| To enhance amino acids content and improve nutritional quality in wheat, a DH population derived from the cross between Huapei 3 and Yumai 57 was used to investigate the genetic variation and correlation of 17 amino acids of essential amino acid, non essential amino acid and total amino acid using the data from two years' experiment. The results showed that amino acid composition was imbalanced in wheat kernel, glutamic acid shared the highest proportion of the total amino acid, which was 25.81%, followed by leucine and proline, and the proportions for lysine and histidine were the lowest, which was 2.27% and 2.10%, respectively. All amino acids had high coefficient of variation (more than 7%) in the two years, cysteine, methionine and proline had the highest coefficient of variation, which were 23.16%, 22.88% and 20.30%, respectively, and aspartic acid, glycine and lysine had the lowest coefficient of variation, which were 7.62%, 8.29% and 8.62%, respectively. Correlation analysis showed that there was no correlation between lysine and cysteine in the two years, while there were significant or highly significant and positive correlations between the remaining amino acids. And there was slight difference between the amino acid contents obtained from the two years, which indicated that amino acids contents of wheat were affected by weather conditions. |
基本信息
