Allelic variation at the Glu-1 and Glu-3 loci and presence of 1B/1R translocation, and their effects on processing quality in cultivars and advanced lines from autumn-sown wheat regions in China
Material type:
ArticleLanguage: Chinese Publication details: Beijing (China) : Academy of Agricultural Sciences, 2005.ISSN: - 0578-1752
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
| Article | CIMMYT Knowledge Center: John Woolston Library | CIMMYT Staff Publications Collection | CIS-4688 (Browse shelf(Opens below)) | 1 | Available | 633976 |
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Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0578-1752
Storage protein composition played an important role in determinating the processing quality in common wheat. Totally, 251 Chinese wheat cultivars and advanced lines from autumn-sown wheat regions in China were used to investigate the high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS) composition controlled by the Glu-1 and Glu-3 loci, as well as the presence of 1B/1R translocation, and to determine the association of storage protein composition with protein content, SDS sedimentation value, and dough properties. HMW-GS of Null, 7+9, 2+12, and LMW-GS of Glu-A3a and Glu-B3j associated with poor quality were the dominant glutenin subunits, and their frequencies were 39.4%, 45.0%, 59.8%, 37.1% and 44.6%, respectively. Less significant effect of glutenin subunits and glutenin subunit interaction was observed on protein content. According to the glutenin subunit contribution to SDS sedimentation value, mixing time and mixing tolerance, different glutenin subunit loci could be ranked as: Glu-D1>Glu-B3>Glu-B1>Glu-A3>Glu-A1. At Glu-A1, 1>2* >N; at Glu-B1, 7+8> 14+15>7+9; at Glu-D1, 5+10>4+12>2+12; at Glu-A3，Glu-A3d>Glu-A3a>Glu-A3c>Glu-A3e; at Glu-B3, Glu-B3d>Glu-B3b> Glu-B3f>Glu-B3j. Lines carrying 1B/1R translocation showed significantly deleterious effect on gluten quality such as SDS sedimentation, mixing time and mixing tolerance.
Global Wheat Program
Text in Chinese
0603
INT2411|INT0368
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