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United States Department of Agriculture

Agricultural Research Service

Research Project: GENOMICS AND MOLECULAR APPROACHES TO WHEAT TRAITS Title: Registration of ‘Dy10-DLC’ wheat

Author
item L Chingcuanco, Debbie

Submitted to: Journal of Plant Registrations
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 28, 2012
Publication Date: March 19, 2013
Citation: Chingcuanco, D.L. 2013. Registration of ‘Dy10-DLC’ wheat. Journal of Plant Registrations. doi: 10.3198/jpr2012.08.0019crg.

Interpretive Summary: The high molecular weight glutenin subunits (HMW-GS) are major determinants of wheat dough processing qualities. The different alleles of the HMW-GS genes in hexaploid wheat vary in their effect on dough quality. To determine the contribution of the individual HMW-GS alleles, lines deficient in HMW-GS proteins were generated by chemical mutagenesis in the elite bread wheat Triticum aestivum cv. Summit. Dy10-DLC was identified by screening M3 seeds for altered seed storage protein profile using one-dimensional SDS-PAGE. Dy10-DLC is distinct from the parental line by missing the HMW-GS Dy10 protein band. Examination of the effect of Dy10 protein deficiency on dough rheological properties by mixography showed shorter mixing time to reach peak resistance relative to the wild type control. The shorter mixing time exhibited by D10-DLC could potentially save significant energy cost in commercial bread production.

Technical Abstract: Dy10-DLC wheat (Triticum aestivum) was developed by USDA-ARS at the Western Regional Research Center in Albany, CA. Dy10-DLC was identified from an EMS-mutagenized population of an elite hexaploid wheat variety Summit by screening M3 seeds for altered storage protein profiles using one-dimensional SDS-PAGE. Dy10-DLC is distinct from the wild-type progenitor line by missing the high molecular weight glutenin subunit (HMW-GS) Dy10 protein. Examination of the effect of Dy10-DLC Dy10 protein deficiency on dough rheological properties by mixography showed shorter mixing time to reach peak resistance relative to the wild type control. The HMW-GS proteins are major determinants of wheat dough processing qualities. The different alleles of the HMW-GS genes in bread wheat vary in their effect on dough quality. Wheat lines deficient in the individual HMW-GS will allow the determination of the contributions of each allele to dough quality.

Last Modified: 12/17/2014
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