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

• Published in: Breeding Science Vol. 69; no. 3; pp. 503 - 507
• Main Authors: Du, Xuye, Jia, Zhenzhen, Yu, Yang, Wang, Shuang, Che, Bingjie, Ni, Fei, Bao, Yinguang
• Format: Journal Article
• Language: English; Japanese
• Published: Tokyo Japanese Society of Breeding 01-01-2019; Japan Science and Technology Agency
• Subjects: addition line; Aegilops umbellulata; Agronomy; agronomy traits; Bread; Chromosomes; Cytogenetics; Dough; Endosperm; Glutenin; Goat grass; Mixing tests; processing quality; Protein composition; Rheological properties; Wheat
• ISSN: 1344-7610; 1347-3735
• DOI: 10.1270/jsbbs.18200

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.