Composition of HMW and LMW glutenin subunits and their effects on dough properties, pan bread, and noodle quality of Chinese bread wheats
Composition of HMW and LMW glutenin subunits and their effects on dough properties, pan bread, and noodle quality of Chinese bread wheats
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DOI：
10.1094/cc-82-0345
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发表时间：
2005-07-01
期刊：
影响因子：
2.4
通讯作者：
Peña, RJ
中科院分区：
文献类型：
--
作者：
He, ZH;Liu, L;Peña, RJ
了解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）的组成及其与面包和面条品质的关系将有助于从遗传角度提高中国面包小麦的加工品质。进行了两项试验，包括总共 158 个冬季和兼性品种和先进品系，通过 SDS-PAGE 电泳检测 Glu-1 和 Glu-3 位点的等位基因变异，并了解它们对面团特性、面包和干白中国面条 (DWCN) 品质的影响。结果表明，中国种质中Glu-A1的亚基/等位基因I和null、Glu-B1的7+8和7+9、Glu-D1的2+12和5+10、Glu-A3的等位基因a和d、Glu-B3的等位基因j和d占主导地位，并且34.9%的测试基因型携带1B/1R易位（Glu-D3 的等位基因变异尚未确定，因为之前没有报道显着的影响）。 HMW-GS 和 LMW-GS/等位基因的两种变异以及基因座相互作用都有助于面团特性和加工质量。对于面团强度相关性状，如粉质稳定性、拉伸最大抗性和面包体积，亚基/等位基因 1、7+8、5+10 和 Glu-A3d 显着优于其对应的等位基因变异，然而，Glu-B3 上的 d、b 和 f 对这些性状的影响没有观察到显着差异。对于延伸图的延伸性，只有亚基 I 和 7+8 明显优于其对应等位基因，并且 Glu-B3 处的等位基因 d 和 b 略好于其他等位基因。对于 DWCN 质量，HMW-GS 在 Glu-1 处没有观察到显着差异，并且 Glu-AM 和 Glu-B3d 略好于其他等位基因。 Glu-B3j 与 1B/1R 易位相关，对除蛋白质含量外的所有品质性状都有强烈的负面影响。建议选择亚基/等位基因 1、7+8、5+10 和 Glu-AM 有助于提高面筋质量和面包质量。降低1B/1R易位频率对于中国小麦品质的改善至关重要。
Knowledge of composition of high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS) and their associations with pan bread and noodle quality will contribute to genetically improving processing quality of Chinese bread wheats. Two trials including a total of 158 winter and facultative cultivars and advanced lines were conducted to detect the allelic variation at Glu-1 and Glu-3 loci by SDS-PAGE electrophoresis and to understand their effects on dough properties, pan bread, and dry white Chinese noodle (DWCN) quality. Results indicate that subunits/alleles I and null at Glu-A1, 7+8 and 7+9 at Glu-B1, 2+12 and 5+10 at Glu-D1, alleles a and d at Glu-A3, and alleles j and d at Glu-B3 predominate in Chinese germplasm, and that 34.9% of the tested genotypes carry the 1B/1R translocation (allelic variation at Glu-D3 was not determined because no significant effects were reported previously). Both variations at HMW-GS and LMW-GS/alleles and loci interactions contribute to dough properties and processing quality. For dough strength related traits such as farinograph stability and extensigraph maximum resistance and loaf volume, subunits/alleles 1, 7+8, 5+10, and Glu-A3d are significantly better than those of their counterpart allelic variation, however, no significant difference was observed for the effects of d, b, and f at Glu-B3 on these traits. For extensigraph extensibility, only subunits I and 7+8 are significantly better than their counterpart alleles, and alleles d and b at Glu-B3 are slightly better than others. For DWCN quality, no significant difference is observed for HMW-GS at Glu-1, and Glu-AM and Glu-B3d are slightly better than other alleles. Glu-B3j, associated the 1B/1R translocation, has a strong negative effect on all quality traits except protein content. It is recommended that selection for subunits/alleles 1, 7+8, 5+10, and Glu-AM could contribute to improving gluten quality and pan bread quality. Reducing the frequency of the 1B/1R translocation will be crucial to wheat quality improvement in China.