Effect of <i>1Bx7null</i> on Soft Wheat Cookie Quality Under Different Nitrogen Inputs and Its CAPS Marker Development.

ABSTRACT: The role of HMW-GSs in soft wheat quality remains inadequately understood. In Chinese soft wheat variety Ningmai 9, a nonsense mutation (Glu-B1x, 1Bx7null) reduced dough tenacity while enhancing dough extensibility under both low (LN) and high nitrogen (HN) inputs. The improved extensibility in the NIL carrying 1Bx7null was primarily due to a reduced glutenin/gliadin ratio, with HN further increasing extensibility compared to LN. Notably, the NIL under HN exhibited better cookie quality than WT under LN without yield loss (p < 0.05). A CAPS marker was developed based on a C-to-T SNP at 514 bp in the CDS of 1Bx7null, reliably distinguishing 1Bx7 and 1Bx7null alleles. This allele-marker combination shows promising potential for soft wheat bree

SUBMITTER: Zhang P 

PROVIDER: S-EPMC12691852 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature