000			03453nab a22004337a 4500
001			G98279
003			MX-TxCIM
005			20230403205833.0
008			211124s2013 cc |||p|op||| 00| 0 eng d
022			_a0578-1752
024	8		_ahttps://doi.org/10.3864/j.issn.0578-1752.2013.06.002
040			_aMX-TxCIM
041			_aeng
090			_aCIS-7394
100	0		_aHui Jin _93031
245	1	0	_aEffects of high molecular weight glutenin subunits on wheat quality by Aroona and its near-isogenic lines
260			_aBeijing (China) : _bAcademy of Agricultural Sciences, _c2013.
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			_aObjective: The effects of high molecular weight glutenin subunits (HMW-GS) on dough properties, quantity of gluten protein fractions, and bread-making quality were determined under the same genetic background of low molecular weight glutenin subunits (Glu-A3c, Glu-B3b, Glu-D3c). Method: Near-isogenic lines (NILs) developed from Australian cultivar Aroona planted in Urumqi and Shihezi in Xijiang during the 2010 cropping season were used to investigate Farinograph, Extensograph, quantity of gluten protein fractions, and bread-making quality. Result: The effect of HMW-GS on extensibility was not significant. For dough strength, different HMW-GS loci were ranked as Glu-D1＞Glu-B1＞Glu-A1 and the subunit pairs 7+9, 17+18, and 5+10 were correlated with superior dough strength. The line with 1, 7+9, 5+10 performed the best dough strength while those with 2*, 7+9, 2+12 and 1, 7+9, 2.2+12 were associated with superior extensibility. For the percent of SDS-unextractable glutenin polymeric protein (%UPP), different HMW-GS loci were ranked as Glu-D1＞Glu-B1＞Glu-A1 and the subunit pairs 7+9, 17+18, and 5+10 exhibited the highest %UPP. The line with 1, 7+9, 5+10 was associated with the highest %UPP. For bread-making quality, different HMW-GS loci were ranked as Glu-D1＞Glu-A1＞Glu-B1 and the subunits 1, 2*, 2+12, and 5+10 showed the higher total score. The line with 1, 7+9, 2+12 had the highest total score, 1, 7+9, 5+10 showed the second highest total score, and null, 7+9, 2+12 displayed the lowest total score. Conclusion: The effects of HMW-GS on dough strength, quantity of gluten protein fractions, and bread-making quality were significant under the same genetic background of LMW-GS (Glu-A3c, Glu-B3b, Glu-D3c); Subunits 1, 2*, 7+9, 17+18, and 5+10 were correlated with superior wheat quality and the line with 1, 7+9, 5+10 is ideal for improving bread-making quality.
536			_aGlobal Wheat Program
546			_aText in English
591			_aCIMMYT Informa No. 1872
594			_aINT2411
595			_aCSC
650		7	_aWheat _2AGROVOC _91310
650		7	_aGlutenins _2AGROVOC _91137
650		7	_aBreadmaking _2AGROVOC _91028
650		7	_aQuality _2AGROVOC _91231
700	1		_aHe Zhonghu _gGlobal Wheat Program _8INT2411 _9838
700	0		_aGenying Li _95949
700	0		_aPeiyuan Mu _920818
700	0		_aZheru Fan _94781
700	0		_aXianchun Xia _9377
700	1		_aZhang, Y. _9389
773	0		_tScientia Agricultura Sinica _gv. 46, no. 6, p. 1095-1103 _dBeijing (China) : Academy of Agricultural Sciences, 2013. _x0578-1752 _wG445218
856	4		_uhttps://hdl.handle.net/20.500.12665/1737 _yAccess only for CIMMYT Staff
942			_cJA _2ddc _n0
999			_c30238 _d30238