Effect of Gliadin Composition and HMW-Glutenin Subunits on Quality of Common Wheat

doi:10.3321/j.issn:1000-7091.1995.04.010

Abstract

Abstract: SDS-PAGE and an improved APAGE method were used to analyse the gliadin composition and HMW-glutenin subunits of 1124 wheat varieties.According to stepwise multiple linear regression, gli42.3, 62.7, 39.6 (2), 11.4, 23.0, Glu5 + 10 etc protein bands were selected and they showed a significantly positive effect to baking quality represented by Zelenysedimentation test.The three loci(gli1,gli1 and glu1)showed mainly an additive effect on baking quality About 28% to 43% of the variation in quality characters among varieties could be explained by the two protein compositions, but only 12.3% to 31 % could be accounted for by any single protein.In addition the materials should be screen from those which had "good quality" subunits in the course of breeding.Application of the two biochemical techniques in wheat quality breeding was discussed.

Key words: Wheat, HMW-glutenin, Gliadin, Subunit, Band, Quality

CLC Number:

S512.101

Yan Xudong, Lu Shaoyuan, Li Zongzhi. Effect of Gliadin Composition and HMW-Glutenin Subunits on Quality of Common Wheat[J]. ACTA AGRICULTURAE BOREALI-SINICA, 1995, 10(4): 54-58. doi: 10.3321/j.issn:1000-7091.1995.04.010.

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