Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines
Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines
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DOI：
10.1016/s2095-3119(17)61729-5
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发表时间：
2018-05
影响因子：
4.8
通讯作者：
Xiao Zhang;Boqiao Zhang;Hongya Wu;Cheng-bin Lu;Guo-feng Lü;Datong Liu;Man Li;Weiran Jiang;G. Song;D. Gao
中科院分区：
文献类型：
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作者：
Xiao Zhang;Boqiao Zhang;Hongya Wu;Cheng-bin Lu;Guo-feng Lü;Datong Liu;Man Li;Weiran Jiang;G. Song;D. Gao
High-molecular-weight glutenin subunits (HMW-GSs) play a critical role in determining the viscoelastic properties of wheat dough. The HMW-GSs are encoded byGlu-A1, Glu-B1, andGlu-D1loci on the long arms of chromosomes 1A, 1B, and 1D, respectively. In the present study, four near-isogenic lines with different HMW-GS deletions and compositions at theGlu-A1andGlu-D1loci in Yangmai 18 background were used for quality analysis. Deletion inGlu-D1showed much weaker gluten quality and dough strength than nullGlu-A1genotype and wild genotype (WT), based on the measurements of sodium dodecyl sulfate (SDS)-sedimentation, lactic acid solvent retention capacity (SRC), gluten index, development time, stability time, and alveograph P and L values. The deletion ofGlu-D1did not significantly affect grain hardness, grain protein content, water SRC, sodium carbonate SRC, and sucrose SRC. Double null genotype inGlu-A1andGlu-D1and single null genotype inGlu-D1showed significantly higher cookie diameter, crispness, and lower cookie height compared with single null genotype inGlu-A1and WT. These indicate that the nullGlu-D1genotype is useful for improvement of biscuit quality, and use of this germplasm would be a viable strategy to develop new wheat varieties for biscuit processing.
