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Positive effect of the high‐molecular‐weight glutenin allele, Glu‐D1d, on the bread‐making quality of common wheat
Author(s) -
Tanaka H.,
Nakata N.,
Osawa M.,
Tomita M.,
Tsujimoto H.,
Yasumuro Y.,
Fischbeck G.
Publication year - 2003
Publication title -
plant breeding
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.583
H-Index - 71
eISSN - 1439-0523
pISSN - 0179-9541
DOI - 10.1046/j.1439-0523.2003.00847.x
Subject(s) - glutenin , cultivar , backcrossing , biology , storage protein , allele , bread making , glutelin , common wheat , food science , wheat flour , agronomy , gene , genetics , protein subunit , chromosome
The seed storage proteins of wheat flour are the determinants of bread‐making quality. Many cultivars having good bread‐making quality carry the Glu‐D1d allele responsible for the development of glutenin, a major seed storage protein. The Glu‐D1d allele was introduced into four leading Japanese wheat cultivars by recurrent backcrossing and the quality of these near‐isogenic lines (NILs) was evaluated by the sodium dodecyl sulphate sedimentation value of their flour. The values for the NILs were significantly higher than for the corresponding recipient cultivars. However, the values did not reach the level of the cultivar that had been used as the donor of the Glu‐D1d allele.