{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T09:59:34Z","timestamp":1790243974943,"version":"4.1.0"},"reference-count":33,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T00:00:00Z","timestamp":1790208000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"},{"start":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T00:00:00Z","timestamp":1790208000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"Abstract<\/jats:title>\n \n BACKGROUND<\/jats:title>\n \n High\u2010molecular\u2010weight glutenin subunits (\n HMW<\/jats:styled-content>\n \u2010\n GSs<\/jats:styled-content>\n ) are major determinants of dough rheological behavior and bread\u2010making quality in bread wheat (\n Triticum aestivum<\/jats:italic>\n L.). Among wheat genomes, the\n \n Glu\u2010\n B1<\/jats:styled-content>\n <\/jats:italic>\n locus exhibits the highest allelic diversity; however, recombination events between x\u2010 and y\u2010type\n HMW<\/jats:styled-content>\n \u2010\n GS<\/jats:styled-content>\n genes are considered extremely rare. The identification of novel recombinant\n HMW<\/jats:styled-content>\n \u2010\n GS<\/jats:styled-content>\n profiles may therefore provide valuable new sources of functional diversity for wheat quality improvement.\n <\/jats:p>\n <\/jats:sec>\n \n RESULTS<\/jats:title>\n \n In the present study, a backcross breeding strategy combined with speed breeding was employed to introgress the 7\n OE<\/jats:sup>\n \u2009+\u20098y HMW\u2010GS combination into a strong\u2010gluten wheat background carrying the 17x\u2009+\u200918y subunits. During the backcrossing process, a putative recombinant HMW\u2010GS profile comprising 17x\u2009+\u20098y was identified based on sodium dodecyl sulfate\u2013polyacrylamide gel electrophoresis (SDS\u2010PAGE) and segregation patterns and was subsequently stabilized through successive generations. Near\u2010isogenic lines (NILs) carrying 7\n OE<\/jats:sup>\n \u2009+\u20098y, 17x\u2009+\u200918y, and the recombinant 17x\u2009+\u20098y combinations were subsequently evaluated for grain quality, flour functionality, dough rheological behavior, and bread\u2010making performance using the weak\u2010gluten cultivar \u2018Bayraktar\u2019 as a control. Significant differences were observed among NILs for sedimentation value, protein\u2010related quality traits, dough rheology, and bread texture characteristics. NIL 7\n OE<\/jats:sup>\n \u2009+\u20098y exhibited the highest sedimentation value (27.3\u2009mL), followed by NIL 17x\u2009+\u200918y (25.5\u2009mL), whereas the recombinant 17x\u2009+\u20098y line showed a comparatively lower sedimentation value (20.6\u2009mL). In contrast, NIL 17x\u2009+\u20098y exhibited significantly higher damaged starch content and elevated water absorption capacity, indicating distinct flour functionality associated with the recombinant HMW\u2010GS profile. The highest bread loaf volume was recorded in NIL 17x\u2009+\u200918y. Bread texture analyses demonstrated substantially lower hardness values in NILs carrying 17x\u2009+\u200918y, 17x\u2009+\u20098y, and 7\n OE<\/jats:sup>\n \u2009+\u20098y compared with the \u2018Bayraktar\u2019 cultivar during storage.\n <\/jats:p>\n <\/jats:sec>\n \n CONCLUSION<\/jats:title>\n \n Overall, the 17x\u2009+\u200918y NIL exhibited stronger gluten\u2010related characteristics and greater loaf volume than the 17x\u2009+\u20098y NIL under the conditions evaluated. However, because the lines also differed in total protein concentration, these differences cannot be attributed exclusively to the presence of the 18y versus 8y subunit. The putative recombinant 17x\u2009+\u20098y profile nevertheless exhibited distinct flour functionality and may represent a valuable genetic resource for further investigation and specialized end\u2010use applications. The results indicate that the putative recombinant 17x\u2009+\u20098y HMW\u2010GS profile represents a novel source of functional variation affecting dough rheology and bread\u2010making performance in bread wheat. However, DNA\u2010level characterization will be required to definitively confirm the underlying recombination event. \u00a9 2026 The Author(s).