Combination of null alleles with 7 + 9 allelic pair at Glu-B1 locus on the long arm of group 1 chromosome improves wheat dough functionality for tortillas. (January 2016)

• Record Type: Journal Article
• Authors: Tuncil, Y.E.; Jondiko, T.; Tilley, M.; Hays, D.B.; Awika, J.M.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 65(2016)
• Page Start: 683
• Page End: 688
• Publication Date: 2016-01
• Subjects: Proteins -- Wheat -- Gluten -- Glutenin deletion -- Tortilla quality; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2015.08.074
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Deletion of one or more high molecular weight glutenin subunit (HMW-GS) alleles alters gluten functionality in ways that can be exploited to design wheat for specialty products. In this work, we investigated whether combining 7 + 9 allelic pair at Glu-B1 locus with deletion of other HMW-GS alleles at Glu-A1 or Glu-D1 locus would produce ideal gluten functionality for tortillas. Flours from 17 wheat lines were evaluated for insoluble polymeric protein (IPP) content and gluten properties. Tortillas were produced by hot-press method and evaluated during 16 days storage. Compared to non-deletion lines, deletion line generally had lower IPP (362 vs 414 mg/g); produced more extensible dough (44.9 vs 33.4 mm), which required lower equilibrium force to compress (4.12 vs 7.55 N); and produced larger diameter tortillas (180 vs 165 mm). In general, deletion lines produced tortillas with poor flexibility (score <3.0) after 16 days. However, combination of 7 + 9 allelic pair at Glu-B1 locus with deletions at Glu-A1 or Glu-D1 consistently produced large diameter tortillas that retained good flexibility during 16 days of storage. The 7 + 9 allelic pair at Glu-B1 plays a crucial role in wheat gluten functionality essential for tortillas, and may be a good target for genetic improvement of wheat for flatbreads. Highlights: Deleting high MW glutenin subunit alleles (HMW-GS) alter wheat gluten functionality. Desirable gluten protein composition ideal for tortillas not yet identified. HMW-GS deletions improve tortilla diameter, but reduce shelf stability. Combining 7 + 9 at Glu-B1 with other HMW-GS deletions produce highly extensible dough. Above combination produces ideal gluten functionality for tortillas.