Grain Protein and Gluten SNP markers

SNP Markers Associated with Grain Protein and Gluten content

Common wheat SNP markers identified in whole-genome association and QTL analysis linked with protein and gluten content.
This page summarizes the results obtained in our lab

Traits

Grain protein content (GPC) is crucial as it directly impacts milling and baking quality, nutritional value, and grain price. Wheat varieties with high GPC and strong baking properties hold greater market value. Among the many QTLs associated with GPC, Gpc-B1 (NAM-B1) is the most significant gene, located on the short arm of chromosome 6B. Additional NAM genes, such as NAM-A1 and NAM-D1, have been identified in hexaploid wheat, located on chromosomes 6A and 6D, respectively. It is believed that NAM-A1 functions similarly to NAM-B1.

Protein content (GPC)

The gluten content and quality in wheat grains are key characteristics that define the functional properties of wheat flour. Gliadin and glutenin, the storage proteins in wheat, are the main components of wet gluten and play a crucial role in determining the viscoelastic properties and baking performance of wheat dough. Therefore, the content and composition of these proteins are essential for assessing wheat quality. Gliadins contribute to the dough's viscosity and extensibility, while glutenins provide strength and elasticity. The balance between these proteins is critical for determining flour quality. Currently, extensive data have been gathered on the structure of storage protein complexes, their allelic variation, and the polymorphism of genes encoding gliadins and glutenins.

Gluten content (GC)

In wheat, the protein content of the grain is 80-85% determined by the gluten content.

Both, Protein & Gluten content

Articles providing more information about the presented markers