Influence of low‐molecular‐weight glutenin subunit genes at Glu‐A3 locus on wheat sodium dodecyl sulfate sedimentation volume and solvent retention capacity value. (18th October 2014)

• Record Type: Journal Article
• Authors: Li, Zhixia; Si, Hongqi; Xia, Yunxiang; Ma, Chuanxi
• Is Part Of: Journal of the science of food and agriculture. Volume 95:Number 10(2015:Aug. 15)
• Page Start: 2047
• Page End: 2052
• Publication Date: 2014-10-18
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.6918
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" id="jsfa6918-abs-0001"> <title>Abstract</title> <sec id="jsfa6918-sec-0001" sec-type="section"> <title>BACKGROUND</title> <p id="jsfa6918-para-0001">To understand the effect of low‐molecular‐weight (LMW) glutenin alleles at the <italic>Glu‐A3</italic> locus on sodium dodecyl sulfate (SDS) sedimentation volume and solvent retention capacity (SRC) values, 244 accessions of Chinese wheat (<italic>Triticum aestivum</italic> L.) mini core collections were investigated. In this study the significant differences in wholemeal flour SDS sedimentation volume and SRC values associated with specific glutenin alleles at the <italic>Glu‐A3</italic> locus were explained.</p> </sec> <sec id="jsfa6918-sec-0002" sec-type="section"> <title>RESULTS</title> <p id="jsfa6918-para-0002">Seven glutenin alleles at the <italic>Glu‐A3</italic> locus were confirmed by locus‐specific polymerase chain reaction (PCR). SDS sedimentation volume and lactic acid SRC value were significantly affected by alleles <italic>Glu‐A3b</italic> and <italic>Glu‐A3g</italic>. Based on total average values, 28 varieties carrying <italic>Glu‐A3b</italic> had significantly higher means of SDS sedimentation volume and lactic acid SRC value, whereas 19 varieties carrying <italic>Glu‐A3g</italic> had significantly lower means. Alleles <italic>Glu‐A3d</italic> and <italic>Glu‐A3f</italic> significantly increased only SDS sedimentation volume and sucrose SRC value respectively. Correlation analysis showed that SDS sedimentation volume was uncorrelated with lactic acid SRC and sucrose SRC values.</p> </sec> <sec id="jsfa6918-sec-0003" sec-type="section"> <title>CONCLUSION</title> <p id="jsfa6918-para-0003">The <italic>Glu‐A3</italic> LMW glutenin subunit could predict 12.8% of the variance in SDS sedimentation volume, 4.7% in lactic acid SRC and 6.4% in sucrose SRC. © 2014 Society of Chemical Industry</p> </sec> </abstract>