Effects of HMW-GSs on quality related traits in wheat (Triticum aestivum L.) under different water regimes

• Published in: PloS one Vol. 15; no. 8; p. e0237711
• Main Authors: Zhao, Jiajia, Zheng, Xingwei, Qiao, Ling, Ge, Chuan, Wu, Bangbang, Zhang, Shuwei, Qiao, Linyi, Feng, Zhiwei, Zheng, Jun
• Format: Journal Article
• Language: English
• Published: San Francisco Public Library of Science 18.08.2020; Public Library of Science (PLoS)
• Subjects: Baking; Biology and Life Sciences; Bread; Comparative analysis; Composition; Cultivation; Dough; Drought; Ecology and Environmental Sciences; Flour; Genetic aspects; Gluten; Glutenin; Grain; Irrigation (Agriculture); Laboratories; Loci; Medicine and Health Sciences; Methods; Physical Sciences; Physiological aspects; Production processes; Properties (attributes); Proteins; Quality; Rain; Sedimentation; Sedimentation & deposition; Studies; Water regimes; Wheat; China
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0237711

Alleles at the Glu-1 loci play important roles in the functional properties of wheat flour. The effects of various high-molecular-weight glutenin subunit (HMW-GS) compositions on quality traits and bread-making properties were evaluated using 235 doubled haploid lines (DHs). The experiment was conducted in a split plot design with two water regimes as the main plot treatment, and DH lines as the subplot treatments. Results showed that the presence of subunit pair 5+10 at the Glu-D1 locus, either alone or in combination with others, appears to provide an improvement in quality and bread-making properties. At the Glu-A1 locus, subunit 1 produced a higher Zeleny sedimentation value (Zel) and stretch area (SA) than subunit 2* when subunits 14+15 and 5+10 were expressed at the Glu-B1 and Glu-D1 loci, and 2* had a positive effect on the maximum dough resistance (Rmax) when subunits 14+15 and 5'+12 were expressed at the Glu-B1 and Glu-D1 loci, respectively. Given subunit 1 at the Glu-A1 locus and 5'+12 at the Glu-D1 locus, the effects of Glu-B1 subunits 14+15 on the tractility (Tra), dough stability time (ST), and dough development time (DT) under the well-watered regime were significantly higher than those of Glu-B1 subunits 13+16. However, 13+16 had a positive effect on SA under the rain-fed regime when subunits 2* and 5+10 were expressed at the Glu-A1 and Glu-D1 loci, respectively. Multiple comparisons analysis revealed that the Zel and Rmax of the six subunits and eight HMW-GS compositions were stable under different water regimes. Overall, subunit compositions 1, 13+16 and 5+10 and 1, 14+15 and 5+10 had higher values for quality traits and bread-baking properties under the two water regimes. These results could play a positive guiding role in selecting and popularizing varieties suitable for production and cultivation in local areas.