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dc.contributor.authorJobson, Emma M.
dc.contributor.authorOhm, Jae-Bom
dc.contributor.authorMartin, John M.
dc.contributor.authorGiroux, Michael J.
dc.date.accessioned2022-06-17T20:57:19Z
dc.date.available2022-06-17T20:57:19Z
dc.date.issued2020-11
dc.identifier.citationJobson, E. M., Ohm, J. B., Martin, J. M., & Giroux, M. J. (2021). Rht‐1 semi‐dwarfing alleles increase the abundance of high molecular weight glutenin subunits. Cereal Chemistry, 98(2), 337-345.en_US
dc.identifier.issn0009-0352
dc.identifier.urihttps://scholarworks.montana.edu/xmlui/handle/1/16843
dc.description.abstractBackground and Objectives Grain protein and starch abundance and composition are quantitative traits that play key roles in wheat quality. The semi-dwarfing alleles of the Reduced height (Rht-1) gene increase tillers and yield but also reduce seed size and protein content. Despite their negative impact on grain protein content, the semi-dwarfing alleles increase dough mixing time and tolerance. This study used near isogenic lines that were either tall or semi-dwarf lines that carried Rht-B1b, Rht-D1b, or Rht-8 to investigate how each semi-dwarfing allele impacts gluten composition and flour pasting properties. Findings None of the semi-dwarfing alleles impacted starch properties. Each reduced flour protein content compared to the tall variety with the largest decreases in Rht-B1b (1.8%) and Rht-D1b (1.5%). The semi-dwarfing lines increased the gluten index (21.5%) compared to Rht-1a. Using SE-HPLC, we determined that the semi-dwarfing lines had an increased relative abundance of high molecular weight glutenins compared to the tall variety. Conclusions This study indicates that the Rht-1 semi-dwarfing alleles increase dough mixing time and tolerance by increasing the relative abundance of high molecular weight glutenins yielding stronger dough. Significance and Novelty The semi-dwarfing alleles developed primarily for agronomic purposes have significant impacts on gluten index and starch swelling power.en_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.titleRht‐1 semi‐dwarfing alleles increase the abundance of high molecular weight glutenin subunitsen_US
dc.typeArticleen_US
mus.citation.extentfirstpage337en_US
mus.citation.extentlastpage345en_US
mus.citation.issue2en_US
mus.citation.journaltitleCereal Chemistryen_US
mus.citation.volume98en_US
mus.identifier.doi10.1002/cche.10371en_US
mus.relation.collegeCollege of Agricultureen_US
mus.relation.departmentPlant Sciences & Plant Pathology.en_US
mus.relation.universityMontana State University - Bozemanen_US


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