Preliminary Study On Wheat Gluten Difference Proteomics And Its Effects On Baking Quality

With the development of people's standard of living, higher wheat quality is demanded. Wheat gluten protein has strong effects on wheat processing character, and its main components is wheat endosperm storage protein. Therefore it is helpful for the study of wheat quality improvement to have a detailed understanding of effects of wheat endosperm storage protein on wheat quality. In this study, 7 wheat cultivars regarded as GroupⅠwith different varieties were used to analyze dynamic of protein components,GMP and total protein of wheat grain from filling stage to mature stage, and their relation between each other, and investigate the correlation between physical and chemical quality parameters and farinograph parameters; researched on the correlation of glutenin macro-polymer(GMP)content,total polymer protein(TPP) content,the ratio of GMP to TPP(GMP/TPP),the ratio of GMP to crude protein(GMP/CP) and farinograph parameters, have confirmed the decisive function on wheat baking quality of glutenin. Divided 4 wheat cultivars into 2 groups according to the composition of HMW-GS with significant difference of its baking quality in each group, and regarded them as GroupⅡ, their HMW-and LMW-glutenin subunits were separated by one-and two-dimensional gel electrophoresis,and analyzed the difference on the glutenin with their baking quality. The main results were as the followings:1 There was no significant difference in albumin and globulin between different varieties; The glidian content of kernel of all varieties in mature stage less than filling stage and the glutenin content was just opposite, HMW-GS composition has obvious effect on glidian content, and these HMW compositions had favorable influence to GMP accumulation. 2 Significant positive correlation was observed only between glutenin content and wheat baking quality traits, micro-SDS sedimentation value, gluten content and gluten index. The results showed that albumin content and globulin content had little effects on wheat baking quality traits.3 HMW-GS of all wheat cultivars were analyzed by employing SDS-PAGE,two allelic variants(1 and Null) at Glu-A1 locus and two allelic variants(7+8 and 14+15) at Glu-B1 locus and three allelic variants(5+10,2+12 and 2+10) at Glu-D1 locus were found. The cv.H-6 and cv.J210 have the same LMW-2 electrophoresis pattern which have important effects on baking quality was found by using SDS-PAGE and A-PAGE×SDS-PAGE methods to separate and analyze the cultivars in GroupⅡ.4 The two-dimensional protein patterns(IEF×SDS-PAGE) were compared between the cultivars in GroupⅡby using PDQuest^TM8.0 Advanced software of pattern process, the number of protein points and expressing amounts were higher in good baking quality cultivars(H-6 and J210) than in bad baking quality cultivars(Mianyang11 and Chuannong19). There were more protein patterns in the position of LMW-2 type protein patterns and its low position in the comparison between cv.H-6 and cv.J210 than another two cultivars with bad baking quality, and expressing amounts of these protein patterns higher than in cv.J210.