\n Journal of the Science of Food and Agriculture<\/jats:italic>\n published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.\n <\/jats:p>\n <\/jats:sec>","DOI":"10.1002\/jsfa.71064","type":"journal-article","created":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T09:01:18Z","timestamp":1790240478000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Identification and quality characterization of a putative novel 17x + 8y high\u2010molecular\u2010weight glutenin subunit recombination in bread wheat"],"prefix":"10.1002","author":[{"given":"Nevzat","family":"Aydin","sequence":"first","affiliation":[{"name":"Department of Bioengineering, Faculty of Engineering Karamano\u011flu Mehmetbey University Karaman T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bedrettin","family":"Demir","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Chemical Processing Technologies, Technical Science Vocational School Karamano\u011flu Mehmetbey University Karaman T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mehmet","family":"Koyuncu","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering Karamano\u011flu Mehmetbey University Karaman T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0102-0084","authenticated-orcid":false,"given":"Jan","family":"Bocianowski","sequence":"additional","affiliation":[{"name":"Department of Mathematical and Statistical Methods Pozna\u0144 University of Life Sciences Pozna\u0144 Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2611-8034","authenticated-orcid":false,"given":"Aras","family":"T\u00fcrko\u011flu","sequence":"additional","affiliation":[{"name":"Department of Field Crops, Faculty of Agriculture Necmettin Erbakan University Konya T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,24]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1007\/978-3-030-90673-3_4","volume-title":"Wheat Improvement: Food Security in a Changing Climate","author":"Erenstein O","year":"2022"},{"key":"e_1_2_9_3_1","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1002\/cche.10553","article-title":"Chemistry of wheat gluten proteins: quantitative composition","volume":"100","author":"Wieser H","year":"2023","journal-title":"Cereal Chem"},{"key":"e_1_2_9_4_1","doi-asserted-by":"crossref","first-page":"192","DOI":"10.1016\/j.fcr.2017.06.002","article-title":"Genetic improvement of grain quality traits for CIMMYT semi\u2010dwarf spring bread wheat varieties developed during 1965\u20132015: 50\u2009years of breeding","volume":"210","author":"Guzm\u00e1n C","year":"2017","journal-title":"Field Crop Res"},{"key":"e_1_2_9_5_1","doi-asserted-by":"crossref","DOI":"10.3390\/agronomy9120854","article-title":"Analysis of wheat bread\u2010making gene (wbm) evolution and occurrence in triticale collection reveal origin via interspecific introgression into chromosome 7AL","volume":"9","author":"Kirov I","year":"2019","journal-title":"Agronomy"},{"key":"e_1_2_9_6_1","doi-asserted-by":"crossref","first-page":"R56","DOI":"10.1111\/j.1750-3841.2007.00292.x","article-title":"Wheat gluten: high molecular weight glutenin subunits\u2014structure, genetics, and relation to dough elasticity","volume":"72","author":"Anjum FM","year":"2007","journal-title":"J Food Sci"},{"key":"e_1_2_9_7_1","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1006\/jcrs.1994.1004","article-title":"Allelic variation at glutenin subunit and gliadin loci, Glu\u20101, Glu\u20103 and Gli\u20101 of common wheats. II. Biochemical basis of the allelic effects on dough properties","volume":"19","author":"Gupta R","year":"1994","journal-title":"J Cereal Sci"},{"key":"e_1_2_9_8_1","doi-asserted-by":"crossref","first-page":"549","DOI":"10.1002\/pmic.200390068","article-title":"Proteome analysis of diploid, tetraploid and hexaploid wheat: towards understanding genome interaction in protein expression","volume":"3","author":"Islam N","year":"2003","journal-title":"Proteomics"},{"key":"e_1_2_9_9_1","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1002\/jsfa.2740400108","article-title":"The relationship