Effect of high molecular weight glutenin subunits on wheat quality properties, across a wide range of climates and environments in Iran
High molecular weight glutenin subunits (HMW-GSs) at the Glu-1 loci play an important role in the variation of dough strength, elasticity, and end-use quality of bread wheat. Multilocation trials in a wide range of climatic conditions and crop management practices help explain the role of HMW-GSs in...
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| Veröffentlicht in: | Physiology and molecular biology of plants 2023-06, Vol.29 (6), p.889-902 |
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| creator | Farahani, Hadis Moghaddam, Mohsen Esmaeilzadeh Mohammadi, Abdollah Nezhad, Khalil Zaynali Naghipour, Fariba |
| description | High molecular weight glutenin subunits (HMW-GSs) at the
Glu-1
loci play an important role in the variation of dough strength, elasticity, and end-use quality of bread wheat. Multilocation trials in a wide range of climatic conditions and crop management practices help explain the role of HMW-GSs in the rheological properties of dough. In the current study, allelic variation of HMWs and quality scores were determined in 28 bread wheat cultivars across a wide range of climates and locations in Iran. Twelve HMW-GSs subunits (3 at Glu-A1, 7 at Glu-B1 and 2 at Glu D-1) in 16 unique combinations were identified in the studied cultivars. In the most rheological properties associated with good bread-making quality, the compositions of 1/17 + 18/5 + 10, 1/13 + 16/5 + 10 and 2*/7 + 9/5 + 10 (all with a quality score of 10) had significantly higher values than the other allelic compositions. While, the lowest values were observed in 1/21 + 19/2 + 12 (quality score of 6). The degree of dough softening was significantly greater in 1/21 + 19/2 + 12 than other allelic combinations. At
Glu-A1
,
Glu-B1
and
Glu-D1
, 2*, 17 + 18 and 5 + 10 had significantly greater qualitative and rheological properties than the other subunits, which are related to the good quality of wheat flour. While null at
Glu-A1
, subunits 21 + 19 at
Glu-B1
and 2 + 12 at
Glu-D1
were associated with weak baking quality. Moreover, the highest dough softening values at
Glu-A1
,
Glu-B1
and
Glu-D1
were observed in null, 21 + 19 and 2 + 12 subunits, respectively. A negative and significant correlation (
P
|
| doi_str_mv | 10.1007/s12298-023-01324-6 |
| format | Article |
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Glu-1
loci play an important role in the variation of dough strength, elasticity, and end-use quality of bread wheat. Multilocation trials in a wide range of climatic conditions and crop management practices help explain the role of HMW-GSs in the rheological properties of dough. In the current study, allelic variation of HMWs and quality scores were determined in 28 bread wheat cultivars across a wide range of climates and locations in Iran. Twelve HMW-GSs subunits (3 at Glu-A1, 7 at Glu-B1 and 2 at Glu D-1) in 16 unique combinations were identified in the studied cultivars. In the most rheological properties associated with good bread-making quality, the compositions of 1/17 + 18/5 + 10, 1/13 + 16/5 + 10 and 2*/7 + 9/5 + 10 (all with a quality score of 10) had significantly higher values than the other allelic compositions. While, the lowest values were observed in 1/21 + 19/2 + 12 (quality score of 6). The degree of dough softening was significantly greater in 1/21 + 19/2 + 12 than other allelic combinations. At
Glu-A1
,
Glu-B1
and
Glu-D1
, 2*, 17 + 18 and 5 + 10 had significantly greater qualitative and rheological properties than the other subunits, which are related to the good quality of wheat flour. While null at
Glu-A1
, subunits 21 + 19 at
Glu-B1
and 2 + 12 at
Glu-D1
were associated with weak baking quality. Moreover, the highest dough softening values at
Glu-A1
,
Glu-B1
and
Glu-D1
were observed in null, 21 + 19 and 2 + 12 subunits, respectively. A negative and significant correlation (
P
< 0.05) was observed between the degree of dough softening and other qualitative and rheological properties related to good bread-making performance. The results of this study demonstrated the role of HMW-GSs in determining the end-use quality of bread wheat across a wide range of climates and environments.