Study On Selection Of Waxy Wheat In Early Generations And It's Main Starch Traits

"Study on Selection of Waxy Wheat in Early Generations And It,s Main Starch Traits" was the topic of this article. The abstract follows as:1.Study on Selection of Waxy materials in Early Generations of Crosses between Released Varieties And Waxy Lines in WheatSeventeen released wheat varieties, including "Wanmai 18", "Wanmai 33" ,"Yangmai 158" etal, were selected as female and "Annong Waxy Wheat—1", a waxy wheat line, was selected as male. Seventeen wheat crosses were formed. The waxy mutant materials were identified in the early generations, the separating rate of whole waxy wheat seeds were analyzed. It showed that in the 17 crosses,12 crosses accorded with the rate of 1/64.Namely, near 75% crosses appearing pure waxy wheat kernels in F2 accorded with the ideal saparating rate controlled by 3 unexpressed alleles. It was further proved that the separating regularity of crosses in the later generations between the common wheat varieties and the waxy wheat. It also provided scientific basis for the selection of waxy wheat in early generations of crosses between released varieties and waxy lines in wheat. Morever, through this study,17 early materials were selected and breeded. So, this study would be the important basis for the waxy wheat breeding.2.Study on Main Agronomic Traits And quality Traits in Waxy And Common WheatTwo waxy wheat lines and some common wheat varieties were selected as materials to study the agronomic and quality traits involved ecological type, plant-height, ear-length, seeding percentage, 1000-seed weight, grain hardness, protein contents, ash, gluten contents, total starch contents and amylose contents. The result showed that waxy wheat lines should be improved in some agronomic traits included plant-height, ear-length and 1000-seed weight. Comparing with the common wheat varieties, seeding percentage, protein contents, ash, gluten contents and total starch contents of waxy wheat lines had no significant difference, but the grain hardness and amylose contents of it were very low. How to utilize the waxy wheat to improve the starch quality and food quality in common wheat varieties was discussed.3.Study on Main Starch Traits in Waxy And Common WheatTwo waxy wheat lines and some common wheat varieties were selected as materials to study the starch traits involved total starch content, amylose content, pasting temperature(PT), peak viscosity(PV), hold-through(Hold), break-down, final viscosity(FV), set-back and peak time. The result showed that , comparing with the common wheat, total starch content of waxy wheat had no significant difference, the amylose actual content and its relative content was very low, seven other starch traits (PT, PV, Hold, Break-down, FV , Set-back and Peak time) of waxy wheat were lower or lowest, respectively.These results approved that utilizing waxy wheat to improve wheat starch quality and its food quality was a important aspects for wheat breeding.4.The Electrophoresis Methods of Separating Waxy Protein in WheatIn this experiment,we attempted to use an economical, simple and effective method to extract the waxy protein from wheat endosperm without using the expensive caesium chloride(CsCl) and use 1D-SDS-PAGE method to separate three subunits of Wx proteins as three bands on a gel( Wx-A1,Wx-B1 and Wx-D1 ). But Wx-B1 and Wx-D1 were not separated completetely, so using this method to separate three waxy subunits was not pleasing.However, this method can identify the presence and absence of three Wx proteins in wheat cultivars.