| The relationship of high molecular weight glutenin subunits (HMW GS) and low molecular weight glutenin subunits (LMW GS) with quality traits in wheat was analyzed using 532 wheat varieties (lines) from 6 countries. The results showed that there were significant differences in the effects of different locus on wheat quality traits. The subunits 1,2,17+18,5+10, GluA3f, GluB3b and GluB3g had significant and positive effects on dough formation time and dough stability time. The subunits N,1,14+15,17+18,7+8,2+12,3+12,4+12, GluB3d, GluB3f, GluB3h and GluB3g had significant and positive effects on protein content and wet gluten content. Based on the comprehensive effects of subunits on quality traits,the subunits 1,17+18, GluA3f, GluB3g and GluB3f were the superiority subunits. The quality traits of wheat varieties (lines) with HMW GS 1,17+18,2+12 and with HMW GS 1,17+18,5+10 were better than those of the varieties (lines) with N,14+15,2+12. While the quality traits of varieties (lines) with LMW GS of GluA3c, GluB3g, GluA3d, GluB3g and GluA3f, GluB3b were better than those of the varieties (lines) with the subunits GluA3b, GluB3j. |
基本信息
