CONTRIBUTION OF COMBINATIONS OF GLUTENINS TO THE GLUTEN CHARACTERISTICS OF WHEAT RECOMBINANT POPULATIONS

Abstract

The visco-elastic properties of the gluten are largely influenced by glutenin sub-units combinations that enhance dough strength and extensibility in the bread-baking process, and consequently improve the end-use quality of the wheat (Triticum aestivum L.). A set of 201 recombinant inbred lines from six different crosses having a common female parent (‘Avocet’) and the experimental lines ‘Attila’, ‘Pastor’, ‘Amadina’, ‘Parula’, ‘Tonichi’ and ‘Pavón’ as male parents were analyzed to determine the effect of different glutenin combinations on the visco-elastic properties. The lines were grown under irrigation in Cd. Obregón, Sonora, México. The protein composition was analyzed for both high (HMW) and low (LMW) molecular weight glutenins, and the effect of each allelic variant and allelic combinations (loci Glu-A1, Glu-B1, Glu-D1) on the rheological characteristics was evaluated using mixograph and alveograph equipment. At the Glu-A1 locus, the presence of allele 1 was related to larger gluten strength; at locus Glu-B1 alleles 7+8 and 17+18 produced similar effects on the quality traits, while at locus Glu-D1 allele 5+10 induced larger strength and extensibility. Twelve glutenin allelic combinations were found throughout the six populations at loci Glu-A1, Glu-B1 and Glu-D1. Allelic combinations 2*, 17+18, 2+12; 2*, 7+8, 2+12; and 2*, 17+18, 5+10, showed higher positive influence on traits associated with dough strength and extensibility, compared to the other combinations.