Genetic Diversity of HMW-GS and Its Relationship with Quality of Wheat Germplasms from Different Regions

doi:10.7668/hbnxb.201751750

Abstract

Abstract: In order to clarify the relationship between high molecular weight glutenin subunit (HMW-GS) and wheat processing quality,148 wheat germplasms from different regions of the world were used to study the genetic diversity of high molecular weight glutenin subunits(HMW-GS) and its relationship with the quality of flour and steamed bread. Results showed that the tested materials had abundant polymorphisms at the three gene loci of Glu-A1, Glu-B1 and Glu-D1, of which, three, seven and seven types of subunits were detected, respectively. The highest frequency of allele was 1, 7+9 and 2+12 at each of the three loci, which accounted for 56.8%, 47.3% and 45.9%, respectively. A total of 35 HMW-GS combinations were identified in the tested materials, among which the combinations of(1/7+9/2+12), (1/7+8/5+10), (N/7+9/2+12) and(1/7+9/5+10) had higher frequencies. The compositions of HMW-GS were different in wheat varieties(lines) from different regions. Moreover, the most abundant type of subunit and the highest frequency of high-quality subunit were found in germplasms from aboard and Huanghuai winter wheat region. Furthermore, subunits 1, 2^*, 7+8, 17+18 and 5+10 had positive effects on gluten strength, while subunits 2^*, 17+18 and 2+10 had important influence on hardness and chewiness of steamed bread. The genotypes with combination forms of(1/14+15/2+12), (1/7+9/5+10) or(N/7+8/2+12) had good processing quality of steamed bread.

Key words: Wheat, HMW-GS, Steamed bread, Quality

CLC Number:

S512.1

ZHANG Ziyang, JIANG Xiaoling, WANG Zhiyu, ZHU Qidi, LIU Mingjiu, RU Zhengang. Genetic Diversity of HMW-GS and Its Relationship with Quality of Wheat Germplasms from Different Regions[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2019, 34(3): 75-81. doi: 10.7668/hbnxb.201751750.

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