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Relationship between Composition of High-Molecular-Weight Glutenin Subunits and Protein Contents and Sedimentation Values in Common Wheat

Wu Fang~(1,2),Pan Zhifen~(1,2),Han Zhaoxue~(1,2),Liu Yi~(1,2),Deng Guangbing~(1),Yu Maoqun~(1)(1.Chengdu Institute of Biology,Chinese Academy of Sciences,Chengdu 640041;2.Graduate School of the Chinese Academy of Sciences,Beijing 100039)  
The relationship between protein contents,sedimentation values and high molecular weight glutenin subunits(HMW-GS) in 148 wheat varieties were studied.The results showed that the subunits controlled by Glu-A1,Glu-B1 and Glu-D1 were closely related to quality traits in wheat.Subunit 1 occurred frequently as N at Glu-A1.The contributions of variation in Glu-A1 to protein contents were determined in the order of(N1),to sedimentation values1N.Subunits 7+9 occurred more frequently at Glu-B1,then subunits 7+8.The contributions of variation in Glu-B1 to the protein contents were determined in the order of 17+187+877+96+814+1513+16,to the sedimentation values in the order of 7+813+1617+187+9= 714+156+8.Subunits 5+10 occurred more frequently than 2+12 at Glu-D1.The contributions of variation in Glu-D1 to the protein contents were determined in the order of N,17+18,5+10,to the sedimentation values in the order of 2.2+125+102+122+10.It is estimated that wheat varieties possessing subunits N,7 and 2+10 would be expected for improving protein content;1,7+8,2.2+12 would be expected for improving sedimentation value.
【Fund】: 国家863计划(2003AA207600);; 中国科学院知识创新重要方向(KSCX2-SW-304)
【CateGory Index】: S512.1
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