Genetic Laws Of HMW-GS And Effect On Bread Baking Quality

In this paper, genetic laws of HMW-GS was discussed through study the HMW-GS combination of SDS-PAGE in F₁-F₄ generation of 8901×PH85-16. I studied the effect on wheat quality and bread making quality by 190 RIL-5 of 8901×PH85-16. The results are as follows: 1,Ten Different crosses and backcrosses generation populations were obtained, they were analysed by SDS-PAGE method for HMW-GS genetic analysis. The results showed that HMW-GS components are inherited according to the codominant type and a significant effect of female parents was observed inreciprocal F₁ hybrids. F2 generation of 8901×PH85-16 were analysed by SDS-PAGE method for HMW-GS genetic analysis. The results showed that: In the F₂ seeds, HMW-GS are separated in accordance with certain rules. The ratio of Glu-A1a to Glu-A1c was about 1 to 1; The ratio of Glu-B1b to Glu-B1h was about 9 to 7; The ratio of Glu-D1d to Glu-D1g was about 1 to 1. 2,Frequency genetic of HMW-GS in F₂ -F₄ generation of 8901×PH85-16 were sudied, The results are as follows: In F₂ generation ,is a separate generation, so very single plant have5.4 HMW-GS combinations and have 10% heterozygosity HMW-GS combinations (because not complete separate, at same loci have two HMW-GS ). The HMW-GS combinations between spides is very difference, but in same spides have a magistral HMW-GS combinations( the ratio account for all HMW-GS combinitions over 50% ), the magistral HMW-GS combinations account for76.8%; In F3 generation have a magistral HMW-GS combinations too, the number of HMW-GS combinations descended, heterozygosity HMW-GS combinations descend to 2.5%, the spides in same single plants have same magistral HMW-GS combinations, account for 88.6%; In F4 generation the HMW-GS combinations descend to 3.2, have no heterozygosity HMW-GS combinations, in single spide magistral HMW-GS combinations account for94.8%, this to say, in crossbreed generations, with the advance of generation the HMW-GS combinations become pure, in F4 generation the HMW-GS combinations is very pure. 3,The effects of HMW subunits on quality traits were analyzed quantitatively on the basis of have same hereditary. The results showed that the effects were different significantly among different subunits at the same loci,5+10 and 1 have good 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 relative to 2+12and null,so 5+10 is a good HMW-GS,no significant differences were detected between 7+8 and 14+15. 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 different significantly for protein content.This to say, different subunits at the same loci and different subunit combinations at different loci have signify effect on wheat quality traits, the result is same with pre-studied. Individual subunit content and Total HMW-GS content have remarkable or extremely remarkable positive correlation with some main wheat quality traits, this to say, HMW-GS content have important effect on wheat quality and evaluate wheat quality only on HMW-Gscombination is not across-the-aboard. So in scoring the wheat quality we should consider the combinations and content of HMW-GS. 4,The impact on bread quality of every index is in pluralism, connect restrict each other as well as between these factors, Can find out from result of the test this bread toast quality flour physics and chemistry characteristic and dough rheology comprehensive embodiment that characteristic acted on together, among them, wet gluten content, mixing time, maximum resistance and...