Analysis On Quality Diversity And Its Causes Of Wheats With Same HMW-GS

Twelve wheat varieties with same HMW-GS(1,7+9,2+12)were selected by SDS-PAGE from 208 new wheat varieties of Huang-Huai wheat produce. Flour quality characters(such as protien content,wet gluten content,Zeleny-SE) and Dough rehelogical characters(water absorption,development time, stabili-ty time) of them were analyzed.The results showed that flour quality chatacters and Dough rheological properties also existed significant difference. In order to study the causes of difference,Glutenin subunit expression,protein composition content,Gialdin subunit and so on of the 12 varieties were analyzed.The main results as follows:1,The Flour quality characters and Dough rheological properties of the 12 new wheat varieties with same HMW-GS were determined and analyzed. The results showed that flour protein content,wet gluten content and Z(?)eny-sedimentation had differences and the Zeleny-sedimentation value had the maximum variation,its mean value was 30.1ml,the amplitude was 23.3-45.9 ml,coefficient of variation was 22.4%;Among Dough rheological properties the stabiliy time had maximum variation,its mean value was 3.7min, the amplitude was 1.6-15.1 min,coefficient of variation was 99.8%.2,The Glutenin subunit expression of 12 wheat varieties with same HMW-GS(1,7+9,2+12) were determined.The result showed that THGC, HMW-GSC and 1Bx7C had obvious differences.The mean value of THGC was 40.8mg/g,the amplitude was 33.3-57.8 mg/g,coefficient of variation was 18.9%;The mean value of HMW-GSC was 18.98 mg/g,the amjplitude was 14.05-29.48 mg/g,coefficient of variation was 25.5%.The mean value of 1Bx7C was 5.53 mg/g,the amplitude was 4.26-8.44 mg/g,coefficient of variation was 25.1%. There was a significant positive relation between THGC and HMW-GSC, 1Bx7C,HMW-GSC/THGC,the relation coefficient separately were 0.988, 0.978 and 0.793;There was a significant positive relation between THGCand 1Bx7C,the correlation coefficient was 0.988;There was not a significant relation between HMW-GSC/THGC and 1Bx7C/HMW-GSC.There was a significant positive relation between THGC and Flour protein content,sedimentation value,development time,stability time,valoarimeter value,the correlation coefficient separately were 0.662,0.908,0.807,0.754 and 0.83.There was not a significant correlation between THGC and flour protein content and wet gluten content,water absorption;There was a significant corr -elation between HMW-GSC and flour protein content,sedimentation value,de -velopment time,stability time,valoarimeter value(r=0.667-0.923).Except wet gluten content and water absorption,there was a significantly or extremely positive correlation between 1Bx7C and main quality characters,the correlatio -n coefficient was 0.681-0.924.3,Different protein composition of 12 varieties all were determined and analyzed and correlation analysis between them and quality characters were made.The results showed that Monomeric protein content,Soluble glutenin content and Insoluble glutenin content among varieties had obverse differences. The mean value of Monomeric protein content was 7.67mg/g,the amplitude was 6.94-8.59 mg/g,coefficient of variation was 7.9%;The mean value of Soluble glutenin content 1.03 mg/g,the amplitude was 0.65-1.61 mg/g,coefficient of variation was 27.1%and the Insoluble glutenin content was 3.78mg/g,3.08-4.73 mg/g and 13.1%.There was a positive relation between Monomeric protein content and wet gluten content,water absorption,but it was not significant.The correlation between Monomeric protein content and flour protein content,sedimentation value,development time,stability time,valoarimeter value was passive,but it was also not significant,the correlation coefficient separately were -0.290, -0.318,-0.496,-0.397 and -0.358.The correlation between Soluble protein content and wet gluten content,water absorption was not significant,but the correlation to flour protein content,sedimentation value,development time, stability time,valoarimeter value was significant,the correlation coefficient separately were 0.726,0.883,0.728,0.718和0.746.There was a positive relation between Insoluble glutenin content and wet gluten content,water absorption,but it was not significant,and there was a significant or extreme positive relation between flour protein content,sedimentation value, development time,stability time,valoarimeter value,the correlation coefficient was 0.625-0.883.4,Gialdin subunits of 12 wheat varieties with same HWM-GS were analyed.The results showed that there are no bands of 45 and 43.5 among them.And specific bands were not found in zhou9811 and zhoumai12.