Keywords

Wheat, Gluten Subunits, Sds-Page, Wet Gluten Content, Sedimentation Value, Stabilization Time

Abstract

The quality traits such as protein, wet gluten, sedimentation value and stability time of the participating wheat lines in the national Huang-Huainan area trial in 2002 were measured, and the high molecular weight (hmw) glutenin subunits of the participating lines were analyzed using sds-page. Composition and its relationship with quality traits. The results show that among the 26 participating lines, only Neixiang 188 and Zhengnong 16 meet the strong gluten wheat standard; the frequency of 5+10 subunits has increased (53.8%), but there is inter-variety quality of 5+10 subunits. It is highly unstable. In quality improvement, it is not enough to simply breed 5+10 subunits. We must pay attention to the breeding of subunit combinations, including 1, 7+8, 5+10 and 1, 7+9, 5+. The 10 subunit combination has the greatest contribution to quality, and the 14+15 and 5+10 subunit combinations have the smallest contribution to quality.

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Original research done by Li Liqun, Li Xuejun, Wang Hui

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