Relationship Between High Molecular Weight Glutenin Subunits And Quality Of Spring Wheat Varieties
Keywords
Spring Wheat, Quality Traits
Abstract
Fifty-seven spring wheat varieties grown in Hexi region of Gansu Province were selected. Based on the analysis of the composition of HMW-GS. The physicochemical properties and dough rheological properties of these varieties were determined. The variation of HMW-GS and quality traits of these varieties, the relationship between HMW-GS and quality traits, the quality differences between varieties with different HMW-GS and the quality differences between varieties with the same HMW-GS were studied. . The results show that the total subunit score of the Glu-¢ñ site is significantly or extremely significantly positively correlated with gluten index, precipitation value, dough deformation work, dough formation time and stabilization time; the number of HMW-GS is related to its quality. The greater the number of subunits, the better the gluten strength of the flour; different quality indicators were used to evaluate the contribution of wheat HMW-GS to quality, and the results showed that the ranking based on the evaluation of deformation work has a clearer meaning.
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Original research done by Ma Xiaole, Shang Xunwu, Xin Peiyao, Shi Guiying, Lu Jianlong, Fang Yongfeng
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