The Preliminary Studies on Compositions of High Molecular Weight Glutenin Subunits andbTheir Effects on Quality in Hybrid Wheat

doi:10.7668/hbnxb.2009.01.033

Abstract

Abstract: In order to establish the relationships between high molecular weight glutenin subunits(FIMW-GS) typeand the flour quality parameters of protein content,sedimentation plume,cbugh development time and feeble angle slopein two-line system hybrid wheat,the SDS PAGE was used to analyze the compositions of FIMW CAS of hybrid wheat seeds.The result indicated that the inferior subunits N and 2+12 existed universally in the experimental materials. Their fre-quency were 60.4%and 83. 0%,respectively. The relationships between FIMW CAS type and the flour quality charactersof F₁ were ranked as follows：in protein content Clu-BI>Clu-AI>Clu-DI;in sedimentation plume Clu-BI>Clu-DI>Glu-AI;in cbugh development time andfeeble angle slope Glu-DI>Cl u-B 1>Clu-AI,respectively. In all,the orderof contributions to the flour quality character was Glu-BI>Clu-DI>Clu-A 1.As far as individually subunit was con-cerned,at Clu-DI,the heterogeneous 2+12/ 5+10 subunits was higher than homogeneous 2+12 subunits;at Clu-AI,the order in sedimentatiomolume,protein content and cbugh development time was N/ N>N/ 1;at Clu-BI,in proteincontent,it was ranked as 7+8/ 17+18=7+9/ 17+18=7+8/ 7+9=7+8/ 7+8>7+9/ 7+9;in sedimentatiomol-ume,7+8/ 17+18 /7+9/ 1>7+9/ 17+18=7+8/ 7+9=7+8/ 7+8=7+9/ 7+9;in feeble angle slope was 7+9/ 17+18≧7+8/ 17+18=7+9/ 7+9≧+8/ 7+9=7+8/ 7+8. As a whole,HMW GS combination N/ N,7+8/ 7+8,2+12/ 5+10 was the bestquality in all of the brid wheat.This can be ascribed as the compensate effects of the good quality HMW-GS5+10 onthe worse ones 2+12 in heterozygous condition.

Key words: Two-lines system hybrid wheat, Quality, SDS PAGE, HMW CAS

CLC Number:

S512.1

ZHANG Zhi-wei, ZHANG Li-ping, ZHAO Chang-ping, Ming-shou, SHAN Fu-hua, SU Qing, LIU Jian-ping, ZHANG Feng-ting, YE Zhi-jie. The Preliminary Studies on Compositions of High Molecular Weight Glutenin Subunits andbTheir Effects on Quality in Hybrid Wheat[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2009, 24(1): 149-153. doi: 10.7668/hbnxb.2009.01.033.

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