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Effects of ‘Cheyenne’ Chromosomes on Milling and Baking Quality in ‘Chinese Spring’ Wheat in Relation to Glutenin and Gliadin Storage Proteins
Author(s) -
Mansur Levi M.,
Qualset Calvin O.,
Kasarda Donald D.,
Morris Rosalind
Publication year - 1990
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1990.0011183x003000030026x
Subject(s) - glutenin , gliadin , storage protein , glutelin , biology , chromosome , food science , gluten , allele , cultivar , globulin , genetics , botany , gene , protein subunit , immunology
The ‘Cheyenne’ (Cnn) chromosome substitution lines (SL) in ‘Chinese Spring’ (CS) wheat ( Triticum aestivum L.) were used to determine the effect of individual Cnn chromosomes on various chemical and physical grain‐quality characteristics. All SLs except SL2B, which was not available, were assayed electrophoretically for high‐molecular‐weight glutenin (HMW‐glu) and gliadin seed storage proteins. Sixteen SLs had electrophoretic patterns as expected based on the proteins present in the parental cultivars. Three contained the designated substituted Cnn chromosome and an additional recombinant Cnn/CS chromosome as indicated in parentheses: SL4B (6B rec.), SL4D (1B rec.), and SL6A (ID rec.). The SL7A was a mixture of plants having several HMW‐glu and gliadin variants. The Cnn, CS, and SLs were evaluated for milling and breadbaking in one field experiment in 1986 and two in 1987. Improved milling quality was associated with Cnn chromosomes ID, 2A, 2D, 3B, 4A, 5D, and 7B, while 3D and 6B reduced milling quality. Good breadbaking properties were associated with Cnn HMW‐glu alleles of Group 1 chromosomes as previously shown by others. The SL4D (1B rec.) showed improved bread loaf volume to the same extent as SL1B. It had the Cnn Glu‐Blc HMW‐glu allele located on the long arm of 1B; however SL4D (1B rec.) was dissimilar to SL1B for bake water absorption, flour protein, and SDS sedimentation, implying that genes affecting these traits are on the opposite arm of Cnn 1B. Loaf volume was improved significantly by Cnn chromosomes 3A, 3B, and 7B, showing that not only Group 1 chromosomes have genes that contribute to good baking quality. The Cnn Group 6 chromosomes, with gliadin loci, had no beneficial or negative effects on quality, but showed a tendency for reduced flour protein content. Nonadditivity of Cnn chromosome effects on quality was detected, which may have a bearing on the difficulty of recovering Cnn‐equivalent quality in breeding programs.