ArticleTAG. Theoretical and applied genetics. Theoretische und angewandte Genetik2020
Introgression of an expressed HMW 1Ay glutenin subunit allele into bread wheat cv. Lincoln increases grain protein content and breadmaking quality without yield penalty.
Article in TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed, 35 citations in OpenAlex.
- Structure and Quantitative-Structure-Function Relationships of Wheat High-Molecular-Weight Glutenin Subunits: From Allelic Polymorphism to Dough Rheology.Comprehensive reviews in food science and food safety · 2026Review
- Introgression of the Glu-A1t allele encoding high molecular weight glutenin subunits A1x21* and A1y21* into winter bread wheat varieties.Scientific reports · 2026Article
- A high-quality bread wheat genome unravels the adaptive evolution of wheat end-use quality.Nature plants · 2026Article
- Altered starch composition and improved bread quality in novel wheat mutant reveal key transcriptional regulators.Current research in food science · 2026Article
- Genomically-selected antifungal Bacillaceae strains improve wheat yield and baking quality.Applied microbiology and biotechnology · 2025Article
- High variation in the gluten composition and grain protein content among synthetic wheat lines.PloS one · 2025Article
- Identification and characterization of QTL for grain protein content derived from the D genome of allohexaploid wheat.Frontiers in plant science · 2025Article
- Current Progress and Future Prospect of Wheat Genetics Research towards an Enhanced Nitrogen Use Efficiency.Plants (Basel, Switzerland) · 2023Review
- Transcriptome and Proteome Analysis Revealed the Influence of High-Molecular-Weight Glutenin Subunits (HMW-GSs) Deficiency on Expression of Storage Substances and the Potential Regulatory Mechanism of HMW-GSs.Foods (Basel, Switzerland) · 2023Article
- Allelic variation and genetic diversity of HMW glutenin subunits in Chinese wheat (Breeding science · 2022Article
- Premature Termination Codon ofFrontiers in plant science · 2022Article
- Wheat Quality Formation and Its Regulatory Mechanism.Frontiers in plant science · 2022Review
- Increased Wheat Protein Content via Introgression of an HMW Glutenin Selectively Reshapes the Grain Proteome.Molecular & cellular proteomics : MCP · 2021Article
- High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities.International journal of molecular sciences · 2020Review
- Genomic and functional genomics analyses of gluten proteins and prospect for simultaneous improvement of end-use and health-related traits in wheat.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2020Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 3 institutions in 2 countries.
Funding
Abstract
key messageAn expressed HMW glutenin subunit Glu-Ay showed positive impacts on a range of wheat processing quality and yield traits. The grain protein compositions are significantly optimised for baking, resulting in a better breadmaking quality. The unique breadmaking properties of wheat flour are related to the quality and quantity of high-molecular weight glutenin subunits (HMW-GSs) present in the grain. In the current study, the silent 1Ay HMW-GS allele, present in most bread wheat cultivars, was replaced by the expressed 1Ay21* allele, which was introgressed into Australian bread wheat cultivar Lincoln by a backcrossing and selfing scheme. Stability of gene expression and the effect of the introgressed 1Ay21* subunit on protein composition, agronomic traits, flour functionality, and breadmaking quality were studied using BC4F5 grain grown in glasshouse and field. Field phenotyping and grain quality testing showed that the 1Ay21* gene conferred significant improvements to a range of traits, including an increase in grain protein content by up to 9%, UPP% by up to 24%, bread volume by up to 28%. The glasshouse experiment and one of the field trials showed positive 1Ay21* effects on yield, while one field trial showed one significant effects. This indicates that expression of the 1Ay21* gene has the potential of simultaneously increasing protein content and grain yield under certain environment. The qualitative improvements of the grain also led to a reduction of the energy required during the baking process in addition to the significant positive effects on bread quality.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.