Advertisement

Euphytica

, Volume 142, Issue 3, pp 197–204 | Cite as

Allelic variation at the Glu-1 and Glu-3 loci, presence of the 1B.1R translocation, and their effects on mixographic properties in Chinese bread wheats

  • Li Liu
  • Zhonghu HeEmail author
  • Jun Yan
  • Yan Zhang
  • Xianchun Xia
  • Roberto J. Peña
Article

Abstract

Allelic variations at the Glu-1 and Glu-3 loci play an important role in determining dough properties and bread-making quality. Two hundred and fifty-one cultivars and advanced lines from four major Chinese wheat-producing zones in the autumn-sown wheat regions were used to investigate the high-molecular-weight glutenin subunits (HMW GS) and low-molecular-weight glutenin subunit (LMW GS) composition controlled by the Glu-1 and Glu-3 loci, respectively, as well as the presence of the 1B.1R translocation, and to determine the association of storage protein composition with protein content, SDS sedimentation value, and dough-mixing properties measured by mixograph. Three, nine, and four allelic variations were present at Glu-A1, Glu-B1, and Glu-D1, respectively. Subunits 1, N, 7+8, 7+9, and 2+12 are the dominant HMW GS, with frequencies of 51.3, 39.4, 38.2, 45.0, and 59.8%, respectively. Five and eight allelic variations were present at the Glu-A3 and Glu-B3 loci (data of Glu-D3 were not available), Glu-A3a, Glu-A3d, Glu-B3j (presence of the 1B.1R translocation), and Glu-B3d are the dominant LMW GS, with frequencies of 37.1, 31.7, 44.6, and 20.3%, respectively. The frequencies of allelic variation at Glu-1 and Glu-3 differ greatly in different regions. The effects of HMW GS and LMW GS on SDS sedimentation value, mixing time, and mixing tolerance were significant at P = 0.01, with Glu-D1 and Glu-B3 showing the largest contributions to mixing time and mixing tolerance. Averaged data from two locations showed that the quality effects of glutenin loci could be ranked as Glu-B3 > Glu-B1 > Glu-A1 > Glu-D1 > Glu-A3 for SDS sedimentation value, Glu-D1 > Glu-B3 > Glu-A1 = Glu-B1 = Glu-A3 for mixing time, and Glu-D1 > Glu-B3 = Glu-B1 > Glu-A3 > Glu-A1 for mixing tolerance, respectively. The significant and negative effect of the 1B.1R translocation on dough properties was confirmed. It was concluded that the high frequency of undesirable HMW GS and LMW GS and the presence of the 1B.1R translocation are responsible for the weak gluten property of Chinese germplasm; hence, reducing the frequency of the 1B.1R translocation and integration of desirable subunits at Glu-1 and Glu-3 such as 1, 7+8, 14+15, 5+10, Glu-A3d, and Glu-B3d, could lead to the improvement of gluten quality in Chinese wheats.

