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

High-molecular-weight glutenin subunits(HMW-GSs) are the most critical grain storage proteins that determine the unique processing qualities of wheat. Although it is a 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 the Dy10 subunit was lacking. These findings implied that the Dy10-null allele reduced 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.

Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars

The effects of protein characteristics and the proportion of gluten on end-use quality in 13 Korean wheat cultivars for three years were verified in this study. Year, cultivar, and the interaction between the year and the cultivar influenced protein characteristics, the proportion of gluten except for γ-and ω-gliadin using RP-HPLC(reversed-phase high-performance liquid chromatography), and end-use quality. Protein characteristics and the proportion of gluten in Korean wheat cultivars were between those of Australian standard white(ASW) and hard wheat(AH). Korean wheat cultivars exhibited a higher average α+β gliadin proportion than imported wheat, a γ-gliadin proportion similar to that of dark northern spring wheat, and the same ω-gliadin proportion as AH. They showed a bread-loaf volume intermediate between those of ASW and AH and a texture of cooked noodles similar to that of soft white wheat, but less springiness than imported wheat. The cookie diameter of Korean wheat cultivars was similar to that of hard red winter wheat. There was a correlation between bread-loaf volume and protein characteristics, except for the protein content in Korean wheat cultivars. Springiness and cohesiveness of cooked noodles were not correlated with protein characteristics, while hardness was correlated with the protein content and water absorption of a mixograph. Cookie diameter was negatively correlated with the sodium dodecyl sulfate(SDS) sedimentation volume and water absorption of a mixograph. The end-use quality was not correlated with any proportion of gluten composition. Principal component analysis(PCA) showed that the proportion of gluten was not related to the quality of the bread(both PCs, 81.3%), noodle(77.7%), and cookie(82.4%). PCA explained that Keumkang is suitable for superior bread, while Uri is good for cooked noodles and cookies.

Influence of different nitrogen application on flour properties,gluten properties by HPLC and end-use quality of Korean wheat

This study was performed to identify how the different levels of nitrogen application affected the variances of gluten properties and end-use qualities and the differences of variances among Korean wheat cultivars. Protein and dry gluten content, SDS sedimentation volume and water absorption of Mixolab increased as nitrogen application increased. This ratio of the increase was higher in Korean wheat cultivars for bread than in Korean wheat cultivars for noodles and cookies. The proportion of（α＋β）-gliadin measured by reversed-phase high-performance liquid chromatography（RP-HPLC） increased, but the proportion of ω-and γ-gliadin decreased as the protein content increased. The Korean wheat cultivars for bread showed a high proportion of（α＋β）-gliadin increase, the Korean cultivars for noodles had a high proportion of γ-gliadin decrease and the Korean wheat cultivars for cookies had a high proportion of ω-gliadin decrease. However, there was no variation of the component in the proportion of glutenin component measured by RP-HPLC, even though the protein content was increased, but all of the protein fractions measured by size exclusion（SE）-HPLC were increased. The soluble monomeric protein showed a high proportion of Korean wheat cultivars for bread by the increase of protein content. Bread loaf volume increased by the increase of protein content but there were no variances in the ratio of increase among Korean wheat cultivars. The cookie diameter decreased with the increase of protein content, and this ratio of decrease was the highest in Korean wheat cultivars for cookies. The hardness of cooked noodles also increased by the increase of protein content but there were no variations in springiness and cohesiveness. The decrease proportion of ω-gliadin affected the increase of bread loaf volume, the hardness of cooked noodles, and the decrease of cookie diameter.

Molecular genetic and genomic analysis of wheat milling and end-use traits in China:Progress and perspectives

Wheat is the most widely cultivated staple food crop, and multiple types of food derivatives are processed and consumed globally. Wheat grain quality(WGQ) is central to food processing and nutritional value, and is a decisive factor for consumer acceptance and commercial value of wheat cultivars. Hence, improvement in WGQ traits is top priority for both conventional and molecular wheat breeding. In this review we will focus on two important WGQ traits, grain milling and end-use, and will summarize recent progress in China. Chinese scientists have invested substantial effort in molecular genetic and genomic analysis of these traits and their effects on end-use properties. The insights and resources generated have contributed to the understanding and improvement of these traits. As high-quality genomics information and powerful genome engineering tools are becoming available for wheat, more fundamental breakthroughs in dissecting the molecular and genomic basis of WGQ are expected. China will strive to make further significant contributions to the study and improvement of WGQ in the genomics era.

