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Contribution of α-gliadin alleles to the extensibility of flour dough in Japanese wheat cultivars
- Noma, Satoshi, Hayakawa, Katsuyuki, Abe, Chikako, Suzuki, Sayaka, Kawaura, Kanako
- Journal of cereal science 2019 v.86 pp. 15-21
- Triticum aestivum, alleles, breeding programs, chromosomes, cultivars, dough, dough quality, extensibility, flour, genotyping, gliadin, seed storage proteins, surveys, wheat
- Alpha-gliadins are one of the major seed storage proteins in wheat and considered involved in wheat dough extensibility. We investigated the relationship between α-gliadin allele types and the extensibility of the resulting flour dough. In a preliminary survey, we identified 26 unique α-gliadin genes expressed in Triticum aestivum L. ‘Chinese Spring’, an experimental standard cultivar. These genes are encoded in three Gli-2 homoeoloci, and consist of seven Gli-A2, twelve Gli-B2, and seven Gli-D2 genes. Using specific primers for each gene, we then found that all three homoeoloci are associated with flour dough extensibility, as measured on an AlveoConsistograph. Importantly, the relationship between Gli-A2 genes and flour dough extensibility is robust, as surveyed in available cultivars from different seasons. These results suggest that α-gliadin genes in chromosome 6A contribute to dough extensibility and that genotyping such genes may facilitate breeding programs to improve flour dough quality.