Impact of high and low-molecular-weight glutenins on the processing quality of a set of biofortified common wheat (Triticum aestivum L.) lines
Development of biofortified wheat lines has emerged as a sustainable solution to alleviate malnutrition. However, for these varieties to be successful, it is important that they meet the minimum quality criteria required to produce the local food products. In the present study, a set of 94 biofortif...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
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Frontiers Media
2020
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| Acceso en línea: | https://hdl.handle.net/10568/171303 |
| _version_ | 1855520424654274560 |
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| author | Rathan, Nagenahalli Dharmegowda Mahendru-Singh, Anju Velu, Govindan Ibba, Maria Itria |
| author_browse | Ibba, Maria Itria Mahendru-Singh, Anju Rathan, Nagenahalli Dharmegowda Velu, Govindan |
| author_facet | Rathan, Nagenahalli Dharmegowda Mahendru-Singh, Anju Velu, Govindan Ibba, Maria Itria |
| author_sort | Rathan, Nagenahalli Dharmegowda |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Development of biofortified wheat lines has emerged as a sustainable solution to alleviate malnutrition. However, for these varieties to be successful, it is important that they meet the minimum quality criteria required to produce the local food products. In the present study, a set of 94 biofortified common wheat lines were analyzed for their grain micronutrients content (Fe and Zn) and for their processing quality and glutenin profile. Most of the analyzed lines exhibited a grain Zn concentration greater than the non-biofortified check varieties, of at least 3 ppm. The content of both Fe and Zn appeared to be significantly associated with grain protein content (r = 0.21–0.65; p < 0.01) but not with grain yield or other wheat quality traits. Wide allelic variation was observed at both the high-molecular-weight glutenin (HMW-GS) and the low-molecular-weight glutenin (LMW-GS) loci and alleles associated with greater dough strength were identified. Specifically, among the HMW-GS alleles, the Glu-B1i, Glu-B1al, and Glu-D1d alleles were associated with greater mixograph and alveograph values and greater loaf volume. Similarly, among the LMW-GS alleles, the Glu-A3b and Glu-B3b alleles were associated with stronger gluten and better bread-making quality. Overall, results of this study suggest that biofortification does not profoundly alter wheat end-use quality and that the effect of the different glutenin alleles is independent of the grain protein and micronutrient content. |
| format | Journal Article |
| id | CGSpace171303 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Frontiers Media |
| publisherStr | Frontiers Media |
| record_format | dspace |
| spelling | CGSpace1713032025-02-02T07:20:21Z Impact of high and low-molecular-weight glutenins on the processing quality of a set of biofortified common wheat (Triticum aestivum L.) lines Rathan, Nagenahalli Dharmegowda Mahendru-Singh, Anju Velu, Govindan Ibba, Maria Itria biofortification wheat zinc iron soft wheat glutenins crop quality Development of biofortified wheat lines has emerged as a sustainable solution to alleviate malnutrition. However, for these varieties to be successful, it is important that they meet the minimum quality criteria required to produce the local food products. In the present study, a set of 94 biofortified common wheat lines were analyzed for their grain micronutrients content (Fe and Zn) and for their processing quality and glutenin profile. Most of the analyzed lines exhibited a grain Zn concentration greater than the non-biofortified check varieties, of at least 3 ppm. The content of both Fe and Zn appeared to be significantly associated with grain protein content (r = 0.21–0.65; p < 0.01) but not with grain yield or other wheat quality traits. Wide allelic variation was observed at both the high-molecular-weight glutenin (HMW-GS) and the low-molecular-weight glutenin (LMW-GS) loci and alleles associated with greater dough strength were identified. Specifically, among the HMW-GS alleles, the Glu-B1i, Glu-B1al, and Glu-D1d alleles were associated with greater mixograph and alveograph values and greater loaf volume. Similarly, among the LMW-GS alleles, the Glu-A3b and Glu-B3b alleles were associated with stronger gluten and better bread-making quality. Overall, results of this study suggest that biofortification does not profoundly alter wheat end-use quality and that the effect of the different glutenin alleles is independent of the grain protein and micronutrient content. 2020 2025-01-29T12:57:59Z 2025-01-29T12:57:59Z Journal Article https://hdl.handle.net/10568/171303 en Open Access Frontiers Media Rathan, Nagenahalli Dharmegowda; Mahendru-Singh, Anju; Govindan, Velu; and Ibba, Maria Itria. 2020. Impact of high and low-molecular-weight glutenins on the processing quality of a set of biofortified common wheat (Triticum aestivum L.) lines. Frontiers in Sustainable Food Systems 4: 583367. https://doi.org/10.3389/fsufs.2020.583367 |
| spellingShingle | biofortification wheat zinc iron soft wheat glutenins crop quality Rathan, Nagenahalli Dharmegowda Mahendru-Singh, Anju Velu, Govindan Ibba, Maria Itria Impact of high and low-molecular-weight glutenins on the processing quality of a set of biofortified common wheat (Triticum aestivum L.) lines |
| title | Impact of high and low-molecular-weight glutenins on the processing quality of a set of biofortified common wheat (Triticum aestivum L.) lines |
| title_full | Impact of high and low-molecular-weight glutenins on the processing quality of a set of biofortified common wheat (Triticum aestivum L.) lines |
| title_fullStr | Impact of high and low-molecular-weight glutenins on the processing quality of a set of biofortified common wheat (Triticum aestivum L.) lines |
| title_full_unstemmed | Impact of high and low-molecular-weight glutenins on the processing quality of a set of biofortified common wheat (Triticum aestivum L.) lines |
| title_short | Impact of high and low-molecular-weight glutenins on the processing quality of a set of biofortified common wheat (Triticum aestivum L.) lines |
| title_sort | impact of high and low molecular weight glutenins on the processing quality of a set of biofortified common wheat triticum aestivum l lines |
| topic | biofortification wheat zinc iron soft wheat glutenins crop quality |
| url | https://hdl.handle.net/10568/171303 |
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