New bread wheat gluten protein genes induced variants

Authors: L Chingcuanco, Debbie

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/10/2018
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The seed gluten protein composition is a major determinant of the technological and nutritional properties of food products derived from wheat. The different alleles of the gluten protein genes encoding glutenins and gliadins vary in their effect on dough quality. To determine the contribution of the different alleles, lines deficient in glutenin and gliadin proteins were identified from ethyl methane sulfonate and fast-neutron radiation mutagenized populations of an elite bread wheat variety Triticum aestivum cv. Summit. In this report, we describe the identification new induced variants of Glu-1 (high-molecular weight glutenin subunit) and Glu-3 (low-molecular weight glutenin subunit) genes and Gli-1 (omega and gamma gliadin) and Gli-2 (alpha gliadin) genes. The presence or absence of glutenin and gliadin genes were assayed using PCR and the extent of the deletions were determined using the Illumina Infinium platform. Initial effect of a select number of mutations on dough mixing properties will be presented. This new set of glutenin and gliadin deficient lines can be used to modify and improve the nutritional and technological properties of wheat dough for different end-use products.