Study on the Relationship Between 14+15,7+8,1 HMW Glutenin Subunits and Some Quality Properties of Wheat

doi:10.3321/j.issn:1000-7091.2003.03.002

Abstract

Abstract: Cross was made between Shannong 910180 - 3(1B14 + 15) and Zimai12(1B7 + 8), and the strains with 14 + 15 and 7 + 8 subunits were identified from their progenies. Variance and correlation analysis of quality traits showed: 14 + 15 subunit was more important to wheat flour baking quality than 7 + 8 sub-units. The contribution of sedimentation value was 18% more than that of latter.The relationship between 14 + 15,1 subunits and gluten index were determined. The results indicated that 14 + 15,1 subunits had the same effect on sedimentation value, but their effects are different on gluten index. At high protein content level, protein content and sedimentation value were significantly negative-correlated; while sedimentation value and gluten index were positive-correlated.

Key words: Wheat, HMW Glutenin subunit, Quality properties, Correlation

CLC Number:

S512.101

LIU Yan-hua, WANG Hong-gang LIU Shu-bing, GAO Ju-rong, ZHANG Hong-ling. Study on the Relationship Between 14+15,7+8,1 HMW Glutenin Subunits and Some Quality Properties of Wheat[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2003, 18(3): 4-7. doi: 10.3321/j.issn:1000-7091.2003.03.002.

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