Evaluating selection efficacy of high molecular weight glutenin subunits (HMWGs) by relating gluten quality parameters

Karaduman Y., Si̇rel Yeşildağ Z., Akın A.

LWT, vol.155, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 155
  • Publication Date: 2022
  • Doi Number: 10.1016/j.lwt.2021.112949
  • Journal Name: LWT
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Keywords: High molecular weight glutenin subunits (HMWGs), Gluten quality, Wheat breeding programs, Bread-making quality, Glu-1 loci, BREAD-MAKING QUALITY, ALLELIC VARIATION, DOUGH PROPERTIES, BREADMAKING QUALITY, WHEAT GLUTENIN, PROTEINS, LINES, LOCI, IMPROVEMENT, GLIADINS
  • Eskisehir Osmangazi University Affiliated: Yes


© 2021The allelic combinations of high molecular weight glutenin subunits (HMWGs) encoded by the Glu-1 loci are related to the variability in the viscoelastic properties of dough. Subunit 5 + 10 is associated with strong gluten in Glu-D1. It is also necessary to determine usability in the wheat line selection of the most efficient Glu-B1 and Glu-A1 alleles. In this study, 519 materials were divided into two main groups, 5 + 10 (strong) and 2 + 12 (weak) corresponding to the subunits of Glu-D1. In both main groups, subgroups were formed with the alleles of Glu-A1 (1, 2*, null) and Glu-B1 (7, 7 + 8, 7 + 9, 17 + 18). This study confirmed the efficacy of the combinations of HMWGs on the gluten quality with location-based studies. The gluten quality characteristics were significantly higher in the subgroup with allele 1. Subunit 17 + 18 was found as the most efficient allele, and 7 + 8 was better than 7 + 9 in terms of bread-making quality, however, subunit 7 was associated with weak gluten strength. Generally, the efficacy of the allele 7 + 9 was variable, and increased with the frequency of the allele 2*.