between HMW glutenin subunit composition and the bread\u2010making quality of British\u2010grown wheat varieties","volume":"40","author":"Payne PI","year":"1987","journal-title":"J Sci Food Agric"},{"key":"e_1_2_9_10_1","doi-asserted-by":"crossref","first-page":"3131","DOI":"10.1016\/j.jia.2022.08.085","article-title":"Identification and validation of novel loci associated with wheat quality through a genome\u2010wide association study","volume":"21","author":"Yang L","year":"2022","journal-title":"J Integr Agric"},{"key":"e_1_2_9_11_1","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1094\/CCHEM-05-17-0103-FI","article-title":"Wheat breeding for quality: a historical review","volume":"95","author":"Kiszonas AM","year":"2018","journal-title":"Cereal Chem"},{"key":"e_1_2_9_12_1","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1007\/BF00263101","article-title":"Control by homoeologous group 1 chromosomes of the high\u2010molecular\u2010weight subunits of glutenin, a major protein of wheat endosperm","volume":"58","author":"Payne P","year":"1980","journal-title":"Theor Appl Genet"},{"key":"e_1_2_9_13_1","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1016\/S0733-5210(09)80062-3","article-title":"High molecular weight subunits of wheat glutenin","volume":"15","author":"Shewry P","year":"1992","journal-title":"J Cereal Sci"},{"key":"e_1_2_9_14_1","first-page":"359","article-title":"Wheat storage proteins: their genetics and their potential for manipulation by plant breeding","volume":"304","author":"Payne P","year":"1984","journal-title":"Philos Trans R Soc Lond Ser B Biol Sci"},{"key":"e_1_2_9_15_1","doi-asserted-by":"crossref","DOI":"10.3390\/foods10112845","article-title":"Allelic variation at glutenin loci (Glu\u20101, Glu\u20102 and Glu\u20103) in a worldwide durum wheat collection and its effect on quality attributes","volume":"10","author":"Roncallo PF","year":"2021","journal-title":"Foods"},{"key":"e_1_2_9_16_1","doi-asserted-by":"crossref","first-page":"762","DOI":"10.1002\/cche.10290","article-title":"High\u2010molecular\u2010weight glutenin subunit compositions in current Chinese commercial wheat cultivars and the implication on Chinese wheat breeding for quality","volume":"97","author":"Gao S","year":"2020","journal-title":"Cereal Chem"},{"key":"e_1_2_9_17_1","volume-title":"Protein functionality differences in eastern US soft wheat cultivars and \u0131nterrelation with end\u2013use quality tests","author":"Finney P","year":"2002"},{"key":"e_1_2_9_18_1","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1111\/j.1601-5223.2011.02215.x","article-title":"Molecular characterization of HMW\u2010GS 1Dx3t and 1Dx4t genes from Aegilops tauschii and their potential value for wheat quality improvement","volume":"149","author":"Wang K","year":"2012","journal-title":"Hereditas"},{"key":"e_1_2_9_19_1","doi-asserted-by":"crossref","DOI":"10.1007\/s10681-024-03370-x","article-title":"Accelerated breeding strategies for biochemical marker\u2010assisted backcross breeding and mapping population development in bread wheat (Triticum aestivum L.)","volume":"220","author":"Aydin N","year":"2024","journal-title":"Euphytica"},{"key":"e_1_2_9_20_1","first-page":"971","volume-title":"Scientia Agricultura Sinica","author":"Zhang YBZY","year":"2008"},{"key":"e_1_2_9_21_1","doi-asserted-by":"crossref","first-page":"396","DOI":"10.1007\/s001220050052","article-title":"A 1B\u2010coded low\u2010molecular\u2010weight glutenin subunit associated with quality in durum wheats shows strong similarity to a subunit present in some bread wheat cultivars","volume":"100","author":"Masci S","year":"2000","journal-title":"Theor Appl Genet"},{"key":"e_1_2_9_22_1","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1023\/A:1020643702867","article-title":"Biochemical and molecular characterisation of Glu\u20101 loci in Argentinean wheat cultivars","volume":"128","author":"Gianibelli M","year":"2002","journal-title":"Euphytica"},{"key":"e_1_2_9_23_1","doi-asserted-by":"crossref","first-page":"536","DOI":"10.1094\/CCHEM-04-16-0078-R","article-title":"Isolation