A wheat-Aegilops umbellulata addition line improves wheat agronomic traits and processing quality

Xuye Du; Zhenzhen Jia; Yang Yu; Shuang Wang; Bingjie Che; Fei Ni; Yinguang Bao

doi:10.1270/jsbbs.18200

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A wheat-Aegilops umbellulata addition line improves wheat agronomic traits and processing quality

Xuye Du, Zhenzhen Jia, Yang Yu, Shuang Wang, Bingjie Che, Fei Ni, Yinguang Bao

著者情報

キーワード: Aegilops umbellulata, wheat, addition line, agronomy traits, processing quality

ジャーナルフリー早期公開

論文ID: 18200

DOI https://doi.org/10.1270/jsbbs.18200

この記事には本公開記事があります。

The final version of this article is now available: Vol. 69 (2019), No. 3

詳細

抄録

Wheat processing quality is mainly correlated with high-molecular-weight glutenin subunits (HMW-GS) of grain endosperm. In bread wheat, the number of HMW-GS alleles are limited. However, wheat relative species possess numerous HMW-GS genes. In our previous study, a pair of novel HMW-GS 1Ux3.5+1Uy1.9 was characterized in Aegilops umbellulata. In this work, a novel wheat-Ae. umbellulata addition line, GN05, carrying a pair of 1U chromosome was developed and identified via cytogenetic analysis. Protein composition analysis indicated that GN05 carried HMW-GS of Ae. umbellulata. Accumulation of glutenin macropolymer (GMP) showed that GN05 had a much higher GMP content than the recurrent parent Chinese Spring. Rheological characteristics were analyzed by mixing test and the dough quality of GN05 was significantly improved compared to Chinese Spring. The results presented here may provide a valuable resource for the improvement of bread wheat quality.

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