Agricultural and Biological Sciences
8 years ago

New wheat line revolutionizes gluten composition for improved bread quality.

1 view
Xi'nan nongye xuebao
A common wheat line with deletion of Glu-A1 and Glu-B1 locus of high molecular weight glutenin subunit.
Ennian Yang, Jie Zhang, Wuyun Yang, Zou Yuchun

Paper Summary

A new type of high molecular weight glutenin subunit composition was found in a common wheat line called SYN351. This wheat line only had the HMW-GS 5+10 encoded by Glu-D1, with no HMW-GS observed on the Glu-A1 and Glu-B1 loci. This suggests that SYN351(N,N,5+10) is a unique composition not seen before in common wheat. The researchers discussed the potential use of SYN351 in breeding for better wheat quality.

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