Location: Wheat Health, Genetics, and Quality Research
2024 Annual Report
Objectives
This project is focused on enhancing wheat grain quality in the Western U.S. and elsewhere by providing the knowledge and means to breed better quality wheat varieties. We will achieve three primary objectives: 1) Resolve the underlying genetics of kernel texture (grain hardness), 2) develop wheat germplasm with lower and higher levels of starch amylose, and 3) collaboratively develop superior and novel wheat cultivars for the Western U.S. to ensure that millers and food processors have superior food ingredients, farmers grow high-value crops and consumers have appealing, nutritious and less expensive foods. Production of superior wheat cultivars makes the U.S. more competitive abroad and U.S. agriculture more sustainable. Objectives 1 and 2 are separated each into two Subobjectives, 1A involves the role of puroindolines, and other kernel texture loci derived from Aegilops tauschii, Extra-Soft, and Super-Soft germplasm. Subobjective 2B involves Granule bound starch synthase I and Starch branching enzyme IIa to reduce and increase amylose, respectively. Subobjectives 1B and 2B involve developing germplasm and genetic stocks with novel traits.
The above objectives represent multiple, interrelated issues of improving wheat quality, functionality, and marketability that have been identified by the PNW Wheat Quality Council over the last 20+ years during their annual collaborative tests. Project objectives and linkages among other projects that contribute to achievement of the overall project goal are illustrated in Figure 1. Guidance and input to the project plan come from a number of sources. Peer science guides the direction and evaluates the quality of much of the research on end-use quality traits. By synthesizing the needs of the end-use sector and state-of-the-art science, cutting-edge, relevant research is targeted. The result is embodied in Objectives 1 and 2, and the traits that will be studied. By extension and creativity, novel traits are envisaged and studied (e.g. ‘Super Soft’ kernel trait and soft durum). The outcome/products are improved cultivars that have superior and predicable end-use quality, genetic stocks, novel germplasm and new knowledge. In guiding the breeder line evaluation (Objective 3), the PNW Wheat Quality Council provides direct input from a large and representative number of end-users, cereal scientists, and stakeholders. New varieties are evaluated and discussed in an open forum. These discussions provide for establishing specific testing methodologies and strategies as well as specific target values.
Approach
Objectives 1 and 2: Extend our understanding of the role(s) of kernel hardness, puroindolines and other genes in wheat grain quality and utilization. Hypothesis: Different gene sequences of puroindoline a and b modulate different levels of kernel hardness; additional novel non-puroindoline genes/loci affect kernel texture. Extend our understanding of the role(s) of starch composition, including Waxy and high amylose genes on wheat grain quality and utilization. Hypothesis: Starch composition, i.e., amylose: amylopectin ratios can be manipulated via null mutations in GBSSI and SbeIIa; wheat with different starch composition provides novel processing and nutritional opportunities.
Puroindoline a, Puroindoline b and Grain softness protein-1 genes are sequenced. Aegilops tauschii and synthetic hexaploid wheats are obtained from germplasm collections. Synthetics are evaluated for kernel texture phenotype. Unique lines are crossed to Alpowa soft white spring wheat. The genetic basis for Extra-Soft and Super Soft genes hexaploid and durum germplasm will be determined. Develop germplasm and genetic stocks with unique starch biosynthesis genes. Develop, register and release spring wheat NILs for all eight haplotypes of GBSSI and SbeIIa; develop soft white winter wheat germplasm with the GBSS 4A null allele. The unique synthetics, backcross NILs, and starch mutants will be grown for milling and baking evaluations. Germplasm will be released and registered.
Contingencies: The experiments with synthetics are dependent on obtaining germplasm from the USDA and other repositories and having greenhouse space available. All other germplasm is currently housed in the WWQL. Successful crossing and plant growth, equipment being operational, etc. are essential. Marker density will need to be sufficient to detect the loci of interest. The effect of the environment on phenotypic expression of kernel texture will be addressed through replicated trials over two or more environments.
Objective 3: Evaluate and report the milling and end-use quality of PNW wheat under a Congressionally-designated direct mission of service, with the goal to develop and release new wheat cultivars to growers. Most tests follow AACCI Approved Methods. Standard methods include SKCS, Quadrumat milling, Solvent Retention Capacity, SDS sedimentation, Mixograph, cookie and bread baking.
Progress Report
This report documents FY 2024 progress for project 2090-43440-008-000D, “Characterization of Quality and Marketability of Western U.S. Wheat Genotypes and Phenotypes”, which began in May 2020.
In support of Objective 1, research continues on the utilization of genetics to identify new commercial end-uses of Western wheat. Two major projects were undertaken to understand the impact of starch composition and chemistry of end-use quality. The first project was to create a large seed wheat ideal for creating a puffed snack or cereal. A waxy-wheat line was crossed with a large seeded soft durum to create a large seeded waxy wheat. Because waxy-wheat contains high levels of amylopectin and low levels of amylose, the starch is ideal for expanded products like puffed wheat. This new material will be ideal for creating a new product for snack and cereal manufacturers.
