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High Molecular Weight Glutenin Genes: Effects on Quality in Wheat
Author(s) -
Dong H.,
Cox T. S.,
Sears R. G.,
Lookhart G. L.
Publication year - 1991
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/cropsci1991.0011183x003100040027x
Subject(s) - glutenin , biology , genetics , allele , locus (genetics) , linkage disequilibrium , epistasis , population , storage protein , gene , protein subunit , haplotype , demography , sociology
To utilize electrophoretic variants of wheat ( Triticum aestivum L.) storage proteins as rapid screening criteria in selection of parents or progeny for end‐use quality, breeders should know the relative effects of the alternate alleles at the storage‐protein loci on which selection will act. The objective of this study was to determine the direct effects of high molecular weight (HMW) glutenin genes on quality in wheat, without the confounding effects of linkage disequilibrium. Genetic analyses of the direct effects of loci coding for glutenin subunits on mixing time, mixing tolerance, absorption, and protein concentration were conducted with 135 random wheat selections from a randomly mated population. Polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulfate (SDS‐PAGE) was used to screen for HMW glutenin subunits. Significant differences were observed among alleles within loci for some of the quality traits measured. Some of the epistatic interactions also were significant, indicating that the effects of some subunits depend partly on which of the snbunits coded by other genomes are present. The Subunit 5 + 10 combination at the Glu‐Dl locus had the largest positive effects on dough mixing traits, and the 6 + 8 combination at Glu‐Bl had large negative effects on most traits. Alleles at Glu‐Al had no significant effects on any traits. Glutenin‐based selection for increased mixing time and tolerance gave lower predicted gains than phenotypic selection.