Location: Potato, Pulse and Small Grains Quality Research
2024 Annual Report
Objectives
Objective 1: Resolve changes in analytical methods (liquid chromatography, and near infrared and mid infrared spectroscopy) to rapidly evaluate phenotypic traits of hard spring wheat, durum, and oat elite cultivars.
Sub-Objectives:
1.A. Improve the characterization of polymeric proteins in hard spring wheat and durum.
1.B. Improve liquid chromatography to characterize gliadin proteins in hard spring wheat and durum.
1.C. Develop an improved liquid chromatography procedure to characterize proteins in oat.
1.D. Develop near infrared and mid infrared models to rapidly predict quality traits in hard spring wheat, durum, and oat.
Objective 2: Evaluate and report the milling (processing and intrinsic end-use quality) parameters of hard spring wheat, durum, and oat commercially viable cultivars as part of a Congressionally-designated direct mission of service (non-hypothesis driven).
Sub-Objectives:
2.A. Identify and evaluate processing and intrinsic end-use quality traits of experimental hard spring and durum wheat lines.
2.B. Identify and evaluate biochemical and processing quality traits of experimental oat lines.
Approach
High quality grains are in demand for both domestic and international agricultural markets. The Hard Spring and Durum Wheat Quality Laboratory will evaluate processing and end-use quality traits of breeders’ experimental lines of wheat and oat relative to physical and biochemical attributes and genetic and environmental influences. This research is important to identify wheat lines that are of superior milling, baking, and processing quality before they are considered for commercial release. Since large numbers of samples need to be evaluated in a limited time frame in a plant breeding program, it is important to rapidly identify wheat and oat lines that are of superior processing and end-product quality. Research will be conducted to develop improved or innovative analytical methods that can rapidly characterize quality traits for hard spring wheat, durum, and oat. Specifically, research will be performed to resolve changes in liquid chromatography to rapidly characterize proteins that are important factors influencing processing and end-product quality. Research will also be conducted to improve prediction of quality traits using Fourier transform near infrared and mid-infrared spectroscopy. Machine learning, a new calibration method, will also be examined to calibrate prediction models of quality traits. Ultimately, the value of this research lies in its potential to enhance competitiveness of U.S. hard spring wheat, durum, and oat in domestic and international trade, increasing their market value.
Progress Report
Sub-Objective 1.A. Wheat proteins interact with each other to form large aggregates called polymeric proteins. These protein aggregates primarily compose
gluten and significantly influence the processing and end-product quality characteristics of wheat flour. The molecular characteristics of the protein aggregate were analyzed for hard red spring and durum wheat samples. The analytical data are currently being further analyzed to determine their associations with quality traits, such as bread-making and pasta-making quality characteristics.
Sub-Objective 1.B. Gliadin proteins, which are solubilized by alcohol, are also a major component of the gluten proteins in wheat. They significantly influence gluten functionality in wheat processing and end-product production. The gliadin protein composition analysis was performed for hard red spring wheat and durum samples. The data sets are currently being analyzed to establish associations between gliadin protein composition and the functionality of gluten in bread- and pasta-making. Sub-Objective 1.C. Globulin constitutes the major protein fraction, accounting for approximately 70-80% of the total proteins in oats. An analysis of globulins was conducted using a method known as size exclusion high-performance liquid chromatography. The data is currently under analysis to assess variations in oat protein composition across different oat varieties and growing environments, as well as its associations with oat quality traits. Sub-Objective 1.D. Absorption values of near-infrared and mid-infrared light were measured for spring and durum wheat, as well as oat samples used in this project. The research aimed to determine whether the absorption data could be utilized to rapidly predict wheat and oat quality characteristics. A calibration study was conducted, and the results indicated that near-infrared and mid-infrared models could effectively screen wheat and oat varieties for quality traits. Sub-objective 2A. ARS researchers at Fargo, North Dakota, evaluated and reported end-use quality traits on approximately 1,500 experimental lines and cultivars of hard red spring and durum wheat. Samples were submitted by private and public wheat breeders involved in wheat germplasm improvement and by scientists involved in gene mapping to identify quantitative trait loci associated with end-use quality traits. ARS provided over 40 different tests related to wheat kernel characteristics, milling performance, and flour, semolina, dough, and baking quality. Reports were provided to wheat breeders and other federal, state, and private organizations with an interest in end-use quality. In cooperation with the Wheat Quality Council (WQC), nine experimental lines of hard spring wheat that were grown at 6 locations were evaluated along with the check cultivars ‘Linkert’ and ‘LCS Rebel’. ARS researchers at Fargo, North Dakota, tested each line for kernel, milling, flour, dough, and bread-baking quality traits, coordinated the baking quality test results from 11 independent public and private testing laboratories, and analyzed the data. Results were published, presented, and discussed at the annual WQC meeting. Interactions with the WQC serve as a means to obtain industry feedback on the milling and baking quality traits of advanced experimental lines of wheat that are considered for release into commercial production. A 2023 variety survey showed that all of the top five hard spring wheat cultivars planted in North Dakota and Minnesota were tested by the WQC program. Sub-objective 2.B: Approximately 330 oat samples from the Spring Uniform Oat Performance Nursery and Winter Uniform Oat Performance Nursery were analyzed for important biochemical components such as protein, beta- glucan, total dietary fiber, and oil contents. Oat groat physical characteristics were also evaluated using an image analyzer and Single Kernel Characterization System.
