Effect of HMW and LMW Glutenin subunits on processing quality in common wheat

dc.creatorLei Zhen-Sheng
dc.creatorLiu Li
dc.creatorWang Mei-Fang
dc.creatorYan Jun
dc.creatorYang Pan
dc.creatorZhang Yan
dc.creatorHe Zhonghu
dc.date2013-06-07T21:12:26Z
dc.date2013-06-07T21:12:26Z
dc.date2009
dc.date.accessioned2023-07-17T19:56:54Z
dc.date.available2023-07-17T19:56:54Z
dc.identifier0496-3480
dc.identifierhttp://hdl.handle.net/10883/2710
dc.identifier10.3724/SP.J.1006.2009.00203
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7508929
dc.descriptionChinese wheat is generally considered to have acceptable protein content, but weak gluten properties, and is thus of inferior quality for mechanized production of pan bread and noodles in China. Therefore, improvement of gluten quality including strength and extensibility has become a major breeding objective. Composition of high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS) play an important role in determining the gluten quality in common wheat. A study was conducted to investigate the effects of allelic variation in HMW-GS and LMW-GS especially in subunit 14+15, and Glu-D3 locus on quality traits with 2 independent trials using 242 and 91 lines of progenies from the cross between PH 82-2 (with glutenin composition of 1, 14+15, 2+12, and Glu-A3d, Glu-B3d, Glu-D3c) and Neixiang 188 (with glutenin composition of 1, 7+9, 5+10, and Glu-A3a, Glu-B3j, Glu-D3b), respectively. The allelic variation had slight contribution to kernel protein content. Glu-D1 locus took a primary role in processing quality, GluD3 locus had slight contribution to them. The effect of the locus was 14+15<7+9 at Glu-B1 and Glu-D3c>Glu D3b at Glu-D3. 1B/1R translocation lines showed more desirable quality characteristics in peak time, right of peak slope, and peak integral than normal lines.
dc.description203-210
dc.formatPDF
dc.languageEnglish
dc.publisherInstitute of Crop Sciences
dc.rightsCIMMYT 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.rightsOpen Access
dc.source2
dc.source35
dc.sourceActa Agronomica Sinica
dc.subjectAGRICULTURAL SCIENCES AND BIOTECHNOLOGY
dc.subjectHMW-GS
dc.subjectLMW-GS
dc.subjectWHEAT
dc.subjectGLUTENINS
dc.subjectPROCESSING QUALITY
dc.titleEffect of HMW and LMW Glutenin subunits on processing quality in common wheat
dc.typeArticle


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