Measurement of dough surface stickiness associated with the 1B/1R chromosome translocation in bread wheats

Dhaliwal, A. S.; Mares, Daryl J.; Marshall, D. R.

doi:10.1016/s0733-5210(09)80098-2

Cited by 44 publications

(25 citation statements)

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“…The presence of this protein might be a reason for the poor gluten quality in our 1R addition line. Omega-secalins (ω-secalins) are regarded as the major cause of poor grain quality in rye, triticale or wheat 1BL/1RS translocation lines (Dhaliwal et al 1990). They may have unique functions, different from those of other seed proteins (Jiang et al 2010) and surely contribute to the quality changes in our 1R wheat-rye addition line.…”

Section: Discussionmentioning

confidence: 99%

Production and cytomolecular identification of new wheat-perennial rye (Secale cereanum) disomic addition lines with yellow rust resistance (6R) and increased arabinoxylan and protein content (1R, 4R, 6R)

et al. 2016

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Perennial rye (Secale cereanum, 2n=2x=14, RR) cultivar Kriszta has a large gene pool that can be exploited in wheat breeding. It has high protein and dietary fibre content, carries several resistance genes, tolerant to frost and drought, and adapts well to disadvantageous soil and weather conditions. In order to incorporate agronomically useful features from this perennial rye into cultivated wheat, backcross progenies derived from a cross between the wheat line Mv9kr1 and perennial rye 'Kriszta' have been produced, and addition lines disomic for 1R, 4R and 6R chromosomes have been selected using GISH, FISH and SSR markers. Quality measurements showed that addition of 'Kriszta' chromosomes 4R and 6R to the wheat genome had increased the total protein content. The 4R addition line contained slightly, while 1R and 6R additions significantly higher amount of arabinoxylan than the parental wheat line. Besides this, the 6R addition line appeared to be resistant to yellow rust in highly infected nurseries, consequently it may carry a new effective gene different from that harboured in the 1RS.1BL translocation for resistance to this disease.

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Section: Discussionmentioning

confidence: 99%

Production and cytomolecular identification of new wheat-perennial rye (Secale cereanum) disomic addition lines with yellow rust resistance (6R) and increased arabinoxylan and protein content (1R, 4R, 6R)

et al. 2016

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“…The short arm of the 1R rye chromosome carries with it linked resistance genes to four major wheat diseases: powdery mildew, stripe rust, leaf rust and stem rust. 6 The 1BL/1RS translocation is also associated with high grain yield (Received 29 November 2001; revised version received 25 June 2002;accepted 20 September 2002) potentials across a wide range of environments. 7 Highyielding 1BL/1RS spring wheats have been developed at the International Maize and Wheat Improvement Center (CIMMYT), and 1BL/1RS winter wheat lines have appeared in Europe and the USA.…”

Section: Description and Advantages/ Disadvantages Of The 1bl/1rs Tramentioning

confidence: 99%

“…7 Highyielding 1BL/1RS spring wheats have been developed at the International Maize and Wheat Improvement Center (CIMMYT), and 1BL/1RS winter wheat lines have appeared in Europe and the USA. 6,8,9 The combination of high yield and disease resistance is attractive to plant breeders and others. Enthusiasm for these varieties is somewhat muted by the fact that the dough-handling properties of at least some 1BL/1RS wheats are less than satisfactory, being prone to excessive stickiness.…”

Section: Description and Advantages/ Disadvantages Of The 1bl/1rs Tramentioning

confidence: 99%

Origin and practical significance of the sticky dough factor in 1BL/1RS wheats

et al. 2002

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When translocated into wheat, the short arm of the 1R chromosome of rye carries with it linked resistance genes to powdery mildew, stripe rust, leaf rust and stem rust. The translocation is also reported to increase yield potential of hard wheats. However, many doughs made from some 1BL/1RS hard wheats are unacceptable for breadmaking purposes because of excessive stickiness and mixing intolerance. 1BL/1RS wheats may be sticky because of: the inheritance of secalin proteins from rye and absence of key glutenin subunits; higher amounts and/or differences in the composition of cell wall polysaccharides, b-glucans and pentosans; and/or the presence of a ferulic acid ester moiety residing with the water-soluble fraction of 1BL/1RS flours. None of these hypotheses has been proven or disproven, to date, as a cause of excessive stickiness. Investigators have found that 1BL/1RS doughs are not uniformly sticky and are in some instances less sticky than non-1BL/1RS doughs. Significant genotype-environment interactions have been reported for dough stickiness and flour quality characteristics of 1BL/1RS wheats. Investigators have generally failed to find significant differences in the breadmaking performance of 1BL/1RS and non-1BL/1RS hard wheats despite a report that 1BL/1RS doughs break down and soften during high-speed mixing. The 1BL/1RS translocation has been shown to reduce cookie spread of soft wheat flours but has no deleterious effects on cake volume or texture.

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“…The 1BL/ 1RS translocation became one of the most frequently used alien introgressions in wheat breeding programs throughout the world [11]. However, serious defects in bread processing such as poor mixing tolerance, superficial dough stickness and low bread volume have been brought about by the translocation [12][13][14][15][16]. Recently a correlation between the translocation and the poor qualities in noodle processing has also been reported [17].…”

Section: Introductionmentioning

confidence: 99%

“…ω-secalins and 40K γ-secalins are separated groups of genes although they are tightly linked to each other [20]. It is believed that the poor quality of 1BL/1RS translocations in bread processing is partially caused by the expression of ω-secalins, which are a family of small monomeric proteins related to wheat ω-gliadin [14]. Up to date only three ω-secalin genes, two from a rye cv and one from a wheat/rye translocation have been reported [21,22].…”

Section: Introductionmentioning

confidence: 99%

Homoeologous cloning of ω-secalin gene family in a wheat 1BL/1RS translocation

Chai

Jia

2005

Cell Res

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Wheat 1BL/1RS translocations are widely planted in China as well as in most of the wheat producing area in the world for their good qualities of disease resistance and high yield. 1BL/1RS translocations are however poor in bread making, partially caused by a family of small monomeric proteins, ω-secalins, which are encoded by genes on 1RS. Based on published sequence of a rye ω-secalin gene we designed a pair of primers to cover the whole mature protein coding sequence. A major band could be amplified from 1BL/1RS translocations but not from euploid wheat. Using this primer set we conducted PCR amplification by using high fidelity Pfu polymerase on the genomic DNAs and cDNAs purified from a 1BL/1RS translocation Lankao 906. Sequencing analysis indicated that this gene family contains several members of 1150 bp, 1076 bp, 1075 bp, 1052 bp and 1004 bp genes, including two pseudogenes and three active genes. The gene transcripts were differentially expressed in developing seeds.

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Measurement of dough surface stickiness associated with the 1B/1R chromosome translocation in bread wheats

Cited by 44 publications

References 1 publication

Production and cytomolecular identification of new wheat-perennial rye (Secale cereanum) disomic addition lines with yellow rust resistance (6R) and increased arabinoxylan and protein content (1R, 4R, 6R)

Production and cytomolecular identification of new wheat-perennial rye (Secale cereanum) disomic addition lines with yellow rust resistance (6R) and increased arabinoxylan and protein content (1R, 4R, 6R)

Origin and practical significance of the sticky dough factor in 1BL/1RS wheats

Homoeologous cloning of ω-secalin gene family in a wheat 1BL/1RS translocation

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