The second project in support of Objective 1 was using high amylose wheat to create a healthier ramen-style noodle. High amylose wheat is considered resistant starch in that it passes through the stomach and small intestine and is fermented by the large intestine similar to dietary fiber. This resistant starch can have major health benefits similar to dietary fiber. Ramen, or instant, noodles are a very popular food globally, although they are not always the healthiest meal option. Previous research focused on understanding the health and nutrition impact based on increasing dietary fiber, however, fibers have the ability to reduce oil uptake during frying. ARS researchers in Pullman, Washington, developed a lab-scale method for creating ramen noodles to test the hypothesis that oil uptake was reduced by using high-amylose wheat. The initial work indicated a slight decrease in oil uptake of fried ramen noodles and warrants future research.
In support of Objective 2, near isogenic lines of Alpowa and various starch branching enzyme mutants were created. This population will allow ARS researchers to explore the impact of various starch biosynthesis pathways and their impact to quality and agronomics since a population that is nearly identical genetically will be tested, except for the starch biosynthesis trait.
For Objective 3, ARS researchers continue to evaluate and report the milling (processing and intrinsic end-use quality) parameters of Western Soft White Common and Club (spring and winter), Hard Red Winter and Spring, and Hard White Winter and Spring Wheat commercially-viable germplasm as part of the Congressionally-designated direct mission of service (non-hypothesis driven). A total of ca. 6,000 experimental wheat germplasm and commercial cultivars were evaluated for breeding programs in the Western United States. In 2023 ARS researchers also screened ca. 1,000 experimental pulse lines as part of a new service to U.S. pulse breeders.
Accomplishments
1. High-throughput analysis of milling and flour properties of peas. Efficient and timely pulse quality research requires consistent and rapid methods of evaluation. Some traits that are required for high quality pulse processing and functionality are milling efficiency and flour relationships with water and oil. These quality traits are important not only for pea processing, but also for customer applications for pea flour. Two ARS scientists in Pullman, Washington, developed protocols for dehulling/splitting peas, milling and sifting peas, and performing water- and oil-holding capacity tests. The ability to rapidly evaluate pulse flour milling and flour properties is an important and substantial step in developing a robust pulse end-use quality evaluation program.
2. Field pea milling genotype-by-environment. The assessment of end-use quality for peas requires an understanding of the genotype-by-environment interactions on milling and flour traits. Some of these traits are dehulling efficiency, particle size of milled pea flour, and protein content of pea flour. A genotype-by-environment study was undertaken by ARS scientists in Pullman, Washington, to assess the influence of the genetics and growing environment on pea dehulling efficiency, milling, particle size, and flour traits. Understanding these factors helps pulse breeders to understand which traits are most useful for selection and increase the overall suitability of peas for flour processing.
3. Increase in cultivar development testing efficiency. The cultivar development program is vital for wheat breeders, seed dealers, growers, millers, and bakers. In particular, breeders use this information for making selections for releasing varieties, and ARS overseas customers use this information to ensure the quality of wheat meets their standards. ARS scientists in Pullman, Washington, increased wheat cultivar development throughput from ~5,000 to ~6,000 samples from 2022 to 2023. This increase in samples gives the breeders more tools and information to make critical selection decisions.
4. Development of early generation flour functionality testing. Breeders face a multitude of factors when making selections, including quality. Other traits such as yield, disease resistance, stress tolerance, heading date, plant height, can all be assessed at very early generations and strong selection can be made to improve the overall attributes of a population; however, this is more challenging with quality. ARS scientists in Pullman, Washington, modified important flour functionality tests to be used one to two generations earlier in the breeding cycle to use negative selection and raise the average quality of a given population. Early screening aids the breeders and also improves the overall quality of the breeding material to better serve our stakeholders.
Review Publications
Carle, S., Kiszonas, A., Garland Campbell, K.A., Morris, C.F. 2023. STAC: A tool to leverage genetic marker data for crop research and breeding. Agrosystems, Geosciences & Environment. 6(4). Article e20436. https://doi.org/10.1002/agg2.20436.
Paladugula, M., Smith, B., Ardoin, R.P., Morris, C.F., Kiszonas, A. 2024. Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations. Cereal Chemistry. 101(4):858-870. https://doi.org/10.1002/cche.10785.
Aoun, M., Orenday-Ortiz, J., Brown, K., Broeckling, C., Morris, C.F., Kiszonas, A. 2023. Quantitative proteomic analysis of super soft kernel texture in soft white spring wheat. PLOS ONE. 18(8). Article e0289784. https://doi.org/10.1371/journal.pone.0289784.
Sari, H., Uhdre, R., Wallace, L., Coyne, C.J., Bourland, B.M., Zhang, Z., Russo, M.S., Kiszonas, A., Warburton, M.L. 2024. Genome-wide association study in chickpea (Cicer arietinum L.) for yield and nutritional components. Euphytica. 220. Article 84. https://doi.org/10.1007/s10681-024-03338-x.
Richter, J., Smith, B., Saunders, S., Finnie, S.M., Ganjyal, G. 2024. Protein functionality is critical for the texturization process during high moisture extrusion cooking. ACS Food Science and Technology. 4(5):1142-1151. https://doi.org/10.1021/acsfoodscitech.3c00682.
