| This study is divided into two parts of the experiment.In the first part,95 wheat varieties harvested in Taihe County of Anhui Province in 2016-2017 were used as materials to identify the composition of high molecular weight glutenin subunit(HMW-GS)and determine some quality characters.To study the type and quality score of HMW-GS and analyze the influence of subunits or subunits combination on quality traits.The second part is based on four black wheat(Annong 1601,Annong 1602,Nongda 186 and Luozhen 2),one red wheat(Yangmai 20)and one white wheat(Wanmai 52)planted in Hefei by our research group.The anthocyanin content in grain and the scavenging rate of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical were determined.High performance liquid chromatography(HPLC)was used to identify the cyanidin-3,0-glucoside and its content in the wheat bran of Anong 1601 and Annong 1602,which was one of the main components of anthocyanin in Anong 1601 and Annong 1602 wheat bran.The main results are as follows:(1)HMW-GS electrophoresis analysis showed that 13 allelic variations and 23 combination types of HMW-GS were detected in 95 tested materials,indicating that the variation types of wheat varieties HMW-GS in Anhui Province were rich.There were two types of variation in Glu-A1 locus:1 and Null subunit;Six mutation types were detected at Glu-B1 locus,which were 7+8,7+9,6+8,13+16,13+19,14+15 and 17+18,respectively;Five variant types,2+10,2+12,3+12,4+12 and 5+10,were found in Glu-D1 locus.Each of the tested varieties contained 4/5 HMW-GS,there are 23 subunits combinations.Amongthem,1,7+8,5+10 had the highest frequency(31,32.6%);Secondly,the higher frequency of occurrence was 1,7+8,4+12 and null,7+8,5+10,and the frequency of occurrence was 10.5%;The frequency of 1,7+9,4+12 was 9.5%;The frequencies of 1,7+9,5+10 and 1,7+9,2+12 were 6.3%;Null,7+8,2+12、null,7+9,4+12、null,7+9,2+12、null,7+9,5+10 were all less than 5%,Only 1.1%versus 3.2%.(2)The quality scores of 95 different HMW-GS combinations and their effects on some quality traits were analyzed.The results showed that in the tested varieties(lines),the range of quality score was between 4 and 10.Among them,there were 19 varieties with a quality score of 4/6 and a frequency of 20%;There were 34 varieties with a score of 7/8 and the frequency of occurrence was 35.79%;There were 39 varieties with a score of 9/10,and the frequency of occurrence was 41.05%.The average quality score of the tested materials was 8.1,which was higher than that of wheat varieties in China(6.7 points).Among the above HMW-GS combinations,three(1,7+8,3+12、null,7+8,5+10 and null,7+8,2+12)of the four quality indexes of protein content,wet gluten content,water absorption rate and stability time of strong gluten wheat(GB/T 17320)met the national standard at the same time;At the same time,the stability time and the other two indexes were conformed to 1,7+8,4+12;Six of them met the stability time and one other index,including 1,7+8,5+10、1,17+18,3+12、1,17+18,5+10、null,7+9,2+12、null,7+9,5+10 and null,17+18,4+12;The combination of 1,7+9,5+10 and 1,17+18,2+12 of the two subunits accorded with the index of stable time.The stable time of other subunit combinations was less than 8 min.There were no HMW-GS combinations with weak gluten wheat stable time<3min in accordance with the national standard(GB/T 17320/2013).(3)The anthocyanin content of four black wheat,one red wheat and one white wheat showed that the trend of anthocyanin content was black wheat>red wheat>white wheat.The anthocyanin content of Triticum aestivum was 4.2～5.0 times of red wheat and 5.6～6.5 times of white wheat,and the content of anthocyanin in red wheat was 1.3 times higher than that of white wheat.At the same time,anthocyanin content in black wheat varieties(lines)is also significantly different.(4)By HPLC detection of anthocyanin extract from wheat bran of Annong 1601 and Annong 1602,it was found that both of them contained the cyanidin-3,0-glucoside(C-3-G)in the wheat bran of two black wheat varieties(lines),namely Anong 1601 and Annong 1602.Their contents were 0.13 mg/g and 0.17 mg/g,respectively.(5)The results of anthocyanin extraction from the whole wheat flour showed that the scavenging rate of DPPH free radical was black wheat>red wheat>white wheat.The deeper the seed coat of wheat is,the better the oxidation resistance is. |
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