| Wheat is a importance food crop in china. With the growth of economy and the improvement of people's living standard, Breeding and producing good-quality wheat has become a new demand. The glutenin plays a very important role in seed for wheat end quality, so the quality effects of glutenin subunit on quality characteristics were studied in order to provide a new theoretic base for the breeding of good-quality wheat.In this study, Ten quality parameters of three wheat quality characteristics were mensurated, LMW-GS composition encoded by Glu-A3 and Glu-B3 was identified by SDS-PAGE, and effects of LMW-GS on wheat quality characteristics have been studied using 42 wheat cultivars as the experimental materials which grown in three different latitudes of Huanghuai wheat zone, Frequency of LMW-GSs in 64 wheat cultivars was also identified in order to realize the status and foreground of using of LMW-GSs with good quality. The results as follow:1. There are correlation among ten quality parameters, and these paralneters have been classified into two kinds:①characteristic of protein quantitative traits, including protein, wet gluten and dry gluten contents.②characteristic of protein qualitative traits, including gluten index, develop time, stability time, degree of softening and farinograph quality number, correlations between characteristcs of gluten-index, dough-rheology and bread-baking qulity are significant, so these characteristics can be as important selective characteristics in wheat quality breeding process.2. The effect of GluA3 loci on quality parameters of degree of softening is significant, and effect of GluB3 on quality parameters of wet gluten content, dry gluten content, gluten index, bread volume and score is significant. The contributions of variation in LMW-GSs to the quality traits were determined as: at Glu-A3, d,b＞a, e to the effects on Gluten index, dough-rheology and bread baking quality; at Glu-B3, h, d＞f＞g, b, j to the effects on Gluten index and stability time, and h＞f, d＞g, b, j to the effect on bread baking quality. So the effect value of LMW-GS can be general evaluated, the subunit of A3 a,B3j, A3e,B3b can be grade 1, B3f and B3g can be grade 2, A3b,A3d and B3d can be grade 3, and B3h can be grade 4.3. Effect of addition and interactions between LMW-GSs at GluA3 and GluB3 loci, The combination of GluA3d/GluB3h performed high gluten strength and preferable baking quality, but GluA3d/GluB3d performed low gluten strength and bad baking quality. There are significant interactions between Glu-1 and Glu-3 loci, Glu-B1/Glu-A3. GluB1/ GluB3, Glu-D1/GluA3 and GluD1/GluB3 show significant interaction effect on gluten index and bread baking quality, GluB1/GluA3 and GluB1/GluB3 show significant interaction effect on stability time, degree of softening and farinograph quality number.4. Correspondence analysis have been made between three sorts cultivars which were divided from 42 material base on quality characteristic and LMW-GS at GluA3 and GluB3, the results are similar with the effect of LMW-GSs on quality traits.5. The frequency of glutenin subunits with good quality is lower in 64 materials from Huanghuai Zone, so it is a advantaged way for aggregating glutenin subunits with good quality in wheat quality breeding process of Huanghuai wheat Zone. |
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