Development and characterization of wheat–Aegilops kotschyi 1U^(k)(1A)substitution line with positive dough quality parameters

Exploring novel high molecular weight glutenin subunits(HMW-GSs)from wild related species is a strategy to improve wheat processing quality.The objective of the present investigation was to identify the chromosomes of the wheatalien introgression line N124,derived from the hybridization between Triticum aestivum with Aegilops kotschyi,and characterize the effects on quality-related traits.Fluorescence in situ hybridization karyotypes showed that N124 is a disomic 1U^(k)(1A)substitution line.Sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)and reversedphase high-performance liquid chromatography verified N124 expressed two HMW-GSs of the Ae.kotschyi parent.PacBio RNA sequencing and phylogenetic analysis confirmed that the two HMW-GSs were U^(k)x and U^(k)y.Compared to the wheat parent,the substitution line had no obvious agronomic defects except fewer grains per spike but improved several major quality parameters.It can be served as a donor or bridge material for wheat quality improvement.

Breeding of National Authorized New Wheat Variety Shannong 116 and Supporting Cultivation Technical Measures for High Yield, High Quality and High Efficiency

Shannong 116 is a strong gluten,high yield and multi-resistance wheat variety bred by Shandong Agricultural University,which was approved by the State in 2021 and by Shandong Province in 2022.Shannong 116 combines the excellent characteristics of the female parent(strong gluten,disease resistance and early maturity)and the male parent(high yield,water saving and lodging resistance),with a plant height of 76.9 cm,compact plant type,orderly spike layer and good maturity performance,which is suitable for large-scale promotion and market order planting in Huanghuai wheat area.In this paper,the characteristics of Shannong 116 are analyzed,and cultivation technical measures for high yield,high quality and high efficiency are put forward,in order to provide a technical support for the popularization and application of the variety.

Spatial distribution of Pb and its correlation at different grain positions among wheat varieties for specific end-uses

The relative content of Pb and its correlation were investigated in endosperm, aleurone layer and pericarp respectively among different wheat varieties for specific end-uses (WVFSE) using scanning electron microscope (SEM) equipped with the energy dispersive X-ray spectroscope (EDS). The results showed that Pb contents in grains at different positions followed the order of endosperm > pericarp > aleurone. The differences of Pb contents varied among the WVFSE, and wheat with strong gluten had a highest average content of Pb, while wheat with medium gluten had a lowest one. There were significant third order equation correlations between Pb content in endosperm and that in aleurone layer and that in pericarp, respectively. And good correlation coefficients were obtained. However, the correlation differed at different position among WVFSE, which indicated that Pb contents in endosperm, aleurone layer and pericarp were regulated by each other.

A k-mer-based pangenome approach for cataloging seed-storage-protein genes in wheat to facilitate genotype-to-phenotype prediction and improvement of end-use quality

Wheat is a staple foodfor more than 35%of the world's population,with wheatflourused to make hundreds of baked goods.Superior end-use quality is a major breeding target;however,improving it is especially time-consuming and expensive.Furthermore,genes encoding seed-storage proteins(ssPs)form multigene families and are repetitive,with gaps commonplace in several genome assemblies.To overcome these barriers and efficiently identify superior wheat SSP alleles,we developed"PanSK"(Pan-SSP k-mer)for genotype-to-phenotype prediction based on an SsP-based pangenome resource.PanSK uses 29-mer sequences that represent each ssP gene at the pangenomic level to reveal untapped diversity across landraces and modern cultivars.Genome-wide association studies with k-mers identified 23 Ssp genes associated with end-use quality that represent novel targets for improvement.We evaluated the effect of rye secalin genes on end-use quality and found that removal of w-secalins from 1BL/1RS wheat translocation lines is associated with enhanced end-use quality.Finally,using machine-learning-based prediction inspired by PanSK,we predicted the quality phenotypes with high accuracy from genotypes alone.This study provides an effective approach for genome design based on ssP genes,enabling the breeding of wheat varieties with superior processing capabilities and improved end-use quality.

Correlation between Carotenoids Content and Several Quality Traits of Wheat Varieties

A total of 31 wheat varieties（lines） released in different years in Huanghuai Area were selected as materials so as to study the carotenoids content,lipoxygenase activity, and some other quality traits of wholemeal. Results showed that carotenoid content and other quality traits had highly significant differences among varieties. Carotenoids content was significantly positive correlated with watersoluble pentosan and yellowness. Carotenoids content was significantly negative correlated with peak viscosity, hold through, breakdown, final viscosity, unit weight,formation time, and was negative correlated with peak time, protein content and stability time. According to cluster analysis, carotenoid contents in 31 varieties were divided into three major groups： one group had common carotenoid content, which included 19 varieties such as Meng 0318; one group had relatively low carotenoid content, which included 10 varieties such as Luomai23; and the last group had relatively high carotenoid content, which included 2 varieties such as Huaimai22. The average carotenoid contents of the three groups were 1.93, 1.07 and 2.99 mg/kg respectively.

