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Acta Agronomica Sinica ›› 2019, Vol. 45 ›› Issue (11): 1682-1690.doi: 10.3724/SP.J.1006.2019.91007

• CROP GENETICS & BREEDING·GERMPLASM RESOURCES·MOLECULAR GENETICS • Previous Articles     Next Articles

Effects of HMW-GS on wheat quality under different water conditions

ZHAO Jia-Jia1,MA Xiao-Fei1,ZHENG Xing-Wei1,HAO Jian-Yu1,QIAO Ling1,GE Chuan1,WANG Ai-Ai1,ZHANG Shu-Wei2,ZHANG Xiao-Jun2,JI Hu-Tai1,ZHENG Jun1,*()   

  1. 1 Institute of Wheat Research, Shanxi Academy of Agricultural Sciences, Linfen 041000, Shanxi, China
    2 Institute of Crop Science Research, Shanxi Academy of Agricultural Sciences, Taiyuan 030006, Shanxi, China
  • Received:2019-01-21 Accepted:2019-06-12 Online:2019-11-12 Published:2019-07-12
  • Contact: Jun ZHENG E-mail:sxnkyzj@126.com
  • Supported by:
    This study was supported by the National Key Research and Development Program of China(2017YFD0100600);the Nation Key Research and Development Program of Shanxi Province(201703D211007);the Nation Key Research and Development Program of Shanxi Province(201803D4210);Innovation Platform(201605D151002)

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Abstract:

The effects of high molecular weight glutenin subunit (HMW-GS) on quality traits were evaluated using recombine inbred lines (RILs) under different water conditions. Different water regimes influenced effects of subunits at Glu-1 loci on quality traits. Under the same background of 1 at Glu-A1 and 5'+12 at Glu-D1, the 14+15 had more significant effects on the development time under rain-fed and max resistance under well-watered regime than 13+16, with the increase of 5.10% and 6.16%, respectively. The combination of 5+10 had much more significant effects on Zeleny sedimentation under well-water regime and stretch area and max resistance under rain-fed than 5'+12. The effect of (1, 14+15, 5+10) on Zeleny sedimentation was significantly higher than that of (1, 13+16, 5'+12), and the stretch area under well-watered condition had similar trends. The protein content and extensibility of each combination, and the stability time and stretch area of (1, 14+15, 5+10) and the stability time of (1, 13+16, 5+10) were significantly influenced by water conditions, and the performance of other quality traits was relatively stable. Compared with the condition of well-watered, the bread volume of (1, 13+16, 5+10) and (1, 14+15, 5+10) were slightly larger under rain-fed conditions, while (1, 14+15, 5'+12) and (1, 13+16, 5'+12) were opposite. The results of the study have a positive guiding role to select and popularize varieties suitable for production and cultivation at local area.

Key words: HMW-GS, RIL, quality traits, well-watered, rain-fed

Fig. 1

SDS-PAGE of HMW-GS in RILs M1: Yannong 19 (1, 17+18, 5+10); M2: Shaan 225 (1, 14+15, 2+12); M3: Shiluan 02-1 (1, 7+9, 5+10); M4: Chinese Spring (N, 7+8, 2+12). 1: CH7034; 10: SY95-71; 2-9: partial lines of RIL."

Table 1

Occurrence of HMW-GS in RILs of SY95-71/CH7034 cross"

Glu-A1 Glu-B1 Glu-D1 株系数量
Number of RILs		 比例
Ratio (%)
1 13+16 5+10 43 23.89
1 13+16 5'+12 41 22.78
1 14+15 5+10 57 31.67
1 14+15 5'+12 39 21.67

Table 2

Correlation coefficients of quality traits between different years and water conditions"

相关性
Correlation		 蛋白质
Protein
content (%)		 沉降值
Zeleny
(mL)		 形成时间
Development time (min)		 稳定时间
Stability time (min)		 拉伸面积
Stretch area (cm2)		 最大抗延阻力
Max resistance (B.U.)		 延伸性
Tractility
(mm)
不同年度(WW)
Different years (WW)		 0.75** 0.75** 0.66** 0.64** 0.66** 0.63** 0.80**
不同年度(RF)
Different years (RF)		 0.78** 0.74** 0.62** 0.68** 0.67** 0.68** 0.71**
不同水分(2017年)
Water conditions (2017)		 0.37 0.71** 0.69** 0.55* 0.51* 0.59** 0.42
不同水分(2018年)
Water conditions (2018)		 0.39 0.63** 0.57** 0.42* 0.53* 0.53** 0.41

Table 3

Variation of quality traits of RILs in different water conditions"

