Effects of glutenins (Glu-1 and Glu-3) allelic variation on dough properties and bread-making quality of CIMMYT bread wheat breeding lines

Wheat dough characteristics and end-use quality are strongly influenced by the amount specific composition of glutenins, major components gluten. Such proteins divided into high-molecular-weight encoded Glu-A1, Glu-B1 Glu-D1 loci; low-molecular-weight Glu-A3, Glu-B3 Glu-D3 loci. Allelic variation at each these loci has been associated with changes in wheat functionality. However, most studies conducted so far included a relatively limited number genotypes. Also for this reason, it is still unclear which locus contributes more to how important interactions between glutenin To try answer questions, data 4623 grain samples derived from 2550 genotypes generated across 10 years CIMMYT bread breeding program, was used estimate effect their on gluten bread-making potential. Gluten strength trait variations, Glu-B1, having greatest effect. Among alleles, Glu-A1a, Glu-A1b, Glu-B1al, Glu-B1i, Glu-B1f, Glu-D1d, Glu-A3b, Glu-A3d, Glu-A3f, Glu-B3c Glu-B3d were general greater strength, good extensibility higher loaf volume. Differently, alleles Glu-A1c, Glu-B1a, Glu-B1d, Glu-D1a, Glu-A3e Glu-B3j an overall poor quality. Glutenin significantly analyzed traits even if influence often lower compared single This probably largest study ever done effects glutenins The results obtained confirm importance such corroborate usefulness determining profile improve selection efficiency programs.