Accomplishments
1. Development of improved wheat germplasm. High wheat quality standards are important to wheat producers, milling and baking industries, and domestic/overseas customers. ARS researchers in Fargo, North Dakota, produced wheat end-use quality data that led to the release of new varieties of hard red spring and durum wheat for commercial production. Specifically, this work contributed to the joint release of the hard red spring wheat cultivar ‘WGC002’ from the USDA-ARS and North Dakota State University, and the release of ‘WGC002’ which contains the novel wild grass-derived resistance gene Fhb7The2. WGC002 was released for its resistance to Fusarium head blight and its lack of the gene for yellow flour pigment.
2. Protein characteristics of hard red spring wheat millstreams. Wheat milling produces multiple flour millstreams, each with different quality characteristics, that are blended in specific combinations to produce flour mixes specific to each type of end-product. The amount of protein in the millstreams has a significant impact on processing and quality of wheat products. Researchers from the ARS in Fargo, North Dakota and North Dakota State University found that variation in protein molecular characteristics and affected bread-making quality in hard red spring wheat millstreams. This valuable information can assist millers in optimizing the functionality of flour blends.
Review Publications
Simsek, S., Baasandorj, T., Dykes, L., Ohm, J.B. 2023. Study of hard red spring wheat millstreams on correlation between protein MW parameters and bread-making quality. Cereal Chemistry. 100(6):1357-1368. https://doi.org/10.1002/cche.10719.
Hogg, A., Dykes, L., Oiestad, A., Giroux, M. 2023. Modulation of seed amylose content in durum wheat through mutagenesis of starch synthase IIa (SSIIa) and its effect on milling and semolina quality. Journal of Cereal Science. 115. Article 103816. https://doi.org/10.1016/j.jcs.2023.103816.
Klindworth, D.L., Salsman, E., Underdahl, J., Elias, E.M., Green, A.J., Dykes, L., Faris, J.D., Xu, S.S. 2023. Linkage drag analysis in three Aegilops speltoides introgressions carrying Sr47 in modern durum and hard red spring wheat germplasm. Theoretical and Applied Genetics. 136. Article 168. https://doi.org/10.1007/s00122-023-04409-8.
Cai, X., Danilova, T.V., Charif, A., Wang, F., Zhang, W., Zhang, M., Ren, S., Zhu, X., Zhong, S., Dykes, L., Fiedler, J.D., Xu, S.S., Frels, K., Wegulo, S., Boehm Jr, J.D., Funnell-Harris, D.L. 2024. Registration of ‘WGC002’ spring wheat containing wild grass-derived Fusarium head blight resistance gene Fhb7Th2. Journal of Plant Registrations. 18(1):179-186. https://doi.org/10.1002/plr2.20342.
Anderson, J.A., Wiersma, J.J., Reynolds, S.K., Conley, E.J., Stuart, N., Caspers, R.A., Kolmer, J.A., Rouse, M.N., Jin, Y., Dill-Macky, R., Smith, M., Dykes, L. 2024. Registration of 'MN-Torgy' spring wheat with moderate resistance to Fusarium head blight and adult plant resistance to Ug99 stem rust. Journal of Plant Registrations. https://doi.org/10.1002/plr2.20321.
Deng, L., Chen, Q., Ohm, J., Islam, S., Rao, J., Xu, M. 2024. Upcycling soybean meal through enzymatic conversion of insoluble fiber into soluble dietary fiber enhanced by ball milling. Journal of Food Science. 89:4871–4883. https://doi.org/10.1111/1750-3841.17185.
