PJB-2013-356
COMPARATIVE ASSESSMENT OF GLUTENIN COMPOSITION AND ITS RELATIONSHIP WITH GRAIN QUALITY TRAITS IN BREAD WHEAT AND SYNTHETIC DERIVATIVES
AHMAD ALI1*, MUHAMMAD ARSHAD1, ANNA MARIA MASTRANGELO2, PASQUALE DE VITA2, ALVINA GUL-KAZI3 AND ABDUL MUJEEB-KAZI4
Abstract
Baking industry exigencies and wider consumer preferences are highly demanding variable end product use of bread wheat. Diversity in bread wheat to fulfill these demands is primarily dependent on the D-genome encoded glutenins complemented by desirable glutenins from the A- and B- genome. The present study was designed to evaluate and compare glutenin compositions and their effect on key quality parameters in D-genome synthetic hexaploid derivatives (SDW) and conventional bread wheat (CBW) germplasm. The germplasm set selected encompasses the earlier investigated drought tolerant characteristics. Grain quality analyses have provided stringent selection sieve to select the drought tolerant genotypes with desirable end quality characteristics. Several unique D-genome encoded HMW-GS were found along with favorable alleles at A- and B-genomes. D-genome encoded subunit Dx5+Dy10 which is known to encode superior grain quality attributes was observed in 63.64% genotypes followed by 1Dx2+1Dy12 (30.91%). Apart from HMW-GS, PCR based allele specific markers were used to identify allelic variation at Glu-3 loci (LMW-GS), which had a significant effect on visco-elastic properties of wheat dough. Several combinations of favorable LMW-GS alleles were observed at Glu-A3 and Glu-B3 loci. Key quality parameters like protein, sedimentation volume and carotenoids differed significantly within genotypes. Higher values for desirable quality traits were found in synthetic derived genotypes as well as in conventional bread wheat varieties. Our results established significant variability in quality characteristics and glutenin composition among D-genome synthetic-hexaploid wheat derivatives as compared to conventional bread wheat germplasm suggestive of their ability to improve quality traits in bread wheat.
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