The effects on grain quality traits of a grain serpin protein and the VPM1 segment in southern Australian wheat breeding
Karen Cane A H , P. J. Sharp B , H. A. Eagles C , R. F. Eastwood D , G. J. Hollamby E , Haydn Kuchel E , Meiqin Lu F and P. J. Martin GA Molecular Plant Breeding CRC, and Department of Primary Industries, PB260, Horsham, Vic. 3401, Australia.
B Value Added Wheat CRC, and University of Sydney, Plant Breeding Institute, PMB 11, Camden, NSW 2570, Australia.
C Molecular Plant Breeding CRC, and Waite Campus, University of Adelaide, PMB1, Glen Osmond, SA 5064, Australia.
D Molecular Plant Breeding CRC, and Australian Grain Technologies, PB 260, Horsham, Vic. 3401, Australia.
E Molecular Plant Breeding CRC, and Australian Grain Technologies, Roseworthy Campus, University of Adelaide, Roseworthy, SA 5371, Australia.
F Molecular Plant Breeding CRC, and Australian Grain Technologies, PO Box 219, Narrabri, NSW 2390, Australia.
G Department of Primary Industries, Wagga Wagga Agricultural Institute, Wagga Wagga, NSW 2650, Australia.
H Corresponding author. Email: Karen.Cane@dpi.vic.gov.au
Australian Journal of Agricultural Research 59(10) 883-890 https://doi.org/10.1071/AR08114
Submitted: 8 April 2008 Accepted: 28 July 2008 Published: 18 September 2008
Abstract
Production of wheat of sufficient quality to meet market demands is an ongoing agricultural challenge. Identification and evaluation of alleles of genes affecting quality parameters enables breeders to improve their germplasm by active selection towards specific allele combinations. Using a large dataset obtained from southern Australian wheat breeding programs, and including a relationship matrix in the analysis to minimise bias, we re-evaluated the effects of high- and low-molecular-weight glutenin alleles and puroindoline alleles on the grain quality parameters Rmax, dough extensibility, dough development time, flour water absorption, and milling yield and found that estimated effects were in close agreement with those from earlier analyses without a relationship matrix. We also evaluated, for the first time, the effects on the same quality parameters of 2 alleles (wild-type and null) of a defence grain protein, a serpin located on chromosome 5B. In addition, we assessed the effect of the VPM1 alien segment.
The serpin null allele significantly reduced milling yield by ~0.4 g of flour per 100 g of grain milled across different germplasm sources and flour protein levels. In Australian germplasm, the origin of this allele was traced to a 19th Century introduction from India by William Farrer; however other sources, of significance in international breeding programs, were also identified. Our analysis of the effect of the VPM1 segment on quality traits revealed no detrimental effects of its presence on the traits we measured.
Additional keywords: dough rheology, REML, PCR, relationship matrix, glutenins, puroindolines.
Acknowledgments
We thank Mr Greg Grimes and the staff of the Australian Winter Cereals Collection for seed of many of the historical varieties. Also, thanks to Mr Geof Palmer and Ms Lee Mosionek and their team for the grain quality analyses conducted in South Australia, Dr Joe Panozzo and his team for the analyses conducted in Victoria, and Ms Helen Allen and her team for the analyses conducted in NSW. We thank Dr Graham McLaren of the International Rice Research Institute for providing us with a version of the ICIS that could calculate coefficients of parentage for this large dataset in a realistic time period. We thank the field technical teams at Roseworthy, Horsham, and Wagga Wagga for their extensive contribution. We thank the Grains Research and Development Corporation for their financial support.
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