Seventy-six promising bread winter wheat lines were investigated in relation to the allelic composition of grain storage proteins. The aim of the study was: i) to find out a possible relation between wheat quality and the separate low molecular loci and ii) to examine the potential of some of the existing Glu-A3 alleles to increase the quality. Five indices were investigated that covered almost all aspects of grain quality: sedimentation value, wet gluten content, dough stability, bread volume, quality index and valorimeter. The samples for quality analysis were from a 3-year period of investigation. Different statistical approaches were used to study the influence of Glu-A3 on the level of the indices. The LMW-GS were determined by SDS-PAGE (Payne et al. 1980). It was determined that locus Glu-A3 had the strongest influence on quality among the loci, that determine the low molecular glutenins. The Glu-A3 alleles influenced the end-use quality irrespective of the HMW-GS and LMW-GS composition background against which their effect was expressed. There were important variations among the separate alleles of Glu-A3 locus for their direct effect on end-used quality. Glu-A3f had strong positive effect on the end-use quality against the background of all HMW combinations. Glu-A3b had a similar positive effect. The Glu-A3b allele was connected with high quality in wheat but its effect was weaker than that of Glu-A3f and was not significant for some of the investigated indices.
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Communicated by F. Békés
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Tsenov, N., Atanasova, D., Todorov, I. et al. Quality of winter common wheat advanced lines depending on allelic variation of Glu-A3. CEREAL RESEARCH COMMUNICATIONS 38, 250–258 (2010). https://doi.org/10.1556/CRC.38.2010.2.11
- advanced lines
- dough stability
- grain quality