性状
Trait		 处理
Treatment		 亲本 Parent RILs
SY95-71 CH7034 均值Mean 幅度Range 变异系数CV (%)
蛋白质含量
Protein content (%)		 RF 16.00±0.14 b 18.44±0.24 a 16.37±0.10 14.03-19.08 7.19
WW 15.31±0.14 b 16.55±0.26 a 14.90±0.09 12.18-18.12 7.32
沉降值
Zeleny (mL)		 RF 37.98±2.83 a 47.94±1.95 a 37.28±0.43 28.12-49.15 13.13
WW 40.47±6.43 a 45.33±3.53 a 36.17±0.57 20.58-49.38 17.02
形成时间
Development time (min)		 RF 5.65±0.09 a 5.51±0.12 a 5.25±0.04 4.12-6.63 8.73
WW 5.68±1.68 a 5.66±1.02 a 5.16±0.05 3.82-6.50 11.79
稳定时间
Stability time (min)		 RF 7.12±0.11 a 7.15±0.16 a 6.89±0.06 4.90-9.15 10.74
WW 6.36±0.55 a 7.78±0.54 a 7.29±0.08 4.83-9.40 12.48
拉伸面积
Stretch area (cm2)		 RF 96.28±15.26 a 107.47±6.53 a 96.95±1.18 54.32-139.5 14.04
WW 85.5±39.17 a 115.45±22.88 a 101.70±1.65 60.50-138.33 18.72
最大抗延阻力
Max resistance (B.U.)		 RF 564.55±96.39 a 600.76±38.24 a 522.29±6.43 358.0-725.5 14.20
WW 422.92±78.08 a 605.62±88.05 a 510.90±8.50 300.5-720.5 19.18
延伸性
Extensibility (mm)		 RF 172.28±4.55 b 198.84±4.12 a 173.23±1.04 145.27-201.53 6.91
WW 170.6±0.41 b 181.46±1.41 a 161.77±1.10 132.4-195.78 7.82

Table 4

Comparison of effects produced by alleles at the Glu-1 locus on measured quality parameters"

亚基
Subunit		 蛋白质含量
Protein content (%)		 沉降值
Zeleny (mL)		 形成时间
Development time (min)		 稳定时间
Stability time (min)		 拉伸面积
Stretch area (cm2)		 最大抗延阻力
Max Resistance (B.U.)		 延伸性
Extensibility (mm)
RF WW RF WW RF WW RF WW RF WW RF WW RF WW
13+16 16.31 A 14.89 B 36.85 a 35.85 a 5.17 a 5.11 a 6.87 B 7.26 A 96.33 a 98.96 a 521.16 A 512.01 B 172.91 A 161.52 B
14+15 16.43 A 14.90 B 37.75 a 36.58 a 5.32 a 5.20 a 6.92 B 7.31 A 97.80 B 104.6 A 522.09 a 523.65 a 173.50 A 161.98 B
LSD 0.38 0.04 0.72 0.34 3.70* 0.66 0.15 0.12 0.23 2.58 71.74** 0.34 0.08 0.04
变异比Percentage (%) 0.73 0.07 2.41 2.02 2.86 1.75 0.73 0.69 1.5 5.54 0.18 2.25 0.34 0.28
5+10 16.37 A 14.95 B 37.69 a 37.49 a 5.27 a 5.21 a 6.87 B 7.35 A 99.07 b 103.93 a 533.29 a 515.89 a 173.99 A 162.18 B
5'+12 16.39 A 14.87 B 36.41 a 34.95 a 5.22 a 5.10 a 6.93 a 7.21 a 95.00 a 99.60 a 509.96 B 519.77 A 172.27 A 161.24 B
LSD 0.2 0.39 3.89* 5.34* 0.33 1.05 0.21 0.68 2.72 2.06 97.3** 0.11 0.68 0.18
变异比Percentage (%) 0.12 0.54 3.45 7.01 0.95 2.13 0.87 1.92 4.19 4.25 4.47 0.75 0.99 0.58

Table 5

Effects of glutenin subunit on quality parameters"

组合
Subunit composition		 蛋白质
Protein content (%)		 沉降值
Zeleny (mL)		 形成时间
Development time (min)		 稳定时间
Stability time (min)		 拉伸面积
Stretch area (cm2)		 最大抗延阻力
Max Resistance (B.U.)		 延伸性
Extensibility (mm)
RF WW F % RF WW F % RF WW F % RF WW F % RF WW F % RF WW F % RF WW F %
1, 13+16, 5+10 16.43 a 15.11 a 23.83** 8.37 37.91 ab 37.42 a 0.08 1.3 5.23 ab 5.22 a 0.01 0.25 6.87 a 7.25 a 4.82* 5.38 100.19 a 102.15 ab 0.14 2.81 541.10 a 522.19 ab 1.36 5.89 175.54 a 163.60 a 208.58** 7.04
1, 13+16, 5'+12 16.18 a 14.66 a 21.06** 9.85 35.79 b 34.28 b 1.06 4.31 5.09 b 5.00 a 0.42 1.92 6.86 a 7.26 a 2.67 5.68 92.56 b 95.76 b 0.51 4.47 501.22 b 501.82 b 0.001 0.12 170.11 a 159.31 a 110.69** 6.56
1, 14+15, 5+10 16.32 a 14.83 a 36.00** 9.51 38.47 a 37.55 a 1.48 2.42 5.29 ab 5.20 a 0.73 1.85 6.86 a 7.42 a 10.46** 7.72 97.95 ab 105.71 a 5.91* 5.84 525.48 ab 509.58 ab 0.76 3.07 172.80 a 161.10 a 260.58** 7.01
1, 14+15, 5'+12 16.61 a 15.01 a 34.42** 10.13 37.02 ab 35.61 ab 0.45 3.88 5.35 a 5.20 a 0.91 2.85 6.99 a 7.16 a 0.48 2.38 97.64 ab 103.44 ab 1.9 5.69 518.69 ab 537.72 a 0.86 0.84 174.50 a 163.24 a 139.32** 6.67

Fig. 2

Bread with different subunits combinations under rain-fed regimeSC1: (1, 13+16, 5+10); SC2: (1, 13+16, 5'+12); SC3: (1, 14+15, 5+10); SC4: (1, 14+15, 5'+12)."

Fig. 3

Bread volumes of different subunits combinations under two water conditions SC is the same as that given in Fig. 2."

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