and characterization of high\u2010molecular\u2010weight (HMW) gliadins from wheat flour","volume":"93","author":"Schmid M","year":"2016","journal-title":"Cereal Chem"},{"key":"e_1_2_9_24_1","volume-title":"Effect of stone and roller milling on physicochemical, functional and structural properties of sifted wheat flour","author":"Beukes M","year":"2021"},{"key":"e_1_2_9_25_1","doi-asserted-by":"crossref","first-page":"594","DOI":"10.1016\/j.lwt.2010.11.014","article-title":"Dough characteristics of Irish wheat varieties I. Rheological properties and prediction of baking volume","volume":"44","author":"Ktenioudaki A","year":"2011","journal-title":"LWT\u2010Food Sci Technol"},{"key":"e_1_2_9_26_1","doi-asserted-by":"crossref","first-page":"420","DOI":"10.29050\/harranziraat.738505","article-title":"Quality characteristics of some durum wheat varieties grown in Southeastern Anatolia Region of Turkey (GAP)","volume":"24","author":"Y\u0131ld\u0131r\u0131m M","year":"2020","journal-title":"Harran Tar\u0131m ve G\u0131da Bilimleri Dergisi"},{"key":"e_1_2_9_27_1","doi-asserted-by":"crossref","first-page":"183","DOI":"10.3920\/QAS2017.1225","article-title":"Effects of fermented\u2010chickpea liquor (chickpea yeast) on whole\u2010grain wheat flour bread properties","volume":"10","author":"Sayaslan A","year":"2018","journal-title":"Qual Assur Saf Crops Foods"},{"key":"e_1_2_9_28_1","doi-asserted-by":"crossref","first-page":"8150","DOI":"10.1021\/acs.jafc.2c08277","article-title":"Effect of high\u2010molecular weight glutenin subunits (HMW\u2010GSs) on gluten polymerization during biscuit making: insights from experimental and molecular dynamics simulation study","volume":"71","author":"Yang T","year":"2023","journal-title":"J Agric Food Chem"},{"key":"e_1_2_9_29_1","doi-asserted-by":"crossref","first-page":"2517","DOI":"10.1007\/s42976-025-00676-x","article-title":"Differentiation of wheat high\u2010molecular\u2010weight glutenin subunits by targeted LC\u2013MS\/MS","volume":"53","author":"Geisslitz S","year":"2025","journal-title":"Cereal Res Commun"},{"key":"e_1_2_9_30_1","doi-asserted-by":"crossref","first-page":"184","DOI":"10.3390\/ijms22010184","article-title":"High\u2010molecular\u2010weight glutenin subunits: Genetics, structures, and relation to end use qualities","volume":"22","author":"Li Y","year":"2020","journal-title":"Int J Mol Sci"},{"key":"e_1_2_9_31_1","doi-asserted-by":"crossref","first-page":"566","DOI":"10.1094\/CCHEM.1998.75.4.566","article-title":"A simple wheat flour swelling test","volume":"75","author":"Fu B","year":"1998","journal-title":"Cereal Chem"},{"key":"e_1_2_9_32_1","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1023\/A:1018368316547","article-title":"Wheat breeding for end\u2010product use","volume":"100","author":"Bushuk W","year":"1998","journal-title":"Euphytica"},{"key":"e_1_2_9_33_1","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1007\/978-3-319-14687-4_12","volume-title":"Technology of Breadmaking","author":"Cauvain SP","year":"2015"},{"key":"e_1_2_9_34_1","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1016\/j.atg.2016.10.004","article-title":"Wheat quality improvement at CIMMYT and the use of genomic selection on it","volume":"11","author":"Guzman CP","year":"2016","journal-title":"Appl Transl Genomics"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.71064","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/jsfa.71064","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.71064","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T09:01:23Z","timestamp":1790240483000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.71064"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,24]]},"references-count":33,"alternative-id":["10.1002\/jsfa.71064"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.71064","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,24]]},"assertion":[{"value":"2026-05-29","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-08-30","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-24","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"jsfa.71064"}}