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Low molecular weight glutenin subunit is one of the important quality elements in wheat ( Triticum aestivum  L.). Although considerable allelic variation has been identified, the functional properties of individual alleles at  Glu-3  loci are less studied. In this work, we performed the first comprehensive study on the molecular characteristics and functional properties of the  Glu-B3h  gene using the wheat cultivar CB037B and its  Glu-B3  deletion line CB037C. The results showed that the  Glu-B3h  deletion had no significant effects on plant morphological or yield traits, but resulted in a clear reduction in protein body number and size and main quality parameters, including inferior mixing property, dough strength, loaf volume, and score. Molecular characterization showed that the  Glu-B3h  gene consists of 1179 bp, and its encoded B-subunit has a longer repetitive domain and an increased number of α-helices, as well as higher expression, which could contribute to superior flour quality. The SNP-based allele-specific PCR markers designed for the  Glu-B3h  gene were developed and validated with bread wheat holding various alleles at  Glu-B3  locus, which could effectively distinguish the  Glu-B3h  gene from others at the  Glu-B3  locus, and have potential applications for wheat quality improvement through marker-assisted selection.

Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.)