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
作者： Zhao, H. B. 1 ; Gao, C. J. 1 ; Song, W. F. 1 ; Zhang, Y. B. 1 ; Gao, D. D. 1 ; Zhang, X. M. 3 ; Zhao, L. J. 1 ; Yang, X. 1 ;
作者机构： 1.Heilongjiang Acad Agr Sci, Crop Resources Inst, Harbin 150086, Peoples R China
2.Heilongjiang Acad Agr Sci, Inst Forage & Grassland Sci, Harbin 150086, Peoples R China
3.Harbin Normal Univ, Coll Life & Environm Sci, Harbin 150025, Peoples R China
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.
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