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Title: End-use quality and agronomic characteristics associated with the Glu-B1al high-molecular-weight glutenin allele in U.S. hard winter wheat

Author
item COOPER, JESSICA - Colorado State University
item STROMBERGER, JOHN - Colorad0 State University
item Morris, Craig
item Bai, Guihua
item HALEY, SCOTT - Colorad0 State University

Submitted to: Crop Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/8/2015
Publication Date: 7/28/2016
Publication URL: http://handle.nal.usda.gov/10113/63067
Citation: Cooper, J.K., Stromberger, J.A., Morris, C.F., Bai, G., Haley, S.D. 2016. End-use quality and agronomic characteristics associated with the Glu-B1al high-molecular-weight glutenin allele in U.S. hard winter wheat. Crop Science. 56:1-6.

Interpretive Summary: A hard wheat variety with good dough properties and bread-making characteristics will have high values for gluten strength. Studies have focused on improving the end-use quality of wheat through understanding the genetic basis underlying gluten strength, specifically focusing on genes involved in expression of high molecular weight glutenin subunit (HMW-GS) proteins. The influence of different HMW-GS combinations on dough mixing and bread baking traits is an important consideration in breeding for end-use quality in wheat. The objective of this study was to determine the effects of different combinations of HMW-GS among Great Plains environments on agronomic and end-use quality characteristics. The specific objectives were to: i) characterize the influence of combinations at the Glu-B1 and Glu-D1 loci in a set of near-isogenic lines (NILs) for small-scale end-use quality traits; and ii) determine if the Glu-B1al allele is associated with any agronomic advantage or penalty across a range of typical production environments in the U.S. hard winter wheat region. This study confirms previous observations that the Glu-B1al allele contributes to unique end-use quality properties of hard wheat. Lower grain hardness and ash values were observed in one combination of genes compared to other combinations, suggesting the presence of some unknown chemical or structural interaction that may affect milling properties. Dough mixing strength conferred by the Glu-B1al allele was moderated by the allele at the Glu-D1 locus with the longest mixing times observed with the Glu-B1al/Glu-D1d allele combination. Enhanced dough mixing tolerance was associated with the Glu-B1al allele.

Technical Abstract: High molecular weight glutenin subunits (HMW-GS) conferred by alleles at the Glu-B1 and Glu-D1 loci confer unique end-use quality properties for wheat (Triticum aestivum L.). The Glu-B1al allele at the Glu-B1 locus has not been widely used for cultivar development in the U.S. hard winter wheat region. We evaluated four groups of nearly-isogenic lines (NILs) with different combinations of alleles at Glu-B1 (Glu-B1b, Glu-B1al) and Glu-D1 (Glu-D1a, Glu D1d) to assess direct and indirect effects attributed to the Glu-B1al allele. Kernel characteristics, dough mixing properties (from the computerized mixograph), and agronomic traits were determined from field experiments in Colorado in 2012 (six environments) and 2013 (five environments). Significantly lower (P < 0.05) grain hardness and ash were observed for the Glu-B1al/Glu-D1d NIL group. Greater (P < 0.05) dough mixing strength (midline peak time) and mixograph tolerance (band width two minutes after peak) were conferred by the Glu B1al allele particularly when in combination with the Glu D1d allele. Mixograph peak height was significantly (P < 0.05) greater with the Glu-B1al/Glu-D1d NIL group, suggesting greater water absorption due to this allele combination. No consistent agronomic advantages or disadvantages were conferred by the Glu-B1al allele, although significantly (P < 0.05) earlier heading was observed with the Glu-B1al/Glu-D1a NIL group. Deployment of the Glu-B1al allele in U.S. hard winter wheat cultivars would appear to offer several unique end-use quality attributes with little or no adverse effects on other characteristics.