Effect of high molecular weight glutenin subunit Dy10 on wheat dough properties and end-use quality

A - Papers appearing in refereed journals

Wang, Y., Guo, Z, Chen, Q., Zhao, K., Wan, Y., Hawkesford, M. J., Jiang, Y.-F, Pu, Z.-E., Deng, M., Jiang, Q.-T, Lan X.-J, Wang, J.-R, Chen G.-Y., Ma, J., Zheng, Y.-l., Wei, Y.-M. and Qi, P.-F. 2022. Effect of high molecular weight glutenin subunit Dy10 on wheat dough properties and end-use quality. Journal of Integrative Agriculture. 21 (8). https://doi.org/10.1016/j.jia.2022.08.041

AuthorsWang, Y., Guo, Z, Chen, Q., Zhao, K., Wan, Y., Hawkesford, M. J., Jiang, Y.-F, Pu, Z.-E., Deng, M., Jiang, Q.-T, Lan X.-J, Wang, J.-R, Chen G.-Y., Ma, J., Zheng, Y.-l., Wei, Y.-M. and Qi, P.-F.
Abstract

High-molecular-weight glutenin subunits (HMW-GSs) are the most critical grain storage proteins that determine the unique processing quality of wheat. Although it is part of the superior HMW-GS pair (Dx5+Dy10), the contribution of the Dy10 subunit to wheat processing quality remains unclear. In this study, we elucidated the effect of Dy10 on wheat processing quality by generating and analyzing a deletion mutant (with the Dy10-null allele) and by elucidating the changes to wheat flour following the incorporation of purified Dy10. The Dy10-null allele was transcribed normally, but there was a lack of the Dy10 subunit. These findings implied that the Dy10-null allele decreased the glutenin:gliadin ratio and negatively affected dough strength (i.e., Zeleny sedimentation value, gluten index, and dough development and stability times) and the bread-making quality; however, it positively affected the biscuit-making quality. The incorporation of various amounts of purified Dy10 into wheat flour had a detrimental effect on biscuit-making quality. The results of this study demonstrate that the Dy10 subunit is essential for maintaining wheat dough strength. Furthermore, the Dy10-null allele may be exploited by soft wheat breeding programs.

KeywordsHMW-GS; Nonsense mutation; Dy10-null allele; End-use quality
Year of Publication2022
JournalJournal of Integrative Agriculture
Journal citation21 (8)
Digital Object Identifier (DOI)https://doi.org/10.1016/j.jia.2022.08.041
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDesigning Future Wheat - WP1 - Increased efficiency and sustainability
Accepted author manuscript
Output statusPublished
Publication dates
Online06 Aug 2022
PublisherElsevier Sci Ltd
ISSN2095-3119

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