Quantitative proteomic analysis of super soft kernel texture in soft white spring wheat

Super soft kernel texture is associated with superior milling and baking performance in soft wheat. To understand the mechanism underlying super soft kernel texture, we studied proteomic changes between a normal soft and a super soft during kernel development. The cultivar ‘Alpowa’, a soft white spring wheat, was crossed to a closely related super soft spring wheat line ‘BC2SS163’ to produce F(6) recombinant inbred lines (RILs). Four normal soft RILs and four super soft RILs along with the parents were selected for proteomic analysis. Alpowa and the normal soft RILs showed hardness indices of 20 to 30, whereas BC2SS163 and the super soft RILs showed hardness indices of -2 to -6. Kernels were collected from normal soft and super soft genotypes at 7 days post anthesis (dpa), 14 dpa, 28 dpa, and maturity and were subject to quantitative proteomic analysis. Throughout kernel development, 175 differentially abundant proteins (DAPs) were identified. Most DAPs were observed at 7 dpa, 14 dpa, and 28 dpa. Of the 175 DAPs, 32 had higher abundance in normal soft wheat, whereas 143 DAPs had higher abundance in super soft wheat. A total of 18 DAPs were associated with carbohydrate metabolism and five DAPs were associated with lipids. The gene TraesCS4B02G091100.1 on chromosome arm 4BS, which encodes for sucrose-phosphate synthase, was identified as a candidate gene for super soft kernel texture in BC2SS163. This study enhanced our understanding of the mechanism underlying super soft kernel texture in soft white spring wheat.