山西小麦醇溶蛋白多样性及其对面粉品质效应研究

doi:10.3724/SP.J.1006.2025.41082

Abstract

Abstract:

Shanxi Province possesses abundant wheat germplasm resources, well known for their strong drought resistance and excellent quality. However, the diversity of gliadins in these resources has not been thoroughly investigated. To address this, acid-polyacrylamide gel electrophoresis (A-PAGE) was employed to characterize gliadin band compositions in 421 wheat accessions from Shanxi, and to assess the impact of different gliadin bands on flour quality. The results revealed high overall gliadin polymorphism, with 91 distinct band types and a total of 8,585 bands identified, averaging 20.39 bands per accession. The number of bands per cultivar ranged from 15 to 27. Cluster analysis based on genetic distance grouped all accessions into five distinct categories. Gliadin polymorphism information content, genetic diversity, and genetic distance were influenced by the genetic relationships and ecological distribution of the germplasm. Notably, cultivars exhibited greater diversity than landraces, and irrigated cultivars showed higher diversity than those from dryland cultivars. The diversity of cultivars initially increased with breeding year, followed by a decline. Interestingly, landraces with the same name displayed variation in both band number and diversity, indicating the coexistence of homogeneous and heterogeneous forms. The widely cultivated landrace Xiaohongpi was found to be a mixed population composed of multiple pure lines, characterized by three distinct gliadin haplotype blocks. Correlation analysis identified 34 bands associated with five physicochemical flour properties, while 58 bands were linked to 12 flour processing quality traits, among which 15 bands had positive effects. Specifically, bands 23.4 and 64.1 increased water absorption by 2.0% and 2.1%, respectively, and band 45.2 enhanced wet gluten content by 0.9%. Moreover, bands 14.1, 43.3, and 65.4 improved farinograph quality, with band 65.4 having the strongest effect—an 11.3% increase. Bands 14.1, 20.6, and 43.3 also contributed to longer dough development and stability times. In addition, 25 bands were significantly associated with viscosity characteristics, with nine showing positive correlations. Among them, band 76.8 had the most pronounced effect, increasing minimum, peak, and final viscosity by 21.7%, 12.8%, and 20.0%, respectively. In total, 48 multi-effect bands were identified, demonstrating substantial potential for future applied research. These findings offer valuable insights into the inheritance and evolution of wheat germplasm in Shanxi, and provide a scientific basis for breeding programs aimed at improving wheat quality.

Key words: Shanxi wheat, gliadin, genetic diversity, landrace, quality trait

WANG Tian-Yi, YANG Xiu-Juan, ZHAO Jia-Jia, HAO Yu-Qiong, ZHENG Xing-Wei, WU Bang-Bang, LI Xiao-Hua, HAO Shui-Yuan, ZHENG Jun. Gliadin diversity and its effects on flour quality in wheat from Shanxi Province[J].Acta Agronomica Sinica, 2025, 51(7): 1784-1800.

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Gliadin diversity and its effects on flour quality in wheat from Shanxi Province

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