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Research Project: IMPROVE GRAIN SORGHUM END-USE QUALITY & UTILIZATION BY IDENTIFYING THE PHYSICAL, CHEMICAL & ENVIRONMENTAL FACTORS RELATED TO FOOD & FEED...

Location: Grain Quality and Structure Research

Title: Analysis of Glu-1 deletion lines reveals the importance of high molecular weight glutenin subunits 7+9 Glu-B1 in wheat flour tortilla making

Author
item Tuncil, Yunus - Texas A&M University
item Jondiko, Tom - Texas A&M University
item Tilley, Michael - Mike
item Hays, Dirk - Texas A&M University
item Awika, Joseph - Texas A&M University

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/30/2012
Publication Date: 9/30/2012
Citation: Tuncil, Y., Jondiko, T., Tilley, M., Hays, D.B., Awika, J. 2012. Analysis of Glu-1 deletion lines reveals the importance of high molecular weight glutenin subunits 7+9 Glu-B1 in wheat flour tortilla making. AACC International Annual Meeting. Meeting Abstract. Paper No. 58-P.

Interpretive Summary:

Technical Abstract: High molecular weight glutenin subunits (HMW-GS) play a significant role in the functional properties of wheat flour. Wheat lines in which one or more of the HMW-GS alleles were absent from Glu-A1, Glu-B1 or Glu-D1 loci (deletion lines) were compared with non-deletion lines for dough and tortilla making properties. Flours from 40 simple cross lines were evaluated for HMW-GS alleles, insoluble polymeric protein (IPP) content and mixograph properties. Dough properties were determined using a texture analyzer. Tortillas were produced by the hot-press method and evaluated for physical properties and textural change during 16 days of storage. Flour from deletion lines had lower average IPP content (38.4%) than non-deletion lines (41.9%). Doughs derived from deletion lines were highly extensible (44.8 mm) and required lower equilibrium force from stress relaxation test (4.91 N) compared to non-deletion lines (34.2 mm, and 6.56 N, respectively). Deletion lines produced larger diameter tortillas (177 mm) than non-deletion lines (165 mm) and had lighter color (L* = 82.3) than tortillas from non-deletion lines (L* = 81.0). Flour IPP content (r = -0.57) and equilibrium force (r = -0.80) were negatively correlated with tortilla diameter, but positively correlated with flexibility scores (r = 0.72, and r = 0.68, respectively). In general, deletion at Glu-A1 or Glu-D1 or presence of 2+12 instead of 5+10 allelic pair at Glu-D1 locus produced large diameter tortillas, but with poor 16 d flexibility scores. However, combination of 7+9 allelic pair at Glu-B1 locus with deletions at Glu-A1 or Glu-D1 or 2+12 at Glu-D1 consistently produced tortillas that had large diameter and retained good flexibility scores during 16 days of storage. The results indicate the presence of allelic pair 7+9 at Glu-B1 locus may play a crucial role in selection of wheat varieties for tortilla making.