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Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality
- Source :
- Journal of Integrative Agriculture; June 2023, Vol. 22 Issue: 6 p1609-1617, 9p
- Publication Year :
- 2023
-
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.
Details
- Language :
- English
- ISSN :
- 20953119
- Volume :
- 22
- Issue :
- 6
- Database :
- Supplemental Index
- Journal :
- Journal of Integrative Agriculture
- Publication Type :
- Periodical
- Accession number :
- ejs63292911
- Full Text :
- https://doi.org/10.1016/j.jia.2022.08.041