Evaluating selection efficacy of high molecular weight glutenin subunits (HMWGs) by relating gluten quality parameters

The allelic combinations of high molecular weight glutenin subunits (HMWGs) encoded by the Glu-1 loci are related to the variability in the viscoelastic properties of dough. Subunit 5 + 10 is associated with strong gluten in Glu-D1. It is also necessary to determine usability in the wheat line selection of the most efficient Glu-B1 and Glu-A1 alleles. In this study, 519 materials were divided into two main groups, 5 + 10 (strong) and 2 + 12 (weak) corresponding to the subunits of Glu-D1. In both main groups, subgroups were formed with the alleles of Glu-A1 (1, 2*, null) and Glu-B1 (7, 7 + 8, 7 + 9, 17 + 18). This study confirmed the efficacy of the combinations of HMWGs on the gluten quality with location-based studies. The gluten quality characteristics were significantly higher in the subgroup with allele 1. Subunit 17 + 18 was found as the most efficient allele, and 7 + 8 was better than 7 + 9 in terms of bread-making quality, however, subunit 7 was associated with weak gluten strength. Generally, the efficacy of the allele 7 + 9 was variable, and increased with the frequency of the allele 2*.

Automated summary

This study confirmed the efficacy of HMWGs combinations on gluten quality through location-based research. Different alleles were found to have varying effects on gluten quality characteristics, with subunit 17 + 18 identified as the most efficient allele for bread-making quality. The efficacy of allele 7 + 9 was found to be variable and increased with the frequency of the allele 2*.