A wheat-Aegilops umbellulata addition line improves wheat agronomic traits and processing quality

Wheat processing quality is mainly correlated with high-molecular-weight glutenin subunits (HMW-GS) of grain endosperm. In bread wheat, the number of HMW-GS alleles are limited. However, wheat relative species possess numerous HMW-GS genes. In our previous study, a pair of novel HMW-GS 1Ux3.5+1Uy1.9...

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Detalles Bibliográficos
Autores principales: Du, Xuye, Jia, Zhenzhen, Yu, Yang, Wang, Shuang, Che, Bingjie, Ni, Fei, Bao, Yinguang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japanese Society of Breeding 2019
Materias:
Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6776148/
https://www.ncbi.nlm.nih.gov/pubmed/31598084
http://dx.doi.org/10.1270/jsbbs.18200
Descripción
Sumario:Wheat processing quality is mainly correlated with high-molecular-weight glutenin subunits (HMW-GS) of grain endosperm. In bread wheat, the number of HMW-GS alleles are limited. However, wheat relative species possess numerous HMW-GS genes. In our previous study, a pair of novel HMW-GS 1Ux3.5+1Uy1.9 was characterized in Aegilops umbellulata. In this work, a novel wheat-Ae. umbellulata addition line, GN05, carrying a pair of 1U chromosome was developed and identified via cytogenetic analysis. Protein composition analysis indicated that GN05 carried HMW-GS of Ae. umbellulata. Accumulation of glutenin macropolymer (GMP) showed that GN05 had a much higher GMP content than the recurrent parent Chinese Spring. Rheological characteristics were analyzed by mixing test and the dough quality of GN05 was significantly improved compared to Chinese Spring. The results presented here may provide a valuable resource for the improvement of bread wheat quality.

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