Deficiency of individual high molecular weight glutenin subunits affords flexibility in breeding strategies for bread-making quality in wheat Triticum aestivum L

• Published in: Euphytica Vol. 117; no. 2; pp. 99 - 109
• Main Authors: ROGERS, W. J, SAYERS, E. J, RU, K. L
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer 2001; Springer Nature B.V
• Subjects: Agronomy. Soil science and plant productions; Biological and medical sciences; Fundamental and applied biological sciences. Psychology; Genetics and breeding of economic plants; glu-1 gene; glutenin; Molecular weight; Triticum aestivum; Varietal selection. Specialized plant breeding, plant breeding aims; Yield, quality, earliness, varia; Bread making; Monocotyledones; Storage protein; Production quality; Subunit; Cereal crop; Gramineae; Angiospermae; Genetic improvement; Spermatophyta; Intraspecific comparison; Locus; Gluten; Triticum aestivum; Glutenin
• ISSN: 0014-2336; 1573-5060
• DOI: 10.1023/A:1004152027155

High-molecular-weight (HMW) glutenin subunits in wheat Triticumaestivum L., allelic variation for which affects bread-making quality, areencoded by Glu-1 homoeoloci located on the homoeologous group1 chromosomes. Many alleles at Glu-B1 and Glu-D1 producetwo subunits, an x-type of low electrophoretic mobility in polyacrylamidegels, and a y-type of high mobility. In the current study, a combination ofnear isogenic lines of cultivar `Sicco' has been used to characterise theeffect upon quality of the absence of individual subunits 7 (Glu-B1x-type), 12 (Glu-D1 y-type) and, assuming an additive model ofsubunit action, 2 (Glu-D1 x-type). Absence of subunit 7 gave amoderate reduction in SDS-sedimentation volume, indicating its associationwith lower gluten strength (confirmed by Farinogram and Extensogramstudies), yet, from a full mixing input bake, a moderate increase in loafvolume and a considerable improvement in loaf score (an overall evaluationof loaf quality). Absence of subunit 12 gave a slightly larger reduction inSDS-volume, yet no change in loaf volume or score. Absence of bothsubunits 2+12 gave a larger reduction again in SDS-volume, a moderatereduction in loaf volume and a large reduction in loaf score. Absence ofsubunit 2 alone is therefore predicted to reduce SDS-volume, loaf volumeand score such that loss of this x-type subunit would lead to larger changesin quality parameters than loss of y-type subunit 12. A general conclusionof the study is that, while deficiency for HMW glutenin subunits generallyleads to reduced gluten strength and viscoelasticity, the resultantintermediate gluten strength may on occasions lead to improvements in loafperformance in situations where the base gluten strength is high. Theremay, then, be contexts in breeding programmes where selection fordeficiency would be a possible strategy for improving bread-making quality,adding to the flexibility available to the breeder. Somewhat unexpectedly,additional analysis found that, in the genetic background of cultivar `Sicco'used in this study, subunits 7+8 at Glu-B1 were indistinguishablefrom their allelic counterparts subunits 7+9 for virtually all characters, andthat subunits 2+12 at Glu-D1, while inferior in performance formixing properties compared to subunits 5+10, were associated with goodloaf characteristics.[PUBLICATION ABSTRACT]