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Variations of HMW Glutenin Subunits and Their Association with Bread making Quality in Wheat

LU Yan, MA Chuan xi (Department of Agronomy, Anhui Agricultural University, Hefei 230036)$$$$  
Two crosses were made between popular wheat cultivar Yangmai158 and strong gluten wheat variety Annong 9192 or Karl. The glutenin subunits of the derived F 4 lines were fractionated by SDS PAGE to analyse their relationship with bread making quality. The results indicated that allelic variations of Glu A1 (subunit 1 or N) and Glu D1 (subunits 5+10 or 2+12) were associated with SDS sedimentation value, mixing time, mixing tolerence, glutenin macro polymer protein(GMP) content, and were not associated with protein content and mixogram peak height. The F 4 lines with subunits 1 and 5+10 had higher gluten strength, while those with N and 2+12 had lower gluten strength. The effect of subunits 5+10/2+12 on quality was similar to that of subunits 5+10.
【CateGory Index】: TS210.1
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