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Type: Journal article
Title: The effects on grain quality traits of a grain serpin protein and the VPM 1 segment in southern Australian wheat breeding
Author: Cane, K.
Sharp, P.
Eagles, H.
Eastwood, R.
Hollamby, G.
Kuchel, H.
Lu, M.
Martin, P.
Citation: Crop and Pasture Science, 2008; 59(10):883-890
Publisher: C S I R O Publishing
Issue Date: 2008
ISSN: 0004-9409
Abstract: Production of wheat of sufficient quality to meet market demands is an ongoing agricultural challenge. Identification and evaluation of alleles of genes affecting quality parameters enables breeders to improve their germplasm by active selection towards specific allele combinations. Using a large dataset obtained from southern Australian wheat breeding programs, and including a relationship matrix in the analysis to minimise bias, we re-evaluated the effects of high- and low-molecular-weight glutenin alleles and puroindoline alleles on the grain quality parameters Rmax, dough extensibility, dough development time, flour water absorption, and milling yield and found that estimated effects were in close agreement with those from earlier analyses without a relationship matrix. We also evaluated, for the first time, the effects on the same quality parameters of 2 alleles (wild-type and null) of a defence grain protein, a serpin located on chromosome 5B. In addition, we assessed the effect of the VPM1 alien segment. The serpin null allele significantly reduced milling yield by ~0.4 g of flour per 100 g of grain milled across different germplasm sources and flour protein levels. In Australian germplasm, the origin of this allele was traced to a 19th Century introduction from India by William Farrer; however other sources, of significance in international breeding programs, were also identified. Our analysis of the effect of the VPM1 segment on quality traits revealed no detrimental effects of its presence on the traits we measured.
Keywords: dough rheology
relationship matrix
Description: © CSIRO 2008
DOI: 10.1071/AR08114
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Appears in Collections:Agriculture, Food and Wine publications
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