Study On The Relationship Between Composition Investgation Of Wheat Waxy Protein And High Molecular Weight Glutenin Subunits And Noodle Quality

Waxy protein Subunits and high-molecular weight glutenin subunits of 115 spring wheat cultivars at home and abroad were analysised by SDS-PAGE and molecular markers,at the same time Cultivars with different Wx proteins combinations affected starch physiochemical properties were analysised,these results provided useful information for noodle wheat selec- tion form breading lines.Major results are described below:1.115 spring wheat cultivars at home and abroad were determined.The results showed that there was not Wx-A1(Null) varieties;sixteen Wx-B1(Null) varieties,two Wx-D1(Null) varieties;The frequency was Wx-A1> Wx-D1> Wx-B1;tow gene mutants and three gene mutants were not been determined,among Wx-B1(Null) varieties,the typical varieties was XinJiang's spring wheat cultivars which frequency was 56.25%.2. High-molecular weight glutenin subunits of varieties were determined by SDS-PAGE in this paper, The results showed that there were 17 types were detected and the typical type was (N,7+8,2+12),the frequency was 22.14%.while,(N,14+15,5+10),(N,14+15,2+12),(1,13+16,5+10)and(1,7,5+10)subunits combination frequencies were lower;at the same time,the relationship of HMW-GS and noodle quality were analysised,The results showed That (1,7+8,5+10) and (1,13+16,5+10)subunists combination improved Zeleny-SV;(1,17+18, 2+12)and(1,7+9,5+10)were on decreasing Amylopse content degree;(N,17+18,2+12)was better for improving the Amylopectin content;(N,14+15,2+12)and (N,7+8,5+10) subunits combination on improving the Pasting temperature and Swelling Power(;N,17+18,5+10)and (1,13+16,5+10) subunits combination on peak viscosity and Breakdown. The quantitative effects of high molecular weight glutenin subunits (HMW-GS) on starch and protein properties were analyzed,The results showed that the effects of 13+16 subunit on improving the value of zeleny-SV value and Amylopectin content,peak viscosity,Breakdown,Pasting temperature were the most impotant index, while,The effects of 17+18,5+10 and 1 subunit affected noodle quality greatly, while,Null and 14+15 subunit were inferior to other subunits for noodle quality.3. among Starch parameters were correlated on the degree,Amylopse content correlated To peak viscosity,Final viscosity,Breakdown and Swelling Power significant negatively while,which correlated to Hold trough,Peak time and Setback positive, which correlated to Pasting temperature and AWRC not significant; Amylopectin content correlated to RVA Properties not significant; flour Swelling Power correlated to Pasting temperature,Hold trough and Final viscosity significant positive.4.Cultivars with different Wx proteins combinations affected starch and starch physio- chemical properties,the amylose content decreased of Wx-B1(Null), but swelling power and peak viscositu were higher than other typeis; AWRC,Hold trough and Setback were lower with Wx-D1(Null); amylose content was higher with cultivars(hree gene were not mutants), but flour Swelling Power and peak viscosity were lower.