https://onlinelibrary.wiley.com/doi/10.1002/jsfa.12389
Science Of Food And Agriculture，Volume103,Issue4；15 March 2023；Pages 1668-1675
Yu Li,Qing Li,Qian Hu,Carlos Guzman,Na Lin,Qiang Xu,Yazhou Zhang,Jingyu Lan,Huaping Tang,Pengfei Qi,Mei Deng,Jian Ma,Jirui Wang,Guoyue Chen,Xiujin Lan,Yuming Wei,Youliang Zheng,Qiantao Jiang.
Abstract
Background
Eighteen wheat (Triticum aestivum-Aegilops sharonensis) introgression lines were generated in the previous study. These lines possessed four types of high molecular weight glutenin subunit (HMW-GS) combinations consisting of one glutenin fromAe. sharonensis(Glu-1Ssh) plus one or more HMW-GSs from common wheat (Glu-A1, Glu-B1,orGlu-D1).
Results
In this study, we conducted quality tests to explore the effects of 1Sshx2.3 and 1Sshy2.9 on the processing quality of 18 wheat-Aegilops sharonensisintrogression lines. Our data showed that the 1Sshx2.3 and 1Sshy2.9 subunits had a positive effect on gluten and baking quality. The bread volume of all these lines was higher than that of the parental wheat line LM3. In these lines, the HMW-GS content and the HMW/LMW ratio of 66-36-11 were higher than those of LM3, and the 66-36-11 line exhibited greatly improved quality parameters in comparison with the parent LM3.
Conclusion
These results demonstrated that the 1Sshx2.3 and 1Sshy2.9 subunits fromAe. sharonensiscontributed immensely to gluten strength and bread-baking quality, and proved a positive relationship between the HMW-GS sizes and their effects on dough strengthin vivo. The materials developed could be used by breeding programs aiming to increase bread-making quality.
