Effects of allelic variation of HMW-GS and LMW-GS on mixograph properties and Chinese noodle and steamed bread qualities in a set of Aroona near-isogenic wheat lines
文献类型： 外文期刊
作者： Jin, Hui 1 ; Zhang, Yan 1 ; Li, Genying 2 ; Mu, Peiyuan 3 ; Fan, Zheru 4 ; Xia, Xianchun 1 ; He, Zhonghu 1 ;
作者机构： 1.CAAS, Inst Crop Sci, Natl Wheat Improvement Ctr, Beijing 100081, Peoples R China
2.Shandong Acad Agr Sci, Crop Res Inst, Jinan 250100, Shandong, Peoples R China
3.Xinjiang Acad Agrireclamat Sci, Inst Crop Sci, Shihezi 832000, Xinjiang, Peoples R China
4.Xinjiang Acad Agr Sci, Inst Nucl & Biol Technol, Urumqi 830000, Xinjiang, Peoples R China
5.CAAS, CIMMYT China Off, Beijing 100081, Peoples R China
关键词： Bread wheat;Milling properties;Raw white Chinese noodle;Northern style Chinese steamed bread
期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.616； 五年影响因子：3.891 ）
ISSN： 0733-5210
年卷期： 2013 年 57 卷 1 期
页码：
收录情况： SCI
摘要： High-molecular-weight glutenin (HMW-GS) and low-molecular-weight glutenin (LMW-GS) subunits play an important role in determining wheat quality. To clarify the contribution of each subunit/allele to processing quality, 25 near-isogenic lines with different HMW-GS and LMW-GS compositions grown at two locations during the 2010 cropping season were used to investigate the effects of allelic variation on milling parameters, mixograph properties, raw white Chinese noodle (RWCN) and northern style Chinese steamed bread (NSCSB) qualities. The results showed that Glu-B1 and Glu-B3 made a large contribution to determining mixograph properties and processing quality, respectively. Subunit pairs 17 + 18 and 5 + 10, and alleles Glu-A3b, Glu-A3d, Glu-B3g and Glu-D3f made significant contributions to mixograph properties and no significant difference was detected on most parameters of RWCN and NSCSB for the allelic variation of HMW-GS and LMW-GS. The allelic interactions among glutenin lad had significant effects on wheat quality. The line with 1, 17 + 18, 2 + 12, Glu-A3c, Glu-B3b, Glu-D3c associated with superior mixograph properties, the line with 1, 7 + 9, 2 + 12, Glu-A3c, Glu-B3d, Glu-D3c had superior viscoelasticity of RWCN, and the line with 1, 7 + 9, 2 + 12, Glu-A3e, Glu-B3b, Glu-D3c had the highest total score of NSCSB. These results provide useful information for genetic improvement of the qualities of traditional Chinese wheat products. (c) 2012 Elsevier Ltd. All rights reserved.
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