Türkiye

“…As gluten strength and quality increase, relaxation value decreases, and stretch (s) value increases. The gluten quality of TDF was lower when compared with the different bread wheat cultivars that belonged to Regional Yield Trials (Central Research Institute for Field Crops, Ankara, Türkiye) [17]. Although TDF had a signi cantly higher amount of gluten and gliadin than TAF (p < 0.05), the gluten quality of TDF was lower than TAF.…”

Grains in a Modern Time; A Comprehensive Review on Compositions and Understanding their Role in Type 2 Diabetes and Cancer

“…According to the Table 1, we found that wheat contain the highest content of carbohydrate. Wheat (61.6-83.1%) [45,46,[54][55][56][57][58][59], Buckwheat (63.1-82.1%) [50-52] [60-62], Rice (71.1-78.2%) [47,48,62] Quinoa (48.5-77.0%) [35,38,60,61], corn (65.0-74.3%) [33,41,42] and amaranth (63.1-70.0%) [34][35][36]50]. Starch is the primary carbohydrate, accounting for 58.1-64.2%, 65.0-75.0%, and 54.5-57.4% of total seed dry weight in quinoa, amaranth, and buckwheat, respectively [62].…”

“…The protein content and profile of all plants are determined by genotype and growing conditions. Compared to cereals, pseudo cereals offer superior nutritional value, primarily due to their higher protein levels, which vary from 9.1 to 16.7% quinoa [35,38,60], 13.1-21.5% for amaranth [34][35][36]50] and buckwheat 5.7-14.2% [50][51][52][60][61][62] and cereals wheat 8-19.0% [45,46,[54][55][56][57][58][59], rice 6.8-7.3% [47,48,62] and corn 8.8-9.4% [41,42] The major protein fractions found in qunioa grains are 11S-type globulins and 2S albumins, which account for 27.9-60.2% and 13.2-42.3% of total seed proteins, respectively, followed by glutelins (18.1-31.6) and Prolamins comprise a lower protein proportion (0.5-19.3% of total seed protein) [63,64]. Amaranthine, an essential protein found in the globulins portion with a molecular weight of more than 300kDa and three subunits: pro amaranthine, one basic peptide, and one acidic [35].…”