Keywords

T. aestivum common wheat glutenin allelic variation bread-making quality SDS-PAGE 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. AACC, 1983. Approved Methods of the American Association of the Cereal Chemists, 7th ed. St. Paul, MN, USA.Google Scholar
  2. Branlard, G., R. Dardevet, F. Saccomano, F. Lagoutte & J. Gourdon, 2001. Genetics diversity of wheat storage proteins and bread wheat quality. Euphytica 119: 59–67.CrossRefGoogle Scholar
  3. Branlard, G., M. Dardevet, N. Amiour & G. Igrejas, 2003. Allelic diversity of HMW and LMW qluten subunits and omega-gliadins in French bread wheat (Triticum aestivum L.). Genet Resources Crop Evol 50: 669–679.CrossRefGoogle Scholar
  4. Brett, G.M., E.N.C. Mills, A.S. Tatham, R.J. Fido, P.R. Shewry & M.R.A. Morgan, 1993. Immuno-chemical identification of LMW subunits of glutenin associated with bread-making quality of wheat flours. Theor Appl Genet 86: 442–448.CrossRefGoogle Scholar
  5. Eagles, H.A., G.J. Hollamby, N.N. Gororo & R.F. Eastwood, 2002. Estimation and utilization of glutenin gene effects from the analysis of unbalanced data from wheat breeding programs. Aust J Agric Res 53: 367–377.CrossRefGoogle Scholar
  6. Flate, N.E.S., 2000. Allelic variation at the storage protein loci (Glu-1, Glu-3, and Gli-1) in Norwegian wheat (Triticum aestivum L.). J Genet Breed 54: 283–291.Google Scholar
  7. Flate, N.E.S. & A.K. Uhlen, 2003. Association between allelic variation at the combined Gli-1, Glu-3 loci and protein quality in common wheat (Triticum aestivum L.). J Cereal Sci 37: 129–137.CrossRefGoogle Scholar
  8. Gupta, R.B. & K.W. Shepherd, 1990. Two-step one-dimensional SDS-PAGE analysis of LMW subunits of glutenin 1. Variation and genetic control of the subunits in hexaploid wheats. Theor Appl Genet 80: 65–74.Google Scholar
  9. Gupta, R.B. & K.W. Shepherd, 1992. Identification of rye chromosome 1R translocations and subunits in hexaploid wheats using storage proteins as genetic markers. Plant Breed 109: 130–140.Google Scholar
  10. Gupta, R.B., F. Bekes & C.W. Wrigley, 1991. Prediction of physical dough properties from glutenin subunit composition in bread wheats: Correlation study. Cereal Chem 68: 328–333.Google Scholar
  11. Gupta, R.B., J.G. Paul, G.B. Cornish, G.A. Palmer, F. Bekes & A.J. Rathjen, 1994. Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1 of common wheats. I. Its additive and interaction effects on dough properties. J Cereal Sci 19: 9–17.CrossRefGoogle Scholar
  12. He, Z.H., 1999. Wheat production and quality requirements in China. In: P. Williamson, P. Banks, I. Haak, J. Thompson & A. Campbell (Eds.), Proceedings of the 9th Assembly, Wheat Breeding Society of Australia, Toowoomba, pp. 23–28.Google Scholar
  13. He, Z.H., R.J. Peña & S. Rajaram, 1992. High molecular weight glutenin subunit composition of Chinese bread wheats. Euphytica 64: 11–20.Google Scholar
  14. He, Z.H., R.J. Peña & S. Rajaram, 1998. Assessment of bread-making quality of Chinese wheats. In: L.Z. Wang & J.R. Dai (Eds.), Proceedings of the Chinese Natural Crop Breeding Symposium, China Agritech Publisher, Beijing, China, pp. 157–162.Google Scholar
  15. He, Z.H., S. Rajaram, Z.Y. Xin & G.Z. Huang, 2001. A History of Wheat Breeding in China. CIMMYT, Mexico D.F., Mexico.Google Scholar
  16. He, Z.H., Z.J. Lin, L.J. Wang, Z.M. Xiao, F.S. Wang & Q.S. Zhuang, 2002. Classification on Chinese wheat regions based on quality. Sci Agric Sinica 35: 359–364.Google Scholar
  17. Igrejas, G., H. Guedes-Pinto, V. Carnide & G. Branlard, 1999. The high and low molecular weight glutenin subunit and ω-gliadin composition of bread and durum wheats commonly grown in Portugal. Plant Breed 18: 9–17.Google Scholar
