Scientia Agricultura Sinica ›› 2004, Vol. 37 ›› Issue (09): 1265-1273 .

• CROP GENETICS & BREEDING·GERMPLASM RESOURCES • Previous Articles     Next Articles

Effect of Allelic Variation at the Glu-1 and Glu-3 Loci and Presence of 1BL/1RS Translocation on Pan Bread and Dry White Chinese Noodle Quality

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  1. 中国农业科学院作物所
  • Received:2003-08-26 Revised:2004-04-28 Online:2004-09-20 Published:2004-09-20

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Abstract: High molecular weight glutenin subunitins (HMW-GS), low molecular weight glutenin subunits (LMW-GS), and 1BL/1RS translocation play an important role in determining the processing quality in common wheat. 80 and 78 cultivars and advanced lines in trial Ⅰ and trial Ⅱ were sown in two and four environments, respectively. They were used to investigate the effect of HMW-GS, LMW-GS and 1BL/1RS translocation on dough rheological characteristics, pan bread and dry white Chinese noodle quality. Glu-B1, Glu-D1 and Glu-B3 loci play a determinant role in dough rheological characteristics, pan bread and dry white Chinese noodle quality and Glu-A3 locus has slight contribution to them. For gluten strength and loaf volume, at Glu-A1 locus， 1>2*>N；at Glu-B1 locus，7+8>7+9；at Glu-D1 locus，5+10>4+12>2+12；at Glu-A3 locus；Glu-A3d>Glu-A3c> Glu-A3a; at Glu-B3 locus, Glu-B3d>Glu-B3f>Glu-B3b>Glu-B3j. For extensibility and noodle score, at Glu-A1 locus，1>N；at Glu-B1 locus，20>7+9>7+8； at Glu-D1 locus，4+12>5+10≥2+12；at Glu-A3 locus，Glu-A3c≥Glu-A3d>Glu-A3a；at Glu-B3 locus, Glu-B3b≥Glu-B3f>Glu-B3d>Glu-B3j. Lines carrying 1BL/1RS translocation show significantly delerious effect on dough rheological characteristics, pan bread, and dry white Chinese noodle quality.

Key words: Noodle quality , Pan bread quality, Common wheat, HMW-GS, LMW-GS, 1BL/1RS translocation Noodle quality Common wheat, HMW-GS, LMW-GS, 1BL/1RS translocation, Dough rheological characteristics

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