Puroindoline Genotype of the U.S. National Institute of Standards & Technology Reference Material 8441, Wheat Hardness |
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| Authors: | Craig F Morris Alicia N Massa |
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| Abstract: | Grain hardness (kernel texture) is of central importance in the quality and utilization of wheat (Triticum aestivum L.) grain. Two major classes, soft and hard, are delineated in commerce and in the Official U.S. Standards for Grain. However, measures of grain hardness are empirical and require reference materials for instrument standardization. For AACC Approved Methods employing near‐infrared reflectance (NIR) and the Single Kernel Characterization System (39‐70A and 55‐31, respectively), such reference materials were prepared by the U.S. Dept. of Agriculture Federal Grain Inspection Service. The material was comprised of genetically pure commercial grain lots of five soft and five hard wheat cultivars and was made available through the National Institute of Standards and Technology (SRM 8441, Wheat Hardness). However, since their establishment, the molecular‐genetic basis of wheat grain hardness has been shown to result from puroindoline a and b. Consequently, we sought to define the puroindoline genotype of these 10 wheat cultivars and more fully characterize their kernel texture through Particle Size Index (PSI, Method 55‐30) and Quadrumat flour milling. NIR, SKCS, and Quadrumat break flour yield grouped the hard and soft cultivars into discrete texture classes; PSI did not separate completely the two classes. Although all four of these methods of texture measurement were highly intercorrelated, each was variably influenced by some minor, secondary factors. Among the hard wheats, the two hard red spring wheat cultivars that possess the Pina‐D1b (a‐null) hardness allele were harder than the hard red winter wheat cultivars that possess the Pinb‐D1b allele based on NIR, PSI, and break flour yield. Among the soft wheat samples, SKCS grouped the Eastern soft red winter cultivars separate from the Western soft white. A more complete understanding of texture‐related properties of these and future wheat samples is vital to the use and calibration of kernel texture‐measuring instruments. |
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