</description><identifier>ISSN: 0971-5894</identifier><identifier>EISSN: 0974-0430</identifier><identifier>DOI: 10.1007/s12298-023-01324-6</identifier><identifier>PMID: 37520809</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Baking ; Biological and Medical Physics ; Biomedical and Life Sciences ; Biophysics ; Bread ; Cell Biology ; Climatic conditions ; Composition ; Crop management ; Cultivars ; Dough ; Glutenin ; Life Sciences ; Molecular weight ; Plant Physiology ; Plant Sciences ; Quality management ; Research Article ; Rheological properties ; Rheology ; Softening ; Wheat</subject><ispartof>Physiology and molecular biology of plants, 2023-06, Vol.29 (6), p.889-902</ispartof><rights>Prof. H.S. Srivastava Foundation for Science and Society 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c375t-f02d475b00120930e2b276e3f99f6c23b2362d8bab3a033807f23c08d973e5343</citedby><cites>FETCH-LOGICAL-c375t-f02d475b00120930e2b276e3f99f6c23b2362d8bab3a033807f23c08d973e5343</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s12298-023-01324-6$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s12298-023-01324-6$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37520809$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Farahani, Hadis</creatorcontrib><creatorcontrib>Moghaddam, Mohsen Esmaeilzadeh</creatorcontrib><creatorcontrib>Mohammadi, Abdollah</creatorcontrib><creatorcontrib>Nezhad, Khalil Zaynali</creatorcontrib><creatorcontrib>Naghipour, Fariba</creatorcontrib><title>Effect of high molecular weight glutenin subunits on wheat quality properties, across a wide range of climates and environments in Iran</title><title>Physiology and molecular biology of plants</title><addtitle>Physiol Mol Biol Plants</addtitle><addtitle>Physiol Mol Biol Plants</addtitle><description>High molecular weight glutenin subunits (HMW-GSs) at the
Glu-1
loci play an important role in the variation of dough strength, elasticity, and end-use quality of bread wheat. Multilocation trials in a wide range of climatic conditions and crop management practices help explain the role of HMW-GSs in the rheological properties of dough. In the current study, allelic variation of HMWs and quality scores were determined in 28 bread wheat cultivars across a wide range of climates and locations in Iran. Twelve HMW-GSs subunits (3 at Glu-A1, 7 at Glu-B1 and 2 at Glu D-1) in 16 unique combinations were identified in the studied cultivars. In the most rheological properties associated with good bread-making quality, the compositions of 1/17 + 18/5 + 10, 1/13 + 16/5 + 10 and 2*/7 + 9/5 + 10 (all with a quality score of 10) had significantly higher values than the other allelic compositions. While, the lowest values were observed in 1/21 + 19/2 + 12 (quality score of 6). The degree of dough softening was significantly greater in 1/21 + 19/2 + 12 than other allelic combinations. At
Glu-A1
,
Glu-B1
and
Glu-D1
, 2*, 17 + 18 and 5 + 10 had significantly greater qualitative and rheological properties than the other subunits, which are related to the good quality of wheat flour. While null at
Glu-A1
, subunits 21 + 19 at
Glu-B1
and 2 + 12 at
Glu-D1
were associated with weak baking quality. Moreover, the highest dough softening values at
Glu-A1
,
Glu-B1
and
Glu-D1
were observed in null, 21 + 19 and 2 + 12 subunits, respectively. A negative and significant correlation (
P
< 0.05) was observed between the degree of dough softening and other qualitative and rheological properties related to good bread-making performance. The results of this study demonstrated the role of HMW-GSs in determining the end-use quality of bread wheat across a wide range of climates and environments.</description><subject>Baking</subject><subject>Biological and Medical Physics</subject><subject>Biomedical and Life Sciences</subject><subject>Biophysics</subject><subject>Bread</subject><subject>Cell Biology</subject><subject>Climatic conditions</subject><subject>Composition</subject><subject>Crop management</subject><subject>Cultivars</subject><subject>Dough</subject><subject>Glutenin</subject><subject>Life Sciences</subject><subject>Molecular weight</subject><subject>Plant Physiology</subject><subject>Plant Sciences</subject><subject>Quality management</subject><subject>Research Article</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Softening</subject><subject>Wheat</subject><issn>0971-5894</issn><issn>0974-0430</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kc9u1DAQxi0EoqXwAhyQJS4cCEw8TpwcUVWgUiUucLacZLzrKnG2_sOqT8Br17tbQOLAybbmN99844-x1zV8qAHUx1gL0XcVCKygRiGr9gk7h17JCiTC0-O9rpqul2fsRYy3AC1KVT9nZ6gaAR305-zXlbU0Jr5avnWbLV_WmcY8m8D3VN6Jb-acyDvPYx6ydyny1fP9lkzid9nMLt3zXVh3FJKj-J6bMawxcsP3biIejN_QQXuc3WISlYKfOPmfLqx-IV_UivJ1wV6yZ9bMkV49nhfsx-er75dfq5tvX64vP91UY_GcKgtikqoZAGoBPQKJQaiW0Pa9bUeBg8BWTN1gBjSA2IGyAkfopl4hNSjxgr076RbTd5li0ouLI82z8bTmqEUnJXStRCzo23_Q2zUHX9wdKJSibRpVKHGijosHsnoXyq7hXtegDzHpU0y6xKSPMem2NL15lM7DQtOflt-5FABPQCyl8ofh7-z_yD4AFi-d2Q</recordid><startdate>20230601</startdate><enddate>20230601</enddate><creator>Farahani, Hadis</creator><creator>Moghaddam, Mohsen Esmaeilzadeh</creator><creator>Mohammadi, Abdollah</creator><creator>Nezhad, Khalil Zaynali</creator><creator>Naghipour, Fariba</creator><general>Springer India</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20230601</creationdate><title>Effect of high molecular weight glutenin subunits on wheat quality properties, across a wide range of climates and