Introduction to bread wheat (Triticum aestivum L.) and assessment for bread-making quality of alleles from T. boeoticum Boiss. ssp. thaoudar at Glu-A1 encoding two high-molecular-weight subunits of glutenin |
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Authors: | WJ Rogers TE Miller PI Payne JA Seekings EJ Sayers LM Holt CN Law |
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Institution: | (1) John Innes Centre, Norwich Research Park, Colney, NR4 7UH Norwich, U.K.;(2) Plant Breeding InternationalCambridge, Maris Lane, Trumpington, CB2 2LQ Cambridge, U.K.;(3) Present address: Facultad de Agronomia, Universidad Nacional del Centro de la Provincia de Buenos Aires, Av. Intendente Giraut, NR4 7UH Azul, Provincia de Buenos Aires, Argentina |
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Abstract: | Two alleles, Glu-A1r encoding high-molecular-weight (HMW) glutenin subunits 39+40 and Glu-A1s encoding HMW glutenin subunits 41+42, were introgressed to bread wheat (Triticum aestivum L.) cv. Sicco from two accessions of T. boeoticum Boiss. ssp. thaoudar (A genome species, 2n=2x=14). Alleles at Glu-A1 in current commercial bread wheats encode zero or one subunit, and alleles at the homoeoloci Glu-B1 and Glu-D1 encode a maximum of two subunits; hence the maximum number of subunits found in commercial wheats is five, whereas the lines incorporating Glu-A1r and Glu-A1s carry six. Using near-isogenic lines, the current results demonstrated that the introduction of Glu-A1r resulted in diminished dough stickiness and improved stability during mixing compared with Glu-A1a encoding subunit 1, and a small improvement in gluten strength as shown by the SDS- sedimentation test. The introduction of Glu-A1a also resulted in a small improvement in gluten strength predicted by the SDS-sedimentation test. Thus the alleles are of potential value in breeding programmes designed to improve bread-making quality. |
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Keywords: | dough quality electrophoresis endosperm storage protein genetics gluten strength near isogenic line Triticum aestivum wheat |
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