Adaptive potential of winter bread wheat varieties according to grain quality in the Middle Volga region

The current study was carried out on the experimental plots of the Samarsky Research Institute of Agriculture in 2014–2020 in order to estimate the adaptive potential of the approved winter wheat varieties of the Samarsky RIA according to grain quality under varying weather conditions. Mass fraction of protein and gluten in grain, gluten quality, falling number were established according to GOST. The adaptive potential for all grain quality traits was evaluated according to A.A. Rossiell, J. Hamblin (1981), the factor of phenotypic stability of traits was determined according to D. Lewis (1954), the coefficient of traits’ variability was estimated according to B.A. Dospekhov (1979) in Microsoft Office Excel. Over the years the average mass fraction of protein in grain of the studied varieties was 15.7% (the variety ‘Malakhit’), 15.6% (‘Svetoch’,) 15.3% (‘Bezenchukskaya 380’), 14.1% (‘Biryuza’), 14.4% (‘Bazis’), 15,5% (‘Viyuga’) with 5.9; 5.4; 11.6; 6.7; 14.5; 10.9% of variability respectively. There have been identified the winter bread wheat varieties ‘Malakhit’, ‘Svetoch’, ‘Biryuza’ and ‘Viyuga’ with high phenotypic stability of the trait ‘mass fraction of protein in grain’ (SF = 1.2). The average (in 2014-2020) mass fraction of crude gluten in grain was 33.6% (‘Malakhit’), 33.2% (‘Svetoch’), 32.8% (‘Bezenchukskaya 380’), 30.5% (‘Biryuza’), 30.6% (‘Bazis’), 34.2% (‘Viyuga’) with 7.8; 8.6; 17.4; 15.2; 17.1; 15.0% of variability respectively. The phenotypic stability of the trait ‘mass fraction of crude gluten in grain’ of the varieties ‘Malakhit’ and ‘Svetoch’ was high (SF = 1.2 and 1.3, respectively). There have been identified the varieties ‘Malakhit’, ‘Svetoch’, ‘Bezenchukskaya 380’, ‘Biryuza’, ‘Bazis’, ‘Viyuga’ with high phenotypic stability of the trait ‘gluten quality’ (SF = 1.2; 1.3; 1.2; 1.1; 1.2; 1.2 respectively). The average (in 2014-2020) value of the trait ‘falling number’ of the varieties was 232c (‘Malakhit’), 240c (‘Svetoch’), 258c (‘Bezenchukskaya 380’), 349c (‘Biryuza’), 223c (‘Bazis’), 347c (‘Viyuga’) with 34.7; 42.6; 11.2; 21.6; 43.3, 24.8% of variability respectively. There have been identified phenotypically stable varieties according to the trait ‘falling number’, namely ‘Bezenchukskaya 380’ (SF = 1.3), ‘Viyuga’ (SF = 1.9). According to the maximum expressivity and phenotypic stability of the traits ‘grain quality’, ‘mass fraction of protein and gluten in grain’, ‘falling number’ there have been identified the winter bread wheat varieties ‘Bezenchukskaya 380’, ‘Biryuza’ and ‘Viyuga’.

Novel insights into the composition and characterization of the glutenin genes in common wheat Xinmai 26

High molecular weight glutenin subunits (HMW-GS) and Low molecular weight glutenin subunits (LMW-GS) in mature grains play important roles in the formation of glutenin macropolymer and gluten quality. To characterize the expressed glutenin genes of the bread wheat variety Xinmai 26 during seed development, in this study, we measured the dough rheological properties of mature grains through farinograph and gluten testing system, and revealed its strong gluten quality. The compositions of HMW-GS and LMW-GS were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). Further, a total of 18 full-length transcripts were obtained by third-generation RNA sequencing, including 5 transcripts of HMW-GS genes and 13 transcripts of LMW-GS genes (8 intact genes and 5 pseudogenes). The deduced protein structures of transcript sequences exhibit the typical HMW-GS and LMW-GS structural characteristics. Moreover, a specific functional marker was developed to make better use of the extra cysteine residue of 1Dx5 subunit. This study provides an efficient method to accurately identify glutenin genes in bread wheat through matching full-length transcripts to their spectrum of glutenin, which will be helpful to understand the contributions of glutenin genes to wheat quality.

