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《Xinjiang Agricultural Sciences》 2010-03
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Effect of HMW Glutenin Subunits of Xinjiang Wheat on Its Processing Quality Character

NIE Li1,2,LU Jing2,WU Xin-yuan2,ZHANG Xin-zhong2, HUANG Tian-rong2ZHOU An-ding2,CAO Jun-mei2,GAO Yong-hong2,LI Dong2(1.College of Agronomy,Shihhotze University,Shihhotze Xinjiang 832003,China;2.Institute of Grain Crop,Xinjiang Academy of Agricultural Science,Urumqi 830091,China)  
【Objective】Storage protein is important in determining processing quality of the common wheat.The priority in our research is high molecular-weight glutenin subunits.In order to explore the effect of the glutenin subunits of Xinjiang wheat on the processing quality,【Method】seventy-nine wheat varieties in Xinjiang were used as the test materials,to detect the SDS-PAGE and part of processing quality characters and analyze the effect of HMW-GS on the processing quality of the wheat such as protein content,wet-gluten content,sedimentation value and hardness.【Result】The result is indicated that different HMW glutenin subunit loci have different effects on the same processing quality character,and the same glutenin subunit locus has different effects on different quality characters.At the same loci there is difference among the subunits.Their order is as fonows:Glu-A1,Glu-B1 and Glu-D1;But as for protein content,their order is as follows:Glu-B1Glu-D1 Glu-A1,at Glu-A1,12*n;at Glu-B1,2014+1513+1677+97+8;at Glu-D1,2+105+124+122+125+102+113+12.But there are various effects of HMW-GS on processing quality characters,as for sedimentation value,the order is as follows: Glu-D1Glu-A1Glu-B1,at Glu-A1,12*Null;at Glu-B1,7+877+913+162014+15,at Glu-D1, 2+115+105+123+122+124+122+10.【Conclusion】So increasing the frequency of 1,5+10 and keeping the frequency of 7+8 is the direction for the wheat breeding in Xinjiang.
【Fund】: 新疆农业科学院院长基金(2005Y02;2007Y08)
【CateGory Index】: S512.109.2
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