Show simple item record

Impact of high and low-molecular-weight glutenins on the processing quality of a set of biofortified common wheat (Triticum aestivum L.) lines

Creator: Rathan, N.D.
Creator: Mahendru-Singh, A.
Creator: Velu, G.
Creator: Ibba, M.I.
Year: 2020
Language: English
Publisher: Frontiers
Copyright: CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose
Type: Article
Place of Publication: Switzerland
Volume: 4
DOI: 10.3389/fsufs.2020.583367
Keywords: Wheat Quality
Keywords: Biofortification
Keywords: Grain Zn and Fe
Keywords: Glutenins Composition
Description: Development of biofortified wheat lines has emerged as a sustainable solution to alleviate malnutrition. However, for these varieties to be successful, it is important that they meet the minimum quality criteria required to produce the local food products. In the present study, a set of 94 biofortified common wheat lines were analyzed for their grain micronutrients content (Fe and Zn) and for their processing quality and glutenin profile. Most of the analyzed lines exhibited a grain Zn concentration greater than the non-biofortified check varieties, of at least 3 ppm. The content of both Fe and Zn appeared to be significantly associated with grain protein content (r = 0.21–0.65; p < 0.01) but not with grain yield or other wheat quality traits. Wide allelic variation was observed at both the high-molecular-weight glutenin (HMW-GS) and the low-molecular-weight glutenin (LMW-GS) loci and alleles associated with greater dough strength were identified. Specifically, among the HMW-GS alleles, the Glu-B1i, Glu-B1al, and Glu-D1d alleles were associated with greater mixograph and alveograph values and greater loaf volume. Similarly, among the LMW-GS alleles, the Glu-A3b and Glu-B3b alleles were associated with stronger gluten and better bread-making quality. Overall, results of this study suggest that biofortification does not profoundly alter wheat end-use quality and that the effect of the different glutenin alleles is independent of the grain protein and micronutrient content.
Agrovoc: WHEAT
Agrovoc: QUALITY
Agrovoc: GRAIN
Agrovoc: ZINC
Agrovoc: IRON
Related Datasets:
ISSN: 2571-581X
Journal: Frontiers in Sustainable Food Systems
Article number: 583367

Files in this item


This item appears in the following Collection(s)

  • Wheat
    Wheat - breeding, phytopathology, physiology, quality, biotech

Show simple item record