Revision of the estimates of glutenin gene effects at the Glu-B1 locus from southern Australian wheat breeding programs
H. A. Eagles A E F , R. F. Eastwood B E , G. J. Hollamby C E , E. M. Martin A E and G. B. Cornish D EA Department of Primary Industries, PB 260, Horsham, Vic. 3401, Australia.
B Australian Grain Technologies, PB 260, Horsham, Vic. 3401, Australia.
C Australian Grain Technologies, Roseworthy Campus, University of Adelaide, Roseworthy, SA 5371, Australia.
D South Australian Research and Development Institute, GPO Box 397, Adelaide, SA 5001, Australia.
E Molecular Plant Breeding CRC, Suite 21, 2 Park Drive, Bundoora, Vic. 3083, Australia.
F Corresponding author. Email: Howard.Eagles@dpi.vic.gov.au
Australian Journal of Agricultural Research 55(10) 1093-1096 https://doi.org/10.1071/AR04113
Submitted: 4 June 2004 Accepted: 7 September 2004 Published: 25 October 2004
Abstract
Glutenins are the major determinant of dough characteristics in wheat. These proteins are determined by genes at 6 loci, with multiple alleles present in southern Australian breeding programs. Previously, we estimated the effects of these genes on maximum dough resistance (Rmax), dough extensibility and dough development time. Subsequently, the allele previously classified as Glu-B1b was found to consist of 2 alleles, with one, now considered to be Glu-B1al, producing an overexpression of the Bx7 glutenin subunit. Therefore, there is a potential bias in our previous estimates.
An extended dataset was analysed with the 2 alleles now separated. These analyses identified negligible biases in our previous estimates, probably due to a low frequency of Glu-B1al before 1999. However, Glu-B1al produced significantly higher Rmax, dough extensibility, and dough development time values than all other alleles at the Glu-B1 locus. Therefore, at intermediate allele frequencies, substantial bias in estimates of the effects of the Glu-B1 alleles can be expected without correct identification of Glu-B1al.
Additional keywords: dough rheology, REML, PCR, Rmax, extensibility, dough development time.
Acknowledgments
We thank Mr Geof Palmer and his team for some of the grain quality analyses conducted in South Australia, and Dr Joe Panozzo and his team for similar analyses conducted in Victoria. We thank the field technical teams at both Roseworthy and Horsham for their extensive contribution.
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