Study on Food-making Quality of Strong-gluten Wheat Varieties from Lime Concretion Black Soil Area in the Huanghuai Wheat Region

In this study, 13 strong-gluten wheat varieties screened by the Key Project of Modern Agricultural Industry Technology System ＂Study on Industrial Technology for Strong-gluten Wheat from Lime Concretion Black Soil Area in the Huanghuai Wheat Region＂ were used as experimental materials to investigate their bread-making quality, noodle-making quality and other related characteristics. The results showed that more than half of the wheat varieties had better bread-making quality; the bread made from wheat with longer dough mixing time than 3.0 min had better texture, lighter color, and better taste. All these 13 strong-gluten wheat varieties showed good noodle-making quality in color, appearance, smoothness and taste; the differences between varieties were mainly found in palatability and viscoelasticity. Jimai 20, Xinong 979, Zhengmai 7698, Ji＇nan 17 and Zhengmai 9023 exhibited excellent bread-making quality; Zhengmai 366, Jimai 20 and Xinong 979 displayed excellent noodle-making quality. Fresh dough sheets made from Zhengmai 366, Jimai 20 and Xinong 979 exhibited slight color variation within 24 h and high peak starch paste viscosity; dry and cooked noodles made from Zhengmai 366, Jimai 20 and Xinong 979 had good quality.

Correlation between Milling Flour Quality of Xinjiang Spring Wheat and Processing Quality of Xinjiang Hand-stretched Noodle

In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and characters of stretched noodle,in order to explore relationship of milling flour quality with quality property of Xinjiang spring wheat and with processing quality of Xinjiang hand-stretched noodle,which provides theoretical references for improvement of Xinjiang spring wheat cultivars,breeding of specific cultivars（for Xinjiang stretched noodles）,and advancement of stretched noodles.The results indicated that flour color is dominant among flour quality properties of Xinjiang spring wheat,which is of significant correlation with processing quality of stretched noodles.Therefore,in quality improvement of Xinjiang stretched noodles,flour yield of Xinjiang wheat should be enhanced and ash content and damaged starch should be reduced in order to improve quality of flour and stretched noodles from Xinjiang spring wheat.The indices of milling flours for Xinjiang stretched noodles are as follows：flour yield ≥60.77%,ash content ≤ 0.45%,damaged starch≤3.77%,granularity ≤108.14%,brightness（L^＊）≥ 90.86,redness（a^＊）≥-0.82,and yellowness（b^＊） ≤9.00.

The Quality Evaluation of Two Chinese Leading Wheat Varieties in Europe Laboratory

[Objective] The objective was to research the quality evaluation of Chinese wheat variety which analyzed in Europe laboratory, discuss the quality analysis standard of different countries. [Method] Two leading varieties （Yangnong19, Jimai22） of Huanghuai wheat area from China were analyzed in Cra-w （Walloon Agricultural Research Centre）. [Result] Yannong19 corresponds to amuchstronger flour with a far better gluten quality. It could be used for bread making. It could also be used to produce good quality gluten. Jimai22 is not suitable for bread making but would probably be better for noodles production. [Conclusion] Protein results which come from NIR instrument are over estimating the content. This is probably due to the fact that Europe instruments are calibrated with European wheat.

Effect of Application of a Bacteria Inoculant and Wheat Bran on Fermentation Quality of Peanut Vine Ensiled Alone or with Corn Stover

To find an effective method for ensiling peanut vine （PV）, fermentation characteristics and nutritional values of PV silage and the mixture of PV with corn stover （CS） silage in a ratio of 1 ： 1 fresh weight, prepared by adding lactic acid bacteria （LAB）, 10% wheat bran （WB） and LAB＋WB at ensiling were evaluated in 2009 and 2010. The fermentation qualities of PV silage ensiled with the LAB and WB additives were improved compared with those of the control （PV ensiled alone）. However, the pH did not decline to the critical level of 4.2, and the nutritional values of the silage were not protected against losses in the LAB and WB addition silages. Ensiling PV in mixture with CS generated optimal moisture content and buffering capacity （BC） of ensiled materials. After adding the LAB and WB additives to mixture silage, especially adding LAB＋WB, the fermentation qualities and nutritional values of the mixture silage were improved significantly （P〈0.05）, and the Flieg＇s score reached to 99. The result suggested that it is a feasible method to ensile the mixed materials of PV with CS by adding LAB and high concentration of water soluble-carbohydrate materials for providing a good fermentation quality of PV silage.

