Advertisement

Theoretical and Applied Genetics

, Volume 86, Issue 7, pp 899–894 | Cite as

Genetic and environmental contributions to bread-wheat flour quality using the SDS sedimentation test as an index

  • L. Silvela
  • M. C. Ayuso
  • L. G. Gil-Delgado
  • L. Salaices
Article

Abstract

The contribution of a locus to the genotypic variance depends not only on the effects of its genes but also on their frequency and on the genetic background in which it segregates. In two synthetic populations, involving common cultivars of our collection, estimates were made of the contributions of alleles at the homoeologous high-molecular-weight glutenin (HMW) loci, Glu-A1, Glu-B1, and Glu-D1, to the variation in flour quality using SDS sedimentation as an index. These estimates were of the magnitude of the contributions relative to each other, relative to the residual genetic variance, and relative to the environmental variance. The first population was a synthetic formed from ten bread-wheat cultivars known for their good quality, and selected under forced random mating for high SDS sedimentation. The second was the selfed progeny of a cross of Ribereño, a very poor quality bread-wheat of genotype (Null, 7–8,2–12), with line 7681, a very good quality bread-wheat with the genotype (2*, 7–9, 5–10). Slightly over one-half of the phenotypic variance is under genetic control and over one-half of this was accounted for by HMW contributions. The initial response to selection was very rapid, as is expected when genes with large effects are involved. In addition, the frequencies of good HMW alleles increased so quickly that their contribution to the genetic variance was exhausted by the fourth generation of selection. If our estimates are correct, over one-half of the maximum possible advance in quality in heterogeneous populations similar to ours can easily be achieved in 2 years, or less, of marker-assisted selection.

Key words

Triticum aestivum L. SDS sedimentation Recurrent selection HMW loci 

References

  1. Axford DWE, Mc Dermott EE, Redman DG (1978) Small-scale test of breadmaking quality. Milling Feed Fert 161:18–20Google Scholar
  2. Branlard G, Dardevet M (1985a) Diversity of grain protein and bread wheat quality. I. Correlation between gliadin bands and flour-quality characteristics. J Cereal Sci 3:329–343Google Scholar
  3. Branlard G, Dardevet M (1985b) Diversity of grain protein and bread-wheat quality. II. Correlations between high-molecular-weight subunits of glutenin and flour-quality characteristics. J Cereal Sci 3:345–354Google Scholar
  4. Burnouf T, Bouriquet R (1980) Glutenin subunits of genetically related European hexaploid wheat cultivars. Their relation to bread-making quality. Theor Appl Genet 58:107–111Google Scholar
  5. Carrillo JM, Rousset M, Qualset CO, Kasarda DD (1990) Use of recombinant inbred lines of wheat for study of associations of high-molecular glutenin subunit alleles to quantitative traits. 1. Grain yield and quality prediction tests. Theor Appl Genet 79:321–330Google Scholar
  6. Dong H, Cox TS, Sears RG, Lookhart GL (1991) High-molecular-weight glutenin genes: effects on quality in wheat. Crop Sci 31:974–979Google Scholar
  7. Gupta RB, Sheperd KW (1987) Genetic control of LMW-glutenin subunits in bread wheat and association with physical dough properties. Proc 3rd Int Workshop Gluten Proteins, Budapest, World Scientific Publishers, Singapore:13–19Google Scholar
  8. Gupta RB, Shepperd KW (1988) Low-molecular-weight glutenin subunits in wheat: their variation, inheritance, and association with breadmaking quality. In: Proc 7th Int Wheat Genet Symp. Cambridge, England, pp 943–949Google Scholar
  9. Lagudah ES, Macritchie F, Halloran GM (1987) The influence of high-molecular-weight subunits of glutenin from Triticum tanschii on flour quality of synthetic hexaploid wheat. J Cereal Sci 5:129–138Google Scholar
  10. Lagudah ES, O'Brien L, Halloran GM (1988) Influence of gliadin composition and high-molecular-weight subunits of glutenin on dough properties in an F3 population of a bread wheat cross. J Cereal Sci 7:33–42Google Scholar
  11. Lawrence GJ, Moss HJ, Sheperd KW, Wrigley CW (1987) Dough quality of biotypes of eleven australian wheat cultivars that differ in high-molecular-weight glutenin subunit composition. J Cereal Sci 6:99–101Google Scholar
  12. Lorenzo A, Kronstad WE, Vieira LGE (1987) Relationship between high-molecular-weight glutenin subunits and loaf volume in wheat as measured by the sodium dodecyl sulphate sedimentation test. Crop Sci 27:253–257Google Scholar
  13. Moonen JHE, Scheepstra A, Graveland A (1982) Use of the SDS-sedimentation test and SDS-polyarylamide gel electrophoresis for screening breeder's samples of wheat for bread-making quality. Euphytica 31:677–690Google Scholar
  14. Moonen JHE, Scheepstra A, Graveland A (1983) The positive effects of the high-molecular-weight subunits 3+10 and 2* of glutenin on the bread-making quality of wheat cultivars. Euphytica 32:735–742Google Scholar
  15. Morrison WR, Law CN, Wylie LJ, Coventry AM, Seekings J (1989) The effect of group 5 chromosomes on the free polar lipids and breadmaking quality of wheat. J Cereal Sci 9:41–51Google Scholar
  16. Payne PI, Corfield KG, Blackman JA (1979) Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree. Theor Appl Genet 55:153–159Google Scholar
  17. Payne PI, Corfield KG, Holt LM, Blackman JA (1981) Correlation between the inheritance of certain high-molecular-weight subunits of glutenin and bread-making quality in progenies of six crosses of bread wheat. J Sci Food Agric 32:51–60Google Scholar
  18. Payne PI, Holt LM, Jackson EA, Law CN (1984) Wheat storage proteins: their genetics and their potential for manipulation by plant breeding. Phil Trans R Soc Lond B 304:359–371Google Scholar
  19. Payne PI, Seekings JA, Worland AJ, Jarvis MG, Holt LM (1987) Allelic variation of glutenin subunits and gliadins and its effects on breadmaking quality in wheat: analysis of F5 progeny from chinese spring x chinese spring (Hope 1A). J Cereal Sci 6:103–118Google Scholar
  20. Robertson A (1960) A theory of limits in artificial selection. Proc Roy Soc Lond B 153:234–249Google Scholar
  21. Sheffé H (1959) The analysis of variance. John Wiley and Sons Inc., New YorkGoogle Scholar
  22. Silvela L (1980) Genetic changes with generations of artificial selection. Genetics 95:769–782Google Scholar
  23. Sozinov AA, Poperelya FA (1980) Genetic classification of prolamines and its use for plant breeding. Ann Technol Agric 29:229–245Google Scholar
  24. Zemetra RS, Morris R, Mattern PJ, Seip L (1987) Gene Locations for flour quality in winter wheat using reciprocal choromosome substitutions. Crop Sci 27:677–681Google Scholar

Copyright information

© Springer-Verlag 1993

Authors and Affiliations

  • L. Silvela
    • 1
  • M. C. Ayuso
    • 2
  • L. G. Gil-Delgado
    • 2
  • L. Salaices
    • 2
  1. 1.Ctra. de la CoruñaINIAMadridSpain
  2. 2.INSPV, c/José Abascal 56MadridSpain

Personalised recommendations