The influence of microbiological preparations on the quality of winter wheat in the conditions of the northern forest-steppe zone of the Tyumen region

The purpose of the research is to study the effect of microbiological preparations on the quality of winter wheat in the northern forest-steppe zone of the Tyumen region. The article provides the study of the following microbiological preparations: “Double roots” (Healthy roots)” “Organic”, as well as their combined use. The largest increase in the thousand kernel weight was noted in option 1 “Double roots” (Healthy roots)” and in option 3 “Double roots (Healthy roots) + Organic” by 4.2-2.5 g, which was 7.8-13.3% from the control variant. The highest protein content in winter wheat grain was found in option 1 “Double roots” (Healthy roots) – 13.3%. The rest of the studied options of the experiment were almost at the control level – 12.6-12.7%. According to the grain vitreousness indicator, option 1 “Double roots” (Healthy roots) and option 2 “Organic” dominated – 75 and 72%, respectively. All the studied options exceeded the control in the amount of gluten by 1-4%. The highest amount of gluten in our experiment was noted in option 2 “Organic” – 28.0% and in the first option “Double roots” (Healthy roots)” - 27.0%. According to the gluten quality in the units of the gluten deformation index, 1 quality group is marked – good. Microbiological preparations in the conditions of the northern forest-steppe of the Tyumen region showed a positive effect on improving the quality of winter wheat grain. Grain quality indicators were steadily formed within the standards for food grains of 2-3 classes.

New variety of soft winter wheat Alyonushka

The article presents the main methods of creating and the results of studying a new variety of winter soft wheat Alyonushka. The variety was created at the FSBRI OP Penza Research Institute of Agriculture by the method of intraspecific hybridization of varieties with subsequent individual selection from the hybrid population F3 Kazanskaya 237 // Moshinskaya 2 / Zolushka. The characteristics of the new variety are given according to the most important economically valuable traits and properties. The new variety Alyonushka in terms of grain yield and the elements composing it, during the years of research (2015–2018), significantly exceeded the standard variety Fotinya. The average increase in grain to the standard for these years was 0.78 t / ha. The high yield of the new variety is formed due to the high mass of 1000 grains, the number and weight of grain per spike. It has high winter hardiness (88% on average), high lodging resistance (9 points) and grain quality at the level of valuable wheat. The new variety Alyonushka stably forms a completed grain (grain nature is 756-797 g / l), the content of crude protein in the grain is 14.8-16.2%, gluten is 28.2-30.2% with a gluten quality of 50-85 units. ... IDK (I-II group), baking strength of flour - 296 units, volumetric yield of bread from 100 g of flour - 780 cm3, overall assessment of bread - 4.7 points. The economic efficiency of cultivation of the Alyonushka variety in comparison with the Fotinya standard was 3780 rubles / ha. The profitability level of the new variety was 135%, which is 21% higher than that of the standard.

Pilot Plant Scale Manufacture of Bread Enriched with Seed Protein Concentrates

For many seeds, cold press technology generates higher quantities of cakes than seed oils, which are concentrated in proteins. Valorization of the cakes could offer a viable strategy to manufacture protein fortified foods with comparable characteristics as the conventional products. Here, black cumin, grape seed and pumpkin seed protein concentrates were prepared based on an alkaline extraction-isoelectric precipitation technique. The influence of protein concentrate addition on the flour, dough and bread characteristics were investigated for textural profile, gluten quality and visual characteristics including color attributes. While the interactions between gluten and seed proteins were mostly weak, some of the physicochemical attributes differed significantly. In terms of volume and visual characteristics, pumpkin seed protein concentrates enriched bread demonstrated similar characteristics as the controls, while black cumin or grape seed protein concentrate enriched wheat flours were more resistant and less extensible than the controls. Similarities and differences between controls and protein enriched gluten-free or gluten-bearing bread were discussed.