Qualitative Difference Between HMW-GS 5+10 and 2+12 NILs of Four Spring Wheat Cultivars with High-Quality Genetic Background

To investigate the effect of high molecular weight glutenin subunits (HMW-GS) 5+10 inhigh quality spring wheat, four near-isogenic lines (NILs) developed by 6 consecutivebackcrosses sharing the same genetic background and differing only at the Glu-D1 locusin each pair were employed in this study. The results showed that gluten indexes were allincreased by 3.1-27.7% (P<0.01) after the 5+10 subunits introduced into the fourcultivars. Their stability time was increased by 128, 104, 233 and 36%, where the maximumresistance raised by 130, 56.04, 95.10 and 16.33% in Kefeng6, Longmai20, Longfumai10and Xiaobingmai33, respectively.

Responses of Phosphorus Use Efficiency, Grain Yield, and Quality to Phosphorus Application Amount of Weak-Gluten Wheat

Phosphorus （P） is one of the most widely occurring nutrients for development and growth of wheat. In this study, the effects of P application amount on grain yield, protein content, and phosphorus use efficiency （PUE） were studied by agronomic management of P fertilizer on spring weak-gluten wheat （Triticum aestivum L.） grown under field conditions for 2 yr. The experiments were performed at five levels of P205 application amount, including 0, 72, 108, 144, and 180 kg ha-1. As a result, with increase in P fertilizer, grain yield, and P agricultural efficiency （AEp） increased in a quadratic equitation, but partial factor productivity of P （PFPp） decreased in a logarithmic eq. When 108 kg ha-1 P2Os was applied, the grain yield reached the highest level, but the protein content in gain was lower than 11.5%, a threshold for the protein content to evaluate weak-gluten wheat suitable for production of cake and biscuit. Yangmai 13 and Ningmai 9 could tolerate to higher P level of soils than Yangmai 9 that had more loss in grain yield when P fertilizer was over-applied. AEp had a concomitant relationship with grain yield and was a better descriptor for P use efficiency in the wheat. A high P use efficiency resulted in leaf area index （LAI）, increased chlorophyll content and photosynthetic rate, and stable acid phophatase （APase） activity to accumulate more dry matter after anthesis, which explained that the optimum P fertilizer increased grain yield and improved grain quality of weak-gluten wheat.

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding waxy flour decreased the appearance, color, texture, elasticity, stickiness, and the total score of Chinese steamed bread. However, there were no significant differences in all values when the proportions of waxy flour were below 10%. All evaluations but specific volume of Chinese steamed bread were positively influenced by the peak viscosity, resistance, and maximum resistance. When the waxy flour proportions were below 25%, the firmness of Chinese steamed bread stored at -18℃ for 3 days gradually decreased with the increase of waxy flour. It was revealed that the qualities of Chinese steamed bread cannot be improved by waxy flour but it can be widely used in frozen storing food in the future.

Effect of HMW-GS 5+10 on Quality Parameters in Four Leading Wheat Cultivars

HMW-GS 5 + 10 was introduced to four major wheat cultivars Kehan9, Kefeng3, Longmai20 and Kenda4 through 5 or 6 consecutive backcrosses. No significant difference in protein content and dry gluten content was observed between cultivars containing 5 + 10 and 2 + 12 or 3 + 12 (P>0.1). In cultivars containing HMW-GS 5 + 10, the ratio of wet gluten content to dry gluten content was 2. 9 - 5.0% (P<0. 01) lower than the ratio from the cultivars containing 2 + 12 or 3 + 12, the ratio of Zeleny sedimentation volume to dry gluten content was 4. 5 - 13. 4% (P<0.05) higher. The degree of softening in cultivars having 5 + 10 was 15 -25 FU (P<0. 01) lower, while the maximum resistance was 82 - 193 EU (P<0. 05) higher. Backcrosses with biochemical marker assisted selection in the improvement of quality in wheat cultivars was discussed.

Effects of Nitrogen on Grain Yield,Nutritional and Processing Quality of Wheat for Different End Uses

The effects of nitrogen on grain yield, nutritional quality and processing quality of wheat for different end uses were studied in Yangzhou from 2000 to 2002. Increasing N application amount and/or the ratio of topdressing N after elongation stage could raise grain yield, protein content, wet gluten content, sedimentation, falling number, development time and stability time. To produce strong-gluten and medium-gluten wheat, the suitable ratio of basis : tillering : elongation : booting N fertilizer was 3:1:3:3or5:1:2:2 with 180 - 240 kg N ha-1. To produce weak-gluten wheat, the ratio of basis : tillering : elongation N fertilizer should be 7 : 1 : 2 with 180 kg N ha-1 and 240×104 ha-1 seedlings.

