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《Acta Agronomica Sinica》 2004-02
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Effect of 1BL/1RS Translocation on Grain Quality and Noodle Quality in Bread Wheat

LIU Jian-Jun 1, HE Zhong-Hu 2, 3,* , R J Pena 3, ZHAO Zhen-Dong 1 ( 1 Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, Shandong; 2 Institute of Crop Breeding and Cultivation, Chinese Academy of Agricultural Sciences, Beijing 100081, China; 3 International Maize and Wheat Improvement Center (CIMMYT), Mexico)  
Totally, 152 wheat cultivars from China, Australia, and USA, were used as to identify the presence of 1BL/1RS translocation, and for the composition of HMW and LMW glutenin subunits. Seventy-eight cultivars were grown at two locations for two years to test grain quality and Chinese dry white noodle quality. HMW and LMW glutenin subunits composition in 1BL/1RS cultivars was inferior to that in non-1BL/1RS cultivars. 1BL/1RS translocation mainly affected protein quality traits such as dough stability, maximum resistance and extensibility, but it had little effect on protein quantitative traits such as grain hardness, protein content, wet gluten content and water absorption, also little effect on starch traits such as swelling volume and pasting peak viscosity. 1BL/1RS translocation caused a significant decrease in noodle-making quality.
【Fund】: 国家自然科学基金 (3 9970 45 6);; 国家“863计划 (2 0 0 1AA2 410 3 1);; 国家重点基础研究发展计划 (2 0 0 2CB1113 0 0 )资助项目
【CateGory Index】: S512.103
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