Interactions between Glu-1 and Glu-3 loci and associations of selected molecular markers with quality traits in winter wheat (Triticum aestivum L.) DH lines

Abstract

The quality of wheat depends on a large complex of genes and environmental factors. The objective of this study was to identify quantitative trait loci controlling technological quality traits and their stability across environments, and to assess the impact of interaction between alleles at loci Glu-1 and Glu-3 on grain quality. DH lines were evaluated in field experiments over a period of 4 years, and genotyped using simple sequence repeat markers. Lines were analysed for grain yield (GY), thousand grain weight (TGW), protein content (PC), starch content (SC), wet gluten content (WG), Zeleny sedimentation value (ZS), alveograph parameter W (APW), hectolitre weight (HW), and grain hardness (GH). A number of QTLs for these traits were identified in all chromosome groups. The Glu-D1 locus influenced TGW, PC, SC, WG, ZS, APW, GH, while locus Glu-B1 affected only PC, ZS, and WG. Most important marker-trait associations were found on chromosomes 1D and 5D. Significant effects of interaction between Glu-1 and Glu-3 loci on technological properties were recorded, and in all types of this interaction positive effects of Glu-D1 locus on grain quality were observed, whereas effects of Glu-B1 locus depended on alleles at Glu-3 loci. Effects of Glu-A3 and Glu-D3 loci per se were not significant, while their interaction with alleles present at other loci encoding HMW and LMW were important. These results indicate that selection of wheat genotypes with predicted good bread-making properties should be based on the allelic composition both in Glu-1 and Glu-3 loci, and confirm the predominant effect of Glu-D1d allele on technological properties of wheat grains.Electronic supplementary materialThe online version of this article (doi:10.1007/s13353-016-0362-5) contains supplementary material, which is available to authorized users.

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

“…Although the effects of genes/alleles at the Glu‐D1 , Glu‐B1, Glu‐B3 and Glu‐A3 loci on technological properties have been reported, quality predictions of dough properties for bread‐wheat cultivars were often inconsistent across different reports, largely as a result of the use of plant materials with different genetic backgrounds. By contrast, interactions between allelic combinations at the Glu‐1 and Glu‐3 loci and environmental factors also greatly affect dough properties and bread‐making quality . Research in molecular marker technologies and quantitative trait analysis has demonstrated the effects of quantitative trait loci (QTLs) associated with dough quality traits …”

“…By contrast, interactions between allelic combinations at the Glu-1 and Glu-3 loci and environmental factors also greatly affect dough properties and bread-making quality. 4,16,17,19 Research in molecular marker technologies and quantitative trait analysis has demonstrated the effects of quantitative trait loci (QTLs) associated with dough quality traits. 1,20,21 The present study aimed (i) to assess the effects of allelic variation at the Glu-1 and Glu-3 loci on dough rheological and baking properties; (ii) to estimate interactive effects among these alleles on dough and bread quality; and (iii) to evaluate the additive effects for dough rheological properties by QTL analysis in doubled haploid (DH) lines of winter wheat.…”

Mapping Some Seed Quality Traits in Bread Wheat (Triticum aestivum L.) by Association Mapping Using SSR Markers

“…Karolina et al confirmed the predominant effect of the Glu-D1d allele on the technological properties of wheat grains. 32 In a study conducted by Kaur et al it was indicated that micro-sedimentation test values are not much affected by the absence of Glu-B3/Gli-B1, and hence, the lines having better root traits with no Glu-B3/ Gli-B1 and secalin could be used for improving the bread quality and yield in wheat. 33 Our study aimed to evaluate the population structure of 92 bread wheat accessions using the association mapping method to detect SSR markers linked to the loci involved in quality characteristics of the bread wheat.…”

Biochemical and Molecular Characterization of Bangladeshi Wheat Varieties for Bread-Making Quality

“…The Glu-D1 locus has the largest effect on bread-making quality (Krystkowiak et al 2017). The combination of Dx5 with Dy10 is associated with good bread quality (Payne et al 1981, Payne et al 1987, Popineau et al 1994, Cong et al 2007) and the quality score for this allele is 4, which is the highest score among all the HMW-GSs (Payne et al 1987).…”