Keywords

Wheat, Protein Components, Genotype, Environment

Abstract

In order to explore the impact of variations in wheat grain protein components and changes in their relative proportions on wheat grain quality, 40 wheat varieties (lines) widely promoted in two different wheat quality ecological zones were selected as materials to study wheat The variation of each component of grain protein between genotype and environment, and the relationship between protein components and flour quality. The results show that the content of each component of wheat grain protein varies significantly among genotypes, and the variation in the content of each component between environments is a non-proportional increase or decrease, resulting in significant differences in grain protein quality between environments. The ecological environment of Xuzhou site is conducive to the synthesis of gluten protein, and the gluten-to-alcohol ratio is significantly greater than that of Nanjing site. In the relationship between the various protein components, the increase in albumin content reduces the glutelin and gliadin content, while the increase in globulin content reduces the gluten-to-alcohol ratio, thereby reducing the precipitation value. The content and proportion of protein components are closely related to flour quality and are ideal micro-evaluation indicators of quality. Among high-protein varieties, when the gluten-to-alcohol ratio is about 1.3, the baking quality of flour bread is better.

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Original research done by Jing Qi, Dai Tingbo, Jiang Dong, Cao Weixing

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