Construction Of HMW-GS Standard Map Of Wheat By HPCE And Quality Effect Identification Of Varieties

Glutenin is one of a unique storage proteins in wheat flour, it is mainly composed of high molecular weight glutenin subunits(HMW-GS) and low molecular weight glutenin subunits(LMW-GS). Although the HMW-GS content is low, but different subunits have a significant impact on wheat quality.The study of the research object is high quality wheat, high performance capillary electrophoresis(HPCE) and SDS-PAGE were used to isolation and identification wheat HMW-GS, high resolution electrophoresis diagram is obtained. At the same time, the separation results were analyzed, the high quality subunits and subunit combinations were screened. The experiment of wheat grain crude protein content, crude protein content of wheat flour, sedimentation value and the pasting values were determined and correlation analysis was performed with HMW-GS. The results are as follows:1. Using the optimized extraction method of HMW-GS,whether HPCE or SDS-PAGE can obtain the higher quality electrophoresis in a relatively short period of time. It is beneficial for subsequent quantitative analysis.2. The improvement of method to HPCE, especially the improvement of electrophoretic procedures, greatly improving the resolution of gel electrophoresis, and separation of samples more in less time.3. This experiment used alone and mixed sampling method, the results were obtained for the nine HMW-GS, each subunit by the large subunit and small subunit composition, and each subunit are symmetrical, with time migration in the order in which they are, in turn, subunit, 1Dy12,1By9,1By15,1Bx14,1By8,1Ax1,1Bx7,1Dx3,1Dx2。.4. Through the subunit of the quantitative analysis showed high quality wheat contains high content of high quality subunits and subunit combinations, especially subunit 1Ax1 on wheat quality has an important role. HPCE and SDS-PAGE are similar to the results of quantitative analysis, but the former data conversion more efficient, more quantitative parameters.5. Through the analysis of wheat quality effect, it is found that total HMW-GS content higher, more high quality subunits, crude protein content of more, sedimentation value is greater, the pasting of corresponding values is small. So, the wheat quality is better, not only have a high amount of HMW-GS, but also have many high quality subunits.In this experiment, through the comparison of two methods of isolation and identification of HMW-GS, found to have similar quantitative results, and the more high quality subunits, the stronger gluten. However, the HPCE method is more simple and efficient. Through correlation analysis of HMW-GS and quality parameters, found that the higher content of high quality subunit, the better quality of wheat. So, HPCE can be used as a primary identification technology to HMW-GS of high quality wheat.