Glu-A3b allelinin rekombinant kendilenmiş hat popülasyonunda ekmeklik buğdayın gluten kalitesi üzerinde önemli bir etkisi vardır

Abstract

Bu çalışmaya, Tosunbey ve Tahirova2000 ekmeklik buğdaylarının melezlenmesiyle elde edilen, farklı düşük molekül ağırlıklı glutenin alt birimlerine (LMW-GS) sahip toplam 147 buğday hattı dahil edilmiştir. Genotiplerin öğütme, protein, hamur karıştırma özellikleri ölçülmüş ve LMW-GS ile ilişkileri sekiz farklı ortamda incelenmiştir. Ebeveynlerin LMW-GS'leri oldukça farklı olduğundan; hatların öğütme, protein ve hamur karıştırma özellikleri önemli ölçüde etkilenmiştir. Çavdar translokasyonunun (Glu-B3j) varlığı un verimini azaltmış, hasarlı nişasta ve protein içeriğini arttırmıştır. Glu-A3b+Glu-B3b allelik kombinasyonları protein kalitesi açısından GluA3b+Glu-B3j veya Glu-A3e +Glu-B3j allelik kombinasyonlarına göre daha iyi sonuç vermiştir. Glu-A3e yerine Glu-A3b gibi uygun Glu-3 allellerinin seçilmesiyle çavdar translokasyonunun olumsuz etkilerinin en aza indirilebileceği gözlenmiştir. Hatların LMW-GS kombinasyonları, mixolab karışımını ve termoreolojik özellikleri etkilemiştir. Bu bakımdan Glu-A3b veya Glu-B3b allellerine sahip hatlar, Glu-A3e veya Glu-B3j allellerine sahip hatlara kıyasla daha yüksek karıştırma süresi ve stabilite göstermiştir. LMW-GS allellerinin gluten kalitesi ve hamur sertliği üzerine etkisi istatistiksel olarak bb > eb > bj > ej şeklindedir. Ekmek hacmine bağlı myxolab stabilite değeri açısından; 1 = 2*, 7 + 9 > 17 +18, b > e ve b > j; karıştırma süresi açısından; 1 > 2*, 7 + 9 < 17 +18, b > e ve b > j’dir. Sonuç olarak, Glu-A3b alleli gluten kalitesini arttırmak için, Glu-B3j alleli ise protein içeriğini arttırmak için kullanılabilir. Belirli bir unlu mamul için buğdaydaki LMW-GS'nin uygun allelik kombinasyonları geliştirilebilir

Keywords

• Ekmeklik buğday
• ekmeklik kalitesi
• düşük moleküler ağırlıklı glutenin alt üniteleri
• buğday-çavdar translokasyonu

Glu-A3b allele has a significant effect on gluten quality of bread wheat in a recombinant inbred line population

Abstract

In this study, a total of 147 wheat lines with variying low molecular weight glutenin subunits (LMW-GS), obtained by crossing Tosunbey and Tahirova2000 bread wheats, were included. Milling, protein, dough-mixing properties of the genotypes were measured and their relations with LMW-GS were investigated in eight different environments. As the LMW-GS of the parents were quite different; milling, protein and dough-mixing properties of the lines were significantly influenced. In this regard, presence of rye translocation (Glu-B3j) reduced flour yield and increased damaged starch and protein contents. In terms of protein quality, Glu-A3b+Glu-B3b allellic combinations were better than GluA3b+Glu-B3j or Glu-A3e +Glu-B3j allellic combinations. It was observed that negative effects of rye translocation could be minimized by selecting proper Glu-3 alleles, such as Glu-A3b instead of Glu-A3e. LMW-GS combinations of the lines influenced mixolab mixing and thermorheological properties. In this respect, the lines with Glu-A3b or Glu-B3b allelles showed increased mixing time and stability as compared to the lines with Glu-A3e or Glu-B3j allelles. The effect of LMW-GS alleles on gluten quality and dough strength was statistically bb > eb > bj > ej. In terms of myxolab stability value related to bread volume; 1 = 2*, 7 + 9 > 17 +18, b > e and b > j; in terms of mixing time; 1 > 2*, 7 + 9 < 17 +18, b > e and b > j. As a result, the Glu-A3b allele can be used to increase gluten quality, and the Glu-B3j allele can be used to increase protein content. Proper allellic combinations of LMW-GS in wheat can be developed for a given bakery product.

Keywords

• Bread wheat
• technological quality
• low molecular weight glutenin subunits
• wheat-rye translocation

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