View More View Less
  • 1 Chinese Academy of Agricultural Sciences (CAAS) Institute of Crop Sciences, National Wheat Improvement Centre/The National Key Facility for Crop Gene Resources and Genetic Improvement 12 Zhongguancun South Street Beijing 100081 China
  • 2 CIMMYT China Office c/o CAAS, 12 Zhongguancun South Street Beijing 100081 China
  • 3 Murdoch University Western Australia Department of Agriculture & Food, State Agriculture Biotechnology Centre Murdoch WA 6150 Australia
  • 4 Shandong Academy of Agricultural Sciences Crop Research Institute Jinan 250100 Shandong China
  • 5 CIMMYT, Apdo Postal 6-641 06600 Mexico, D.F. Mexico
Restricted access

Glutenin subunit alleles at the Glu-D3 locus and their effects on dough properties, pan bread, and dry white Chinese noodle (DWCN) qualities were investigated using 106 winter and facultative wheat cultivars and advanced lines. Allele Glu-D3c (42.5%) was the most frequent glutenin subunit, followed by Glu-D3b (25.5%) and Glu-D3a (23.6%). Glu-D3d and Glu-D3f occurred in only three and six cultivars, respectively. The effect of Glu-D3 was significant forDWCNquality, accounting for up to 16% of the variation, but there were no significant differences between individual Glu-D3 alleles on dough properties and qualities of DWCNand pan bread. Interaction effects Glu-A1 × Glu-D3 and Glu-B1 × Glu-D3 were significant for DWCN quality and loaf volume. More work is needed to understand the effects of Glu-D3 variation on the determination of dough properties and end-use quality.

  • Benedettelli, S., Margiotta, B., Porceddu, E., Ciaffi, M., Lafiandra, D. 1992. Effects of the lack of protein controlled by genes at the Gli-D1/Glu-D3 loci on the breadmaking quality of wheat. J. Cereal Sci. 16 :69–79.

    Lafiandra D. , 'Effects of the lack of protein controlled by genes at the Gli-D1/Glu-D3 loci on the breadmaking quality of wheat ' (1992 ) 16 J. Cereal Sci. : 69 -79.

    • Search Google Scholar
  • Branlard, G., Dardevet, M., Amiour, N., Igrejas, G. 2003. Allelic diversity ofHMWandLMWglutenin subunits and omega-gliadins in French bread wheat ( Triticum aestivum L.). Genet. Resources & Crop Evol. 50 :669–679.

    Igrejas G. , 'Allelic diversity ofHMWandLMWglutenin subunits and omega-gliadins in French bread wheat (Triticum aestivum L.) ' (2003 ) 50 Genet. Resources & Crop Evol. : 669 -679.

    • Search Google Scholar
  • Branlard, G., Dardevet, M., Saccomano, R., Lagoutte, F., Gourdon, J. 2001. Genetic diversity of wheat storage proteins and bread wheat quality. Euphytica 119 :59–67.

    Gourdon J. , 'Genetic diversity of wheat storage proteins and bread wheat quality ' (2001 ) 119 Euphytica : 59 -67.

    • Search Google Scholar
  • D’Ovidio, R., Masci, S. 2004. The low-molecular-weight glutenin subunits of wheat gluten. J. Cereal Sci. 39 :321–339.

    Masci S. , 'The low-molecular-weight glutenin subunits of wheat gluten ' (2004 ) 39 J. Cereal Sci. : 321 -339.

    • Search Google Scholar
  • Gianibelli, M.C., Larroque, O.R., MacRitchie, F., Wrigley, C.W. 2001. Biochemical, genetic and molecular characterization of wheat glutenin and its component subunits. Cereal Chem. 78 :635–646.

    Wrigley C.W. , 'Biochemical, genetic and molecular characterization of wheat glutenin and its component subunits ' (2001 ) 78 Cereal Chem. : 635 -646.

    • Search Google Scholar
  • Gupta, R.B., MacRitchie, F. 1994. Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1 of common wheats. II. Biochemical basis of the allelic effects on dough properties. J. Cereal Sci. 19 :19–29.

    MacRitchie F. , 'Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1 of common wheats. II. Biochemical basis of the allelic effects on dough properties ' (1994 ) 19 J. Cereal Sci. : 19 -29.

    • Search Google Scholar
  • Gupta, R.B., Paul, J.G., Cornish, G.B., Palmer, G.A., Bekes, F., Rathjen, A.J. 1994. Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1 , of common wheats. I. Its additive and interaction effects on dough physical property. J. Cereal Sci. 19 :9–17.

