Scientia Agricultura Sinica ›› 2007, Vol. 40 ›› Issue (3): 464-471 .doi: 10.3864/j.issn.0578-1752.at-2006-7103

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

Study the Effects of High Molecular Weight Glutenin Subunits (HMW-GS) On Quality traits using the population of recombinant inbred lines-5(RIL-5)

  

  1. 山东农业大学农学院
  • Received:2006-01-18 Revised:2006-02-23 Online:2007-03-10 Published:2007-03-10

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Abstract: The effects of HMW subunits on quality traits were analyzed quantitatively. The results showed that the effects were different significantly among different subunits at the same loci for dough development time,dough stability time, breakdown time,Mixing time, Zeleny sedimentation value, gluten index,area, extensibility, maximum resistance, 8 minute curve tall, peak value ,bread volume,bread score and bread firmness . On the contrary,no significant differences were detected for dry gluten content,protein content and hardness. The influences of 8 different subunit combinations at different loci of RIL-5 were different significantly for physics and chemistry characteristic , dough rheology characteristic and bread making quality, but there were not significant different for protein content.This to say, different subunits at the same loci and different subunit combinations at different loci have significant effect on wheat quality traits.

Key words: wheat, RIL, HMW-GS, quality traits

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