Title: Effects of Glutenin Loci Allelic Diversity and Rye Translocations on Dough Properties Within U.S. Hard Winter Wheat Breeding Programs Authors
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: August 13, 2009
Publication Date: September 13, 2009
Citation: Harmer, S.E., Seabourn, B.W. 2009. Effects of Glutenin Loci Allelic Diversity and Rye Translocations on Dough Properties Within U.S. Hard Winter Wheat Breeding Programs. Meeting Abstract. Cereal Foods World. 54:A45. Technical Abstract: Allelic variation at the Glu-1 and Glu-3 loci is known to contribute to end-use qualities in wheat (Triticum aestivum L.). The Glu-1 loci, which encodes high molecular weight glutenin subunits (HMW-GS), and the Glu-3 loci, which encodes low molecular weight glutenin subunits (LMW-GS), are polymorphic and therefore multiple alleles exist in different breeding programs. However, the effect of different glutenin alleles at all six loci on dough and bread-making properties is poorly characterised, particularly in U.S. breeding programs. In this study, a set of advanced breeding lines and cultivars from the USDA-ARS Regional Performance Nursery (RPN), consisting of hard winter wheat from breeding programs across the U.S. Great Plains growing region, were used to determine HMW-GS and LMW-GS allelic composition using SDS-PAGE and lab-on-a-chip® technologies. Three, eight and four alleles were detected at the HMW-GS encoding loci for Glu-A1, Glu-B1 and Glu-D1, respectively. The LMW-GS loci were diverse, with six alleles each detected at Glu-A3 and Glu-D3 loci and nine alleles detected at the highly polymorphic Glu-B3 locus. Estimates of glutenin allele effects on dough mixing properties were analysed using mixograph mix-time data (adjusted for protein content) from the RPN crop years 1995-2007. The degree of association of glutenin alleles to mixograph mix time was determined using ANOVA. These results showed that the Glu-D1 locus had a significant effect (p<0.0005) on mixograph mix time. Generally, Glu-D1d, Glu-B3d and Glu-A1a were associated with higher mixograph mix times, whilst Glu-A1c, GluB1f, Glu-D1a were associated with lower mixograph mix times.