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Effect of variation at Glu‐D1 on club wheat end‐use quality
Author(s) -
Jones S. S.,
Cadle M. M.
Publication year - 1997
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 - 10.1111/j.1439-0523.1997.tb00977.x
Subject(s) - glutenin , biology , locus (genetics) , cultivar , poaceae , agronomy , horticulture , botany , zoology , food science , protein subunit , genetics , gene
Abstract Club wheats ( Triticum aestivum L.), having the allele at the C locus conferring short spike rachis internodes and giving compact appearance of spikes, which have unique and highly desirable soft white wheat end‐use quality characteristics are a vital submarket class of soft white wheat in the US Pacific Northwest. Two important varieties, ‘Tyee’ and ‘Albit’, are heterogeneous for high molecular weight glutenin subunits 2 + 12 and 5 + 10 encoded by the Glu‐D1 locus. Replicated near‐isogenic lines (NILs) of club wheats ‘Tyee’ and ‘Albit’ were grown in four field environments and used to determine the effect of Glu‐D1 coded high molecular weight glutenin subunits (HMWGS) 5 + 10 and 2 + 12 on various end‐use quality traits. The greatest effect of variation at this locus was observed for mixing time to peak, where there was significant variation (P < 0.01) between each 5 + 10 and 2 + 12 NIL group in each environment. Mixing time values for the 2 + 12 NILs for both ‘Albit’ and ‘Tyee’ ranged from 0.60 to 1.23 min lower than the 5 + 10 NILs. Mean values for traits mixing time to peak, cake volume, and viscosity were more favourable for the 2 + 12 NIL groups for all genotypes in all environments. No effects of these HMWGS were detected for test weight, kernel hardness, whole wheat protein, flour yield, ash, flour protein or cookie diameter. Selection for HMWGS 2 + 12 in club wheat breeding programmes should have positive effects on end‐use quality.