Study On Converging Quality Subunits Of Wheat By Chromosome Engineering And The Effects On Quality

Large of studies showed that the effects of 5+10 on industry quality is highest among the others subunits on Glu-D1 loci, the effects of 14+15 on dough development times, flour mixing properties and making-bread quality is higher than other subunits on Glu-B1 loci. the effects of allelic genes on making-bread quality are pyramided and interacted. In this study, good quality high-molecular-weight subunits were pyremided by two different ways to breed new quality lines, to improve converging efficient and study the effects of wheat high-molecular-weight subunits on quality. Allelic variation effect of glutenin subunit loci Glu-2 on wheat quality, in varities and lines contenting 14+15 subunit, were analysised and some difference between lines were proved out.1. Pyramiding 14+15 and 5+10 quality subunits of wheat by chromosome engineering: The result shows that monosomic line, crossed with Xiaoyan No.6 1D monosomic, has more efficient than average lines to converge quality subunit, the analysis results, using SDS-PAGE, shows the segregation ratio reaching to 24% . Three lines, with good agronomic characteristics, were selected. HMW-GS 14+15 and 5+10 were pyramided by common cross and biochemical marker assisted selection, and eight sister lines were produced.2. the quality chracater of that pyramided 14+15 and 5+10: No significant difference in grain hardy, Zeleny sedimentation volume, dry gluten and wet gluten between lines pyramiding high molecular weight subunit 1,14+15,5+10 and their sister lines contenting 1,14+15,2+12(P > 0.1). In lines pyramiding HMW-GS 14+15 and 5+10,the protein content is 3.5%-11.6% higher than the content from contenting 14+15 and 2+12 lines, while the flour content of grain is a little higher(P > 0.05). The water absorption of lines having 14+15 and 5+10 was 1.2%-3.2% lower; development time was even 1min shorter; stable time was 0.5min-1.5min shorter and the degree of softening was 50-5FU(P < 0.01) lower. In valorimeter value, the former was average 7.6 lower than the latter, and it's FQN value was 3-15 lower. The lines pyramiding HMW subunit 1,14+15,5+10 is far higher, in wet gluten, flour content of grain and development time, than the line contenting 1,14+15,2+14(P < 0.05). No significant difference in the others.3. Analysis of the effect of glutenin subunit loci Glu-2 on wheat quality: The results revealed that no different on glutenin subunit loci Glu-2 among quality varieties contenting HMW-GS K 14+15> 2+12. Five subunits combination were shown with HMW 1,7+8,5+10, and three subunits combination among cultivars with HMW-GS 1,7+8,2+12. Compared average cultivars(lines) with quality varieties, contenting HMW-GS 1,14+15,2+12, revealed that no the combination of Xiaoyan No.6 on Glu-2 in average cultivars, i.e. this kind combination of Xiaoyan No.6 on Glu-2 maybe relative to wheat quality.