Abstract
Glutenin subunit alleles at the Glu-D3 locus and their effects on dough properties, pan bread, and dry white Chinese noodle (DWCN) qualities were investigated using 106 winter and facultative wheat cultivars and advanced lines. Allele Glu-D3c (42.5%) was the most frequent glutenin subunit, followed by Glu-D3b (25.5%) and Glu-D3a (23.6%). Glu-D3d and Glu-D3f occurred in only three and six cultivars, respectively. The effect of Glu-D3 was significant for DWCN quality, accounting for up to 16% of the variation, but there were no significant differences between individual Glu-D3 alleles on dough properties and qualities of DWCNand pan bread. Interaction effects Glu-A1 × Glu-D3 and Glu-B1 × Glu-D3 were significant for DWCN quality and loaf volume. More work is needed to understand the effects of Glu-D3 variation on the determination of dough properties and end-use quality.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Benedettelli, S., Margiotta, B., Porceddu, E., Ciaffi, M., Lafiandra, D. 1992. Effects of the lack of protein controlled by genes at the Gli-D1/Glu-D3 loci on the breadmaking quality of wheat. J. Cereal Sci. 16:69–79.
Branlard, G., Dardevet, M., Amiour, N., Igrejas, G. 2003. Allelic diversity of HMW and LMW glutenin subunits and omega-gliadins in French bread wheat (Triticum aestivum L.). Genet. Resources & Crop Evol. 50:669–679.
Branlard, G., Dardevet, M., Saccomano, R., Lagoutte, F., Gourdon, J. 2001. Genetic diversity of wheat storage proteins and bread wheat quality. Euphytica 119:59–67.
D’Ovidio, R., Masci, S. 2004. The low-molecular-weight glutenin subunits of wheat gluten. J. Cereal Sci. 39:321–339.
Gianibelli, M.C., Larroque, O.R., MacRitchie, F., Wrigley, C.W. 2001. Biochemical, genetic and molecular characterization of wheat glutenin and its component subunits. Cereal Chem. 78:635–646.
Gupta, R.B., MacRitchie, F. 1994. Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1 of common wheats. II. Biochemical basis of the allelic effects on dough properties. J. Cereal Sci. 19:19–29.
Gupta, R.B., Paul, J.G., Cornish, G.B., Palmer, G.A., Bekes, F., Rathjen, A.J. 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 physical property. J. Cereal Sci. 19:9–17.
He, Z.H., Liu, L., Xia, X.C., Liu, J.J., Peña, R.J. 2005. Composition of HMW and LMW glutenin subunits and their effects on dough properties, pan bread, and noodle quality of Chinese bread wheats. Cereal Chem. 82:345–350.
He, Z.H., Lin, Z.J., Wang, L.J., Xiao, Z.M., Wang, F.S., Zhuang, Q.S. 2002. Classification on Chinese wheat regions based on quality. Sci. Agric. Sin. 35:359–364.
Luo, C., Griffin, W.B., Branlard, G., McNeil, D.L. 2001. Comparison of low and high molecular weight wheat glutenin allele effects on flour quality. Theor. Appl. Genet. 102:1088–1098.
Nagamine, T., Kai, Y., Takayama, T., Yanagisawa, T., Taya, S. 2000. Allelic variations of glutenin subunit loci Glu-1 and Glu-3 in southern Japanese wheat and their effects on dough and gluten properties. J. Cereal Sci. 32:129–135.
Nieto-Taladriz, M.T., Perretant, M.R., Rousset, M. 1994. Effect of gliadins and HMW and LMW subunits of glutenin on dough properties in the F 6 recombinant inbred lines from a bread wheat cross. Theor. Appl. Genet. 88:81–88.
Payne, P.I., Holt, L.M., Jackson, E.A., Law, C.N. 1984. Wheat storage proteins: their genetics and their potential for manipulation by plant breeding. Phil. Trans. R. Soc. Lond. B 304:359–371.
Singh, N.K., Shepherd, K.W. 1988. Linkage mapping of genes controlling endosperm storage proteins in wheat. 1. Genes on the short arms of group 1 chromosomes. Theor. Appl. Genet. 75:628–641.
Singh, N.K., Shepherd, K.W., Cornish, G.B. 1991. Asimplified SDS-PAGE procedure for separating LMW subunits of glutenin. J. Cereal Sci. 14:203–208.
Tanaka, H., Toyoda, S., Tsujimoto, H. 2005. Diversity of low-molecular-weight glutenin subunit genes in Asian common wheat (Triticum aestivum L.). Breed Sci. 55:349–354.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
About this article
Cite this article
Liu, L., He, Z.H., Ma, W.J. et al. Allelic Variation at the Glu-D3 Locus in Chinese Bread Wheat and Effects on Dough Properties, Pan Bread and Noodle Qualities. CEREAL RESEARCH COMMUNICATIONS 37, 57–64 (2009). https://doi.org/10.1556/CRC.37.2009.1.7
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1556/CRC.37.2009.1.7