Allelic diversity of HMW and LMW glutenins in Indian wheats and their relationship with sedimentation volume and mixograph parameters

Abstract

Two hundred and forty diverse set of wheat cultivars released in India during the last several decades were evaluated for HMW and LMW glutenin alleles, for assessing their diversity and effect on sedimentation volume and mixograph parameters. Both SDS-PAGE and PCR based markers were employed in identifying alleles encoded at Glu-1 and Glu-3 loci. Extensive allelic variation was observed at both the Glu-1 and Glu-3 loci. There was prevalence of Glu-A1b, . The alleles Glu-A1b, Glu-B1i, Glu-D1d, Glu-A3b, Glu-B3g/h and Glu-D3b exhibited high SDSsedimentation volume. Glu-B1i and Glu-D1d showed highly significant positive effect (p < 0.001) on sedimentation volume and also had additive effects. However, surprisingly overall there was decline in the frequency of Glu-B1i allele during last two decades in Indian wheat breeding and not a single 1B/1R translocation cultivar possessed this allele. Glu-A1b showed significant positive effect on mixograph peak time, peak slope and peak width. GluB3g exhibited significantly higher mixograph peak time and width at 8 and Glu-B3h showed higher dough stability. Glu-B3j (1B/1R translocation) exhibited highest peak slope indicating the negative effect on dough strength. This information can be useful in designing breeding program for the improvement of Indian bread wheat quality.

The influence of Glu‐1 and Glu‐3 loci on dough rheology and bread‐making properties in wheat (Triticum aestivum L.) doubled haploid lines

“…These results indicate that allele Glu‐A3b had a more positive influence on rheological properties than allele Glu‐A3e . Generally, the negative effect of Glu‐A3e (null allele) on dough quality properties was reported in several previous studies . It is difficult to conclusively evaluate the contribution ranking of Glu‐3 alleles because most materials used in previous, numerous studies have different genetic backgrounds.…”

Pyramiding of genes for grain protein content, grain quality, and rust resistance in eleven Indian bread wheat cultivars: a multi-institutional effort

“…The HMW-GS 5+10 combination encoded by complex Glu-D1 locus are associated with good baking quality and is therefore preferred over 2 +10 subunit combination, which is associated with poor baking quality (see Nucia et al 2019). However, the HMW-GS 5+10 are not common among Indian bread wheat cultivars (Ram 2003, Ram et al 2015, Patil et al 2015. Therefore, there is a need for the introgression and pyramiding of HMW-GS 5+10 along with high GPC into elite Indian bread wheat cultivars to improve the technological properties of the our.…”

CRISPR/Cas9-Mediated Disruption of Xylanase inhibitor protein (XIP) Gene Improved the Dough Quality of Common Wheat

“… Payne et al (1980 , 1987) established a standard of Glu-1 quality score based on SV that was widely used to evaluate the quality of wheat varieties ( Weegels et al, 1996 ; Gianibelli et al, 2001 ; Esmaeilzadeh Moghaddam et al, 2011 ). Ram et al (2015) found that Glu-B1i and Glu-D1d showed a highly significant positive effect ( P < 0.001) on SV and also had additive effects. The allelic genes of Glu-1 caused the SV variations of several or more than 10 units (ml) ( Wang et al, 2018 ; Chen et al, 2019 ).…”