Genetic Diversity Of Glutenin And Gliadin In Xinjiang Noodle Wheat And Molecular Characterization Of Relative Quality

Gluten is formed by gliadin and glutenin which play an important role on the wheat quality. It is studied that different content of gliadin and glutenin in wheat seed results in different wheat quality. So in order to study the genitic variance and the effect of high molecular-weight glutenin subunits and gliadin on the wheat and noodle quality,82 wheat cultivars from Xinjiang were used to comprehensively analyze the composition of the high-molecular-weight glutenin subunits and the gliadin locis by SDS-PAGE and A-PAGE, moreover, we tested the physical chemistry qualities and farinograph.,then the cooking qualities of hand-extended noodle were evaluated. In the meantime, distributing frequency of phytoene synthease gene for yellow pigment content on chromosome 7A (Psy-A1) and 1B·1R translocation was studied with molecular marker YP7A and Glu-B3j in 82 cultivars. The main results in the present study were as follows:1. It is studied that most of the winter wheat cultivars planted currently in Xinjiang belong to medium-weak gluten. The results of the sensory evaluation for hand-extended noodle show that the average of the total score for sensory evaluation is 76.4. Among the material,50 cultivars'score is between 70 and 85 points. These materials are basically suitable for making noodle. And the noodle quality score is in certain positive correlation with protein content,gluten content and sedimentation value.2. It is found that 9 kinds of HMW-GS appeared in 82 wheat cultivars. Glu-A1 have two kinds, Glu-B1 have three subunits, Glu-D1 have four subunits. The HMW-GS null,7+8,7+9 and 2+12 is common in Xinjiang wheat. The present of Null at Glu-A1 is 96.3%.The present of 7+8 and 7+9 at Glu-B1 is all 42.7%.The present of 2+12 at Glu-D1 is 95.1%. The simple correlation analysis indicates that 6 kinds of high molecular weight glutenin subunits and 9 items of physical quality traits are significantly related,6 kinds and 14 items of farinograph characteristics are significantly related, five kinds and 15 items of noodle sensory evaluation score are significantly related.7+8,2+10,5+10 are superior for quality, and7,7+9,2+12 are inferior.3.It is resulted that 38 kinds of bands which have different relative front could be found in 82 wheat cultivars. Each variety contains an average of 18.5 kinds of bands, and the range for variation of different varieties is 10 to 26. Difference between cultivars is visible. Gliadin of wheat varieties can be used as a biological fingerprint for seed purity identification, cultivar testing and related analysis, etc. Through simple correlation analysis, the correlation between 26 of the 38 bands and 39 kinds of wheat physical quality characters is significant or extremely significant. The correlation between 14 bands and 38 kinds of farinograph traits is up to 0.05 or 0.01 significant levels, respectively. And the correlation between 12 bands and 42 items of noodle sensory evaluation score is significantly related. More of them are good quality bands. For example,19.5,21.2,24.8 can significantly improve the sedimentation value, also can inhibit the weakening of the dough and increase tensile curve of area. The rate 27.8 can not only significantly increase the content of wet gluten; still can fully improve tensile properties of the dough. Those can be used in wheat breeding 4. A series of high quality storage proteins are choosed. For wheat quality, the combination of 7+9 and 37.1,40.1,72.9,89.0,84.8,74.1 is helpful to improve the protein content and wet gluten content;The combination of 7+8 and 82.0 is helpful to improve flour yield; The combination of 5+10 and transference rate of 16.5,37.0,21.2,24.8,27.8,34.0,78.1,80.1,91.0 is helpful to increase sedimentation value, prolong development time, weak degree of softening and increase tensile curve of area; The combination of 2+10 and transference rate of 16.5,78.1,91.0,27.8 is helpful to prolong stability time and improve evaluation of the value. For noodle quality, the combination of 7+8,5+10 and 34.0,40.1,30.2,56.9,59.4,89.0,91.0,74.1 is good to all characters of noodle quality.5. Of 82 cultivars, materials which have 1B·1R translocation are accounted for 30.5%, and materials which have high content of yellow pigment are accounted for 87.8%. In Xinjiang wheat, frequency of 1B·1R translocation is not low, and yellow pigment content of most varieties is higher, so more attention should be paid in breeding for quality.