Location: Wheat Health, Genetics, and Quality ResearchTitle: Influence of low-molecular-weight glutenin subunit haplotypes on dough rheology in elite common wheat varieties
|ITRIA, MARIA IBBA - Washington State University|
Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/18/2017
Publication Date: 11/8/2017
Publication URL: https://handle.nal.usda.gov/10113/5852849
Citation: Itria, M., Kiszonas, A., Morris, C.F. 2017. Influence of low-molecular-weight glutenin subunit haplotypes on dough rheology in elite common wheat varieties. Cereal Chemistry. 94:1016-1027.
Interpretive Summary: In the present study, we analyzed the Low Molecular Weight-Glutenin Subunit (LMW-GS) genic profile of a set of elite hard spring, hard winter and soft spring varieties. The same varieties were also analyzed for their end-use quality and association between specific LMW-GS haplotypes and the analyzed end-use quality parameters was established. These findings suggest the possibility to refine the already existing LMW-GS molecular markers and to develop new molecular markers to more accurately control wheat end-use quality.
Technical Abstract: The low molecular weight glutenin subunits (LMW-GSs) are a class of wheat seed storage proteins. They are encoded by a multigene family located at the Glu-3 loci, and their allelic variation strongly influences wheat end-use quality. Due to ambiguities in the LMW-GS allele nomenclature and to the complexity of the Glu-3 loci organization, a clear relationship between LMW-GS alleles and wheat end-use quality parameters has not been determined. In the present study, a set of elite common wheat varieties was analyzed for their LMW-GS genic profile and their dough rheology and bread baking properties. In general, variation at the Glu-A3 locus had a major impact on the analyzed dough rheology parameters, followed by the Glu-B3 and Glu-D3 loci, in order. Also, the genes located at the linkage groups Glu-A3-3, Glu-B3-3 and Glu-D3-5 were more significantly associated to both dough strength, mixing and extensibility properties. Results obtained in this study clearly indicate that there are specific LMW-GS haplotypes that are more associated than others to variation of dough rheology parameters. These findings suggest the possibility to refine the already existing Glu-3 molecular markers and to develop new molecular markers to more accurately control wheat end-use quality.