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Expressed Ay HMW glutenin subunit in Australian wheat cultivars indicates a positive effect on wheat quality

Roy, Nandita, Islam, Shahidul, Ma, Junhong, Lu, Meiqin, Torok, Kitti, Tomoskozi, Sandor, Bekes, Ferenc, Lafiandra, Domenico, Appels, Rudi, Ma, Wujun
Journal of cereal science 2018 v.79 pp. 494-500
backcrossing, breadmaking quality, cultivars, dough, dough development, extensibility, flour, genes, genetic lines, gliadin, gluten, glutenins, milling, protein content, wheat
Out of the six HMW-GS genes, 1Ay is usually not expressed in bread wheat cultivars. In the current study, an active 1Ay gene has been integrated into two Australian wheat cultivars, Livingston and Bonnie Rock, through conventional backcross approach. Three sister lines at BC4F4 generation for each cross were obtained and underwent a series of quality testing. Results show that the active 1Ay subunit increased the amount total protein, Glutenin/Gliadin ratio and unextractable polymeric protein. The expressed 1Ay also resulted in up to 10% increase of gluten content, 5% increase of glutenin, and hence increased the HMW- to LMW-GS ratio without affecting the relative amount of other subunits. Milling yield and Flour swelling were decreased in the Livingston lines and remained mostly unchanged for Bonnie Rock. Alveograph result showed that Ay improved dough strength in Livingston and dough extensibility in Bonnie Rock. Zeleny sedimentation value was found to be higher in all three lines of Bonnie Rock but only in one of Livingston derivatives. The dough development time and peak resistance, determined on the micro Z-arm mixer were increased in most cases. Overall, the integration of Ay subunit showed significant positive effects in bread making quality.