Effects Of Gluten Protein Fractions Content (GPFC) To Processing Quality And PQL Mapping For GPFC In Common Wheat

In the present study, two groups of samples, i.e., 24 samples of newly released high quality cultivar Jimai 20 collected from 24 locations in 2005-06 cropping season and 43 wheat genotypes including newly released high quality cultivars and advanced lines in Northern China Winter Wheat Region and Shandong province grown at Jinan in 2005-06 cropping season, were used to investigate the relationship between the quantification of gluten protein fraction and dough property, bread quality, steamed bread quality and noodle quality. A total of 240 F6 recombinant inbred lines (RILs) derived from a cross between two Chinese winter wheat cultivars,'PH82-2'and'Neixiang188', sown in Jiaozuo of Henan Province in the 2004-05 and 2005-06 cropping seasons, were used for PQL analyses.The results indicated that dough property and bread quality could be improved by increasing grain hardness and protein content. Total glutenin, HMW-GS, LMW-GS content and the ratio of Glu/Gli were significantly and positively related with dough property and bread making quality, and were significantly and negatively correlated with noodle color, firmness, total score and steamed bread smoothness. The quantity of total gliadin was significantly and positively related with steamed bread stress relaxation, with r = 0.54 (P<0.001), but was significantly and negatively correlated with steamed bread total score, with r = -0.49 (P<0.001). The percent of SDS-unextractable glutenin polymeric protein (%UPP) showed natural logarithm correlation with dough stability and maximum resistance, with an R2 of 0.84 and 0.86, respectively. The %UPP was significantly and positively associated with bread total score, with r = 0.76 (P<0.001). When the quantity of total glutenin was more than 32.5 AU and %UPP was more than 48.9%, genotypes show very good dough property with a stability of 10 minutes and bread quality.Eight PQLs clusters were found on chromosomes 1A (Xcfa2153-Glu-A3a), 1B (Sec1-HVM23 and Xcfd48.4-Xwmc164), 1D (Xcfd48.2-Xbarc169), 3A (Xwmc664-Xwmc2), 3B (Xwmc3-Xbarc68.1), 5B (Xgwm408-Xbarc275), and 7B (Xbarc50-Dupw398), accounting for 75.4% of total phenotypic variance. Fifty PQLs were consistently detected in two years, four of these PQLs were identified to be associated with glutenin content, which were located on chromosome 1A, 1D, 3B and 7B, explaining from 4.2% to 20.0% of phenotypic variance. Three PQLs for HMW-GS content were detected on chromosomes 1B, 1D and 3B, and five PQLs for LMW-GS content were found on chromosomes 1A, 1B and 1D. Only two PQLs for Glu/Gli were identified on Xcfa2153-Glu-A3a (1A) and Sec1-HVM23 (1B) marker interval, and PQL on chromosome 1B explained 59.3% and 65.5% of phenotypic variance in two years, respectively. These PQLs showed good consistency across two environments, which offered good foundation for the improvement of wheat processing quality in China.