Development of a wheat-<i>Aegilops searsii</i> substitution line with positively affecting Chinese steamed bread quality

Abstract

A wheat-<i>Aegilops searsii</i> substitution line GL1402, in which chromosome 1B was substituted with 1S^s from <i>Ae. searsii</i>, was developed and detected using SDS-PAGE and GISH. The SDS-PAGE analysis showed that the HMW-GS encoded by the <i>Glu-B1</i> loci of Chinese Spring was replaced by the HMW-GS encoded by the <i>Glu-1S</i><i>^s</i> loci of <i>Ae. searsii</i>. Glutenin macropolymer (GMP) investigation showed that GL1402 had a much higher GMP content than Chinese Spring did. A dough quality comparison of GL1402 and Chinese Spring indicated that GL1402 showed a significantly higher protein content and middle peak time (MPT), and a smaller right peak slope (RPS). Quality tests of Chinese steamed bread (CSB) showed that the GL1402 also produced good steamed bread quality. These results suggested that the substitution line is a valuable breeding material for improving the wheat processing quality.