Predictive Genetic Profiling of High Molecular Weight Glutenin Subunits in Indian Wheat Varieties for Bread-Making Quality

Abstract

This study aimed at providing a predictive assessment of bread-making quality of 25 Indian bread wheat genotypes and the German variety Bussard based on the characterization of their established high-molecular-weight (HMW) glutenin subunits quality scores using SDS-PAGE, without direct rheological or baking validation. HMW glutenin subunits at the Glu-A1, Glu-B1, and Glu-D1 loci were identified and classified, and Glu-1 quality scores (1-10 scale) were calculated based on SDS-sedimentation associations. High-molecular-weight glutenin profiles were used to compute similarity indices and construct a dendrogram using Genstat. The genotypes Bussard, C-591, C-306, and WH-533 exhibited the highest Glu-1 quality scores, associated with favourable alleles such as Glu‑D1 (5+10) and Glu‑A1 (1 or 2*) in combination with Glu‑B1 (7+8 or 7+9), conferring association with superior dough strength and bread-making quality. Genetic similarity coefficients among the 26 genotypes ranged from 0.53 to 1.00, and the dendrogram separated them into two major clusters, each with two sub-clusters; C-591 and C-306 grouped in SG2b, whereas WH-533 and Bussard clustered in SG1a. The genetic similarity in glutenin composition, based on the clustering, indicates the quality potential of bread wheat cultivars without measuring the functional performance.

Keywords

• Glutenin subunits
• Glu-1 quality score
• bread-making quality
• wheat genotypes
• SDS-PAGE
• genetic similarity

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