| Wheat quality is one of the main objectives of wheat breeding in China. To evaluate if the gliadins improved bread-making quality and whether those gliadins interact with glutenins, quality breeding, agrinomic traits, quality characters as well as its correlation with the HMW-GS and Gliadins of 45 F6 inbred lines crossing from Zhengmai9023×99E18 were detected. A-PAGE and SDS-PAGE were applied to detect the gliadin variation and high-molecular glutenin combinations. The results were as following:1. The plant height of these lines ranged from 52.6 to 92.8cm, with the mean of 79.97cm. The 1000-grain weight ranged from 32.64-54.02g, with the mean of 44.55g. The spikelet number per spike were 18.2-26.4, with the mean of 21.44. The spike lengh ranged from 9.42-13.7cm, with the mean of 11.58cm. The grains per trunk varied from 152.4 to 380.6, averagely 281.25. The yield per plant ranged from 7.22 to 19.94g, with the mean of 12.49g.2. The protein contents of these lines were medium, averagely 13.53%, ranged from11.13～17.95. The average sedimentation values were 65.05mL, ranged from 43.33～79.83. The content of wet gluten was 50.77%, ranged from 22.73～95.27. The farinograph parameters were fine, for instance, on average the developing time was 5.76min and the stability time was 6.24min. The CVs (coefficients of variation) of quality traits such as the developing time, stability time and Farinograph quality number were high, whereas the value of protein contents was small.3. The correlation analysis results showed that the plant height had positive correlation with most of the agronomic traits. The 1000-grain weight had significant nagetive correlation with gluten index and farinograph quality, it indicated that the contradiction between wheat quality and high yield was not absolute in 8 lines which showed good baking quality especially its development time over 7 minutes had been selected from this cross.4. The correlation analysis of quality traits displayed that the protein content had significant positive correlation with the content of wet gluten and dry gluten. Sedimentation value had significant positive correlation with other quality traits. The gluten index had significant negative correlation with gluten content but had positive correlation with developing time and stability time.5. Four types of HMW-Gs had been detected in SDS-PAGE analysis. 12 lines carried HMW-GSs 1, 7+8, 5+10(I), 26 lines carried HMW-GSs n, 7+8, 2+12(II), 5 lines carried HMW-GSs n, 7+8, 5+10(III), and 2 lines carried HMW-GSs 1, 7+8, 2+12(IV). Parameters of bread-making quality of lines with different HMW-GSs were compared, the results showed that the protein content, wet gluten, dry gluten and gluten index were all represented significantly different at p=0.05 while the rheological properties of doughs show significantly different at p=0.01. Especially the HMW-GSs 1, 7+8, 2+12(IV) without the 5+10 showed better quality in protein, wet gluten as well as dry gluten.6. A total of 11 bands with different relative mobility were observed in go zone, including nine polymorphic bands (91.89%). 3 to 8 bands could be separated in each variety line. When the bread-making qualities of the 45 inbred lines were compared considering the gliadin bands, the better bread-making quality was associated with the presence of bands at mobility 0.23, 0.28, 0.30 and 0.36. Especially the lines containing bands at mobility 0.23 and 0.30 but without the 5+10 subunits had significant correlation with developing time and stability time, it indicated that these two gliadin bands possibly improved the bread-making quality of wheat. |
