Glu-A3b allele has a significant effect on gluten quality of bread wheat in a recombinant inbred line population

Authors : Nevzat Aydın, Abdulvahit Sayaslan, Bedrettin Demir, Cemile Çıbık Sarı, Erdinc Savaslı, Oğuz Önder, Cemal Şermet, Şinasi Orhan, Lütfi Demir, Mesut Ersin Sönmez, Tuğba Güleç

Pages : 50-59

Doi:10.30616/ajb.1421220

View : 107 | Download : 102

Publication Date : 2024-05-15

Article Type : Research Paper

Abstract :In this study, a total of 147 wheat lines with variying low molecular weight glutenin subunits (LMW-GS), obtained by crossing Tosunbey and Tahirova2000 bread wheats, were included. Milling, protein, dough-mixing properties of the genotypes were measured and their relations with LMW-GS were investigated in eight different environments. As the LMW-GS of the parents were quite different; milling, protein and dough-mixing properties of the lines were significantly influenced. In this regard, presence of rye translocation (Glu-B3j) reduced flour yield and increased damaged starch and protein contents. In terms of protein quality, Glu-A3b+Glu-B3b allellic combinations were better than GluA3b+Glu-B3j or Glu-A3e +Glu-B3j allellic combinations. It was observed that negative effects of rye translocation could be minimized by selecting proper Glu-3 alleles, such as Glu-A3b instead of Glu-A3e. LMW-GS combinations of the lines influenced mixolab mixing and thermorheological properties. In this respect, the lines with Glu-A3b or Glu-B3b allelles showed increased mixing time and stability as compared to the lines with Glu-A3e or Glu-B3j allelles. The effect of LMW-GS alleles on gluten quality and dough strength was statistically bb > eb > bj > ej. In terms of myxolab stability value related to bread volume; 1 = 2*, 7 + 9 > 17 +18, b > e and b > j; in terms of mixing time; 1 > 2*, 7 + 9 e and b > j. As a result, the Glu-A3b allele can be used to increase gluten quality, and the Glu-B3j allele can be used to increase protein content. Proper allellic combinations of LMW-GS in wheat can be developed for a given bakery product.
Keywords : Ekmeklik buğday, ekmeklik kalitesi, düşük moleküler ağırlıklı glutenin alt üniteleri, buğday çavdar translokasyonu

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