Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality
Yan Wang, Zhenru Guo, Qing CHEN, Yang Li, Kan Zhao, Yongfang Wan, Malcolm J. Hawkesford, Yunfeng Jiang, Li Kong, Zhien Pu, Mei Deng, Qiantao Jiang, Xiujin Lan, Jirui Wang, Guo-yue CHEN, Jian Ma, Youliang Zheng, Yuming Wei, Pengfei Qi
Abstract
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.