Effect Of The High Molecular Weight Glutenin Subunit 1Ax1 On Wheat Processing Quality

High molecular weight glutenin subunits of approximately 10% for gluten protein, plays the decisive role in the processing quality of bread. There are great differences for wheat quality effects between different subunits, through the analysis of the composition of types of HMW glutenin subunits and screening of high quality and specific subunit can lay the foundation for breeding and genetic research. There are high correlation between 1Ax1 subunit and Bread baking quality by correlation analysis and transgenic technology, the subunit have high sores in the sedimentation value of a standard scoring system, it can significantly affect the processing quality in common wheat. In this study, we obtained the high molecular weight glutenin subunit 1Ax1 deletion mutation lines with genetic stability though EMS Chemical mutation of common wheat ShuMai 482 to Research the effect of lAxl subunit for processing quality mechanism and the necessity for strengthening wheat glutenin in eight ecological environments (Chongzhou, Wenjiang, Ya’an, Mianyang, Renshou, Rongxian, Xichang and Hanyuan) of southwest wheat of China. The main results are shown as follows:1. Agronomic traits and grain traits:ShuMai 482 and 1Ax1 subunit deletion mutation lines at the seedling stage showed the growth of neat, dark green leaves and vigorous growth, plant height did not differ significantly. At the mature stage, there were no significant differences at the plant height and spike length etc. In same ecological point, grain color of the two tested materials were yellow, grain plumpness were similar, there are no significant difference between the grain length and width. In different ecological point, the grain size had a certain difference. Variance analysis results showed that there are no significant differences and very significant differences at 1000-grain weight in eight ecological points.2. Comparison and analysis of processing quality between materials:In the same ecological point, the results of variance analysis of ShuMai 482 and 1Ax1 subunit deletion mutation lines indicated that the sedimentation value, wet gluten content and dry gluten content did not have significant differences, protein content maybe have significant differences, but did not have very significant differences, the results need further verification. Gluten index had very significant differences. The correlation analysis results showed that 1000-grain weight did not have significant correlation with quality traits. Sedimentation value, wet gluten content, dry gluten content and protein content had very significant positive correlation each other. Gluten index had significant negative correlation with wet gluten content and protein content.3. Comparison and analysis of processing quality between ecological points:ShuMai 482 and 1Ax1 subunit deletion mutation lines had obvious differences of the processing quality in different ecological points. The sedimentation value, wet gluten content, protein content and dry gluten content were generally lower in Mianyang and higher in Renshou and Chongzhou, but Gluten index was generally lower in Hanyuan and Xichang and higher in Renshou and Mianyang.4. Gene sequence analysis:From the NCBI database, we downloaded 1Ax1 subunit gene sequence, designed PCR primers. Then, promoter regions and coding regions of ShuMai 482 and 1Ax1 subunit deletion mutation lines were amplified, cloned, sequenced respectively. Using the DNAMAN software completed sequence alignment of the promoter region, similarity reached 100.00%. The result showed that there were no differences between the two material sequences in the promoter region. So far, the coding region do not complete the sequence alignment, We need further research.