Positive or negative effects on dough strength in large-scale group-1 chromosome deletion lines of common wheat (<Emphasis Type="Italic">Triticum aestivum</Emphasis> L.)

We studied the seed storage protein composition and dough strength of chromosome deletion (CD) lines involving group-1 chromosomes. The presence or absence of genes and protein bands corresponding to glutenin and gliadin was assessed by using locus-specific DNA markers, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and acid-polyacrylamide gel electrophoresis (A-PAGE). In this study, we were able to map the physical positions of several glutenin and gliadin genes in detail. Dough strength was evaluated by SDS sedimentation volume and protein content. We found that protein composition affected dough strength. The absence of chromosome arm 1AL, which carries the truncated glutenin gene Glu-A1c, significantly increased dough strength, although the protein composition did not change when the size of the deleted chromosome region was varied. In contrast, the presence of chromosome arm 1DL, which carries Glu-D1a (the gene for glutenin subunits 2 and 12), significantly increased dough strength. We did not find any known seed storage protein loci in any of the other chromosomal regions that significantly affected dough strength.