Genetic variability of argentinean wheat storage proteins (Triticum aestivum) and quality. Effect of GLU-A3 and GLI-B1 loci.

CUNIBERTI M. B.; RIBERI L.; VANZETTI L.; NISI M. M.; MASIERO B.; HELGUERA M.

Mar del Plata

Conferencia; 7th Internacional Wheat Conference; 2005

To estimate the genetic basis of quality in hexaploid bread wheats from Argentina a one-year experiment with 38 genotypes considering three locations was carried out. This material was initially analysed for their composition at seven storage protein loci/patterns including puroindolines A-B, CNN-CS g-gliadin patterns, high molecular weight glutenin (HMWG) loci GluA1, GluB1, GluD1 and 1BL/1RS translocation. In a second analysis the genetic variability of Glu-A3 and Gli-B1 loci was included considering the molecular information from usats Xpsp2999 and Xpsp3000. Quality evaluation was carried out using seven technological tests (14 parameters): grain protein (GP), gluten content (GC), Zeleny sedimentation Test (ZT), Mixograph development time (MDT); Alveograph parameters of dough strength and tenacity (W and P), swelling index (G), extensibility (L), ratio P/L, elasticity index (Ie); Farinograph parameters of development time (FDT), stability (FE), quality number (FQ), and bread volume (BV). Analysis of variance components was implemented to understand the effect of storage proteins in the variation of quality parameters. In a first analysis, without the inclusion of Glu-A3 and Gli-B1 loci,  the variation unexplained by genetic components ranged from 5-79% with a mean of 44.7%. A second analysis including Glu-A3 and Gli-B1 loci showed variation unexplained by genetic components ranging 5-62% with a mean of 32.6%. The unexplained variation of several parameters was significantly reduced including Glu-A3 and Gli-B1 loci (mainly Glu-A3, Gli-B1 affected only W) in the analysis like ZT (42 to 27%), MTD (37 to 22%), W (52 to 24%), P (61 to 43%), Ie (46 to 21%). These data suggest a significant role of Glu-A3 and Gli-B1 (and/or the linked locus Glu-B3) loci in bread quality parameters considering argentinean bread wheat germplasm.