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United States Department of Agriculture

Agricultural Research Service

Research Project: GENOMICS AND MOLECULAR APPROACHES TO WHEAT TRAITS

Location: Genomics and Gene Discovery

Title: Isolation and characterization of EMS-induced Dy10 and Ax1 high molecular weight glutenin subunit deficient mutant lines of elite hexaploid wheat (Triticum aestivum L.) cv. Summit

Author
item L Chingcuanco, Debbie

Submitted to: Journal of Cereal Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 15, 2012
Publication Date: July 17, 2012
Citation: Chingcuanco, D.L. 2012. Isolation and characterization of EMS-induced Dy10 and Ax1 high molecular weight glutenin subunit deficient mutant lines of elite hexaploid wheat (Triticum aestivum L.) cv. Summit. Journal of Cereal Science. 56:296-299 doi: 10.1016/j.jcs.2012.06.009.

Interpretive Summary: The production of HMW-GS deficient lines makes it possible to determine the effects of individual subunits on the mixing properties of the wheat dough. The identification of Dy10 and Ax1 deficient lines in this work resulted in weaker doughs with faster development time indicating a restructuring of the gluten polymer. The availability of lines deficient in one or more HMW-GS will facilitate the development of different varieties of wheat for defined dough functionality for specific end-use.

Technical Abstract: The mixing properties of the dough are critical in the production of bread and other food products derived from wheat. 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 different HMW-GS alleles, lines deficient in HMW-GS proteins were generated by chemical mutagenesis in the elite bread wheat Triticum aestivum cv. Summit. In this report we describe the identification and characterization of Dy10 and Ax1 deficient lines. Examination of the effect of Dy10 and Ax1 deficiency on dough rheological properties by mixography showed faster development time and weaker doughs relative to the wild type control. This is the first time that the role of Dy10 has been examined apart from the from Dx5+Dy10 allele pair combination.

Last Modified: 4/24/2014
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