Effect of Allelic Variation in HMW and LMW Glutenin Subunits on the Processing Quality in Common Wheat

Effects of allelic variation in HMW-GS and LMW-GS on processing quality were investigated in a DH population derived from poor breadmaking quality cultivar Avocet and good breadmaking cultivar Pavon. Parents differed at five loci: Glu-A1 (N and 2 *), Glu-B1 (7+8 and 17+18), Glu-D1 (2+12 and 5+10), Glu-A3 (a and b), and Glu-B3 (b and h). No significant difference in kernel protein content and SDS sedimentation volume were observed among DH lines based on alleles. According to the allele contribution to mixing time and mixing tolerance, different glutenin subunit loci could be ranked as: Glu-D1 Glu-B1 Glu-B3 Glu-A1 Glu-A3. At Glu-A1, N2 *; at Glu-B1, 7+817+18; at Glu-D1, 5+102+12; at Glu-A3, GluA3a≌GluA3b; at Glu-B3, GluB3b GluB3h. Lines carrying 2 *, 7+8, 5+10, GluB3b and N, 7+8, 5+10, GluB3b performed good mixing time and mixing tolerance, while lines with 2 *, 17+18, 2+12, GluB3h shown poor mixing parameters.