| Glutenin composition plays an important role in determining the processing quality in common wheat. This study selected 109 Xinjiang winter wheat varieties (lines), to study the relationship between glutenin subunits and quality characteristics of Xinjiang noodle processing. The results showed that subunits N, 7+8, 2+12, Glu A3c, Glu B3a and Glu B3j took dominant positions with frequencies of 40.37%, 51.38%, 54.13%, 63.30%, 20.18% and 22.02%, respectively. Average content of grain protein content and wet gluten were 15.38% and 33.18%, the coefficient of variation were 6.70% and 6.33%, respectively; but the variation coefficients of sedimentation value and 8 min width were high, with 22.85% and 61.27% , respectively. The effects of different glutenin subunit loci could be ranked as:At Glu A1sites, 1>2*>N; at Glu B1sites, 7+8>6+8>7+9; at Glu D1 sites, 5+10>2+12; at Glu B3 sites, Glu B3g > Glu B3a>Glu B3i>Glu B3d> Glu B3j; Lines carrying subunits 1, 7+8, 15+10 and Glu A3c showed the high evaluation scores of Xinjiang hand stretched noodle.Reducing the frequency of the N, 6+8 and Glu B3j would be crucial to wheat quality improvement in Xinjiang. |
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