Effect of Allelic Variation at theGlu-3/Gli-1Loci on Breadmaking Quality Parameters in Hexaploid Wheat (Triticum aestivumL.).
Low molecular weight glutenin subunits (LMW-GS) encoded by theGlu-3loci are known to contribute to wheat breadmaking quality. However, the specific effect of individualGlu-3alleles is not well understood due to their complex protein banding patterns in SDS-PAGE and tight linkage with gliadins at theGli-1locus. Using DNA markers and a backcross program we developed a set of nine near isogenic lines (NILs) including differentGlu-A3/GliA-1orGlu-B3/Gli-B1alleles in the genetic background of the Argentine variety ProINTA Imperial. The nine NILs and the control were evaluated in three different field trials in Argentina. Significant genotype-by-environment interactions were detected for most quality parameters indicating that the effects of theGlu-3/Gli-1alleles are modulated by environmental differences. None of the NILs showed differences in total flour protein content, but relative changes in the abundance of particular classes of proteins cannot be ruled out. On average, theGlu-A3f,Glu-B3b,Glu-B3gandGlu-B3iManalleles were associated with the highest values in gluten strength-related parameters, whileGlu-A3e,Glu-B3aandGlu-B3iChuwere consistently associated with weak gluten and low quality values. The value of differentGlu3/Gli-1allele combinations to improve breadmaking quality is discussed.
Instituto de Recursos Biológicos, CIRN, Instituto Nacional de Tecnología Agropecuaria (INTA), De Los Reseros y N. Repetto, 1686, Hurlingham, Buenos Aires, Argentina.
Marcos D
MD
Bonafede
Instituto de Recursos Biológicos, CIRN, Instituto Nacional de Tecnología Agropecuaria (INTA), De Los Reseros y N. Repetto, 1686, Hurlingham, Buenos Aires, Argentina.
Gabriela
G
Tranquilli
Instituto de Recursos Biológicos, CIRN, Instituto Nacional de Tecnología Agropecuaria (INTA), De Los Reseros y N. Repetto, 1686, Hurlingham, Buenos Aires, Argentina.
Laura A
LA
Pflüger
International Maize and Wheat Improvement Center (CIMMYT), Apdo. Postal 6-641, 06600 Mexico, D.F., Mexico.
Roberto J
RJ
Peña
Department of Plant Sciences, University of California, Davis, CA 95616-8780, USA; Howard Hughes Medical Institute, Chevy Chase, MD 20815, USA.
Jorge
J
Dubcovsky
Low molecular weight glutenins; breadmaking quality; gliadins; wheat