Identification of low‐molecular weight glutenin subunits of wheat associated with bread‐making quality

Although it is known that the compositions of low-molecular weigh glutenin subunits (LMW-GSs) are important factors for bread-making quality of wheat, it is still not clear which LMW-GSs confer improvec bread-making quality and how those LMW-GSs interact with high molecular weight (HMW) GSs. Using a hard red winter wheat lint with good bread-making quality and a Japanese wheat cultivar with poor quality as well as their progeny we identified LMW-GS associated with the bread-making quality. One such LMW-GS, KS2, which had a molecular weight of 42 kDa and was allelic to HS1, was associated with bread-making quality. Furthermore, by using four recombinant inbred lines with different HMW-GS and LMW-GS combinations, KS2 and HMW-GS 5 + 10 showed interaction effects on the bread-making quality. Two-dimensional polyacrylamide gel electrophoresis (PAGE) analysis showed that KS2 consists of two protein components and that HS1 is composed of three components. The N-terminal amino acid sequences of the five components were identical to the most frequently analysed sequence of LMW glutenin components.

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