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Effect of HMW and LMW Glutenin subunits on processing quality in common wheat

By: Contributor(s): Material type: ArticleArticleLanguage: Chinese Publication details: China : Science Press, 2009.ISSN:
  • 0496-3490
Subject(s): Online resources: In: Acta Agronomica Sinica v. 35, no. 2, p. 203-210Summary: Chinese wheat (Triticum aestivum L.) is generally considered to have acceptable protein content, but weak gluten properties,|and is thus of inferior quality for mechanized production of pan bread and noodles in China. Therefore, improvement of gluten|quality including strength and extensibility has become a major breeding objective. Composition of high molecular weight glutenin|subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS) play an important role in determinating the gluten quality|in common wheat. The purposes of this study were to investigate the effects of allelic variation in HMW-GS and LMW-GS especially|in subunit 14+15 and Glu-D3 locus on quality traits with two independent trials using 242 and 91 lines of progenies from the|cross between PH 82-2 (Glutenin composition of 1, 14+15, 2+12, and Glu-A3d, Glu-B3d, Glu-D3c) and Neixiang 188 (Glutenin|composition of 1, 7+9, 5+10, and Glu-A3a, Glu-B3j, Glu-D3b), respectively. The results showed that allelic variation had slight contribution|to kernel protein content. Glu-D1 locus took a primary role in processing quality, Glu-D3 locus had slight contribution to|them. The effect of locus was 14+15<7+9 at Glu-B1 and Glu-D3c>Glu-D3b at Glu-D3. 1B/1R translocation lines showed more desirable|quality characteristics in peak time, right of peak slope, and peak integral than normal lines
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Peer-review: No - Open Access: Yes|http://211.155.251.148:8080/zwxb/EN/column/column81.shtml

Peer review

Open Access

Abstract in English and Chinese.

Chinese wheat (Triticum aestivum L.) is generally considered to have acceptable protein content, but weak gluten properties,|and is thus of inferior quality for mechanized production of pan bread and noodles in China. Therefore, improvement of gluten|quality including strength and extensibility has become a major breeding objective. Composition of high molecular weight glutenin|subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS) play an important role in determinating the gluten quality|in common wheat. The purposes of this study were to investigate the effects of allelic variation in HMW-GS and LMW-GS especially|in subunit 14+15 and Glu-D3 locus on quality traits with two independent trials using 242 and 91 lines of progenies from the|cross between PH 82-2 (Glutenin composition of 1, 14+15, 2+12, and Glu-A3d, Glu-B3d, Glu-D3c) and Neixiang 188 (Glutenin|composition of 1, 7+9, 5+10, and Glu-A3a, Glu-B3j, Glu-D3b), respectively. The results showed that allelic variation had slight contribution|to kernel protein content. Glu-D1 locus took a primary role in processing quality, Glu-D3 locus had slight contribution to|them. The effect of locus was 14+15<7+9 at Glu-B1 and Glu-D3c>Glu-D3b at Glu-D3. 1B/1R translocation lines showed more desirable|quality characteristics in peak time, right of peak slope, and peak integral than normal lines

Global Wheat Program

Text in Chinese

INT2411

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