Aegilops sharonensis HMW-GSs with unusually large molecular weight improves bread-making quality in wheat-Ae. sharonensis introgression lines.

Yu Li,Qing Li,Qian Hu,Carlos Guzman,Na Lin,Qiang Xu,Yazhou Zhang,Jingyu Lan,Huaping Tang,Pengfei Qi,Mei Deng,Jian Ma,Jirui Wang,Guoyue Chen,Xiujin Lan,Yuming Wei,Youliang Zheng,Qiantao Jiang

Journal of the science of food and agriculture（2023）

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摘要

These results demonstrated that the 1S x2.3 and 1S y2.9 subunits from Ae. sharonensis contributed immensely to gluten strength and bread-baking quality, and proved a positive relationship between the HMW-GS sizes and their effects on dough strength in vivo. The materials developed could be used by breeding programs aiming to increase bread-making quality. © 2022 Society of Chemical Industry.

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关键词

Aegilops sharonensis,bread making quality,high-molecular-weight glutenin subunits,unusual large molecular weight

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