Effect of HMW-GS 6 + 8 and 1.5 + 10 from Synthetic Hexaploid Wheat on Wheat Quality Traits

To determine the effect of 6 ＋ 8 and 1.5 ＋ 10 HMW-GS of synthetic hexaploid wheat （SHW） on main quality parameters of wheat, a set of recombinant inbred lines （RILs） derived from the cross between a SHW with N, 6 ＋ 8, 1.5 ＋ 10 HMW-GS and a cultivar Chuanyu 12-1 （CY 12-1） with 1, 7 ＋ 8, 2 ＋ 12 were planted in three environments in 2005 and 2006 and totally 16 quality parameters were tested for each line. Significant differences in all tested quality parameters but flour yield were observed between the two parents. The mean values of the RILs were intermediate to the parents for grain and protein parameters and some farinograph parameters, flour water absorption （FWA）, and farinograph softening （SOF） but beyond parents at dough stability time （DST）, breakdown time （BRT）, quality number （QN）, noodle score （NS）, and loaf volume （LOV）. All of the quality traits, especially in grain hardness （GH）, zeleny sedimentation volume （SED）, and most of farinograph parameters had significant difference between the different HMW-GS components. The effects of different alleles of HMW-GS at same locus （Glu-A1 or Glu-B1 or GIu-D1） on the different quality parameters were also different and affected by the other two loci. For most of parameters tested, 6 ＋ 8 was better than 7 ＋ 8 and there was no difference between 1.5 ＋ 10 and 2 ＋ 12. End-use quality was greatly influenced by components of HMW-GS. The components of 1, 6 ＋ 8, 1.5 ＋ 10 had the highest LOV and bread score （BS） values, whereas the components of 1, 7＋ 8 and 1.5 ＋ 10 had the highest NS values. Noodle score performed a positive linear relationship with falling number （FN） and its relationships to other quality parameters were affected by environments. Loaf volume had a significant negative relationship to SOF and positive associations with most of quality parameters. It could be concluded that HMW-GS 6＋ 8 from SHW had better overall quality characteristics than 7 ＋ 8, whereas the effects of 1.5 ＋ 10 on quality was different in respect to quality parameters and the HMW-GS components. Synthetic hexaploid wheat with subunits 6 ＋ 8 and 1.5 ＋ 10 had the potentials to improve the end-use quality of wheat cultivars.

Study on Nitrogen Distribution in Leaf, Stem and Sheathat Different Layers in Winter Wheat Canopyand Their Influence on Grain Quality

Vertical distribution of nitrogen in wheat canopy, nitrogen remobilization and their influence on grain quality of winter wheat were studied. Two winter wheat cultivars, Jingdong8, a common cultivar, and Zhongyou9507, a high quality cultivar, were selected. Leaf nitrogen showed an obvious decreasing trend from the canopy top to the ground surface for all treatments in growth duration. There was no apparent vertical nitrogen gradient in stem and sheath of Zhongyou9507 compared with Jingdong8. Zhongyou9507 had more nitrogen remobilization from leaf, stem and sheath than Jingdong8 from middle grain filling to waxening, especially the nitrogen remobilization amount in stem and sheath, which was higher than that in Jingdong8 during growth duration. Higher vertical nitrogen gradients in Jingdong8 at anthesis had disadvantages on its grain quality. But higher vertical nitrogen gradients between middle and lower layers of Jingdong8 at grain filling stage enhanced its grain quality. Higher vertical nitrogen gradients in upper layer at anthesis and upper layer leaf and middle layer stem and sheath at grain filling stage had advantages on protein accumulation in grain of Zhongyou9507. There were positive correlations between foliar nitrogen remobilization amount and grain quality at later growth stage for the two cultivars. There was a positive correlation between quality of Jingdong8 and stem and sheath nitrogen remobilization amount from anthesis to early grain filling, and that of Zhongyou9507 emerged from anthesis to early grain filling and from middle grain filling to waxening. Contribution of leaf nitrogen to the quality of Jingdong8 was larger than nitrogen from stem and sheath. High protein content of Zhongyou9507 was attributed to the nitrogen condition in its leaf, stem and sheath. Nitrogen in stem and sheath played a more important role on the grain quality of Zhongyou9507 than on that of Jingdong8.