environments in Iran</title><author>Farahani, Hadis ; Moghaddam, Mohsen Esmaeilzadeh ; Mohammadi, Abdollah ; Nezhad, Khalil Zaynali ; Naghipour, Fariba</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c375t-f02d475b00120930e2b276e3f99f6c23b2362d8bab3a033807f23c08d973e5343</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Baking</topic><topic>Biological and Medical Physics</topic><topic>Biomedical and Life Sciences</topic><topic>Biophysics</topic><topic>Bread</topic><topic>Cell Biology</topic><topic>Climatic conditions</topic><topic>Composition</topic><topic>Crop management</topic><topic>Cultivars</topic><topic>Dough</topic><topic>Glutenin</topic><topic>Life Sciences</topic><topic>Molecular weight</topic><topic>Plant Physiology</topic><topic>Plant Sciences</topic><topic>Quality management</topic><topic>Research Article</topic><topic>Rheological properties</topic><topic>Rheology</topic><topic>Softening</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Farahani, Hadis</creatorcontrib><creatorcontrib>Moghaddam, Mohsen Esmaeilzadeh</creatorcontrib><creatorcontrib>Mohammadi, Abdollah</creatorcontrib><creatorcontrib>Nezhad, Khalil Zaynali</creatorcontrib><creatorcontrib>Naghipour, Fariba</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Physiology and molecular biology of plants</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Farahani, Hadis</au><au>Moghaddam, Mohsen Esmaeilzadeh</au><au>Mohammadi, Abdollah</au><au>Nezhad, Khalil Zaynali</au><au>Naghipour, Fariba</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of high molecular weight glutenin subunits on wheat quality properties, across a wide range of climates and environments in Iran</atitle><jtitle>Physiology and molecular biology of plants</jtitle><stitle>Physiol Mol Biol Plants</stitle><addtitle>Physiol Mol Biol Plants</addtitle><date>2023-06-01</date><risdate>2023</risdate><volume>29</volume><issue>6</issue><spage>889</spage><epage>902</epage><pages>889-902</pages><issn>0971-5894</issn><eissn>0974-0430</eissn><abstract>High molecular weight glutenin subunits (HMW-GSs) at the
Glu-1
loci play an important role in the variation of dough strength, elasticity, and end-use quality of bread wheat. Multilocation trials in a wide range of climatic conditions and crop management practices help explain the role of HMW-GSs in the rheological properties of dough. In the current study, allelic variation of HMWs and quality scores were determined in 28 bread wheat cultivars across a wide range of climates and locations in Iran. Twelve HMW-GSs subunits (3 at Glu-A1, 7 at Glu-B1 and 2 at Glu D-1) in 16 unique combinations were identified in the studied cultivars. In the most rheological properties associated with good bread-making quality, the compositions of 1/17 + 18/5 + 10, 1/13 + 16/5 + 10 and 2*/7 + 9/5 + 10 (all with a quality score of 10) had significantly higher values than the other allelic compositions. While, the lowest values were observed in 1/21 + 19/2 + 12 (quality score of 6). The degree of dough softening was significantly greater in 1/21 + 19/2 + 12 than other allelic combinations. At
Glu-A1
,
Glu-B1
and
Glu-D1
, 2*, 17 + 18 and 5 + 10 had significantly greater qualitative and rheological properties than the other subunits, which are related to the good quality of wheat flour. While null at
Glu-A1
, subunits 21 + 19 at
Glu-B1
and 2 + 12 at
Glu-D1
were associated with weak baking quality. Moreover, the highest dough softening values at
Glu-A1
,
Glu-B1
and
Glu-D1
were observed in null, 21 + 19 and 2 + 12 subunits, respectively. A negative and significant correlation (
P
< 0.05) was observed between the degree of dough softening and other qualitative and rheological properties related to good bread-making performance. The results of this study demonstrated the role of HMW-GSs in determining the end-use quality of bread wheat across a wide range of climates and environments.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>37520809</pmid><doi>10.1007/s12298-023-01324-6</doi><tpages>14</tpages><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 0971-5894 |
| ispartof | Physiology and molecular biology of plants, 2023-06, Vol.29 (6), p.889-902 |
| issn | 0971-5894 0974-0430 |
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| source | SpringerNature Journals; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Baking Biological and Medical Physics Biomedical and Life Sciences Biophysics Bread Cell Biology Climatic conditions Composition Crop management Cultivars Dough Glutenin Life Sciences Molecular weight Plant Physiology Plant Sciences Quality management Research Article Rheological properties Rheology Softening Wheat |
| title | Effect of high molecular weight glutenin subunits on wheat quality properties, across a wide range of climates and environments in Iran |
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