The Mechanismof Quality Formationin Wheat-Ae.genicullata Alien Addition Line,CS-Ae.G-1Mg

The high molecular weight glutenin subunit(HMW-GS)affects the accumulation of glutenin aggregates in wheat during grain development,which determines the strength and elasticity of gluten.The rheological properties of wheat dough and the processing quality of wheat were affected by strength and elasticity of gluten.This study is helpful to broaden wheat germplasm resources and improve wheat quality.In this study,HMW-GS,the accumulation of glutenin macroaggregates in grain development,the rheological properties of wheat dough and the processing quality ofwheat-Ae.genicullata alien addition line(CS-Ae.G-1Mg)were studied.The main results are as follows:1.In the HMW-GS region,a new subunit appeared in CS-Ae.G-1Mg and the Dx2 subunit disappeared.2.In the process of grain development,the percentage content of unextractable polymericprotein(UPP%)of CS-Ae.G-1Mg was higher than CS.At 4-7d after flowering,the UPP% of CS-Ae.G-1Mg and CS increased rapidly;7-10 d after anthesis,the growth rate of UPP% ofCS-Ae.G-1Mg was increased,the UPP% of CS was decreased.At 10-16 days after anthesis,the UPP% growth rate of CS-Ae.G-1Mg was higher than CS;the UPP% of CS-Ae.G-1Mg and CS increased rapidly after 26 days of anthesis.Duringthe wheat grain maturity stage,,the UPP% of CS-Ae.G-1Mg is much higher than CS.The results of the study indicated that the quality of CS-Ae.G-1Mg was better.It is indicated that CS-Ae.G-1Mg accumulates more UPP during grain development.3.Compared with CS,the protein content of CS-Ae.G-1Mg increased significantly;the content of wet glutenand weakening degree were increased,which indicated that the grain quality characteristics of CS-Ae.G-1Mg were better than CS.4.Compared with CS,the dough formation time,dough stability and gluten strength ofCS-Ae.G-1Mg increased,which indicated that the rheological properties ofCS-Ae.G-1Mg were better than CS.5.The gluten of CS-Ae.G-1Mg has a tighter cross-linking structure,indicating that the appearance of new subunits may inhibit the expression of Dx2 subunit.The results showedthat the new subunit affected the wheat gluten microstructures by affecting the formation of Glutenin macromers in grains.