Dough properties and baking quality of near isogenic lines with single HMW-GS null at Glu-A1, Glu-B1 and Glu-D1 loci in soft wheat
High molecular weight glutenin subunits (HMW-GSs) encoded by the Glu-1 loci are key factors in determining wheat processing quality. However, the contributions of single HMW-GS to dough viscoelastic properties and end-use quality have not been well understood, especially in soft wheat. In this study...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2024
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/169941 |
| _version_ | 1855533327556018176 |
|---|---|
| author | Pingping Zhang Guicheng Song Ibba, Maria Itria Huadun Wang Runsheng Ren |
| author_browse | Guicheng Song Huadun Wang Ibba, Maria Itria Pingping Zhang Runsheng Ren |
| author_facet | Pingping Zhang Guicheng Song Ibba, Maria Itria Huadun Wang Runsheng Ren |
| author_sort | Pingping Zhang |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | High molecular weight glutenin subunits (HMW-GSs) encoded by the Glu-1 loci are key factors in determining wheat processing quality. However, the contributions of single HMW-GS to dough viscoelastic properties and end-use quality have not been well understood, especially in soft wheat. In this study, the kernel samples of five Near Isogenic Lines (NILs) of a soft wheat each with individual HMW-GS null were investigated. Significant lower SDS-sedimentation volume and lactic acid solvent retention capacity (SRC) were observed in the NILs, compared to the wild type (WT). Except for the NIL with Glu-D1y12 null, the other NILs were associated with significantly lower dough mixing tolerance compared to the WT. Also, the deletion of individual HMW-GS was associated with reduction in dough elasticity and strength, compared to the WT, with the exception of the Glu-A1x1 null. Moreover, Glu-B1x7 was the most important HMW-GS in determining dough mixing tolerance and elasticity. Compared to the WT, the deletions of Glu-D1x2, Glu-B1x7 and Glu-B1y8 significantly increased alveograph L, and decreased alveograph P and P/L ratios. All NILs with single HMW-GS null showed better sugar snap cookie baking quality than the WT. New germplasm and tools are identified for improving dough viscoelasticity and baking quality in soft wheat. |
| format | Journal Article |
| id | CGSpace169941 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1699412025-12-08T09:54:28Z Dough properties and baking quality of near isogenic lines with single HMW-GS null at Glu-A1, Glu-B1 and Glu-D1 loci in soft wheat Pingping Zhang Guicheng Song Ibba, Maria Itria Huadun Wang Runsheng Ren doughs property baking characteristics near isogenic lines soft wheat loci glutelins High molecular weight glutenin subunits (HMW-GSs) encoded by the Glu-1 loci are key factors in determining wheat processing quality. However, the contributions of single HMW-GS to dough viscoelastic properties and end-use quality have not been well understood, especially in soft wheat. In this study, the kernel samples of five Near Isogenic Lines (NILs) of a soft wheat each with individual HMW-GS null were investigated. Significant lower SDS-sedimentation volume and lactic acid solvent retention capacity (SRC) were observed in the NILs, compared to the wild type (WT). Except for the NIL with Glu-D1y12 null, the other NILs were associated with significantly lower dough mixing tolerance compared to the WT. Also, the deletion of individual HMW-GS was associated with reduction in dough elasticity and strength, compared to the WT, with the exception of the Glu-A1x1 null. Moreover, Glu-B1x7 was the most important HMW-GS in determining dough mixing tolerance and elasticity. Compared to the WT, the deletions of Glu-D1x2, Glu-B1x7 and Glu-B1y8 significantly increased alveograph L, and decreased alveograph P and P/L ratios. All NILs with single HMW-GS null showed better sugar snap cookie baking quality than the WT. New germplasm and tools are identified for improving dough viscoelasticity and baking quality in soft wheat. 2024-12 2025-01-26T00:18:11Z 2025-01-26T00:18:11Z Journal Article https://hdl.handle.net/10568/169941 en Open Access application/pdf Elsevier Zhang, P., Song, G., Ibba, M. I., Wang, H., & Ren, R. (2024). Dough properties and baking quality of near isogenic lines with single HMW-GS null at Glu-A1, Glu-B1 and Glu-D1 loci in soft wheat. LWT, 213, 117084. https://doi.org/10.1016/j.lwt.2024.117084 |
| spellingShingle | doughs property baking characteristics near isogenic lines soft wheat loci glutelins Pingping Zhang Guicheng Song Ibba, Maria Itria Huadun Wang Runsheng Ren Dough properties and baking quality of near isogenic lines with single HMW-GS null at Glu-A1, Glu-B1 and Glu-D1 loci in soft wheat |
| title | Dough properties and baking quality of near isogenic lines with single HMW-GS null at Glu-A1, Glu-B1 and Glu-D1 loci in soft wheat |
| title_full | Dough properties and baking quality of near isogenic lines with single HMW-GS null at Glu-A1, Glu-B1 and Glu-D1 loci in soft wheat |
| title_fullStr | Dough properties and baking quality of near isogenic lines with single HMW-GS null at Glu-A1, Glu-B1 and Glu-D1 loci in soft wheat |
| title_full_unstemmed | Dough properties and baking quality of near isogenic lines with single HMW-GS null at Glu-A1, Glu-B1 and Glu-D1 loci in soft wheat |
| title_short | Dough properties and baking quality of near isogenic lines with single HMW-GS null at Glu-A1, Glu-B1 and Glu-D1 loci in soft wheat |
| title_sort | dough properties and baking quality of near isogenic lines with single hmw gs null at glu a1 glu b1 and glu d1 loci in soft wheat |
| topic | doughs property baking characteristics near isogenic lines soft wheat loci glutelins |
| url | https://hdl.handle.net/10568/169941 |
| work_keys_str_mv | AT pingpingzhang doughpropertiesandbakingqualityofnearisogeniclineswithsinglehmwgsnullatglua1glub1andglud1lociinsoftwheat AT guichengsong doughpropertiesandbakingqualityofnearisogeniclineswithsinglehmwgsnullatglua1glub1andglud1lociinsoftwheat AT ibbamariaitria doughpropertiesandbakingqualityofnearisogeniclineswithsinglehmwgsnullatglua1glub1andglud1lociinsoftwheat AT huadunwang doughpropertiesandbakingqualityofnearisogeniclineswithsinglehmwgsnullatglua1glub1andglud1lociinsoftwheat AT runshengren doughpropertiesandbakingqualityofnearisogeniclineswithsinglehmwgsnullatglua1glub1andglud1lociinsoftwheat |