An Assessment of HMW Glutenin Subunits for the Prediction of Baking Quality in Bread Wheat Varieties
Ma Chuanxi;Xu Feng and Chen Guowang(Department of Agronomy,Anhui Agricultural University)
The high molecular weight(HMW)glutenin subunits of 42 bread wheat varieties were fractionated by sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)todetermine their relation to quality traits including grain protein content,SDS sedimentation value and specific SDS sedimentation value. The results obtained by simple correlation analysis showedthat subunits 17+18 or 7+8 coded by 1B chromosome and subunits 5+10 by 1D chromosome,with either subunit 1 or 2 from 1A chromosome,were correlated with high SDS sedimentation volume.For the bread wheat varieties used.the subunits controlled by Glu-B1 and Glu-D1 were found to be primarily responsible for the difference in the quality traits.The contributions of variation in HMW subunits of glutenin to the quality traits were determined by stepwise multiple regression analysis and were compared with those estimated from the Glu-1 qualty scores based on other studies.
【CateGory Index】： S512.109