zhimubu@163.com (Z.B.); Qier Liu: 15380334639@163.com (Q.L.); yuhaixia66@163.com (H.Y.); 13793022203@163.com (D.K.); m18854801061_1@163.com (Y.H.); mxyv1998@163.com (X.M.); ch18263898681@163.com (H.C.); xinner94@163.com (X.G.); 15053810615@163.com (D.L.); 18554211273@163.com (K.F.); 13653305680@139.com (M.Y.)

*Correspondence: w.ma@murdoch.edu.au (W.M.); jshch@sdau.edu.cn (J.C.); Tel.: +86-532-58957052 (W.M.); +86-538-8249236 (J.C.)

(Due to rising living standards, improving wheat’s quality traits by adjusting its storage protein genes is essential. The introduction or locus deletion of high molecular weight subunits could provide new options for improving wheat quality and food safety. In this study, digenic and trigenic wheat lines were identified, in which the 1Dx5+1Dy10 subunit, and NGli-D2 and Sec-1S genes were successfully polymerized to determine the role of gene pyramiding in wheat quality.

In addition, the effects of ω-rye alkaloids during 1BL/1RS translocation on quality were eliminated by introducing and utilizing 1Dx5+1Dy10 subunits through gene pyramiding. Additionally, the content of alcohol-soluble proteins was reduced, the Glu/Gli ratio was increased and high-quality wheat lines were obtained. The sedimentation values and mixograph parameters of the gene pyramids were significantly increased under different genetic backgrounds.

Therefore, genes the 1Dx5+1Dy10, Sec-1S and NGli-D2 have a pyramiding effect that enhances the elasticity of dough. The modified gene pyramids had a superior protein composition compared to the wild type. The Glu/Gli ratios were higher in the type I digenic line and trigenic lines that contained the NGli-D2 locus compared to the type II digenic line without the NGli-D2 locus.

In comparison to the wild type, both the type II digenic line and trigenic lines had significantly higher levels of unextractable polymeric protein (UPP%) and Glu/Gli ratios. In addition, the celiac disease (CD) epitopes’ level of the gene pyramids significantly decreased. The strategy and information reported in this study could be very useful for improving wheat processing quality and reducing wheat CD epitopes.)