Application of Marker-Assisted Selection in Wheat Quality Breeding Program

Abstract

Bread wheat is grown worldwide for the nutritional values of the seed storage proteins representing an imperative source of food and energy. The major seed storage proteins are glutenins and gliadins. Glutenins, mainly related to protein quality in wheat, are divided into two groups, high-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS). HMW-GS are the key factors in bread-baking process as the major determinants of dough elasticity, and LMW-GS play a major role in determining dough resistance and extensibility. Marker-assisted selection (MAS) is believed to revolutionize breeding practices through improved efficiency and precision of selection. In recent years, advancements in molecular genetics resulted in the identification of DNA tags associated with specific alleles of HMW and LMW glutenin subunits and loci involved in bread-making quality, that is, Glu-1 and Glu-3. Selection for favorable glutenin alleles significantly improved dough extensibility and dough resistance.