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| Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines |
| ZHANG Xiao, ZHANG Bo-qiao, WU Hong-ya, LU Cheng-bin, LÜ Guo-feng, LIU Da-tong, LI Man, JIANG Wei, SONG Gui-hua, GAO De-rong |
| Key Laboratory of Wheat Biology and Genetic Improvement for Low and Middle Yangtze River Valley Wheat Region, Ministry of Agriculture/Yangzhou Academy of Agricultural Sciences, Yangzhou 225007, P.R.China |
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Abstract High-molecular-weight glutenin subunits (HMW-GSs) play a critical role in determining the viscoelastic properties of wheat dough. The HMW-GSs are encoded by Glu-A1, Glu-B1, and Glu-D1 loci on the long arms of chromosomes 1A, 1B, and 1D, respectively. In the present study, four near-isogenic lines with different HMW-GS deletions and compositions at the Glu-A1 and Glu-D1 loci in Yangmai 18 background were used for quality analysis. Deletion in Glu-D1 showed much weaker gluten quality and dough strength than null Glu-A1 genotype and wild genotype (WT), based on the measurements of sodium dodecyl sulfate (SDS)-sedimentation, lactic acid solvent retention capacity (SRC), gluten index, development time, stability time, and alveograph P and L values. The deletion of Glu-D1 did not significantly affect grain hardness, grain protein content, water SRC, sodium carbonate SRC, and sucrose SRC. Double null genotype in Glu-A1 and Glu-D1 and single null genotype in Glu-D1 showed significantly higher cookie diameter, crispness, and lower cookie height compared with single null genotype in Glu-A1 and WT. These indicate that the null Glu-D1 genotype is useful for improvement of biscuit quality, and use of this germplasm would be a viable strategy to develop new wheat varieties for biscuit processing.
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Received: 29 April 2017
Accepted:
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| Fund: This research was supported by the Independent Innovation Funding for Agricultural Science and Technology of Jiangsu Province, China (CX(13)5070), the Natural Science Foundation of Jiangsu Province, China (BK20160448), and the earmarked fund for China Agriculture Research System (CARS-03). |
| About author: ZHANG Xiao, Tel: +86-514-87303868, E-mail: zx@wheat.org.cn; GAO De-rong, Tel: +86-514-87340868, E-mail: gdr@wheat.org.cn
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Cite this article:
ZHANG Xiao, ZHANG Bo-qiao, WU Hong-ya, LU Cheng-bin, Lü Guo-feng, LIU Da-tong, LI Man,.
2018.
Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines. Journal of Integrative Agriculture, 17(05): 1066-1073.
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