The gluten protein and interactions between components determine mixograph properties in an F6 recombinant inbred line population in bread wheat

By:

Yong Zhang

Contributor(s):

Material type: Article

ArticleLanguage: English Publication details: USA : Elsevier, 2009.ISSN:

0733-5210

Subject(s):

Online resources:

Access only for CIMMYT Staff

In: Journal of Cereal Science v. 50, no. 2, p. 219-226Summary: One hundred and sixty-eight F6 recombinant inbred lines (RILs) derived from Chinese wheat cultivars, PH82-2 and Neixiang188, were used to determine the cumulative effects of HMW-GS and LMW-GS composition and quantity of gluten protein fractions on dough mixograph properties. A wide range of variation for all parameters in the RILs was detected. Major gene loci of HMW-GS were associated with variation in mixograph characters, but accounted for no more than 25.3% of the phenotypic variations. Glu-D1, together with Glu-B3, played the most important role in determining the properties. Additive effects of HMW-GS and LMW-GS showed major contributions to most of the variation of mixograph parameters, and epistatic effects were also important and could be counter to additive effects of individual loci. The quantity of gluten protein fractions, especially the quantity of glutenin, LMW-GS, and Glu-B3, showed highly significant correlations with most of the quality parameters, but the correlation coefficients were influenced by grain hardness, protein content, or both. Protein quality could be greatly improved through increasing the quantity of glutenin, while holding desirable composition of HMW-GS and LMW-GS alleles, with an appropriate ratio of quantity of glutenin to gliadin.

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Item type	Current library	Collection	Call number	Status	Date due	Barcode	Item holds
Article	CIMMYT Knowledge Center: John Woolston Library	CIMMYT Staff Publications Collection	CIS-5609 (Browse shelf(Opens below))	Available

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Previous	CIS-5606 Characterization of monoclonal antibodies specific to wheat glutenin subunits and their correlation with quality parameters	CIS-5607 QTL mapping for milling, gluten quality, and flour pasting properties in a recombinant inbred line population derived from a Chinese soft x hard wheat cross	CIS-5608 Distribution of Vp-1 alleles in Chinese white-grained landraces, historical and current wheat cultivars	CIS-5609 The gluten protein and interactions between components determine mixograph properties in an F6 recombinant inbred line population in bread wheat	CIS-561 Evidence for a divided genome in bean golden mosaic virus, a geminivirus	CIS-561 Evidence for a divided genome in bean golden mosaic virus, a geminivirus	CIS-5610 Cloning and phylogenetic analysis of phytoene synthase 1 (Psy1) genes in common wheat and related species	Next

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Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0733-5210

One hundred and sixty-eight F6 recombinant inbred lines (RILs) derived from Chinese wheat cultivars, PH82-2 and Neixiang188, were used to determine the cumulative effects of HMW-GS and LMW-GS composition and quantity of gluten protein fractions on dough mixograph properties. A wide range of variation for all parameters in the RILs was detected. Major gene loci of HMW-GS were associated with variation in mixograph characters, but accounted for no more than 25.3% of the phenotypic variations. Glu-D1, together with Glu-B3, played the most important role in determining the properties. Additive effects of HMW-GS and LMW-GS showed major contributions to most of the variation of mixograph parameters, and epistatic effects were also important and could be counter to additive effects of individual loci. The quantity of gluten protein fractions, especially the quantity of glutenin, LMW-GS, and Glu-B3, showed highly significant correlations with most of the quality parameters, but the correlation coefficients were influenced by grain hardness, protein content, or both. Protein quality could be greatly improved through increasing the quantity of glutenin, while holding desirable composition of HMW-GS and LMW-GS alleles, with an appropriate ratio of quantity of glutenin to gliadin.

Global Wheat Program

Text in English

Elsevier

INT2411

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Knowledge Center Catalog

The gluten protein and interactions between components determine mixograph properties in an F6 recombinant inbred line population in bread wheat

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International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org

Knowledge Center Catalog

The gluten protein and interactions between components determine mixograph properties in an F6 recombinant inbred line population in bread wheat

Browsing CIMMYT Knowledge Center: John Woolston Library shelves, Collection: CIMMYT Staff Publications Collection Close shelf browser (Hides shelf browser)

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237. If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org