Effects of Low Molecular Weight Glutenin Subunits Encoded by Glu-A3 and Glu-B3 Loci on Gluten Strength and Baking Quality in Wheat

doi:10.7668/hbnxb.2007.04.038

Abstract

Abstract: Low molecular weight glutenin subunit (LMW-GS) plays an important role in wheat quality. Considerable attention has now been focused on manipulation of LMW-GS composition, while seldom research was performed in wheat quality of Huanghuai zone. In the current paper, LMW-GS composition encoded by Glu-A3 and Glu-B3 was identified by SDSPAGE, effects of LMW-GS on dough property and bread quality were studied, using 42 wheat cultivars as the experimental materials. The contributions of variation in LMW-GS to the quality traits were determined as: at Glu-A3, d, b>a, e to the effects on Gluten strength and bread baking quantity; at Glu-B3, h, d>f>g, b, j to the effects on Gluten strength, and h>f, d>g, b, j to the effect on bread baking quality. The combination of GluA3d/GluB3h performed high Gluten strength and preferable baking quality. The effects of glutenin subunits loci were ranked, GluB3 and GluB1 show great effect on flour quality. There were interactions between Glu-1and Glu-3 loci, Glu-B1/Glu-A3 and Glu-D1/Glu-B3 show significant interaction effect on dough properties. The difference of effect on wheat quality between LMW GSs encoded by Glu-A3 and Glu-B3 loci was significantly, which provided a new theoretics base for the improvement of wheat quality.

Key words: Wheat, Low molecular weight glutenin subunit, Gluten strength, Bread baking quality

CLC Number:

S512.035.3

ZHANG Liu-chen, HU Lin, YU Da-jie, ZHAO Xin-xi, DONG Hai-bin, WANG Gen-song, XU Wei-gang. Effects of Low Molecular Weight Glutenin Subunits Encoded by Glu-A3 and Glu-B3 Loci on Gluten Strength and Baking Quality in Wheat[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2007, 22(4): 162-167. doi: 10.7668/hbnxb.2007.04.038.

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