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Registration of Dy10‐DLC Wheat
Author(s) -
Laudencia-Chingcuanco Debbie
Publication year - 2013
Publication title -
journal of plant registrations
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.316
H-Index - 21
eISSN - 1940-3496
pISSN - 1936-5209
DOI - 10.3198/jpr2012.08.0019crg
Subject(s) - glutenin , biology , cultivar , storage protein , food science , population , allele , plant protein , protein subunit , agronomy , gene , horticulture , genetics , demography , sociology
Dy10‐DLC (Reg. No. GP‐964, PI 667096) wheat ( Triticum aestivum L.) was developed by the USDA‐ARS at the Western Regional Research Center in Albany, CA. Dy10‐DLC was identified from an ethyl‐methanesulfonate‐mutagenized population of the elite hexaploid wheat cultivar Summit by screening M3 seeds for altered storage protein profiles using one‐dimensional SDS‐PAGE. Dy10‐DLC is distinct from the wild‐type progenitor line by the absence of the high‐molecular‐weight glutenin subunit (HMW‐GS) Dy10 protein. Examination by mixography of the effect of Dy10 protein deficiency on dough rheological properties showed shorter mixing time to reach peak resistance relative to the wild‐type control. The HMW‐GS proteins are major determinants of wheat dough processing qualities. The different alleles of the HMW‐GS genes in bread wheat vary in their effect on dough quality. Wheat lines deficient in the individual HMW‐GS will allow the determination of the contributions of each allele to dough quality.