Research On The Wheat Protein Quick-testing Method Applied In Early Generation Breeding

It is a world trend to improve the wheat processing quality, provide safe diverse and nutritional food to people. In recent years, our country has achieved big progress on quality improvement. A lot of wheat varieties (lines) with high yield, good quality have been developed. But the disease resistant and stability of the wheat are more inferior than foreign variety. One of the limited factors is lack of more efficient test approaches of good quality trait and available system of high general select. In this study, we mainly to find out a small-scale, quick and accurate method for wheat quality detection in wheat early generation breeding through analyzing protein quality and processing quality to advance dramatically the step of wheat quality improvement. Eighty-two wheat varieties (lines), sampled from spread varieties and regional trials in Huang-Huai winter area were evaluate for quality characteristics, Swelling index of glutenin (SIG), Micro-SDS sedimentation value and the High Molecular Weight (HMW) glutenin subunits composition. At the same time, the interactive relationship of them and the system of wheat early generation selecting were studied. The main conclusion were as follows:1.As for quality characteristics of wheat varieties in southern area of Huang-Huai, the protein content, test weight and water absorption were stable, but sedimentation value , stability time, maximum resistance , area were lower, and had large coefficient variance. They were 21.97percent, 63.79 percent,52.91 percent,53.01 percent respectively. Therefore, these characteristics could be improved in a great extent. This regional is projected to produce wheat varieties with good quality and strong gluten. However, there are less than 9 percent good quality and strong gluten wheat varieties. So the aims of breeding work are cultivate good quality and strong gluten wheat varieties, in the coming future.2. Swelling index of glutenin (SIG) is the most new method of detecting wheat quality, which was created by foreign breeder. It has high inheritance and correlated significantly with micro-SDS sedimentation value. The coefficient of variation of SIG value and micro-SDS sedimentation value is 0.89.Therefore, SIG method is suitable and helpful for wheat breedingprogram, especially in the generations.3.The analysis on the high-molecular-weight (HMW) glutenin subunits illustrated that among the varieties HMW-GS scored over 8, seventy two percent was the middle or strong gluten wheat varieties. Correlation analysis of the high molecular weight glutenin subunits (HMW-GS) scored and SIG value testified that HMW-GS scored could be apply to evaluate the wheat processing quality and it could have important works on parents selecting and quality detecting in early generations.4.The system of wheat selecting in early generation has been proposed. ?we should consider the HMW-GS composition when select parents. ?The first year(Fl),according to single cross to point sowing and pay attention to word off fake hybrid. Sowing parents that are looked as contrast. ? The second year(single cross F2, multiple cross Fl) we should keep the same space when we sow, so that the rivalry of plant could be reduce in great extent. In this period, the object of breeding is selecting a lot of individual plant and detecting its HMW-GS. The good combination among them will be reserved. ?The third year(F3), on the basis of selecting good agronomic traits , We should test SIG value of single variety or lines. Then pick out the excellent variety or lines. ?The forth year (F4), we should sow the seeds (that could have been picked up in O) in line, and evaluate the yield and micro-SDS sedimentation value of excellent lines after harvesting, then among them pick out more excellent variety lines. ? from the fifth(F5,F6),we mainly should do experiments on yield and propagate seed and evaluate the convention quality characteristics of wheat varieties, then determine the wheat lines with high yield , strong gluten and good quality. Finally, the lines with the high yield, strong gluten will be recommended to take part in the regional test of wheat varieties.