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Acta Agron Sin ›› 2016, Vol. 42 ›› Issue (05): 633-640.doi: 10.3724/SP.J.1006.2016.00633

• CROP GENETICS & BREEDING·GERMPLASM RESOURCES·MOLECULAR GENETICS • Previous Articles     Next Articles

Effect of HMW-GS Deletion on Processing Quality of Soft Wheat Ningmai 9

ZHANG Ping-Ping,MA Hong-Xiang*,YAO Jin-Bao,ZHOU Miao-Ping,ZHANG Peng   

  1. Jiangsu Academy of Agricultural Sciences / Jiangsu Provincial Key Laboratory for Agrobiology / Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing 210014, China
  • Received:2015-08-26 Revised:2016-03-02 Online:2016-05-12 Published:2016-03-11
  • Contact: Ma Hongxiang, E-mail: hongxiangma@163.com, Tel: 025-84390300 E-mail:pp_zh@126.com
  • Supported by:

    This study was supported by the National Natural Science Foundation (31101146), the Indigenous Innovation Foundation of Jiangsu Provincial Agricultural Science And Technology of China (CX(14)2002), the China Agriculture Research System (CARS-03), and the Natural Science Foundation of Jiangsu Province (BK2011667).

Abstract:

Gene knockout is an effective approach to investigate gene function of high-molecular-weight glutenin subunit (HMW-GS). In this study, we developed a set of single HMW-GS deletion lines of Ningmai 9 (soft wheat) to understand the effects of HMW-GS deletion on kernel quality, quantity of gluten protein fractions and processing quality. Among the 29 lines tested, three lines were wild type and the remaining were knockout mutants including Glu-A1x, Glu-B1x,Glu-B1y, Glu-D1x, and Glu-D1y deletion types of five, seven, five, five, and four lines, respectively. Compared with the wild type, the HMW-GS deletion lines had no significant difference in flour protein content, wet gluten content, kernel hardness, and solvent retention capacity. All the single HMW-GS deletion types decreased the ratios of glutenin-to-gliadin and HMW-GS-to-LMW-GS in quantity, and the decreases in Glu-B1x and Glu-D1x deletion types were significant at P < 0.05. In the wild type, mixograph peak time was 2.00 min and TIMEX width was 4.57%; whereas, those in the HMW-GS deletion lines were significantly lower (P < 0.05), varying from 1.38 min to 1.64 min and from 3.38% to 3.98%, respectively. Particularly, the Glu-B1x and Glu-D1x deletion lines showed the lowest mixograph peak time and TIMEX width. Although similar sugar snap cookie diameter was observed among the five deletion types, Glu-B1x, Glu-B1y, and Glu-D1y deletion types showed significantly higher cookie diameter than the wild type (P < 0.05). In this study, single deletion of HMW-GS weakened gluten strength and improved sugar snap cookie processing quality, indicating that HMW-GS knockout can be used to improve soft wheat quality.

Key words: HMW-GS deletion, Ningmai 9, Processing quality

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