The Effect of High Molecular Weight Glutenin Subunit Encoded by Glu-B1k Allele on Bread-Making Quality of Near-Isogenic Lines of Bread Wheat

Abstract

: In this study, the effect of the 22 glutenin subunit encoded by the Glu-B1k allele on the chromosome B on the quality of wheat was investigated. Nevzatbey and a genotype of Triticum aestivum L. subsp. sphaerococcum were used as parents and produced the near-isogenic lines (NILs) in the generation of BC4F3. Plant morphological traits and protein content, sedimentation volume, lactic acid solvent retention capacity (SRC), and glutenin swelling index (GSI) of the NILs were determined. The mean protein content of the NILs carrying 22 glutenin subunit was higher than that of the NILs carrying the 7+9 glutenin subunit (20.4% and 16.2%, respectively). In contrast, the NILs with 22 glutenin subunit had a lower sedimentation volume than those of the NILs with 7+9 glutenin subunits. The 22 glutenin subunit decreased the sedimentation volume from 19.47 to 13.49 mL. The average GSI value of the NILs carrying 7+9 glutenin subunits was higher than that of the NILs carrying 22 glutenin subunit (3.05 and 2.92). In conclusion, in this study we were able to detect a quality difference between NILs with 22 and 7+9 glutenin subunits in a small amount of samples. These findings suggest that glutenin subunit 22 may be associated with low gluten strength.

Keywords

• High molecular weight glutenin subunit
• bread wheat technological quality
• gluten quality
• Glu-B1 locus
• Glu-B1k allele

Glu-B1k Alleli Tarafından Kodlanan Yüksek Moleküler Ağırlıklı Glutenin Alt Biriminin Ekmeklik Buğday Yakın İzogenik Hatlarının Ekmek Yapım Kalitesine Etkisi

Öz

Bu çalışmada, B kromozomu üzerindeki Glu-B1k aleli tarafından kodlanan 22 glutenin alt biriminin buğday kalitesine etkisi araştırılmıştır. Nevzatbey ve Triticum aestivum L. subsp. Sphaerococcum’a ait bir genotip ebeveyn olarak kullanılmış ve BC4F3 generasyonunda yakın izogenik hatlar (NIL'ler) elde edilmiştir. NIL'lerin bitki morfolojik özellikleri, protein oranı, sedimantasyon hacmi, laktik asit solvent tutma kapasitesi (STK) ve glutenin şişme indeksi (GSI) değerleri belirlenmiştir. 22 glutenin alt birimini taşıyan NIL'lerin ortalama protein oranı, 7+9 glutenin alt birimini taşıyan NIL'lerden daha yüksek bulunmuştur (sırasıyla %20.4 ve %16.2). Buna karşılık, 22 glutenin alt birimine sahip NIL'ler, 7+9 glutenin alt birimine sahip NIL'lerden daha düşük bir sedimantasyon hacmine sahip olmuştur. 22 glutenin alt birimi, sedimantasyon hacmini 19.47'den 13.49 mL'ye düşürmüştür. 7+9 glutenin alt birimi taşıyan NIL'lerin ortalama GSI değeri, 22 glutenin alt birimi taşıyan NIL'lerden (3.05 ve 2.92) daha yüksek olmuştur. Sonuç olarak, bu çalışmada az miktarda numunede 22 ve 7+9 glutenin alt birimine sahip NIL'ler arasında bir kalite farkının olduğu belirlendi. Bu bulgular, 22 glutenin alt biriminin düşük gluten kücü ile ilişkili olabileceğini ortaya koymuştur.

Anahtar Kelimeler

• Yüksek molekül ağırlıklı glutenin altbirimi
• Ekmeklik buğday teknolojik kalitesi
• gluten kalitesi
• Glu-B1 lokusu
• Glu-B1k alleli

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