Study On The Relationship Between Wheat Quality And Storage Protein

100 spring wheat varieties, included 25 bred. 10 introduced and 65 local varieties, were selected to analyze the variation and frequencies of HMW-GS and gliadin in Gansu spring wheat varieties, determine wheat physical chemistry qualities and farinograph, estimate steamed bread quality and hand-extended noodle quality, and study on the relationship between wheat quality and seed storage protein. The results indicated as follows.1. 12 kinds of HMW-GS, 15 kinds of HMW-GS compositions and 94 gliadin bands were found in 100 Gansu spring wheat varieties by analyzing the variation and frequency. The gliadin fingerprints database of Gansu spring wheat varieties were constituted firstly because of the enrichment and great difference of gliadin bands. It was convenient for finding and using special resource, and breeding wheat variety directionally.2. Multiple regression equations between 32 wheat qualities and 12 HMW-GS were established. The regression coefficients were all the most significantly and the decision coefficients were all above 0.95, so using the multiple regression equations could explain above 95% wheat quality variation thai caused by HMW-GS on allele locus of Glu-1, and it was a briefness way to forecast wheat quality by using HMW-GS, especially in the early wheat breeding generation, because the seeds quantity too small to analyze wheat quality.3. The score system of HMW-GS on wheat qualities were established. The HMW-GS included 12 main subunits in wheat and the wheat qualities included 32 main qualities such as physical chemistry quality, farinograph, steamed bread quality and hand-extended noodle quality. The score system was reasonable for its one-tenth system. The system conquered many disadvantages such as the equal or far difference between different subunits score in old score system. Using this score system could estimate the relative importance of HMW-GS reasonably, completely and availably.4. The superiority HMW-GS was confirmed on every allele locus. The contribute of HMW-GS 1 and 2* was higher than subunit N distinctness on allele locus of Glu-Al. Subunits7 and 7+8 benefited to flour flexibility and subunit 17+18 to flour yield and extensibility on Glu-Bl. So the wheat with subunits 7 and 7+8 adapted to baking bread and the wheat with subunit 17+18 adapted to produce hand-extended noodle. In quality breeding, select variety with HMW-GS 7 and 7+8 in order to breed bread wheat and select variety with HMW-GS 17+18 in order to breed noodle wheat. HMW-GS 5+10 and 10 were good quality subunits for almost all wheat qualities but for flour whiteness on Glu-Dl.5. Selected a series of storage protein subunits related to wheat qualities. HMW-GS 1, 2, 7, 7+8, 5+10 and 10 were good subunit. and gliadin bands B24.8, B29.5, B39.2, B43.5, B44.0, B50.7, B52.5, B57.9, B58.5. B59.0. B61.4, B64.1, B65.0, B67.1 and B72.0 were also good subunits to most of the wheat qualities in this paper. So it was necessary that select good quality subunits according to breeding object in wheat quality improving. Select HMW-GS 10 and gliadin B59.0 to improve milling yield. Select HMW-GS 10 to increase protein quantity. In order to improve protein quality, HMW-GS 5+10 was the best subunit. To increase protein quantity and quality at the same time. B24.8, B67.1, B72.0 could be selected. To improve flour color, HMW-GS 1, 17+18 and 2+12 were the best subunits. To breed bread wheat, HMW-GS 7and 5+10, gliadin B52.5 and B57.9 were good subunits. To breed steamed bread wheat, HMW-GS 5+10, 1, 2*. 7 and 10, and gliadin B24.8, B39.2, B44.0, B50.7, B52.5, B58.5, B61.4, B64.1 and B67.1 should be considered firstly. To breed noodle wheat, HMW-GS 5+10, 17+18, 1,2' and 10 were the best subunits.6. Discussed the effect of storage protein to wheat quality. The effect of HMW-GS 10 was to heighten protein quantity. But after polymerized with subunit 5, HMW-GS 5+10 could improve protein quality distinctly and mosl of wheat qualities indeed. After polymerized with subunit 2, the effect of HMW-GS 2+10 reduced very much to most of wheat qua...