Grain quality of bread spring wheat hybrid lines - descendants of hybrids of synthetics with the variety Kharkivska 26

Relevance. The problem of selection improvement of wheat in terms of grain quality is currently relevant. One of the genetic sources for improving grain quality are amphidiploids obtained by hybridizing tetraploid wheat species with the wild related species Aegilops tauschii Coss. (in the world literature they are now referred to as synthetics or synthetic hexaploids - SH). Purpose of the study was to evaluate the grain quality indicators of 29 introgression lines obtained by hybridization of synthetic hexaploids Triticum durum Desf. - Aegilops tauschii Coss. and T.persicum Vav. – Ae.tauschii with bread spring wheat variety Kharkivska 26. Methods. Protein content, gluten content, gluten quality according to gluten deformation index (GDI) in grain grown in different weather conditions - 2015, 2016, 2017, and protein content also in 2020, were analyzed.The analysis of grain quality was carried out in the Laboratory of genetics, biotechnology and grain quality of the Plant Production Institute named after V.Ya. Yuriev of NAAS. The protein content in the grain was determined using an InfraLUM FT-10 device. The gluten quality was determined using an VDK-1 M device. The trait indicators were evaluated on a scale: 0-15 - group III, unsatisfactorily strength; 20-40 - group II, satisfactorily strength; 45-75 - group I, good; 80-100 - group II, satisfactorily weak; 105-120 - group III, unsatisfactorily weak. Evaluation of ecological plasticity and stability was carried out according to the method of Eberhart S.A. and Russel W.A. (1966). Results. The protein content in the grain of the studied lines varied depending on the year conditions. 2017 and 2015 were favorable for the manifestation of the trait being characterized by less precipitation during the period of grain ripening; unfavorable was 2020 - the most humid; intermediate was 2016. The average rate of recurrent variety Kharkivska 26 was 14.6%. The highest protein content was noted in the lines DK 26 and DK 22, respectively, 16.4% and 15.9%. The following lines also exceeded the recurrent variety: DK 4, DK 21, DK 23, DK 30, DK 37, DK 39, DK 44, DK 48, DK 50, DKS 16, DKS 18, DKS 19. The lines of DKS 14 and DKS 15 had the lowest protein content – respectively 12.8% and 13.0%. The lines DK 25, DK 27, DK 39, DK 44 showed relatively high rates of reaction to the year conditions – the plasticity (bi from 1.69 to 2.18). Of these, more stable in the trait manifestation are DK 25 and DK 27: sd is 0.34 and 0.58, respectively. The years 2015 and 2017 were more favorable for gluten accumulation as well as for the protein content, 2016 was unfavorable one. The highest content of crude gluten – from 30.5% to 34.3% – was showed for the lines DK 21, DK 22, DK 26, DK 39, DKS 16, DKS 17, DKS 19 whereas the average grade of Kharkivska 26 was of 27.5%. Of these, DK 21, DK 22, DK 26, DKS 16, DKS 19 were also high in protein. The reaction to year conditions of most lines was characterized by a regression coefficient bi from 0.8 to 1.6 at the rate of Kharkivska 26 of 1.5. The greatest variation showed the line DK 7. The combination of the reaction to year conditions a stable trait manifestation showed DK 22 and DKS 19: bi would be 1.1 and 1.4, sd - 0.00 and 0.01, respectively. In terms of gluten quality, 12 lines are assigned to the first - the best group. Most of the lines, as well as the Kharkivska 26 variety, belonged to group II - satisfactorily weak. Of the samples of the Ist group, the lines DK 47, DKS 12, DKS 13, DKS 18 were more stable on this trait as compared to others. The lines DK 21, DKS 16, DKS 18, in addition to the gluten quality, were also distinguished by the content of protein and gluten; the lines DK 23 and DK 30 – by protein content; DKS 17, DKS 20 – by the gluten content. Analysis of pedigrees shows that among the lines identified for each of the three traits, there are descendants of all synthetics. Therefore, the involvement of synthetics as such is promising for improving grain quality indicators. In our experiments, the protein and gluten content in most lines was higher in the drier years - 2015 and 2017. In the same years, the GDI was usually lower, and therefore closer to better. It should be noted that the parameters by which the lines are selected correspond to the baking properties of the grain. Samples with low protein and low gluten can be valuable for the manufacture of other products - cookies, pita, etc. Thus, the results of our research proved the prospects of using synthetics as a source of grain quality improvement in the selection of spring soft wheat. Perspectives. It is concluded that the use of synthetics is promising as a source of traits for improving the wheat grain quality. The selected lines should be used as sources of grain quality traits for breeding, as well as material for productivity testing in order to include the best of them in variety testing nurseries. The lines with low protein content and weak gluten can be valuable for making specific products - biscuits, pita bread and the like.