干旱区生态环境知识资源中心(Arid): Enhancing Wheat Flour Quality Through Introgression of High-Molecular-Weight Glutenin Subunits From Aegilops tauschii Accessions

Arid

DOI	10.3389/fsufs.2022.887795
	Enhancing Wheat Flour Quality Through Introgression of High-Molecular-Weight Glutenin Subunits From Aegilops tauschii Accessions
	Mohamed, Ikram Elsadig Suliman; Oe, Haruka; Kamal, Nasrein Mohamed; Mustafa, Hala Mohammed; Gorafi, Yasir Serag Alnor; Tahir, Izzat Sidahmed Ali; Tsujimoto, Hisashi; Tanaka, Hiroyuki
通讯作者	Tanaka, H
来源期刊	FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
EISSN	2571-581X
出版年	2022
卷号	6
英文摘要	Narrow genetic diversity in the wheat gene pool restricts the improvement of wheat quality traits. Aegilops tauschii possesses valuable genetic diversity that can be used to improve not only biotic and abiotic stresses in arid regions but also wheat yield and quality. Our study, which used 392 multiple synthetic derivatives (MSD) panel developed with Ae. tauschii Coss. introgressions, had three main aims: to explore the genetic diversity of high-molecular-weight glutenin subunits (HMW-GS), to investigate the dough strength and the relationship between protein content and grain yield, and to identify lines with a good flour quality. A wide range of allelic diversity was observed at the Glu-D1 locus, reflecting the impact of the different introgressed portions of Ae. tauschii, and a wide variation was found in dough strength even between lines having the same composition of HMW-GS. We report a negative impact on dough strength of subunit 5(t)+10(t) from Ae. tauschii and a relatively positive impact of subunit 2(t)+12.1(t). We identified four MSD lines with significantly enhanced flour quality. Regressing the grain yield of the MSD lines against protein content showed no correlation between the two traits and identified lines with comparable grain yield to the recurrent parent and higher protein content. The identified MSD lines could provide a valuable genetic resource for enhancing the end-use quality of flour without any loss in productivity.
英文关键词	Aegilops tauschii Triticum aestivum L multiple synthetic derivative panel high molecular-weight glutenin subunits wheat flour quality grain yield genetic diversity
类型	Article
语种	英语
开放获取类型	gold
收录类别	SCI-E
WOS记录号	WOS:000804568200001
WOS关键词	GRAIN PROTEIN-CONCENTRATION ; TRITICUM-TAUSCHII ; D-GENOME ; ALLELIC VARIATION ; GENETIC-VARIATION ; COMMON WHEAT ; HMW-GS ; STORAGE PROTEINS ; HEXAPLOID WHEAT ; BREAD WHEAT
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/392870
推荐引用方式 GB/T 7714	Mohamed, Ikram Elsadig Suliman,Oe, Haruka,Kamal, Nasrein Mohamed,et al. Enhancing Wheat Flour Quality Through Introgression of High-Molecular-Weight Glutenin Subunits From Aegilops tauschii Accessions[J],2022,6.
APA	Mohamed, Ikram Elsadig Suliman.,Oe, Haruka.,Kamal, Nasrein Mohamed.,Mustafa, Hala Mohammed.,Gorafi, Yasir Serag Alnor.,...&Tanaka, Hiroyuki.(2022).Enhancing Wheat Flour Quality Through Introgression of High-Molecular-Weight Glutenin Subunits From Aegilops tauschii Accessions.FRONTIERS IN SUSTAINABLE FOOD SYSTEMS,6.
MLA	Mohamed, Ikram Elsadig Suliman,et al."Enhancing Wheat Flour Quality Through Introgression of High-Molecular-Weight Glutenin Subunits From Aegilops tauschii Accessions".FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 6(2022).