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

Year 2026, Volume: 12 Issue: 1, 46 - 52, 01.02.2026

Rishi Kumar Behl Arushi Padiyal , Ebrahim Kazmann Mini Narwal Sombir Nimbal Ashok Kumar Chhabra

https://izlik.org/JA69LF95YF

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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