ACTA AGRICULTURAE BOREALI-SINICA ›› 1995, Vol. 10 ›› Issue (S1): 55-59. doi: 10.3321/j.issn:1000-7091.1995.z1.012

Special Issue: Wheat

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Effects of High Molecular Weight Glutenin Subunits on Bread-making Quality in Wheat

Mao Pei1, Li Zongzhi2, Lu Shaoyuan2   

  1. Institute of Cereal and Oil Crops, Hebei Academy of Agricultural and Forestry Sciences,Shijiazhuang)Li Zongzhi Lu Shaoyuan(Hebei Agricultural University .Baoding
  • Received:1994-11-10 Published:1995-12-31

Abstract: The high molecular weight (HMW) glutenin subunit compositions of 1642 wheat varities germplasm resources and their sedimentation volume were analysed, and a lot of important quality parameters of 242 wheat varieties were determined.The results indicated: (1) A subset of data was analysed by three-factors anova.Two conclusions emerged from this work.The first was that single-locus additive effects were considerably larger than the interactive effects when subunits 5 +10 were present, and additive effect of Glu-D1 locus was the largest among all the effects.The second was that the effects of Glu-B1 loci on bread-making quality were partitioned into additive single-locus effects and interactive (two-locus and three-locus) effects when subunits 5 + 10 were absent,and the additive effect of Glu-Bl locus was the same important as the interactive effect among Glu-Bl locus and Glu-Dl locus.(2) Considering the effects of alleles at each locus on bread-making quality,the ranking of Glu-Al locus was 2*>1>Null.Subunit 2* was slightly better than subunit 1, and both subunits 2* and 1 were much better than Null.The ranking of Glu-Dl locus was 5+ 10>4 + 10>2 +12,subunits 5 + 10 were significantly better than the other subunits,and 7>7 + 8>7 + 9 for Glu-Bl locus.

Key words: Wheat, High molecular weight, Glutenin subunits, Bread-making quality

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Mao Pei, Li Zongzhi, Lu Shaoyuan. Effects of High Molecular Weight Glutenin Subunits on Bread-making Quality in Wheat[J]. ACTA AGRICULTURAE BOREALI-SINICA, 1995, 10(S1): 55-59. doi: 10.3321/j.issn:1000-7091.1995.z1.012.

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