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Effect of 1BL/1RS translocation on gluten protein fraction quantities and dough rheological properties

Creator: Dehui Zhao
Creator: Yan Jun
Creator: Huang Yu-Lian
Creator: Xia Xian-Chun
Creator: Zhang Yan
Creator: Yubing Tian
Creator: He Zhonghu
Creator: Yong Zhang
Year: 2015
URI: https://hdl.handle.net/10883/21458
Language: Chinese
Publisher: Science Press
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 CIMMYT-Knowledge-Center@cgiar.org 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: Beijing (China)
Pages: 1648-1656
Issue: 11
Volume: 41
DOI: 10.3724/SP.J.1006.2015.01648
Keywords: 1BL/1RS Translocation
Keywords: Gluten Protein Fractions
Description: Understanding the effect of gluten protein fractions on major dough rheological quality traits among 1BL/1RS and non-1BL/1RS lines will facilitate quality improvement in wheat. Fourteen advanced facultative wheat lines derived from leading cultivars Shiluan 02-1 without 1BL/1RS and Zhoumai 16 with 1BL/1RS were grown in Anyang and Jiaozuo in Henan province in the 2012–2013 growing season. The gluten protein fractions were quantified with reversed-phase ultra-performance liquid chromatography (RP-UPLC) and size-exclusion ultra-performance liquid chromatography (SE-UPLC), and their correlations with dough rheological properties were determined. The results showed that Extensograph extensibility and maximum resistance, content of unextractable glutenin polymeric protein, quantity of gluten protein fractions and their ratios received significant influence from the presence of 1BL/1RS translocation and the line within group, whereas Extensograph extension area, content of glutenin and the ratio of gliadin-to-glutenin were predominantly affected by the line within group. Significant correlations were observed between gluten protein fraction quantities and dough rheological parameters in the 1BL/1RS and non-1BL/1RS lines. The 1BL/1RS lines with good dough rheological quality exhibited high content of unextractable glutenin polymeric proteins, 1BL/1RS lines with good dough rheological quality exhibited high content of unextractable glutenin polymeric proteins, which was significantly and positively correlated with Extensograph extension area (r = 0.92, P < 0.001), extensibility (r = 0.92, P < 0.001) and maximum resistance (r = 0.80, P < 0.01). The non-1BL/1RS lines with good dough rheological quality showed low ratio of gliadin-to-glutenin, which was significantly and negatively correlated with Extensograph extension area (r = 0.91, P < 0.001) and maximum resistance (r = 0.88, P < 0.001). These results may guide genotypic selection in early generatUnderstanding the effect of gluten protein fractions on major dough rheological quality traits among 1BL/1RS and non-1BL/1RS lines will facilitate quality improvement in wheat. Fourteen advanced facultative wheat lines derived from leading cultivars Shiluan 02-1 without 1BL/1RS and Zhoumai 16 with 1BL/1RS were grown in Anyang and Jiaozuo in Henan province in the 2012–2013 growing season. The gluten protein fractions were quantified with reversed-phase ultra-performance liquid chromatography (RP-UPLC) and size-exclusion ultra-performance liquid chromatography (SE-UPLC), and their correlations with dough rheological properties were determined. The results showed that Extensograph extensibility and maximum resistance, content of unextractable glutenin polymeric protein, quantity of gluten protein fractions and their ratios received significant influence from the presence of 1BL/1RS translocation and the line within group, whereas Extensograph extension area, content of glutenin and the ratio of gliadin-to-glutenin were predominantly affected by the line within group. Significant correlations were observed between gluten protein fraction quantities and dough rheological parameters in the 1BL/1RS and non-1BL/1RS lines. The 1BL/1RS lines with good dough rheological quality exhibited high content of unextractable glutenin polymeric proteins, 1BL/1RS lines with good dough rheological quality exhibited high content of unextractable glutenin polymeric proteins, which was significantly and positively correlated with Extensograph extension area (r = 0.92, P < 0.001), extensibility (r = 0.92, P < 0.001) and maximum resistance (r = 0.80, P < 0.01). The non-1BL/1RS lines with good dough rheological quality showed low ratio of gliadin-to-glutenin, which was significantly and negatively correlated with Extensograph extension area (r = 0.91, P < 0.001) and maximum resistance (r = 0.88, P < 0.001). These results may guide genotypic selection in early generations to improve the dough rheological properties when 1BL/1RS is used in breeding program.ions to improve the dough rheological properties when 1BL/1RS is used in breeding program.
Agrovoc: WHEAT
Agrovoc: CHROMOSOME TRANSLOCATION
Agrovoc: DOUGHS
Agrovoc: RHEOLOGICAL PROPERTIES
Agrovoc: GLUTEN
Agrovoc: PROTEINS
ISSN: 1875-2780
Journal: Acta Agronomica Sinica


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

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