    Rathjen A.J. , 'Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1, of common wheats. I. Its additive and interaction effects on dough physical property ' (1994 ) 19 J. Cereal Sci. : 9 -17.

    • Search Google Scholar
  • He, Z.H., Liu, L., Xia, X.C., Liu, J.J., Peña, R.J. 2005. Composition of HMW and LMW glutenin subunits and their effects on dough properties, pan bread, and noodle quality of Chinese bread wheats. Cereal Chem. 82 :345–350.

    Peña R.J. , 'Composition of HMW and LMW glutenin subunits and their effects on dough properties, pan bread, and noodle quality of Chinese bread wheats ' (2005 ) 82 Cereal Chem. : 345 -350.

    • Search Google Scholar
  • He, Z.H., Lin, Z.J., Wang, L.J., Xiao, Z.M., Wang, F.S., Zhuang, Q.S. 2002. Classification on Chinese wheat regions based on quality. Sci. Agric. Sin. 35 :359–364.

    Zhuang Q.S. , 'Classification on Chinese wheat regions based on quality ' (2002 ) 35 Sci. Agric. Sin. : 359 -364.

    • Search Google Scholar
  • Luo, C., Griffin, W.B., Branlard, G., McNeil, D.L. 2001. Comparison of low and high molecular weight wheat glutenin allele effects on flour quality. Theor. Appl. Genet. 102 :1088–1098.

    McNeil D.L. , 'Comparison of low and high molecular weight wheat glutenin allele effects on flour quality ' (2001 ) 102 Theor. Appl. Genet. : 1088 -1098.

    • Search Google Scholar
  • Nagamine, T., Kai, Y., Takayama, T., Yanagisawa, T., Taya, S. 2000. Allelic variations of glutenin subunit loci Glu-1 and Glu-3 in southern Japanese wheat and their effects on dough and gluten properties. J. Cereal Sci. 32 :129–135.

    Taya S. , 'Allelic variations of glutenin subunit loci Glu-1 and Glu-3 in southern Japanese wheat and their effects on dough and gluten properties ' (2000 ) 32 J. Cereal Sci. : 129 -135.

    • Search Google Scholar
  • Nieto-Taladriz, M.T., Perretant, M.R., Rousset, M. 1994. Effect of gliadins and HMW and LMW subunits of glutenin on dough properties in the F 6 recombinant inbred lines from a bread wheat cross. Theor. Appl. Genet. 88 :81–88.

    Rousset M. , 'Effect of gliadins and HMW and LMW subunits of glutenin on dough properties in the F6 recombinant inbred lines from a bread wheat cross ' (1994 ) 88 Theor. Appl. Genet. : 81 -88.

    • Search Google Scholar
  • Payne, P.I., Holt, L.M., Jackson, E.A., Law, C.N. 1984. Wheat storage proteins: their genetics and their potential for manipulation by plant breeding. Phil. Trans. R. Soc. Lond. B 304 :359–371.

    Law C.N. , 'Wheat storage proteins: their genetics and their potential for manipulation by plant breeding ' (1984 ) 304 Phil. Trans. R. Soc. Lond. B : 359 -371.

    • Search Google Scholar
  • Singh, N.K., Shepherd, K.W. 1988. Linkage mapping of genes controlling endosperm storage proteins in wheat. 1. Genes on the short arms of group 1 chromosomes. Theor. Appl. Genet. 75 :628–641.

    Shepherd K.W. , 'Linkage mapping of genes controlling endosperm storage proteins in wheat. 1. Genes on the short arms of group 1 chromosomes ' (1988 ) 75 Theor. Appl. Genet. : 628 -641.

    • Search Google Scholar
  • Singh, N.K., Shepherd, K.W., Cornish, G.B. 1991. Asimplified SDS-PAGE procedure for separating LMW subunits of glutenin. J. Cereal Sci. 14 :203–208.

    Cornish G.B. , 'Asimplified SDS-PAGE procedure for separating LMW subunits of glutenin ' (1991 ) 14 J. Cereal Sci. : 203 -208.

    • Search Google Scholar
  • Tanaka, H., Toyoda, S., Tsujimoto, H. 2005. Diversity of low-molecular-weight glutenin subunit genes in Asian common wheat ( Triticum aestivum L.). Breed Sci. 55 :349–354.

    Tsujimoto H. , 'Diversity of low-molecular-weight glutenin subunit genes in Asian common wheat (Triticum aestivum L.) ' (2005 ) 55 Breed Sci. : 349 -354.

    • Search Google Scholar