Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

文献类型： 外文期刊

第一作者： Wang, Xiaofang

作者： Wang, Xiaofang;Hua, Wei;Wang, Qifei;Gao, Song;Zhu, Jinghuan;Wang, Xiaofang;An, Yue;Chen, Junpeng;Wang, Mengwei;Wang, Chengyang;Ren, Xifeng;Zhang, Daorong;Ling, Dong

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关键词： wheat; HMW-GS; allelic combinations; genetic diversity; grain quality traits

期刊名称：AGRONOMY-BASEL （ 影响因子：3.3； 五年影响因子：3.7 ）

ISSN：

年卷期： 2024 年 14 卷 6 期

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收录情况： SCI

摘要： High-molecular-weight glutenin subunits (HMW-GS) are an important component of total cereal proteins in wheat. It is closely related to the processing quality of flour. Here, we analyzed allelic variations at the Glu-1 locus in 163 wheat accessions from Hubei Province, China with SDS-PAGE. Among the 15 alleles detected, alleles 1, 7+8, and 2+12 were the major alleles, and 7, 6+8, and 2+10 were rare alleles. The breeding lines had higher genetic diversity than the commercial varieties. Alleles 7 and 6+8 significantly reduced the grain protein content and wet gluten content of wheat. The "1, 7+9, 5+10" and "1, 14+15, and 2+12" allelic combinations significantly increased the grain protein content, hardness index, test weight, and wet gluten content of wheat. Alleles 7+9, 14+15, and 5+10 were identified as alleles related to high wheat quality. The "1, 7, 5+10", "1, 6+8, 5+10", "null, 7+9, 2+12", "1, 14+15, 2+12", and "1, 7+9, 5+10" allelic combinations had greater effects on wheat grain quality traits. These results demonstrate the effects of HMW-GS on wheat grain quality traits and provide a reference for the genetic improvement of wheat quality.

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