首页|期刊导航|中国农业科学（英文版）|Composition and Content of High-Molecular-Weight Glutenin Subunits and Their Effects on Wheat Quality
中国农业科学（英文版）2002，Vol.1Issue(10)：1094-1099,6.
Composition and Content of High-Molecular-Weight Glutenin Subunits and Their Effects on Wheat Quality
Composition and Content of High-Molecular-Weight Glutenin Subunits and Their Effects on Wheat Quality
摘要
Abstract
Sedimentation values, flour glutenin macropolymer (GMP) contents, composition and contents of high-molecular-weight (HMW) glutenin subunits (GS) of 233 flour samples were determined. Our data indicated that subunit 1 occurred more frequently at Glu-A1, subunit pair 7 + 8 at Glu- B1 and 2 + 12 at Glu-D1. The significant relationships between Glu-1 quality score and total HMW glutenin content, sedimentation value and GMP content suggested that the composition of HMW-GS affects wheat quality strongly. Moreover,the total content of HMW-GS was correlated with certain quality parameters more significantly. Relationship between subunit 5 + 10 content and breadmaking quality was better than others, but 2 + 12, 7 + 8, 7 + 9 and 4 + 12 also correlated with certain quality parameters significantly. The contents of total HMW-glutenin, x-type subunits and y-type subunits related with sedimentation value, flour GMP content, and Glu-1 quality score more strongly than that of individual subunit or subunit pair. The flour GMP content, with excellent correlation to sedimentation value, total contents of HMW glutenin, x- and y-type subunits and many other quality parameters, could be an ideal indicator of breadmaking quality at earlier generations for breeding purpose for its simple procedure and small scale.关键词
Wheat/High-molecular-weight glutenin subunit/Sedimentation value/Glutenin macropoly merKey words
Wheat/High-molecular-weight glutenin subunit/Sedimentation value/Glutenin macropoly mer引用本文复制引用
SONG Jian-min,LIU Ai-feng,WU Xiang-yun,LIU Jian-jun,ZHAO Zhen-dong,LIU Guang-tian..Composition and Content of High-Molecular-Weight Glutenin Subunits and Their Effects on Wheat Quality[J].中国农业科学（英文版）,2002,1(10):1094-1099,6.基金项目
This work was supported by the National Natural Science Foundation of China (No. 39970456 and 39930110). The authors thank Professor Feng Jidong at National Key Laboratory of AgriculturalBiotechnology for his kindly help in gel scanning. （No. 39970456 and 39930110）
