Effects of HMW- LMW-glutenins and grain hardness on size of gluten polymers

摘要

Bread quality depends on various traits of wheat flour including storage protein composition, grain hardness and size of gluten polymers.To better understand relationships between these traits, a statistical study was performed on a set of French varieties cultivated in 3 locations during 2 years.Variation in grain hardness was primarily associated with SNPs within the PinB gene and not in PinA (no PinA variants were detected), and also with the HMW-Glu-D1 locus.The mass of storage protein polymers varied from 5 to 49 million Daltons, as evaluated by Asymmetric Flow Field Flow Fractionation.Polymer mass and its heterogeneity were mainly influenced by the LMW-Glu-D3locus.Percentages of storage protein fractions, evaluated by SE-HPLC, were significantly affected by the LMW-Glu-B3,-A3 and HMW-Glu-D1 loci.Interactions between glutenins and puroindoline-B alleles significantly influenced polymer characteristics and percentages of ω-gliadins.These effects were variable depending on glutenin and puroindoline alleles.Environmental effects on flour quality traits were also studied.The sum of mean June and July temperatures, the two last months of grain development, was significantly correlated with polymer characteristics but not with storage protein proportions.Moreover, temperatures during the last 2 months of grain development had variable effects on the characteristics of gluten polymers depending upon grain hardness.This study is the first report of interactions between glutenins and puroindoline alleles affecting storage protein polymer traits.