Effect of high molecular weight glutenin subunit Dy10 on wheat dough properties and end-use quality

High-molecular-weight glutenin subunits (HMW-GSs) are the most critical grain storage proteins that determine the unique processing quality of wheat. Although it is part of the superior HMW-GS pair (Dx5+Dy10), the contribution of the Dy10 subunit to wheat processing quality remains unclear. In this study, we elucidated the effect of Dy10 on wheat processing quality by generating and analyzing a deletion mutant (with the Dy10-null allele) and by elucidating the changes to wheat flour following the incorporation of purified Dy10. The Dy10-null allele was transcribed normally, but there was a lack of the Dy10 subunit. These findings implied that the Dy10-null allele decreased the glutenin:gliadin ratio and negatively affected dough strength (i.e., Zeleny sedimentation value, gluten index, and dough development and stability times) and the bread-making quality; however, it positively affected the biscuit-making quality. The incorporation of various amounts of purified Dy10 into wheat flour had a detrimental effect on biscuit-making quality. The results of this study demonstrate that the Dy10 subunit is essential for maintaining wheat dough strength. Furthermore, the Dy10-null allele may be exploited by soft wheat breeding programs.

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  • Name: WANG, Yan, Type: Corresponding Author,
  • Name: GUO, Zhen-ru, Type: Author,
  • Name: CHEN, Qing, Type: Author,
  • Name: LI, Yang, Type: Author,
  • Name: ZHAO, Kan, Type: Author,
  • Name: WAN, Yong-fang, Type: Author,
  • Name: HAWKESFORD, Malcolm J., Type: Author,
  • Name: JIANG, Yun-feng, Type: Author,
  • Name: KONG, Li, Type: Author,
  • Name: PU, Zhi-en, Type: Author,
  • Name: DENG, Mei, Type: Author,
  • Name: JIANG, Qian-tao, Type: Author,
  • Name: LAN, Xiu-jin, Type: Author,
  • Name: WANG, Ji-rui, Type: Author,
  • Name: CHEN, Guo-yue, Type: Author,
  • Name: MA, Jian, Type: Author,
  • Name: ZHENG, You-liang, Type: Author,
  • Name: WEI, Yu-ming, Type: Author,
  • Name: QI, Peng-fei, Type: Author,
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Article Is Open Access true
Article License Type cc-by-nc-nd
Article Version Type publishedVersion
Citation Report https://scite.ai/reports/10.1016/j.jia.2022.08.041
DFW Organisation RRes
DFW Work Package 1
DOI 10.1016/j.jia.2022.08.041
Date Last Updated 2022-09-16T14:59:52.020731
Evidence oa journal (via doaj)
Funder Code(s)
Journal Is Open Access true
Open Access Status gold
Publisher URL https://doi.org/10.1016/j.jia.2022.08.041