Inheritance And Affecting Quality Of High Molecular Weight-Glutenin Subunit 7+8 And 17+18 In Wheat

The spring wheat varieties Ganchun 20 and Yongliang 4 ,were planted widely in Wheat Growing Region of Hexi Corridor and Yellow River in Gansu recent years. They have different quality to making foodstuff. Ganchun 20 has HMW-GS 1, 7+8 and 5+10, but Yongliang 4 has HMW-GS 1, 17+18 and 5+10. The difference between Ganchun 20 and Yongliang 4 is the HMW-GS 7+8 and 17+18, which all located on Glu-Bl. Made a pair of reciprocal cross combination between Ganchun 20 and Yongliang 4 in order to the hybrid has the same genetic background, and to study inheritance and affecting quality of High Molecular Weight-GIutenin Subunit 7+8 and 17+18 in Wheat. The results indicated as follows.1. The SDS-PAGE of HMW-GS 7+8 and 17+18 was same as female parent in F1 of the cross combination between Ganchun 20 and Yonliang 4. But it was codominance in the cross combination between Yonliang 4 and Ganchun 20.2. There were 10 kinds of High Molecular Weight-GIutenin Subunits in F₂ of the cross combination between Ganchun 20 and Yonliang 4. Not only the parent's HMW-GS 7+8 and 17+18 appeared in the hybrid SDS-PAGE, but also the recombine HMW-GS 7+8+17+18, 7+17+18, 8+17+18, 7+8+17, 7+17, 8+18, 7 and 17 did. Different High Molecular Weight-GIutenin Subunit had different ratio in F2 of the cross combination between Ganchun 20 and Yongliang 4. But the change rule of HMW-GS was same in F2of the reciprocal cross combination between Ganchun 20 and Yongliang 4.3. The ratio of HMW-GS 7+8 was far more than 17+18, and 17+18 was far more than 7+8+17+18 in FI of the cross combination between Ganchun 20 and yongliang 4. The ratio of three kinds of HMW-GS was 7+8:7+8+17+18:17+18 = 13:2:5.4. The recombine ability of HMW-GS 7 was better than HMW-GS 8.5. It had no difference between HMW 7+8 and 17+18, the genetic effect was 7+8=17+18,that for the quality of protein content, ash content, sedimentation value, sedimentation value ratio, gluten content, the ratio of wet and dry gluten and falling number. But it had significant difference between HMW 7+8 and 17+18, the genetic effect was 7+8> 17+18, that for granularity, gluten index, Maximum height, Baking strength and P/L ratio. In additional, it had significant difference between HMW 7+8 and 17+18, the genetic effect was 7+8 < 17+18, that for Milling extraction and paste extensibility. In all, the elasticity and bread qulity of HMW-GS 7+8 was better, but the extensibility and noodle quality of HMW-GS 17+18 was better.