Effect Of Gluten Protein Fractions On Processing Quality In Wheat And Its Genome-wide Association Study With Snp

Grain yield and quality improvement are important targets in wheat breeding program. The end-use quality could be heavily influenced by quantity of gluten protein fractions. Reversed-phase ultra-performance liquid chromatography（RP-UPLC） and size-exclusion high ultra-performance liquid chromatography（SE-UPLC） were used to quantify gluten protein fractions of 54 wheat cultivars, to study their effect on dough rheological properties and end-use quality including pan bread, Chinese steamed bread and fresh white Chinese noodle quality. Genome-wide association mapping were used to investigete quantities of gluten protein fractions, dough rheological properties and processing quality with SNP, to improve grain yield and quality.1. Grain yield, quantity of gluten protein fractions, dough rhelogical properties and end-use quality parameters were significantly influenced by genotype, location and their interaction effects. The quantities of glutenin were mainly determined by genotype, while that of total gliadin was largely influenced by location. Dough rhelogical properties were heavily influenced by Glu-D1 loci, quantities of gluten protein fractions were heavily influenced by Glu-A3 loci and interaction of Glu-A3 and Glu-B3 loci, pan bread quality were heavily influenced by Glu-D1 and Glu-A3 loci, Chinese steamed bread quality were heavily influenced by Glu-A3 loci and interaction of Glu-B1, Glu-D1 and Glu-A3 loci, and fresh white Chinese noodle quality were heavily influenced by Glu-D1, Glu-A3 and Glu-B3 loci.2. Cultivars with good pan bread quality generally had 1, 17+18, 5+10 and Glu-B3 d glutenin subunits, and performed high protein content, Mixograph midline peak time, midline peak value, midline peak width, midline peak integral, midline time x width, Farinograph develpoment time, stability time, Extensograph extension area, extensibility, maximum resistance, x-type HMW-GS, HMW-GS, LMW-GS, glutenin, gluten protein, unextractable polymeric protein, percent of unextractable polymeric protein, but low ? gliadin, gliadin, gliadin:HMW-GS, gliadin:LMW-GS. Cultivars with good Chinese steamed bread quality generally had N, 17+18, 4+12 and Glu-B3 c glutenin subunits, and performed high Mixograph midline peak time, midline peak integral, midline time x width, Farinograph stability time, Extensograph maximum resistance, y-type HMW-GS, LMW-GS, glutenin, but low Mixograph midline peak value, ? gliadin, gliadin. Cultivars with good fresh white Chinese noodle quality generally had N and Glu-B3 j subunits, and performed high x-type HMW-GS, ? gliadin, gliadin:LMW-GS, HMW-GS:LMW-GS, x-type:y-type HMW-GS, but low Mixograph midline peak width, midline peak integral, midline time x width, Farinograph stability time, Extensograph extension area, extensibility, maximum resistance, y-type HMW-GS, gliadin, gluten protein, extractable polymeric protein, unextractable polymeric protein. Cultivars with good pan bread and Chinese steamed bread quality generally had high protein content, Mixograph midline peak time, midline peak value, midline time x width, Farinograph stability time, Extensograph extension area, extensibility, maximum resistance, x-type HMW-GS, HMW-GS, LMW-GS, glutenin, unextractable polymeric protein, percent of unextractable polymeric protein, but low ? gliadin, ?/??gliadin, gliadin, gliadin:HMW-GS, gliadin:LMW-GS. Cultivars with good pan bread and fresh white Chinese noodle quality generally had high Mixograph midline peak value, Extensograph extensibility, but low ? gliadin, ?/??gliadin, gliadin, gliadin:glutenin, gliadin:HMW-GS. Cultivars with good Chinese steamed bread and fresh white Chinese noodle quality generally had high Mixograph midline peak integral, Extensograph extensibility, HMW-GS, but low Farinograph water absorption, LMW-GS. Cultivars with good pan bread, Chinese steamed bread, and fresh white Chinese noodle quality generally had high protein content, Mixograph midline peak time, midline peak value, midline time x width, Farinograph stability time, Extensograph extension area, extensibility, maximum resistance, x-type HMW-GS, HMW-GS, LMW-GS, glutenin, unextractable polymeric protein, percent of unextractable polymeric protein, but low ? gliadin, ?/??gliadin gliadin, gliadin:HMW-GS, gliadin:LMW-GS.3. Dough properties and end-use quality were significant influenced by quantity of gluten protein fractions. Significant and positive correlations were observed between quantity of glutenin and pan bread total score（r=0.24, P<0.01）. Significant and negative correlations were observed between quantity of glutenin and Chinese steamed bread smoothness（r=-0.34, P<0.01）. Significant and positive correlations were observed between ratio of gliadin:glutenin and Chinese steamed bread smoothness（r=0.31, P<0.01）. Significant and negative correlations were observed between ratio of gliadin:glutenin and pan bread total score（ r=-0.24, P<0.01）. Significant and positive correlations were observed between quantity of unextractable polymeric protein and protein quality（r=0.23⁰.62, P<0.01）. Significant and positive correlations were observed between quantity of unextractable polymeric protein and pan bread total score（r=0.51, P<0.01）. Significant and negative correlations were observed between quantity of unextractable polymeric protein and fresh white Chinese noodle total score（r=-0.30, P<0.01）. Pan bread quality was more easily influenced by unextractable polymeric protein to compare with Chinese steamed bread and fresh white Chinese noodle quality.4. There were 51, 567, 687, 275, 499 and 123 SNP markers mapped on 11, 19, 21, 21, 21 and 17 chromosomes, associated with grain yield, dough rhelogical properties, gluten protein fractions, pan bread quality, Chinese steamed bread quality and fresh white Chinese noodle quality. Five SNP markers, including Excalibur_c5033₅87, IAAV444, Bob White_c24364₇3, Kukri_c79627₄94 and BS00063903₅1 on 1A, 2A, 3B, 4A and 6A chromosomes, were significantly associated with grain yield and protein quality. Fourty-two SNP markers, including wsnp_Ex_c64327₆3176640, BS00030948₅1, Tdurum_contig₅1959₁408, RAC875_c41444₉39 and BS00066054₅1 on 1A, 2A, 4A, 5B and 7A chromosomes, were significantly associated with gluten protein fractions and ptotein quality. Nineteen SNP markers, including wsnp_Ex_c64327₆3176640, GENE-1350₃6, Excalibur_c14189₁56, Excalibur_c2433₃24 and Ku_c5956₁667 on 1A, 2A, 4A, 5B and 7B chromosomes, were significantly associated with pan bread and Chinese steamed bread. Four SNP markers, including Kukri_c22686₄22, JD_c48963₂38, Excalibur_c22827₄52 and BS00048067₅1 on 2A, 3B and 4A chromosomes, were significantly associated with pan bread and fresh white Chinese noodle quality. Six SNP markers, including Excalibur_c25368₃72, Kukri_c25512₅3, IAAV80, Excalibur_c28017₆41, BS00052423₅1 and BS00010557₅1 on 1B, 2A, 3B and 7A chromosomes, were significantly associated with Chinese steamed bread and fresh white Chinese noodle quality.