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Acta Agron Sin ›› 2009, Vol. 35 ›› Issue (2): 203-210.doi: 10.3724/SP.J.1006.2009.00203


Effect of HMW and LMW Glutenin Subunits on Processing Quality in Common Wheat

LEI Zhen-Sheng1,2;LIU Li2,3**;WANG Mei-Fang1,YAN Jun2,YANG Pan1;ZHANG Yan2;HE Zhong-Hu2,4,*   

  1. 1Wheat Research Institute, Henan Academy of Agricultural Sciences, Zhengzhou 450002; 2 National Wheat Improvement Center/Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China;3 Crop Research Institute, Yunnan of Agricultural Sciences, Kunming 650205;4 CIMMYT-China Office, c/o Chinese Academy of Agricultural Sciences, Beijing 100081, China
  • Received:2008-05-14 Revised:2008-07-17 Online:2009-02-12 Published:2008-12-10
  • Contact: HE Zhong-Hu


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+15<7+9 at Glu-B1 and Glu-D3c>Glu-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.

Key words: Common wheat, HMW-GS, LMW-GS, Processing quality

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