Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality

• Published in: Journal of Integrative Agriculture Vol. 22; no. 6; pp. 1609 - 1617
• Main Authors: WANG, Yan, GUO, Zhen-ru, CHEN, Qing, LI, Yang, ZHAO, Kan, WAN, Yong-fang, HAWKESFORD, Malcolm J., JIANG, Yun-feng, KONG, Li, PU, Zhi-en, DENG, Mei, JIANG, Qian-tao, LAN, Xiu-jin, WANG, Ji-rui, CHEN, Guo-yue, MA, Jian, ZHENG, You-liang, WEI, Yu-ming, QI, Peng-fei
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.06.2023; State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China,Chengdu 611130,P.R.China%Triticeae Research Institute,Sichuan Agricultural University,Chengdu 611130,P.R.China%Rothamsted Research,Harpenden AL5 2JQ,UK; Elsevier
• Subjects: Dy10-null allele; end-use quality; HMW-GS; nonsense mutation; nonsense mutation; end-use quality; HMW-GS; Dy10-null allele
• ISSN: 2095-3119; 2352-3425
• DOI: 10.1016/j.jia.2022.08.041

High-molecular-weight glutenin subunits (HMW-GSs) are the most critical grain storage proteins that determine the unique processing qualities of wheat. Although it is a part of the superior HMW-GS pair (Dx5+Dy10), the contribution of the Dy10 subunit to wheat processing quality remains unclear. In this study, we elucidated the effect of Dy10 on wheat processing quality by generating and analyzing a deletion mutant (with the Dy10-null allele), and by elucidating the changes to wheat flour following the incorporation of purified Dy10. The Dy10-null allele was transcribed normally, but the Dy10 subunit was lacking. These findings implied that the Dy10-null allele reduced the glutenin:gliadin ratio and negatively affected dough strength (i.e., Zeleny sedimentation value, gluten index, and dough development and stability times) and the bread-making quality; however, it positively affected the biscuit-making quality. The incorporation of various amounts of purified Dy10 into wheat flour had a detrimental effect on biscuit-making quality. The results of this study demonstrate that the Dy10 subunit is essential for maintaining wheat dough strength. Furthermore, the Dy10-null allele may be exploited by soft wheat breeding programs.