<scp><i>Aegilops sharonensis</i> HMW‐GSs</scp> with unusually large molecular weight improves bread‐making quality in wheat‐<scp><i>Ae</i></scp>. <scp><i>sharonensis</i></scp> introgression lines
Yu Li, Qing Li, Qian Hu, Carlos Guzmán, Na‐Sheng Lin, Qiang Xu, Yazhou Zhang, Jingyu Lan, Huaping Tang, Pengfei Qi, Mei Deng, Jian Ma, Jirui Wang, Guoyue Chen, Xiujin Lan, Yuming Wei, Youliang Zheng, Qiantao Jiang
Abstract
Abstract Background Eighteen wheat ( Triticum aestivum‐Aegilops sharonensis ) introgression lines were generated in the previous study. These lines possessed four types of high molecular weight glutenin subunit (HMW‐GS) combinations consisting of one glutenin from Ae. sharonensis ( Glu‐1S sh ) plus one or more HMW‐GSs from common wheat ( Glu‐A1, Glu‐B1, or Glu‐D1 ). Results In this study, we conducted quality tests to explore the effects of 1S sh x2.3 and 1S sh y2.9 on the processing quality of 18 wheat‐ Aegilops sharonensis introgression lines. Our data showed that the 1S sh x2.3 and 1S sh y2.9 subunits had a positive effect on gluten and baking quality. The bread volume of all these lines was higher than that of the parental wheat line LM3. In these lines, the HMW‐GS content and the HMW/LMW ratio of 66‐36‐11 were higher than those of LM3, and the 66‐36‐11 line exhibited greatly improved quality parameters in comparison with the parent LM3. Conclusion These results demonstrated that the 1S sh x2.3 and 1S sh y2.9 subunits from Ae. sharonensis contributed immensely to gluten strength and bread‐baking quality, and proved a positive relationship between the HMW‐GS sizes and their effects on dough strength in vivo . The materials developed could be used by breeding programs aiming to increase bread‐making quality. © 2022 Society of Chemical Industry.