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Effect of the six glutenin loci on selected bread quality traits in wheat.

机译：六个谷蛋白基因座对小麦所选面包品质性状的影响。

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Wheat breeding for breadmaking quality has exploited most of the existing genetic variation in the High-Molecular-Weight glutenin loci (Glu-1A, Glu-1B and Glu-1D). This investigation was undertaken to examine the contribution of the Low-Molecular-Weight (LMW) glutenin allelic variation (Glu-3A, Glu-3B and Glu-3D) to breadmaking quality, as determined by the SDS-Sedimentation Test, Alveograph Dough Strength (W), Tenacity (P) and Extensibility (L). The effects of protein content, hardness, and wheat-rye translocations were also studied. Selected spring wheat populations were used in three separate studies. Two collections of cultivars and advanced lines developed in Southern Brazil were grown for two years at East Farm near Corvallis, Oregon. Large differences between LMW alleles at Glu-3A and Glu-3B for dough strength were found, while LMW Glu-3D did not exhibit much polymorphism. The most favorable LMW alleles were in low frequencies in these populations. Hard wheats were found to give higher dough strength values than soft wheats and a wheat-rye translocation (1BL.1RS) was found to adversely affect quality. Two recombinant inbred populations were developed from two crosses between lines with different LMW glutenin alleles. This provided the opportunity to avoid some confounding factors by making comparisons in more uniform genetic backgrounds. The differences in SDS-Sedimentation between segregating alleles at HMW and LMW loci confirmed the quality rankings observed in the former study. To further examine the impact of wheat-rye translocations on SDS-Sedimentation and Alveograph dough strength, tenacity, and extensibility, three cultivars and near-isogenic lines (1BL.1RS or 1AL.1RS) were compared for two years. Wheat-rye translocations reduced SDS-Sedimentation value, dough strength, extensibility and increased tenacity. LMW glutenin alleles seem to offer the potential to increase breadmaking quality by developing wheats with higher dough strength or by compensating for the negative effects of wheat-rye translocations.
机译：小麦育种的面包品质已经利用了高分子量谷蛋白基因座（Glu-1A，Glu-1B和Glu-1D）中大多数现有的遗传变异。通过SDS沉降试验，测湿仪面团强度确定了低分子量（LMW）谷蛋白等位基因变异（Glu-3A，Glu-3B和Glu-3D）对面包制作质量的影响，以进行调查（W），韧性（P）和可延展性（L）。还研究了蛋白质含量，硬度和小麦-黑麦易位的影响。在三个独立的研究中使用了选定的春小麦种群。在巴西南部开发的两个栽培品种和高级品系在俄勒冈州科瓦利斯附近的东方农场种植了两年。发现在Glu-3A和Glu-3B的LMW等位基因之间在面团强度上有很大差异，而LMW Glu-3D没有表现出太多的多态性。在这些人群中，最有利的LMW等位基因频率较低。发现硬质小麦比软质小麦具有更高的面团强度值，并且发现小麦-黑麦易位（1BL.1RS）对质量产生不利影响。从具有不同LMW谷蛋白等位基因的品系之间的两个杂交中发展出两个重组近交种群。通过在更统一的遗传背景中进行比较，这提供了避免一些混淆因素的机会。在HMW和LMW基因座的分离等位基因之间SDS沉降的差异证实了先前研究中观察到的质量排名。为了进一步研究小麦-黑麦易位对SDS沉降和Alveograph面团强度，韧性和可延展性的影响，比较了三个品种和近等基因系（1BL.1RS或1AL.1RS）两年。小麦-黑麦易位降低了SDS沉降值，面团强度，延展性并提高了韧性。 LMW谷蛋白等位基因似乎可以通过开发面团强度更高的小麦或补偿小麦-黑麦易位的负面影响来提高面包制作质量。

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