000			04072nab a22004817a 4500
001			G81901
003			MX-TxCIM
005			20221108155933.0
008			210630s2005 ne |||p|op||| 00| 0 eng d
022			_a1573-5060 (Online)
022			_a0014-2336
024	8		_ahttps://doi.org/10.1007/s10681-005-1682-4
040			_aMX-TxCIM
041			_aeng
072		0	_aE16
072		0	_aF30
090			_aCIS-4472
100	1		_aLiu, L. _9573
245	1	0	_aAllelic variation at the glu-1 and glu-3 loci, presence of the 1B.1R translocation, and their effects on mixographic properties in chinese bread wheats
260			_aDordrecht (Netherlands) : _bSpringer, _c2005.
340			_aComputer File|Printed
500			_aPeer review
500			_aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0014-2336
520			_aAllelic variations at the Glu-1 and Glu-3 loci play an important role in determining dough properties and bread-making quality. Two hundred and fifty-one cultivars and advanced lines from four major Chinese wheat-producing zones in the autumn-sown wheat regions were used to investigate the high-molecular-weight glutenin subunits (HMW GS) and low-molecular-weight glutenin subunit (LMW GS) composition controlled by the Glu-1 and Glu-3 loci, respectively, as well as the presence of the 1B.1R translocation, and to determine the association of storage protein composition with protein content, SDS sedimentation value, and dough-mixing properties measured by mixograph. Three, nine, and four allelic variations were present at Glu-A1, Glu-B1, and Glu-D1, respectively. Subunits 1, N, 7+8, 7+9, and 2+12 are the dominant HMW GS, with frequencies of 51.3, 39.4, 38.2, 45.0, and 59.8%, respectively. Five and eight allelic variations were present at the Glu-A3 and Glu-B3 loci (data of Glu-D3 were not available), Glu-A3a, Glu-A3d, Glu-B3j (presence of the 1B.1R translocation), and Glu-B3d are the dominant LMW GS, with frequencies of 37.1, 31.7, 44.6, and 20.3%, respectively. The frequencies of allelic variation at Glu-1 and Glu-3 differ greatly in different regions. The effects of HMW GS and LMW GS on SDS sedimentation value, mixing time, and mixing tolerance were significant at P = 0.01, with Glu-D1 and Glu-B3 showing the largest contributions to mixing time and mixing tolerance. Averaged data from two locations showed that the quality effects of glutenin loci could be ranked as Glu-B3 > Glu-B1 > Glu-A1 > Glu-D1 > Glu-A3 for SDS sedimentation value, Glu-D1 > Glu-B3 > Glu-A1 = Glu-B1 = Glu-A3 for mixing time, and Glu-D1 > Glu-B3 = Glu-B1 > Glu-A3 > Glu-A1 for mixing tolerance, respectively. The significant and negative effect of the 1B.1R translocation on dough properties was confirmed. It was concluded that the high frequency of undesirable HMW GS and LMW GS and the presence of the 1B.1R translocation are responsible for the weak gluten property of Chinese germplasm; hence, reducing the frequency of the 1B.1R translocation and integration of desirable subunits at Glu-1 and Glu-3 such as 1, 7+8, 14+15, 5+10, Glu-A3d, and Glu-B3d, could lead to the improvement of gluten quality in Chinese wheats.
536			_aGlobal Wheat Program
546			_aText in English
591			_a0505|Springer|AL-Wheat Program
594			_aINT2411|INT0368
650		7	_aBread _91027 _2AGROVOC
650		7	_aGermplasm _2AGROVOC _91136
650	1	0	_aProtein content _91222 _2AGROVOC
650		7	_aSeed production _91253 _2AGROVOC
650		7	_aWheat _2AGROVOC _91310
650		7	_91137 _aGlutenins _2AGROVOC
700	1		_aHe Zhonghu _gGlobal Wheat Program _8INT2411 _9838
700	0		_915676 _aJun Yan
700	1		_aZhang, Y. _9389
700	0		_9377 _aXianchun Xia
700	1		_aPeña-Bautista, R.J. _8INT0368 _gGlobal Wheat Program _9645
773	0		_tEuphytica _n633078 _gv. 142, no. 3, p. 197-204 _dDordrecht (Netherlands) : Springer, 2005. _wG444298 _x0014-2336
856	4		_yAccess only for CIMMYT Staff _uhttps://hdl.handle.net/20.500.12665/724
942			_cJA _2ddc _n0
999			_c25455 _d25455