Keywords

Wheat, Gliadin, Quality, Correlation

Abstract

In order to study the genetic variation of wheat gliadin and its impact on wheat quality traits, acid polyacrylamide gel electrophoresis (APAGE) was used to analyze the genetic variation of gliadin in 82 Xinjiang wheat materials, and the genetic variation of gliadin in the test materials was determined. Physicochemical quality and dough rheological properties. The results showed that a total of 38 electrophoresis bands with different mobility appeared in 82 wheat materials. 26 bands were significantly or extremely significantly correlated with 39 physical and chemical qualities. Among them, 6 bands were related to protein content, wet gluten and sedimentation. There is an extremely significant positive correlation with quality properties such as dough value; 14 bands have significant or extremely significant correlations with 38 items of dough rheological properties, of which 10 bands have significant or extremely significant correlations with dough formation time, stabilization time and maximum stretch. The rheological properties of good groups such as resistance are extremely significant or significantly positively correlated.

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Original research done by Nie Li, Lu Jing, Huang Tianrong, Gao Yonghong, Wu Xinyuan, Zhang Xinzhong, Zhou Anding, Cao Junmei

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