Lei Zhensheng

Effect of HMW and LMW Glutenin subunits on processing quality in common wheat

高分子量麦谷蛋白亚基（HMW-GS）和低分子量麦谷蛋白亚基（LMW-GS）是决定小麦加工品质的重要因素。以小麦品种PH82．2（亚基组成1，14＋15，2＋12和Glu-A3d,Glu-B3d,Glu-D3c）和内乡188（亚基组成1，7＋9，5＋10和Glu-A3a，Glu-B3j,Glu-D3b）的242份F3和F4株系（试验Ⅰ）和91份产量比较试验材料（试验II）研究了贮藏蛋白组成对小麦加工品质的影响。结果表明，HMW-GS和LMW-GS等位变异对籽粒蛋白质含量的影响不大，但对加工品质均有极显著影响（p〈0．01）。就位点的效应而言，Glu—D1位点对加工品质的效应较大，而Glu—D3位点的效应较小。就单个亚基而言，在Glu—B1位点，14＋15〈7＋9；在Glu—D3位点，Glu-D3c〉Glu-D3b。1B／1R易位系的部分品质性状，如峰值时间、曲线下降斜度和峰积分好于非1B／1R易位系。Chinese wheat(Triticum aestivum L.) is generally considered to have acceptable protein content,but weak gluten properties,and is thus of inferior quality for mechanized production of pan bread and noodles in China.Therefore,improvement of gluten quality including strength and extensibility has become a major breeding objective.Composition of high molecular weight glutenin subunits(HMW-GS) and low molecular weight glutenin subunits(LMW-GS) play an important role in determinating the gluten quality in common wheat.The purposes of this study were to investigate the effects of allelic variation in HMW-GS and LMW-GS especially in subunit 14+15 and Glu-D3 locus on quality traits with two independent trials using 242 and 91 lines of progenies from the cross between PH 82-2(Glutenin composition of 1,14+15,2+12,and Glu-A3d,Glu-B3d,Glu-D3c) and Neixiang 188(Glutenin composition of 1,7+9,5+10,and Glu-A3a,Glu-B3j,Glu-D3b),respectively.The results showed that allelic variation had slight contribution to kernel protein content.Glu-D1 locus took a primary role in processing quality,Glu-D3 locus had slight contribution to them.The effect of locus was 14+157+9 at Glu-B1 and Glu-D3cGlu-D3b at Glu-D3.1B/1R translocation lines showed more desirable quality characteristics in peak time,right of peak slope,and peak integral than normal lines.