Lavoignat Mélanie, Bancel Emmanuelle, Rimbert Hélène, Bagnon Sandrine, Benigna Michaël, Chassin Alain, Berges Sandrine, Faye Annie, Heumez Emmanuel, Perrochon Sibille, Rhazi Larbi, Valluis Bernard, Souply Flavie, Leroux Marie Cécile, Giraudeau Pascal, Ravel Catherine
Université Clermont Auvergne-INRAE, UMR1095 GDEC, Clermont-Ferrand, France.
AgroParisTech, Paris 75005, France.
Data Brief. 2022 Dec 7;46:108807. doi: 10.1016/j.dib.2022.108807. eCollection 2023 Feb.
Most bread wheat is consumed after processing, which mainly depends on the quantity and quality of protein in the grain. Storage protein content and composition particularly influence the end use quality of milled grain products. Storage proteins are components of the gluten network that confer dough viscoelasticity, an essential property for processing. To explore grain storage protein diversity, 75 bread wheat accessions were grown with two replicates each at two locations. Grains were harvested at maturity and samples were phenotyped for each site and each replicate plant. Grain hardness, thousand-kernel weight and grain nitrogen content were measured. The protein composition of flour from each replicate was characterised by reverse phase-high performance liquid chromatography (RP-HPLC). The molecular distribution of flour polymers was determined by asymmetric flow field-flow fractionation (AF4) and dough technological properties were assessed using a Glutomatic system and a Chopin alveograph. In addition, the 75 accessions were genotyped by the BreedWheat 35k genotyping array (Axiom TaBW35K) containing 34,746 single nucleotide polymorphism markers (SNPs). The dataset produced by this work includes six files with raw data, two files with protocols and figures. Data show the genotypic and phenotypic variabilities of the material used and can be used to explore genetic and environmental effects on traits involved in grain protein quality. This dataset is associated to the research article "Differences in bread protein digestibility traced to wheat cultivar traits" [1].
大多数面包小麦在加工后被食用，这主要取决于谷物中蛋白质的数量和质量。贮藏蛋白的含量和组成尤其会影响磨粉谷物产品的最终使用品质。贮藏蛋白是面筋网络的组成部分，赋予面团粘弹性，这是加工过程中必不可少的特性。为了探究谷物贮藏蛋白的多样性，75份面包小麦种质在两个地点种植，每个地点每个种质种植两份。在成熟期收获谷物，并对每个地点和每个重复植株的样本进行表型分析。测量了籽粒硬度、千粒重和籽粒氮含量。通过反相高效液相色谱（RP-HPLC）对每个重复的面粉蛋白组成进行了表征。通过不对称流场流分馏（AF4）测定了面粉聚合物的分子分布，并使用Glutomatic系统和肖邦吹泡仪评估了面团的工艺性能。此外，利用包含34746个单核苷酸多态性标记（SNP）的BreedWheat 35k基因分型芯片（Axiom TaBW35K）对这75份种质进行了基因分型。这项工作产生的数据集包括六个包含原始数据的文件、两个包含实验方案和图表的文件。数据显示了所用材料的基因型和表型变异性，可用于探究遗传和环境对谷物蛋白质品质相关性状的影响。该数据集与研究论文《面包蛋白质消化率的差异追溯到小麦品种特性》[1]相关。
