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 Wheat Health, Genetics, and Quality Research: Pullman, WA
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ARS Home Pacific West Area Pullman, Washington WHGQ Research





- 2023
- 2022
- 2021
- 2020
- Publications
- Product Quality and New Uses (306)

Research Project: Characterization of Quality and Marketability of Western  U.S. Wheat Genotypes and Phenotypes **Location:
                            Wheat Health, Genetics, and Quality Research** 2023 Annual Report **Objectives**
                                

This project is focused on enhancing wheat grain quality in the Western U.S. and elsewhere by providing the knowledge and means to breed better quality wheat varieties. We will achieve three primary objectives: 1) Resolve the underlying genetics of kernel texture (grain hardness), 2) develop wheat germplasm with lower and higher levels of starch amylose, and 3) collaboratively develop superior and novel wheat cultivars for the Western U.S. to ensure that millers and food processors have superior food ingredients, farmers grow high-value crops and consumers have appealing, nutritious and less expensive foods. Production of superior wheat cultivars makes the U.S. more competitive abroad and U.S. agriculture more sustainable. Objectives 1 and 2 are separated each into two Subobjectives, 1A involves the role of puroindolines, and other kernel texture loci derived from Aegilops tauschii, Extra-Soft, and Super-Soft germplasm. Subobjective 2B involves Granule bound starch synthase I and Starch branching enzyme IIa to reduce and increase amylose, respectively. Subobjectives 1B and 2B involve developing germplasm and genetic stocks with novel traits.

The above objectives represent multiple, interrelated issues of improving wheat quality, functionality, and marketability that have been identified by the PNW Wheat Quality Council over the last 20+ years during their annual collaborative tests. Project objectives and linkages among other projects that contribute to achievement of the overall project goal are illustrated in Figure 1. Guidance and input to the project plan come from a number of sources. Peer science guides the direction and evaluates the quality of much of the research on end-use quality traits. By synthesizing the needs of the end-use sector and state-of-the-art science, cutting-edge, relevant research is targeted. The result is embodied in Objectives 1 and 2, and the traits that will be studied. By extension and creativity, novel traits are envisaged and studied (e.g. ‘Super Soft’ kernel trait and soft durum). The outcome/products are improved cultivars that have superior and predicable end-use quality, genetic stocks, novel germplasm and new knowledge. In guiding the breeder line evaluation (Objective 3), the PNW Wheat Quality Council provides direct input from a large and representative number of end-users, cereal scientists, and stakeholders. New varieties are evaluated and discussed in an open forum. These discussions provide for establishing specific testing methodologies and strategies as well as specific target values. **Approach**
                                

Objectives 1 and 2: Extend our understanding of the role(s) of kernel hardness, puroindolines and other genes in wheat grain quality and utilization. Hypothesis: Different gene sequences of puroindoline a and b modulate different levels of kernel hardness; additional novel non-puroindoline genes/loci affect kernel texture. Extend our understanding of the role(s) of starch composition, including Waxy and high amylose genes on wheat grain quality and utilization. Hypothesis: Starch composition, i.e., amylose: amylopectin ratios can be manipulated via null mutations in GBSSI and SbeIIa; wheat with different starch composition provides novel processing and nutritional opportunities.

Puroindoline a, Puroindoline b and Grain softness protein-1 genes are sequenced. Aegilops tauschii and synthetic hexaploid wheats are obtained from germplasm collections. Synthetics are evaluated for kernel texture phenotype. Unique lines are crossed to Alpowa soft white spring wheat. The genetic basis for Extra-Soft and Super Soft genes hexaploid and durum germplasm will be determined. Develop germplasm and genetic stocks with unique starch biosynthesis genes. Develop, register and release spring wheat NILs for all eight haplotypes of GBSSI and SbeIIa; develop soft white winter wheat germplasm with the GBSS 4A null allele. The unique synthetics, backcross NILs, and starch mutants will be grown for milling and baking evaluations. Germplasm will be released and registered. 

Contingencies: The experiments with synthetics are dependent on obtaining germplasm from the USDA and other repositories and having greenhouse space available. All other germplasm is currently housed in the WWQL. Successful crossing and plant growth, equipment being operational, etc. are essential. Marker density will need to be sufficient to detect the loci of interest. The effect of the environment on phenotypic expression of kernel texture will be addressed through replicated trials over two or more environments.

Objective 3:  Evaluate and report the milling and end-use quality of PNW wheat under a Congressionally-designated direct mission of service, with the goal to develop and release new wheat cultivars to growers. Most tests follow AACCI Approved Methods. Standard methods include SKCS, Quadrumat milling, Solvent Retention Capacity, SDS sedimentation, Mixograph, cookie and bread baking. **Progress Report**
                                

This report provides a summary of the fiscal year (FY) 2023 progress that was made on all three objectives of project 2090-43440-008-000D, which fall under NP306.

In support of Objective 1, research continues on the utilization of genetics to identify new commercial end-uses of Western wheat. Two major projects were undertaken to improve different aspects of the noodle industry. The first project was to create quick-cooking white salted (Udon) noodles. There were two major ways this objective was accomplished: creating ‘laminated’ or layered noodles; and including Waxy wheat as the inner layer of the noodles. Waxy wheat, with its lack of amylose, cooks faster and at a lower temperature than ‘normal’ starch. As the inner layer of the laminated noodle, inclusion of the Waxy wheat decreased cooking time by an average of two minutes, or 19%, without a decrease in cooking quality. 

The second project in support of Objective 1 was using high amylose wheat to create a healthier ramen-style noodle. High amylose wheat is considered resistant starch in that it passes through the stomach and small intestine and is fermented by the large intestine similar to dietary fiber. This resistant starch can have major health benefits similar to dietary fiber. Ramen, or instant, noodles are a very popular food globally although they are not always the healthiest meal option. Using high amylose wheat blended with ‘normal’ wheat, high quality ramen noodles were made with more than double the amount of resistant starch, up to a level that would constitute a rating of “good source of dietary fiber.”

In support of Objective 2, selected Recombinant Inbred Lines (RILs) of Alpowa and Super Soft Alpowa  (87.5% genetically similar) with kernel softness extremes were analyzed for proteomic changes at days 7, 14, and 28 following anthesis along with seeds at maturity. There were 175 differentially abundant proteins detected between the Soft and Super Soft lines across the four timepoints. Eighteen of the proteins were related to starch metabolism and five with lipids. Proteins associated with sucrose synthase differed between Soft and Super Soft lines, located in the 4B region of the wheat genome previously identified by ARS scientists at Pullman, Washington, as being associated with the Super Soft trait. These findings solidified the genetic findings and demonstrated that the sucrose synthase pathway is likely involved in fine modulation of kernel softness. 

In support of Objective 3, ARS researchers continued to evaluate and report the milling (processing and intrinsic end-use quality) parameters of Western Soft White Common and Club (spring and winter), Hard Red Winter and Spring, and Hard White Winter and Spring Wheat commercially-viable germplasm as part of the Congressionally-designated direct mission of service (non-hypothesis driven). A total of ca. 5,000 experimental wheat germplasm and commercial cultivars were evaluated for breeding programs in the Western United States. **Accomplishments**
                                

1. High-throughput lentil and chickpea seed property analysis. Efficient and timely pulse quality research requires consistent and rapid methods of evaluation. Protein is an essential trait to measure in pulses. This trait is critical for customer specifications. ARS scientists in Pullman, Washington, have collaborated with industry to develop near-infrared (NIR) calibrations for lentils and chickpeas. NIR technology can rapidly measure protein and thus is an important test for a robust pulse end-use quality evaluation program. 2. Examination of pea protein isolates across multiple years and environments. As peas become a more mainstream food product, greater understanding of their genotype-by-environment interactions is needed with regards to their quality traits. ARS scientists at Pullman, Washington, examined the protein isolation properties of 21 pea genotypes over two years and from two locations. Pea protein isolate yield was found to be highly heritable, which is of major benefit to pea breeders. Pea protein isolates are increasingly popular in beverages, snacks, and meat analogues. Pea breeders use this information to increase Pea protein isolation in new Pea cultivars. 3. High Molecular Weight Glutenin Subunit characterized in Pacific Northwest wheat breeding material. High Molecular Weight Glutenin Subunits (HMW-GS) in wheat have profound effects on both hard and soft wheat quality. Though the effects of HMW-GS on hard wheat quality have been studied, but less research has been done on the different HMW-GS profiles that are key determinants of the best uses for soft wheat flour; cookies and cakes require a “weaker” glutenin profile, whereas crackers and pancakes require a “stronger” gluten profile. An ARS scientist in Pullman, Washington, characterized the HMW-GS profile of the soft white wheats of pre-commercial or recently released cultivars. The database of HMW-GS profiles is used by soft wheat breeders to target breeding goals for specific products. **Review Publications**
                            *Alfaro, G.M., Kiszonas, A., Morris, C. 2023. Quick-cooking laminated white salted noodle development. Journal of Cereal Science. 110. Article 103622. https://doi.org/10.1016/j.jcs.2022.103622.*
                                *Aoun, M., Carter, A.H., Morris, C.F., Kiszonas, A. 2022. Genetic architecture of end-use quality traits in soft white winter wheat. BMC Genomics. 23. Article 440. https://doi.org/10.1186/s12864-022-08676-5.*
                                *Daba, S.D., Kiszonas, A., McGee, R.J. 2023. Selecting high-performing and stable pea genotypes in multi-environmental trial (MET): Applying AMMI, GGE-biplot, and BLUP procedures. Plants. 12(12). Article 2343. https://doi.org/10.3390/plants12122343.*
                                *Daba, S.D., Honigs, D., McGee, R.J., Kiszonas, A. 2022. Prediction of protein concentration in pea (Pisum sativum L.) using near-infrared spectroscopy (NIRS) systems. Foods. 11(22). Article 3701. https://doi.org/10.3390/foods11223701.*
                                *Camerlengo, F., Kiszonas, A. 2023. Genetic factors influencing triticale quality for food. Journal of Cereal Science. 113. Article 103744. https://doi.org/10.1016/j.jcs.2023.103744.*


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