Effect of high-molecular-weight glutenin allele, Glu-B1d, from synthetic hexaploid wheat on wheat quality parameters and dry, white Chinese noodle-making quality
Yonglu Tang A B , Wuyun Yang B , Yuanqi Wu B , Chaosu Li B , Jun Li B , Yuchun Zou B , Fang Chen A D and Daryl Mares CA College of Life Sciences, Sichuan University, 29 Jiuyanqiao Wangjiang Street, Chengdu 610064, China.
B Crop Research Institute, Sichuan Academy of Agricultural Sciences, 4 Shizishan Street, Chengdu 610066, China.
C School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Glen Osmond, SA 5064, Australia.
D Corresponding author. Email: chenfang@scu.edu.cn
Crop and Pasture Science 61(4) 310-320 https://doi.org/10.1071/CP09362
Submitted: 14 December 2009 Accepted: 19 February 2010 Published: 12 April 2010
Abstract
Synthetic hexaploid wheat (SHW) represents a valuable source of new resistances to a range of biotic and abiotic stresses. Exploitation of these resistances in bread wheat breeding programs, however, is not necessarily straightforward and requires an assessment of potential negative effects on quality particularly from the genomes contributed by the durum parents used in the development of SHW. In particular, high-molecular-weight glutenin subunits (HMW-GS) 6+8 that are common in durum and SHW but, in bread wheat, are present at only a very low frequency in Chinese wheat cultivars and landraces and as a result there is only limited data on the effects of HMW-GS 6+8 on wheat processing quality and especially on dry, white Chinese noodles (DWCN). In this study, 131 recombinant inbred lines (RIL) were developed from a cross between a CIMMYT SHW ‘Syn-CD780’ and an elite Sichuan common wheat cultivar ‘ChuanYu12’.The aim of this study was to investigate the effect of the HMW glutenin allele, Glu-B1d (6+8), from SHW on quality-related characteristics and DWCN making quality compared with the alternate allele Glu-B1u (7*+8). The RIL and parents were grown in three environments and analysed for 21 quality and noodle test parameters. Results showed the effect of Glu-B1d depended on both the parameters tested and glutenin subunit background contributed by alleles at the Glu-A1 and Glu-D1 loci. RIL with the Glu-B1d allele v. those with the Glu-B1u had significantly higher Zeleny sedimentation volume and falling number in the subunit backgrounds Glu-A1c/Glu-D1a and Glu-A1c/Glu-D1ah, significantly higher L* of dry flour in the background Glu-A1a/Glu-D1a; significantly higher dough development time, dough stability time, breakdown time and lower softness in both backgrounds Glu-A1c/Glu-D1a and Glu-A1c/Glu-D1ah; significantly higher values of most rapid visco analysis parameters, especially pronounced in the background Glu-A1c/Glu-D1a. The RIL with the Glu-B1d allele also showed significantly higher (P < 0.05) noodle total score (NTS) in the Glu-A1a/Glu-D1a background and significantly higher (P < 0.01) NTS and most components of sensory assessment in the Glu-A1c/Glu-D1a background. Overall, the results indicate that the allele Glu-B1d, 6+8, from synthetic hexaploids could, in general, have a positive influence on most bread wheat quality parameters and DWCN noodle-making, particularly when combined with particular glutenin subunits at Glu-A1 and Glu-D1.
Additional keywords: high-molecular-weight glutenin subunit, recombinant inbred line, synthetic hexaploid wheat.
Acknowledgments
We thank Tian Jichun, Zhang Li (Shandong Agricultural University) and Li Zhulin (Chengdu Institute of Biology of China Academy of Sciences). This project was supported by the Sichuan Provincial Youth Foundation and the earmarked fund for Modern Agro-industry Technology Research System.
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