1. Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality
- Author
-
WANG, Yan, GUO, Zhen-ru, CHEN, Qing, LI, Yang, ZHAO, Kan, WAN, Yong-fang, HAWKESFORD, Malcolm J., JIANG, Yun-feng, KONG, Li, PU, Zhi-en, DENG, Mei, JIANG, Qian-tao, LAN, Xiu-jin, WANG, Ji-rui, CHEN, Guo-yue, MA, Jian, ZHENG, You-liang, WEI, Yu-ming, and QI, Peng-fei
- Abstract
High-molecular-weight glutenin subunits (HMW-GSs) are the most critical grain storage proteins that determine the unique processing qualities of wheat. Although it is a part of the superior HMW-GS pair (Dx5+Dy10), the contribution of the Dy10 subunit to wheat processing quality remains unclear. In this study, we elucidated the effect of Dy10 on wheat processing quality by generating and analyzing a deletion mutant (with the Dy10-nullallele), and by elucidating the changes to wheat flour following the incorporation of purified Dy10. The Dy10-nullallele was transcribed normally, but the Dy10 subunit was lacking. These findings implied that the Dy10-nullallele reduced the glutenin:gliadin ratio and negatively affected dough strength (i.e., Zeleny sedimentation value, gluten index, and dough development and stability times) and the bread-making quality; however, it positively affected the biscuit-making quality. The incorporation of various amounts of purified Dy10 into wheat flour had a detrimental effect on biscuit-making quality. The results of this study demonstrate that the Dy10 subunit is essential for maintaining wheat dough strength. Furthermore, the Dy10-nullallele may be exploited by soft wheat breeding programs.
- Published
- 2023
- Full Text
- View/download PDF