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Journal of Integrative Agriculture  2022, Vol. 21 Issue (7): 1877-1885    DOI: 10.1016/S2095-3119(21)63651-1
Special Issue: 麦类遗传育种合辑Triticeae Crops Genetics · Breeding · Germplasm Resources
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Variations in the quality parameters and gluten proteins in synthetic hexaploid wheats solely expressing the Glu-D1 locus
DAI Shou-fen1, 2, CHEN Hai-xia1, LI Hao-yuan1, YANG Wan-jun1, ZHAI Zhi1, LIU Qian-yu1, LI Jian1, YAN Ze-hong1, 2
1 Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, P.R.China
2 State Key laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu 611130, P.R.China
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在至少3个环境下 (除Std7为2个环境外),对7份只表达Glu-D1等位变异的人工合成小麦(2n=6x=42,AABBDD, 本研究简称为SHWSD) 及弱筋小麦对照川农16(CN16)的面团强度和面筋蛋白含量[包括高分子量谷蛋白(HMW-GS), 低分子量谷蛋白, (LMW-GS)和醇溶蛋白]及其比例等主要品质参数进行了测定与比较。在不同环境下,SHWSD的Zeleny沉降值(ZSV)、面团形成时间(DDT)、稳定时间(DST)和粉质质量指数(FQN)基本表现一致,分别为8.00-17.67 ml、0.57-1.50 min、0.73-1.80 min和9.50-27.00。SHWSD的ZSV、DDT、DST和FQN等品质参数均小于对照CN16,说明SHWSD的面团强度比对照CN16更弱。虽然SHWSD的面筋指数低于CN16,但在所有环境中,其干、湿面筋含量均-20.31%)均高于CN16。与对照CN16比较,SHWSD在高分子量谷蛋白基因表达减少的情况下,高分子量谷蛋白含量急剧下降,但LMW-GS、醇溶蛋白和总谷蛋白含量均同时增加。此外,SHWSD具有比对照CN16更高的LMW-GS/谷蛋白和醇溶蛋白/谷蛋白比例,更低的HMW-GS/谷蛋白比例。这些结果为SHWSD在弱筋小麦育种中的应用提供了必要的信息

Abstract  This study evaluated the quality potential of seven synthetic hexaploid wheats (2n=6x=42, AABBDD) expressing only allelic variation at Glu-D1 of Aegilops tauschii (SHWSD).  Major quality parameters related to dough strength, gluten proteins (including high-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS), gliadins), and their ratios between SHWSD and the weak gluten wheat control Chuannong 16 (CN16) were measured in at least three environments (except STD7).  The zeleny sedimentation value (ZSV), dough development time (DDT), dough stability time (DST), and farinograph quality number (FQN) of SHWSD were considered stable under different environments, with their respective ranges being 8.00–17.67 mL, 0.57–1.50 min, 0.73–1.80 min, and 9.50–27.00.  The ZSV, DDT, DST, and FQN of SHWSD were smaller than those of CN16, suggesting that SHWSD had a weaker dough strength than CN16.  Although SHWSD had a lower gluten index than CN16, its wet and dry gluten contents were similar to or even higher than those of CN16 in all environments tested.  The protein content of grains (12.81–18.21%) and flours (14.20–20.31%) in SHWSD was higher than that in CN16.  The amount of HMW-GS in SHWSD sharply decreased under the expression of fewer HMW-GS genes, and the LMW-GS, gliadins, and total glutenins were simultaneously increased in SHWSD in comparison with CN16.  Moreover, SHWSD had higher ratios of LMW-GS/glutenin and gliadin/glutenin but a lower ratio of HMW-GS/glutenin than CN16.  These results provide necessary information for the utilization of SHWSD in weak-gluten wheat breeding.
Keywords:  synthetic hexaploid wheats (SHWs)        Ae. tauschii        Glu-D1        weak-gluten wheat        quality  
Received: 30 September 2020   Accepted: 19 February 2021
Fund: The authors thank the grants from the National Natural Science Foundation of China (31771783 and U1403185), the National Key R&D Program of China (2016YFD0100502 and 2017YFD0100903) and the Sichuan Science and Technology Program, China (2018HH0113 and 2018HH0130).  
About author:  Correspondence YAN Ze-hong, Tel/Fax: +86-28-82650350, E-mail:

Cite this article: 

DAI Shou-fen, CHEN Hai-xia, LI Hao-yuan, YANG Wan-jun, ZHAI Zhi, LIU Qian-yu, LI Jian, YAN Ze-hong. 2022. Variations in the quality parameters and gluten proteins in synthetic hexaploid wheats solely expressing the Glu-D1 locus. Journal of Integrative Agriculture, 21(7): 1877-1885.

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