COMBINING ABILITY AND GENE ACTIONS FOR GLUTEN RHEOLOGICAL TRAITS OF “LINE×TESTER” BREAD WHEAT HYBRIDS

Year 2021, , 60 - 70, 29.06.2021

Imren Kutlu Yasar Karaduman

https://doi.org/10.17557/tjfc.943573

Abstract

The fast and reliable measurement techniques in determining bread-making quality such as GlutoPeak
parameters is need in a cereal quality breeding programs. Therefore, this study intended to investigate gene
actions in the inheritance of gluten rheological properties measured by Glutopeak tester in 28 hybrids of
“Line×Tester” bread wheat and their 11 parents based on knowledge of combining ability. There was a
prominence of non-additive gene effects for all the traits examined. Well-performed parents such as DH20 and
Harmankaya-99 were good combiners for almost all examined traits. “DH16×Bezostaja-1”, “DH20×Bezostaja-
1”, “DH20×Harmankaya-99”, “DH21×Altay-2000”, and “DH22×Kate A-1” were promising combinations
based on their SCA effects. There may be an opportunity to select the best genotypes in the F2 generation for
protein rate, sedimentation value and GlutoPeak parameters such as peak maximum time (PMT) and
maximum torque (AM and PM) considering the little increase in narrow sense heritability. This first report,
which sheds light on the genetic analysis of GlutoPeak parameters, should be supported by studies that will
examine the Glutopeak properties in different segregation generations of hybrids with different originated
parents.

