Effect of Allelic Variation in Triticin on Bread- and Chapati-Making Qualities of Wheat (Triticum aestivum)

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• 作者：Sonia Goel ; Meenal Rathore ; Sapna Grewal ; Neha Jain…
• 关键词：Bread ; making quality ; Glutenin subunits ; Near ; isogenic lines ; Triticin ; Wheat
• 刊名：Agricultural Research
• 出版年：2015
• 出版时间：June 2015
• 年：2015
• 卷：4
• 期：2
• 页码：139-151
• 全文大小：1,164 KB
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• 作者单位：Sonia Goel (1)
  Meenal Rathore (2)
  Sapna Grewal (1)
  Neha Jain (1)
  Binay K. Singh (1)
  Arvind K. Ahlawat (3)
  Anju M. Singh (3)
  Pradeep K. Singh (3)
  Nagendra K. Singh (1) (2)
  
  1. National Research Centre on Plant Biotechnology, Indian Agricultural Research Institute, Pusa Campus, New Delhi, 110012, India
  2. Department of Molecular Biology and Genetic Engineering, G. B. Pant University of Agriculture and Technology, Pantnagar, 263145, India
  3. Division of Genetics, Indian Agricultural Research Institute, Pusa Campus, New Delhi, 110012, India
  
• 刊物主题：Cell Biology; Plant Ecology; Plant Genetics & Genomics; Plant Sciences; Biodiversity; Plant Biochemistry;
• 出版者：Springer India
• ISSN：2249-7218

文摘

Triticin, a legumin-like storage protein of wheat endosperm, was discovered nearly three decades ago but so far there is no report on its effect on the processing quality of wheat that is thought to be determined primarily by prolamins, its major seed storage proteins. To investigate the effect of different classes of seed proteins on wheat quality using a genetic reconstitution approach, we produced 31 near-isogenic lines (NILs) with different alleles of triticin, high molecular weight glutenin subunits (HMW-GS), low molecular weight glutenin subunits (LMW-GS), gliadins and albumins in a common genetic background of wheat variety HD2329 and analysed different quality parameters over a period of 4?years. The NILs did not differ in their flour protein content, but showed significant differences in SDS-sedimentation volume, Farinograph dough stability, bread loaf volume and chapati quality score. Main focus was on triticin for which two NILs with alleles Tri-A1a and Tri-D1a derived from a high-quality Indian wheat variety K68 were analysed. Positive effects of these triticin alleles on dough physical properties, bread loaf volume and chapatti quality score were quite large, comparable to the widely known effect of HMW-GS 5?+?10. Specific alleles of HMW-GS, Glu-A1a (subunit 1), Glu-B1b (subunits 7?+?8), Glu-B1i (subunits 17?+?18) and Glu-D1d?(subunits 5?+?10) showed strong positive effects, whereas null allele Glu-A1c showed negative effect on the quality of recipient variety HD2329. Similarly, different alleles of LMW-GS showed varying effects with Glu-A3d, Glu-A3e and Glu-D5a showing positive effects, Glu-A3c showing negative effect and Glu-A3a showing no significant effect. Gliadin alleles generally showed negative effects, whereas albumins showed no significant effect. While results with glutenin and gliadin alleles were as expected, we show here for the first time a significant effect of triticin on the wheat flour quality, suggesting that end-use quality of wheat varieties can be improved by combining specific alleles of triticin.