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Dergiler / Ekin Journal of Crop Breeding and Genetics / 2026 / Volume: 12 Issue: 1

Predictive Genetic Profiling of High Molecular Weight Glutenin Subunits in Indian Wheat Varieties for Bread-Making Quality

Rishi Kumar Behl(Department of Agriculture, Maharishi Markandeshwar (deemed to be University), Mullana-Ambala, Haryana, India)
Arushi Padiyal(Department of Agriculture, Maharishi Markandeshwar (deemed to be University), Mullana-Ambala, Haryana, India)
Ebrahim Kazmann(SW Seed Hadmersleben GmbH)
Mini Narwal(Department of Bio-Sciences & Technology)
Sombir Nimbal(Department of Genetics and Plant Breeding, Chaudhary Charan Singh Haryana Agricultural University)
Ashok Kumar Chhabra(Department of Genetics and Plant Breeding, Chaudhary Charan Singh Haryana Agricultural University)
Sayfa
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Yayın Tarihi
2026-02-01
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

The genetic similarity in glutenin composition, based on the clustering, indicates the quality potential of bread wheat cultivars without measuring the functional performance.

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Amaç & Hipotez:This study aimed at providing a predictive assessment of bread-making quality of 25 Indian bread wheat genotypes and the German variety Bussard based on the characterization of their established high-molecular-weight (HMW) glutenin subunits quality scores using SDS-PAGE, without direct rheological or baking validation.
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Temel Bulgular & Veri:HMW glutenin subunits at the Glu-A1, Glu-B1, and Glu-D1 loci were identified and classified, and Glu-1 quality scores (1-10 scale) were calculated based on SDS-sedimentation associations.
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Sonuç & Katkı:The genetic similarity in glutenin composition, based on the clustering, indicates the quality potential of bread wheat cultivars without measuring the functional performance.
🔬Tür:Research Article
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Glutenin subunits · Glu-1 quality score · bread-making quality

Abstract

This study aimed at providing a predictive assessment of bread-making quality of 25 Indian bread wheat genotypes and the German variety Bussard based on the characterization of their established high-molecular-weight (HMW) glutenin subunits quality scores using SDS-PAGE, without direct rheological or baking validation. HMW glutenin subunits at the Glu-A1, Glu-B1, and Glu-D1 loci were identified and classified, and Glu-1 quality scores (1-10 scale) were calculated based on SDS-sedimentation associations. High-molecular-weight glutenin profiles were used to compute similarity indices and construct a dendrogram using Genstat. The genotypes Bussard, C-591, C-306, and WH-533 exhibited the highest Glu-1 quality scores, associated with favourable alleles such as Glu‑D1 (5+10) and Glu‑A1 (1 or 2*) in combination with Glu‑B1 (7+8 or 7+9), conferring association with superior dough strength and bread-making quality. Genetic similarity coefficients among the 26 genotypes ranged from 0.53 to 1.00, and the dendrogram separated them into two major clusters, each with two sub-clusters; C-591 and C-306 grouped in SG2b, whereas WH-533 and Bussard clustered in SG1a. The genetic similarity in glutenin composition, based on the clustering, indicates the quality potential of bread wheat cultivars without measuring the functional performance.

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Bu Makaleye Atıf Yap

Behl, R. K., Padiyal, A., Kazmann, E., Narwal, M., Nimbal, S., Chhabra, A. K. (2026). Predictive Genetic Profiling of High Molecular Weight Glutenin Subunits in Indian Wheat Varieties for Bread-Making Quality. Ekin Journal of Crop Breeding and Genetics, Volume: 12 Issue: 1. https://ajindex.com/articles/1477724

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