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Genetic polymorphism of glutenin subunits with high molecular weight and their role in grain and dough qualities of spring bread wheat (Triticum aestivum L.) from Northern Kazakhstan

  • Maral UtebayevEmail author
  • Svetlana Dashkevich
  • Kairat Kunanbayev
  • Nina Bome
  • Botagoz Sharipova
  • Yuri Shavrukov
Original Article
  • 23 Downloads

Abstract

High-molecular weight glutenin (HMWG) subunits are an important component of the gluten protein complex in cereal grains and can influence the baking properties of wheat. The study of polymorphism of glutenin makes it possible to isolate preferred genotypes with higher grain quality. To determine the allelic state of the Glu-1 loci controlling HMWG in 122 spring bread wheat varieties from Northern Kazakhstan, an SDS-based analysis was performed. The highest frequencies (in percentage) were detected in the alleles Glu-A1b (56.1), Glu-A1c (42.4), Glu-B1c (85.0), Glu-D1a (50.6) and Glu-D1d (46.9). A technological and baking evaluation of 33 varieties and 40 prospective selection lines on samples of bread wheat with known allelic compositions at the Glu-1 loci was carried out. Associations between HMWG and several technological traits were established: component 2* (allele Glu-A1b) with gluten content and P/L ratio; 7 + 9 components (allele Glu-B1c) with valorimetric index; and components 2 + 12 (allele Glu-D1a) with the ratio P/L. In some cases, discrepancies between the predicted baking qualities based on HMWG subunits and the results of traditional technological and baking evaluations have been revealed.

Keywords

Breeding Genotype Glutenin Glu-locus Polymorphism Wheat 

Notes

Acknowledgements

We are grateful Carly Schramm for critical comments in the manuscript.

Author contribution statement

MU supervised the research and wrote the initial versions of the manuscript. KK and BS generated laboratory data with bread making and statistical analysis. SD and NB assisted in manuscript drafting and revising. YS coordinated and revised the final version of the manuscript. All authors read and approved the final manuscript.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

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Supplementary material 1 (DOCX 17 kb)
11738_2019_2862_MOESM2_ESM.docx (19 kb)
Supplementary material 2 (DOCX 18 kb)
11738_2019_2862_MOESM3_ESM.docx (39 kb)
Supplementary material 3 (DOCX 39 kb)

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Copyright information

© Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, Kraków 2019

Authors and Affiliations

  • Maral Utebayev
    • 1
    • 2
    Email author
  • Svetlana Dashkevich
    • 1
  • Kairat Kunanbayev
    • 1
  • Nina Bome
    • 2
  • Botagoz Sharipova
    • 3
  • Yuri Shavrukov
    • 4
  1. 1.A.I. Barayev Research and Production Centre of Grain FarmingShortandy-1Kazakhstan
  2. 2.Institute of BiologyUniversity of TyumenTyumenRussia
  3. 3.Sh. Ualikhanov Kokshetau State UniversityKokshetauKazakhstan
  4. 4.School of Biological Sciences, College of Science and EngineeringFlinders UniversityBedford ParkAustralia

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