| dc.creator | Zhang Ping-ping | |
| dc.creator | Zhang Qi-Jun | |
| dc.creator | Liu Li | |
| dc.creator | Xia Xian-chun | |
| dc.creator | He Zhonghu | |
| dc.date | 2013-06-07T21:12:10Z | |
| dc.date | 2013-06-07T21:12:10Z | |
| dc.date | 2007 | |
| dc.date.accessioned | 2023-07-17T19:56:52Z | |
| dc.date.available | 2023-07-17T19:56:52Z | |
| dc.identifier | 0496-3490 | |
| dc.identifier | http://zwxb.chinacrops.org/EN/Y2007/V33/I10/1575 | |
| dc.identifier | http://hdl.handle.net/10883/2611 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/7508907 | |
| dc.description | Correct identification of high molecular weight glutenin subunits (HMW-GS), and clarify their effects on wheat dough properties are very important in wheat (Triticum aestivum L.) quality study. Sixty-two cultivars or lines were used in present study to identify the composition of HMW-GS by SDS-PAGE and reversed-phase high-performance liquid chromatography (RP-HPLC). The results showed that combination of SDS-PAGE and RP-HPLC can effectively identify the composition of HWM-GS in Glu-B1 loci, especially for Glu-B1(7+8). Thirteen sib lines were used to study the effect of Glu-B1al (7OE+8*) and protein fractions on wheat quality properties related to dough strength by RP-HPLC and size-exclusion high-performance liquid chromatography (SE-HPLC). The results showed that sib lines with Glu-B1al (7OE+8*) significantly increased the quantity of HMW-GS, thus significantly improved dough strength, which could be used as high quality subunits in improving wheat gluten strength. Correlation analysis showed that the quantity of total glutenin, HMW-GS, LMW-GS and x-HMW were highly and positively correlated with extensograph maximum resistance (Rmax) with r of 0.76, 0.76, 0.77 and 0.72 (P＜0.01), respectively. The relative content of SDS-unextractable glutenin polymeric protein (UPP percentage) were highly and positively correlated with mixograph development time (MDT), farinograph development time (DT) and stability (ST), and Rmax with r of 0.77 (P＜0.01), 0.90 (P＜0.001), 0.89 (P＜0.001) and 0.87 (P＜0.001) , respectively. The ratio of gliadin to glutenin in quantity was negatively and significantly correlated with MDT, ST and Rmax with r of -0.69 (P＜0.01), -0.58 (P＜0.05) and -0.64 (P＜0.05) , respectively. HPLC is a useful tool for wheat quality breeding. | |
| dc.description | 1575-1581 | |
| dc.format | PDF | |
| dc.language | English | |
| dc.publisher | Institute of Crop Sciences | |
| dc.rights | CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose. | |
| dc.rights | Open Access | |
| dc.source | 10 | |
| dc.source | 33 | |
| dc.source | Acta Agronomica Sinica | |
| dc.subject | AGRICULTURAL SCIENCES AND BIOTECHNOLOGY | |
| dc.subject | Glu-B1 Loci | |
| dc.subject | SDS-PAGE | |
| dc.subject | WHEAT | |
| dc.subject | GLUTENINS | |
| dc.subject | LOCI | |
| dc.subject | GEL ELECTROPHORESIS | |
| dc.subject | HPLC | |
| dc.title | Identification of HWM-GS in Glu-B1 loci by HPLC and the effects of 7oe on wheat dough strength | |
| dc.type | Article | |
