Project : USDA ARS

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Research Project: Wheat Quality, Functionality and Marketablility in the Western U.S.

Location: Wheat Health, Genetics, and Quality Research

2020 Annual Report

Objectives
The long-term objective of this project is to improve wheat quality, functionality and marketability in the Western U.S. Specifically, during the next five years we will focus on the following objectives: Objective 1: Resolve the underlying genetics of end-use quality traits, and identify useful genetic variation to produce predictable and new end uses. • Sub-objective 1A: Extend our understanding of the role(s) of kernel hardness and puroindoline genes in wheat grain quality and utilization. • Sub-objective 1B: Extend our understanding of the role(s) of starch composition and waxy genes on wheat grain quality and utilization. Objective 2: Increase the value and global competiveness of U.S. commercial wheat by enabling new technologies and methods to accurately assess end-use functionality; and to manipulate wheat fiber and antioxidant components to improve grain and flour quality. • Sub-objective 2A: Develop a model system for identifying putative grain flavor loci/genes in wheat. • Sub-objective 2B: Manipulate grain arabinoxylan content to improve flour quality, nutrition and utilization. Objective 3: Congressionally designated as a direct mission of service, and non-hypothesis driven, the USDA-ARS Western Wheat Quality Laboratory will identify, evaluate, and screen the intrinsic end-use quality to enhance cultivar development.

Approach
Objective 1A: Puroindoline a, b, and Grain softness protein-1 genes are amplified from genomic DNA via PCR and sequenced, followed by alignments and phylogenetic analyses. Aegilops tauschii accessions are obtained from germplasm banks. Unique haplotypes are identified in synthetic hexaploid wheats and evaluated for kernel texture. Soft durum lines derived from Soft Svevo will be increased and receive complete milling and baking analyses. Kernel texture variation in the RIL population derived from Butte 86 x ND2603 will be mapped. Kernel texture variation referred to as “Super-Soft” will be mapped using an Alpowa Super-Soft derivative. RILs will be developed using single seed descent. Contingencies: Marker density will need to be sufficient to detect linkage disequilibrium. If a particular chromosome or arm has low polymorphsism, then additional markers will be added. Objective 1B: Full waxy and partial waxy lines will be developed in Stephens, Xerpha, and MDM varieties. Waxy progeny are identified with I2/KI. Partial waxy lines are identified using PCR markers. NILs will be developed in a BC7F2 population using marker assisted selection. The 4A-null lines will be evaluated for Japanese Udon noodle. Full waxy lines will be evaluated in twin barrel extrusion. Objective 2a: A system that uses a common check variety will be developed. Hollis (yummy) and ID703 (yucky) were used to make a DH mapping population. DH line vs. check t-values will be used as the phenotypes for mapping. Mapping will be employed to identify candidate genes/QTLs for consumption preference. Contingencies: Different ‘check’ varieties may be needed depending on the relative preference/avoidance. If the QTLs from one check variety do not fully agree with the QTLs from the second check variety, then a third intermediate preference variety will be evaluated. If LOD scores are not sufficiently large, then a sub-set of lines with contrasting consumption preference will be evaluated with a larger number of mice. Objective 2b: Yumai 34 and Alpowa have high arabinoxylan (AX) content, whereas Louise has low levels. DH populations from Yumai 34 x Louise, Yumai 34 x Alpowa, and Alpowa x Yumai 34 were produced. These populations will be milled and baked, and evaluated by Solvent Retention Profiles and Bostwick viscosity. Total AX, water extractable AX (WE-AX), and arabinose to xylose ratio will be analyzed via GC-FID. All the DH lines will be genotyped with markers. Lines with contrasting high and low AX contents, high and low ratios of WE-AX vs. water unextractable, and high and low ratios of arabinose substitution will be identified. These traits will be compared with end-use quality phenotypes and will be analyzed via molecular markers. Contingencies: We will identify the ‘best’ choices for full AX analyses based on contrasting end-use quality traits. If there is not a ‘consensus’ among traits, then contrasting phenotypes will be selected for individual traits. Objective 3: Testing and evaluation of experimental wheat breeding germplasm follows standard testing protocols, including Approved Methods of AACCI and AOAC. Tests include grain, milling, flour and end-products tests.

