Quality differences between NILs of wheat variety Longmai 20 possessing HMW-GS 7(OE)+8*and 17+18

文献类型： 外文期刊

第一作者： Zhao, H. B.

作者： Zhao, H. B.;Gao, C. J.;Song, W. F.;Zhang, Y. B.;Gao, D. D.;Zhao, L. J.;Yang, X. F.;Liu, D. J.;Song, Q. J.;Zhang, C. L.;Xin, W. L.;Xiao, Z. M.;Zhao, H. B.;Gao, C. J.;Zhang, Y. B.;Gao, D. D.;Zhang, X. M.

作者机构：

关键词： Wheat; Quality; High molecular weight glutenin subunits (HMW-GS); Subunits 7(OE)+8*; Near-isogenic lines (NILs)

期刊名称：CEREAL RESEARCH COMMUNICATIONS （ 影响因子：0.85； 五年影响因子：1.067 ）

ISSN： 0133-3720

年卷期：

页码：

收录情况： SCI

摘要： In order to determine the genetic differences between high-molecular weight glutenin subunits (HMW-GS) 7(OE) + 8*and 17 + 18, HMW-GS 7(OE) + 8*from a Canadian extra-strong wheat cultivar Glenlea was introduced to Longmai 20 (1, 17 + 18, 5 + 10) by 6 consecutive backcrosses with biochemical marker-assisted selection. The near-isogenic lines (NILs) of Longmai 20 possessing HMW-GS 7(OE) + 8*and 17 + 18 were grown in the experimental field of the Crop Breeding Institute of Heilongjiang Academy of Agricultural Sciences from 2006 to 2009. The field experiments were conducted in a two-column contrast arrangement with four replicates. Compared with the NILs possessing subunits 17 + 18, the quality parameters of NILs with subunits 7(OE) + 8*, which include protein content, dry gluten content, ratio of wet gluten/dry gluten, ratio of Zeleny sedimentation/dry gluten, stability, maximum resistance and area of extensogram, increased by 1.5% (P = 0.06), - 0.7% (P = 0.47), - 1.9% (P < 0.01), 6.6% (P = 0.02), 11.2% (P = 0.6), 20.3% (P < 0.01) and 19.9% (P < 0.01), respectively. HMW-GS 7(OE) + 8*have a greater positive effect on the rheological properties of flour, such as the maximum resistance and area of extensogram, which are less influenced by environmental conditions compared to stability of Farinogram.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序