Keywords

Combining ability, end-use quality, quality breeding, gluten strength

References

• AACC. 2010. Approved Methods of Analysis, 11th Ed. Method 39-01.01. Evaluation of NIR instrument calibration. Approved November 17, 2010. Cereals & Grains Association, St. Paul, MN, U.S.A.
• Al-Naggar, A., R. Shabana, M. M. Abd El-Aleem and A. El- Rashidy Zainab. 2015. Diallel analysis of wheat grain protein content and yield in F1 and F2 generations under contrasting nitrogen conditions. American Research Journal of Agriculture 1(4): 12-29.
• Amoriello, T., V. Turfani, V. Galli, F. Mellara and M. Carcea. 2016. Evaluation of new viscometer performance in predicting the technological quality of soft wheat flour. Cereal Chemistry 93: 364-368.
• Aydogan, S., M. Sahin, A. G. Akcacik, S. Hamzaoglu and S. Taner. 2015. Relationships between Farinograph Parameters and Bread Volume, Physicochemical Traits in Bread Wheat Flours. Journal of Bahri Dagdas Crop Research 3(1): 14-18.
• Baslar, M. and M. F. Ertugay. 2011. Determination of protein and gluten quality-related parameters of wheat flour using near-infrared reflectance spectroscopy (NIRS). Turkish Journal of Agriculture and Forestry 35(2): 139-144.
• Boeven, P. H., Y. Zhao, P. Thorwarth, F. Liu, H. P. Maurer, M. Gils and V. Mirdita. 2020. Negative dominance and dominance-by-dominance epistatic effects reduce grain-yield heterosis in wide crosses in wheat. Science Advances 6 (24): eaay4897.
• Bordes, J., G. Branlard, F. X. Oury, G. Charmet and F. Balfourier. 2008. Agronomic characteristics, grain quality and flour rheology of 372 bread wheats in a worldwide core collection. Journal of Cereal Science 48(3): 569-579.
• Bouachra, S., J. Begemann, L. Aarab and A. Hüsken. 2017. Prediction of bread wheat baking quality using an optimized GlutoPeak®-Test method. Journal of Cereal Science 76: 8- 16.
• Egesel, C., F. Kahrıman, S. Tayyar and H. Baytekin. 2009. Interrelations of flour quality traits with grain yield in bread wheat and choosing suitable cultivars. Anadolu Journal of Agricultural Science 24(2): 76-83.
• Falconer, D.S. and T.F.C. Mackay. 1996. Introduction to Quantitative Genetics. Fourth Edition. Longman, ISBN: 0582-23302-5, 464 p.
• Fu, B.X., K. Wang and B. Dupuis. 2017. Predicting water absorption of wheat flour using high shear-based GlutoPeak test. Journal of Cereal Science 76: 116-121.
• Gabriel, D., C. Pfitzner, N. U. Haase, A. Hüsken, H. Prüfer, J. M. Greef and G. Rühl. 2017. New strategies for a reliable assessment of baking quality of wheat–Rethinking the current indicator protein content. Journal of Cereal Science 77: 126-134.
• Horvat, D., Z. Jurković, G. Drezner, G. Šimić, D. Novoselović and K. Dvojković. 2006. Influence of gluten proteins on technological properties of Croatian wheat cultivars. Cereal Research Communications 34(2-3): 1177-1184.
• Hruskova, M. and O. Famera. 2003. Prediction of wheat and flour Zeleny sedimentation value using NIR technique. Czech Journal of Food Science 21: 91-96.
• Jirsa, O. and M. Hruskova. 2005. Characteristics of fermented dough predicted by using the NIR technique. Czech Journal of Food Science 23: 184-189.
• Karaduman, Y., A. Akin, S. Turkolmez and Z. S. Tunca. 2015. Investigating the availability of glutopeak parameters for evaluation of gluten quality in bread wheat breeding programs. Journal of Field Crops Central Research Institute. 24(1): 65-74.
• Katyal, M., A. S. Virdi, A. Kaur, N. Singh, S. Kaur, A. K. Ahlawat and A. M. Singh. 2016. Diversity in quality traits amongst Indian wheat varieties I: flour and protein characteristics. Food Chemistry 194: 337-344.
• Kempthorne, O. 1957. An Introduction to Genetic Studies. John Wiley and Sons Inc., New York. pp. 265-270.
• Kutlu, I., M. Carikci, O. Yorgancilar, A. Yorgancilar, Y. Karaduman and Z. Sirel. 2017. Glutenin subunits, gliadin patterns and glutopeak characteristics of Turkey’s doubled haploid wheat lines. Pakistan Journal of Botany 49(5): 1925- 1932.
• Ma, W., M. W. Sutherland, S. Kammholz, P. Banks, P. Brennan, W. Bovill and G. Daggard. 2007. Wheat flour protein content and water absorption analysis in a doubled haploid population. Journal of Cereal Science 45(3): 302-308.
• Marti, A., E. Augst, S. Cox and P. Koehler. 2015. Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions of winter wheat flour. Journal of Cereal Science 66: 89-95.
• Mladenov, N., N. Hristov, A. Kondic-Spika, V. Djuric, R. Jevtic and V. Mladenov. 2011. Breeding progress in grain yield of winter wheat cultivars grown at different nitrogen levels in semiarid conditions. Breeding Science 61(3): 260-268.
• Nathan, S. N., A. A. Swelam, E. M. I. Mahgoub and A. H. Fayed. 2011. Genetical analysis of SDS-sedimentation volume and grain protein content in Egyptian bread wheat varieties. Zagazig Journal of Agricultural Research 38(2): 371-384.
• Novoselovic, D., M. Baric, G. Drezner, J. Gunjaca and A. Lalic. 2004. Quantitative inheritance of some wheat plant traits. Genetics and Molecular Biology 27(1): 92-98.
• Pasha, I., F. M. Anjum, M. S. Butt and J. I. Sultan. 2007. Gluten quality prediction and correlation studies in spring wheats. Journal of Food Quality 30(4): 438-449.
• Patel, N. A., N. D. Dholariya, I. R. Delvadiya and V. R. Akbari. 2018. Genetic analysis of grain yield, its components and quality parameters in durum wheat (Triticum durum Desf.) over environments. International Journal of Pure Applied Bioscience 6(2): 523-532.
• Pena, R.J., A. Amaya, S. Rajaram and A. Mujeeb-kazi. 1990. Variation in quality characteristics associated with some spring 1b/1r translocation wheats, Journal of Cereal Sciences 12: 105–112.
• Rakita, S., L. Dokić, T. Dapčević Hadnađev, M. Hadnađev and A. Torbica. 2018. Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test. Journal of Texture Studies 49(3): 339-347.
• Rodríguez, F., G. Alvarado, Á. Pacheco, J. Crossa and J. Burgueño. 2015. AGD-R (Analysis of genetic designs with R for Windows) version 4.0. International Maize and Wheat Improvement Center (CIMMYT).
• Sissons, M. 2016. GlutoPeak: A breeding tool for screening dough properties of durum wheat semolina. Cereal Chemistry 93(6): 550-556.
• Thorwarth, P., H. P. Piepho, Y. Zhao, E. Ebmeyer, J. Schacht, R. Schachschneider and C. F. H. Longin. 2018. Higher grain yield and higher grain protein deviation underline the potential of hybrid wheat for a sustainable agriculture. Plant Breeding 137(3): 326-337.
• Wang, K., B. Dupuis and B. X. Fu. 2017. Gluten aggregation behavior in high-shear-based GlutoPeak test: Impact of flour water absorption and strength. Cereal Chemistry 94(5): 909– 915.
• Wieser, H. 2007. Chemistry of gluten proteins. Food Microbiology 24: 115-119.