Progress Report
Project 2090-43440-007-00D ran from 05/06/2015 through 05/05/2020, and was then replaced by 2090-43440-008-00D. The new project continues and builds upon the success of the former. This project supports NP 301. The project is focused on enhancing wheat grain quality in the Western U.S. and elsewhere by providing the knowledge and means to breed better quality wheat varieties. We are achieving this goal via three primary objectives: 1) Resolve the underlying genetics of end-use quality traits, and identify useful genetic variation to produce predictable and new end uses, 2) Increase the value and global competitiveness of U.S. commercial wheat by enabling new technologies and methods to accurately assess end-use functionality; and to manipulate wheat fiber and antioxidant components to improve grain and flour quality and utilization, and 3) Congressionally designated as a direct mission of service, and non-hypothesis driven, the USDA-ARS Western White and Red, Winter, Spring, and Club Wheat laboratory will identify, evaluate, and screen the intrinsic end-use quality to enhance cultivar development. Collaboratively developing superior and novel wheat cultivars for the Western U.S. to ensure that millers and food processors have superior food ingredients, farmers grow high-value crops and consumers have appealing, nutritious and less expensive foods. Production of superior wheat cultivars makes the U.S. more competitive abroad and U.S. agriculture more sustainable. Objectives 1 and 2 are separated each into two Sub-objectives, 1A identifies the role of puroindolines, and other kernel texture genes in wheat grain quality and utilization, 1B evaluates the role(s) of starch composition and waxy genes on wheat grain quality and utilization. Sub-objective 2A develops a model system for identifying putative grain flavor loci/genes in wheat, 2B manipulates grain arabinoxylan content to improve flour quality, nutrition and utilization.

Accomplishments
1. The reason soft kernel durum is soft. Durum wheat normally has extremely hard kernels. The invention of soft kernel durum has the potential to revolutionize durum wheat utilization and production, however, the genetic basis for the soft kernel trait has not been fully understood. An ARS scientist in Pullman, Washington, in cooperation with a Washington State University researcher, and one with North Dakota State University, Fargo, North Dakota, have identified that a very small tip of a chromosome from bread wheat was transferred to durum wheat. This discovery will help guide the development and breeding of new, improved soft kernel durum wheat varieties.

2. Unique wheat germplasm that differs in starch composition. Wheat flour is mostly starch. Therefore, the composition of starch can have a dramatic effect on processing, food quality, and human nutrition. ARS researchers in Pullman, Washington, developed a unique set of six wheat germplasm lines that differ only in a set of genes that synthesize a component of starch in the seed. These lines will be useful to more carefully research the effects of starch composition on processing, food quality, and human nutrition; they can be used as parents to develop new varieties.

3. A new wheat variety, ‘Mela CL+’. New wheat varieties provide growers, processors, and consumers with an improved, more efficient food supply, and greater food security. ARS researchers in Pullman, Washington, with cooperators at Washington State University developed a new wheat variety, ‘Mela CL+’. Mela CL+ has excellent yield performance and resistance to pests and diseases. This variety gives growers the opportunity to increase productivity while decreasing costs. Processors and consumers have a more abundant and reliable food supply.

4. ‘Super-Soft’ wheat grain breaks more easily. Wheat kernel hardness is fundamental to flour milling performance and flour quality. ARS researchers in Pullman, Washington, with an ARS scientist in Beltsville, Maryland, analyzed wheat kernel hardness by measuring the compressive strength of the kernel endosperm. Results showed that a unique ‘Super-Soft’ type was much easier to break, indicating less energy required to make flour, of higher quality. This Super-Soft trait may increase the value of soft wheat.

5. Unique wheat germplasm that differs in kernel hardness. Wheat kernel hardness is fundamental to flour milling performance and flour quality. ARS researchers in Pullman, Washington, developed a unique set of wheat germplasm lines that differ only in a set of genes that control kernel hardness. These lines will be useful to more carefully research the effects of kernel hardness on milling and processing. Certain lines are very hard like durum wheat and might be used to make coarse ‘semolina’ flour to make pasta. The lines can be used as parents to develop new varieties.

U.S. DEPARTMENT OF AGRICULTURE

Wheat Health, Genetics, and Quality Research: Pullman, WA