000			03026nab a22004097a 4500
001			G83061
003			MX-TxCIM
005			20230918231938.0
008			210701s2005 cc |||p|op||| 00| 0 chi d
022			_a0578-1752
040			_aMX-TxCIM
041			_achi
090			_aCIS-4688
100	1		_9573 _aLiu, L.
245	1	0	_aAllelic 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
260			_aBeijing (China) : _bAcademy of Agricultural Sciences, _c2005.
340			_aPrinted|Computer File
500			_aPeer review
500			_aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0578-1752
520			_a 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.
536			_aGlobal Wheat Program
546			_aText in Chinese
591			_a0603
594			_aINT2411|INT0368
650		7	_2AGROVOC _91310 _aWheat
650		7	_2AGROVOC _91137 _aGlutenins
650		7	_2AGROVOC _99612 _aChromosome translocation
650		7	_2AGROVOC _99916 _aProcessing quality
700	1		_aYan Jun _9381
700	1		_aZhang, Y. _9389
700	1		_aHe Zhonghu _gGlobal Wheat Program _8INT2411 _9838
700	1		_aPeña-Bautista, R.J. _8INT0368 _gGlobal Wheat Program _9645
700	1		_9388 _aZhang Li-Ping
773	0		_tScientia Agricultura Sinica _n633976 _wG445218 _gv. 38, no. 10, p. 1944-1950 _dBeijing (China) : Academy of Agricultural Sciences, 2005. _x0578-1752
856	4		_yAccess only for CIMMYT Staff _uhttps://hdl.handle.net/20.500.12665/575
942			_cJA _2ddc _n0
999			_c26179 _d26179