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Influence of Low-Molecular-Weight Glutenin Subunit Haplotypes on Dough Rheology in Elite Common Wheat Varieties
- Ibba, Maria I., Kiszonas, Alecia M., Morris, Craig F.
- Cereal chemistry 2017 v.94 no.6 pp. 1016-1027
- alleles, baking quality, dough, extensibility, glutenins, haplotypes, linkage groups, loci, mixing, multigene family, rheology, seed storage proteins, wheat
- The low-molecular-weight glutenin subunits (LMW-GSs) are a class of wheat seed storage proteins encoded by a multigene family located at the Glu-3 loci that influences wheat end-use quality. Owing to ambiguities in the LMW-GS allele nomenclature and to the complexity of the Glu-3 loci organization, a clear relationship between LMW-GS alleles and wheat end-use quality has not been adequately determined. In the present study, four sets of elite common wheat varieties were analyzed for their LMW-GS genic profile, along with their dough rheology and end-product baking properties. Among these varieties, variation at the Glu-A3 locus had a major impact on the analyzed dough rheology parameters, followed by the Glu-B3 and Glu-D3 loci. Also, the genes located at the linkage groups Glu-A3-3, Glu-B3-3, and Glu-D3-5 were more highly associated with dough strength, mixing, and extensibility properties. Results obtained in this study clearly indicate that there are specific LMW-GS haplotypes that are more highly associated than others to variation in dough rheology.