Analysis Of Protein Components And The Processing Quality Of Wild Emmer,Common Wheat And Their Hybrid Advanced Lines

Wild emmer wheat harbors abundant genetic resources of high protein content,such as storage protein resources,which can be effectively used to enrich the genetic background and to improve processing quality of common wheat,thereby making its unique gene pool of great importance for wheat quality breeding.In current study,seven wild emmer accessions,six common wheat lines,introgression lines??F₈?from the wide hybridization of wild emmer?D1 and D97?,high-yielding but weak-gluten wheat variety CN16,and their derivative lines?derived from the cross between selected introgression lines and common wheat?,were used to analysis the protein component,detect processing quality parameters and evaluate the finished product quality.The correlations between the protein components and the finished product quality?bread baking quality and noodle cooking quality?were studied.The main results were as follows:1.The wild emmer accessions had an average number of 22.89%in grain protein content?GPC?,whereas the contents of glbumin?Alb?and globulin?Glo?were at the mean of 7.29%and 2.52%,gliadin?Gli?and glutenin?Glu?were at the mean of 7.33%and5.45%.The average values of grain storage protein content?GSPC?,Gli/Glu,GSPC/GPC in wild emmer were 12.79%,135.61%,56.34%,respectively.All of these parameters were significantly higher than that in common wheat.Therefore,our findings suggested that the wild emmer has potential role in wheat grain protein content and composition,nutrition and processing qualities improvement.2.The grain protein content and components analyses reveled that wild emmer could be effectively used to improve the protein content and components of common wheat.Twenty-eight introgression lines derived from wild emmer D1 showed significantly higher value of Alb,Glo,Glu,GPC,GSPC,Gli/Glu and GSPC/GPC than their female parent CN16.Thirty-three introgressive lines derived from D97 had significantly higher value of GPC,Alb and Gli/Glu than CN16.Seven derived lines of D1 had significantly higher value of Gli/Glu,while significantly lower value of Glu,GSPC and GPC than that of CY18.Four derived lines of D97 had Glu content significantly higher than that of CY18,while the value of Gli/Glu and GSPC/GPC was significantly lower than that of CY18.The derived lines of D1 showed significantly higher value of Alb,Glo and Gli/Glu,while significantly lower value of Glu and GPC than that of YB58863.The derived lines of D97 had significantly higher value of Glo and significantly lower of GPC than that of YB58863.3.Significant differences were observed in flour protein contents and components between introgression lines of D1 and D97 and their derived lines.Among them,twenty-eight introgression lines of D1 had average Alb content of 3.30%;thrity-three introgression lines of D97 had average Glu content of 5.17%,all of them showed significant differences with CN16.In D1 and D97 introgression lines,the Gli content were2.76%and 2.60%,the flour protein content?FPC?were 10.38%and 10.31%,the GMP?Insoluble gluten content?were 2.66%and 2.67%,which all significantly higher than that of CN16.The Gli/Glu and the FSPC?storage protein content in flour?/FPC were 52.03%and 51.70%,79.19%and 78.52%,respectively.The differences of FSPC/FPC between wild emmer introgression lines and their parent CN16 were highly significant.In wild emmer derived lines,seven derived lines of D1 had average value of Glo,Gli,FPC,Gli/Glu,FSPC and FSPC/FPC significantly or extremely significantly higher than that of CY18.Four derived lines of D97 had average value of Glo,Gli,Glu,Gli/Glu,FSPC and FSPC/FPC significantly higher than that of CY18.The derived lines of D1 had value of Glo,FPC and FSPC/FPC significantly or highly significantly higher than that of YB58863.4.The analyses of processing quality parameters reveled that the excellent processing quality characteristics of wild emmer can be effectively ultilized to enhance the gluten parmeters of common wheat.Among detected 51 hybrid advanced introgression and derivative lines,the processing quality of one?1.96%?,eight?15.69%?and 42?82.35%?lines reached the medium-strong gluten,medium gluten and weak gluten wheat standards,respectively.In current study,all parameters of BAd7-209 had reached the medium-strong gluten level.The stable time of derived line B10-57-F₇-3 had reached the medium-strong gluten level,while the wet gluten content only reached the strong gluten wheat level.5.Evaluation of the processing quality of noodles and bread finished products indicated that wild emmer has the ability to improve the cooking?noodles?and baking quality?bread?of common wheat.Among the hybrid advanced lines,1-5,39-4,162-6?introgression lines?and SM1679?derived lines?had improved characteristics for noodles processing.The noodles made from flour of these hybrid advanced lines had superior color?white or milky yellow?,brighter,better texture and lower rate of broken noodles than that from either parent CN16 or control SM969.In addition,boiled noodles made from hybrid lines showed increased palatability and chewiness,decreased the gumminess and improved aroma.Bread sensory evaluation was performed.We found that some advanced lines showed improved baking quality.For example,bread made with flour of 17-4,48-3,134-3,178-5,107-1?introgression lines?and B10-57-F₇-3?derived lines?had a large loaf volume,smooth bread shape and crust,neck long and crown obvious,and the bread crumb was spongy,elastic and silky luster.All these traits were significantly better than those of CN16,YB58863 and SM969.The correlation analysis of the flour protein components and the processing quality of the hybrid advanced lines showed that the processing quality was regulated by multiple quality traits,such as the crude protein content,protein composition and protein quality.The optimum cooking time of noodles was significantly and positively correlated to GMP,same as the color of noodles and Glo,palatability and GSPC.The noodles'palatability,springiness and smoothness were significantly negatively correlated to Gli/Glu.The loaf volume,crumb softness and springiness,and crumb texture were highly positively correlated to Alb in flour.The bread shape and crust,crumb color and luster,crumb softness and springiness,and crumb texture were showed significant positive correlated to Glu.The loaf volume,bread shape and crust,crumb color and luster were showed significant positive correlated to GMP.6.Among 61 introgression lines,three lines?4.92%?had decreased plant height compared to female parent CN16;fifteen lines?24.59%,ten from D1 and five from D97?had higher spike number than that of CN16;Forty-three?70.49%?lines had higher spiklete number than that of CN16.Fifty-six lines?91.80%?including 26?42.62%?lines from D1 and 30?49.18%?lines from D97 with the 1000-grain weight exceeded 45 g.Among nine derived lines,four and two were semi-dwarf and dwarf lines?plant height?80 cm?,respectively.The spike number of six lines derived from D1 and three lines derived from D97 were close to parent CY18 but lower to that of YB58863.The B10-111-F₇-1 was derived from D1 had the highest 1000-grain weight?51.70 g?.Our results demonstrated that the wide hybridization lines used in current study resembled common wheat in respected to several agronomic traits.Using such lines for grain protein content and protein composition analyses not only avoided the disruption of grain concentration effect,but also confirmed the potential role of wild emmer for wheat quality and yield traits improvement.