  18. Jackson, E.A., M.H. Morel, T. Sontag-Strohm, G. Branlard, E.V. Metakovsky & R. Redaelli, 1996. Proposal for combining the classification systems of alleles of Gli-1 and Glu-3 loci in bread wheat (Triticum aestivum L.). J Genet Breed 50: 321–326.Google Scholar
  19. Kolster, P., F.A. Eeuwijk & W.M.J. van Gelder, 1991. Additive and epistatic effects of allelic variation at the high-molecular-weight glutenin subunit loci in determining the bread-making quality of breeding lines of wheat. Euphytica 55: 277–285.CrossRefGoogle Scholar
  20. Liu, J.J., Z.H. He, Z.D. Zhao, R.J. Peña & S. Rajaram, 2003. Wheat quality traits and quality parameters of cooked dry white Chinese noodles. Euphytica 131: 147–154.CrossRefGoogle Scholar
  21. Lukow, O.M., P.I. Payne & R. Tkachuk, 1989. The HMW glutenin subunit composition of Canadian wheat cultivars and their association with bread-making quality. J Sci Food Agric 46: 451–460.Google Scholar
  22. Luo, C., W.B. Griffin, G. Branlard & D.L. McNeil, 2001. Comparison of low and high molecular weight wheat glutenin allele effects on flour quality. Theor Appl Genet 102: 1088–1098.CrossRefGoogle Scholar
  23. Metakovsky, E.V., C.W. Wrigley, F. Bekes & R.B. Gupta, 1990. Gluten polypeptides as useful genetic markers of dough quality in Australian wheats. Aust J Agric Res 41: 289–306.CrossRefGoogle Scholar
  24. Nagamine, T., Y. Kai, T. Takayama, T. Yanagisawa & S. Taya, 2000. Allelic variation at the Glu-1 and Glu-3 loci in southern Japanese wheats, and its effects on gluten properties. J Cereal Sci 32: 129–135.CrossRefGoogle Scholar
  25. Nieto-Taladriz, M.T., M.R. Perretant & A Bouguennec, 1994. Effect of gliadins and HMW and LMW subunits of glutenin on dough properties in the F6 recombinant inbred lines from a bread wheat cross. Theor Appl Genet 88: 81–88.CrossRefGoogle Scholar
  26. Payne, P.I. & G.J. Lawrence, 1983. Catalogue of alleles for the complex loci, Glu-A1, Glu-B1, and Glu-D1, which code for high-molecular-weight subunits of glutenin in hexaploid wheat. Cereal Res Commun 11: 29–35.Google Scholar
  27. Payne, P.I., C.N. Law & E.E. Mudd, 1980. Control by homoeologous group 1 chromosome of the high-molecular-weight subunits of glutenin, a major protein of wheat endosperm. Theor Appl Genet 58: 113–120.CrossRefGoogle Scholar
  28. Payne, P.I., A.N. Mark, A.F. Krattiger & L.M. Holt, 1987. The relationship between HMW glutenin subunit composition and bread-making quality of British-grown wheat varieties. J Sci Food Agric 40: 51–65.Google Scholar
  29. Payne, P.I., L.M. Holt, A.F. Krattiger & J.M. Carrillo, 1988. Relationship between seed quality characteristics and HMW glutenin subunit composition determined by using wheat grown in Spain. J Cereal Sci 7: 229–235.Google Scholar
  30. Peña, R.J., A. Amaya, S. Rajaram & A. Mujeeb-Kazi, 1990. Variation in quality characteristics associated with some spring 1B/1R translocation wheats. J Cereal Sci 12: 105–112.Google Scholar
  31. Pogna, N.E., R. Redaelli, P. Vaccino, A.M. Biancardi, A.D.B. Peruffo, A. Curioni, E.V. Metakovsky & S. Pagliaricci, 1995. Production and genetic characterization of near-isogenic lines in the bread-wheat cultivar. Theor Appl Genet 90: 650–658.CrossRefGoogle Scholar
  32. Singh, N.K., K.W. Shepherd & G.B. Cornish, 1991. A simplified SDS-PAGE procedure for separating LMW subunits of glutenin. J Cereal Sci 14: 203–208.Google Scholar

Copyright information

© Springer Science + Business Media, Inc. 2005

Authors and Affiliations

  • Li Liu
    • 1
  • Zhonghu He
    • 1
    • 2
    Email author
  • Jun Yan
    • 1
  • Yan Zhang
    • 1
  • Xianchun Xia
    • 1
  • Roberto J. Peña
    • 3
  1. 1.Key Laboratory of Plant Genetics and Breeding/National Wheat Improvement Centre, Institute of Crop SciencesChinese Academy of Agricultural Sciences (CAAS)BeijingChina
  2. 2.CIMMYT China Office, C/O CAASChina
  3. 3.CIMMYT, ApdoMexico, D.F.Mexico

Personalised recommendations