Location: Wheat Health, Genetics, and Quality ResearchTitle: “Super Soft” wheat kernel texture
|KUMAR, NEERAJ - Washington State University|
|IBBA, MARIA ITRIA - Washington State University|
|ORENDAY-ORTIZ, JOSE - Washington State University|
Submitted to: Cereal Foods World
Publication Type: Abstract Only
Publication Acceptance Date: 5/21/2019
Publication Date: 2/25/2020
Citation: Morris, C.F., Kumar, N., Ibba, M., Kiszonas, A., Orenday-Ortiz, J. 2020. “Super Soft” wheat kernel texture. Cereal Foods World. 64:A46.
Technical Abstract: Kernel texture in wheat is an essential aspect of flour quality and utilization. In general terms, there are three kernel texture classes that follow the presence, absence, and haplotype of the Hardness locus, which is comprised of the puroindoline a and b genes/proteins (Pina and Pinb). Wild type Pina and Pinb produce soft endosperm texture, with Single Kernel Characterization System (SKCS) phenotypes of ~25-30. However, a novel "Super Soft" kernel phenotype has been observed in both Triticum aestivum and T. turgidum subsp. durum. This phenotype is characterized by SKCS values as low as -9. A Super Soft white winter club line, SS163, was isolated crossed to the soft white spring wheat cultivar Alpowa. A Super Soft spring-habit back-cross-2 (Alpowa recurrent parent) derivative (‘BC2SS163’) was isolated, and crossed again to Alpowa; 40 selected progeny were advanced to the F6 and grown in head rows, and then grown in field plots the following year. In the F6, SKCS ranged from -2 to +21. In the F7, SKCS ranged from -7 to +4. Quadrumat break flour yields ranged from 52.5 to 66.7% and 48.1 to 60.1%, years 1 and 2, respectively, and were not well correlated with SKCS. ‘Normal’ soft varieties averaged 22.7 SKCS, and 49.6% break flour yield. Independently, a Super Soft phenotype was observed in durum wheat. An F6 RIL population was developed from the durum cultivar ‘Creso’ and a soft homoeologous recombinant line possessing the Hardness locus. GBS was performed on 426 RILs and identified major additive QTL on 3AL and 6AS. Complete grain, milling, flour, SRC, and baking trials are underway and will be presented at the annual meeting. Overall, results have advanced the understanding of the genetic inheritance, endosperm morphology, and functional quality associated with the Super Soft kernel phenotype. Current studies are working towards identifying the genetic basis and physical-chemical mechanism of the Super Soft trait.