Cluster analysis of historical and modern hard red spring wheat cultivars based on parentage and HPLC of gluten protein

Authors: MALALGODA, MANEKA - North Dakota State University; Ohm, Jae-Bom; MEINHARDT, STEVEN - North Dakota State University; Chao, Shiaoman; SIMSEK, SENAY - North Dakota State University

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 6/23/2016
Publication Date: 10/20/2016
Citation: Malalgoda, M., Ohm, J., Meinhardt, S., Chao, S., Simsek, S. 2016. Cluster analysis of historical and modern hard red spring wheat cultivars based on parentage and HPLC of gluten protein. American Association of Cereal Chemists International, October 23-26, 2016, Savannah, GA. Available: http://www.aaccnet.org/meetings/Documents/2016Abstracts/aacc2016abs206.htm.

Interpretive Summary:

Technical Abstract: There have been substantial breeding efforts in North Dakota to produce wheat cultivars that are well adapted to weather conditions and disease resistance. In this study, 30 hard red spring (HRS) wheat cultivars released between 1910 and 2013 were analyzed with regard to how they cluster in terms of parentage and protein separation data, which were analyzed by reverse-phase HPLC (RP-HPLC) for gliadin proteins and size-exclusion HPLC (SE-HPLC) for unreduced proteins. Additionally, differences between the clusters with respect to quality characteristics and the semi-dwarf characteristic were analyzed. In terms of parentage, the clusters formed were grouped according to the release year of cultivar and semi-dwarf characteristics. Also, some farinograph characteristics showed significant (P = 0.05) differences between clusters, indicating improvement of mixing characteristics as a result of breeding efforts. In the dendrograms based on binary data of gliadin RP-HPLC peaks, the clusters were not grouped according to release year and mixing characteristics. The clusters based on absorbance area data of RP-HPLC of gliadins and SE-HPLC of unreduced proteins showed significant (P = 0.05) differences for release year, semi-dwarf characteristics and some farinograph parameters. The cultivar “Granite”, which is the only cultivar in the study with the Rht-8 gene appeared as an anomaly in the dendrograms based on parentage as well as HPLC area data. Overall, the results indicated that the introduction of reduced height genes accompanied with improvements of dough mixing and breadmaking quality traits in hard red spring wheat breeding. As per protein data, the results showed that the overall gliadin protein profile was not affected by the reduced height genes, and that the quantity of certain fractions of gluten proteins changed over the last 100 years of wheat breeding.