Analysis On Quality Effect Of Aegilops Sharonensis HMW-GSs In Common Wheat

High-molecular-weight glutenin subunits（HMW-GSs）are important wheat seed storage proteins and play a key role in determination of wheat flour processing quality.In our previous study,we successfully transferred Ae.sharonensis glutenins subunits 1S^shx2.3and 1S^shy2.9 with a particularly large molecular weight into common wheat by wide crosses,and further generated 18 stable derived lines by continuous backcrossing and selfcrossing.Based on these previous work,we conduct the quality test of 18 wheat derived lines,and analyzed the effects of 1S^shx2.3 and 1S^shy2.9 subunits on wheat processing quality and bread quality.The main results are summaried as follows:1.The agronomic traits and grain morphology of these wheat-derived lines are very similar to those of common wheat cv Liangmai 3（LM3）.In terms of agronomic traits,the growth period of 108 lines is generally later than LM3,other lines are basically same as LM3.The grain size of No.66 line was the closest to the parent LM3;the grain length and grain width of the No.108 line were significantly lower than that of the LM3;the grain size of the No.64 line was the closest to the parent Z636.2.The storage protein composition of 18 homozygous wheat-Ae.sharonensis-derived lines was identified.According to their HMW-GS composition,they can be divided into four types,type I,and the HMW-GS composition of 8 homozygous lines is(1S^shx2.9+1S^shy2.3,1Bx7+1By8,1Dx2+1Dy12);Type II,the composition of HMW-GS of 5 homozygous lines is(1S^shx2.9+1S^shy2.3,1Dx2+1Dy12);Type III,the HMW-GS composition of 4 homozygous lines is(1S^shx2.9+1S^shy2.3,1Bx+1By);Type IV,the HMW-GS composition of one line is(1S^shx2.9+1S^shy2.3,1Bx7+1By8).In which the composition of LMW-GS and gliadin of 66-36-11 line in type I is more similar to that of Z636 and R7.3.According to the different processing quality,eight lines of different HMW-GS composition types were selected for ND-FISH cytology analysis,and the results indicated that the total number of chromosomes in each line was 42 and the number of alien S^shchromosomes varying from four to eight.All of the alien S^sh chromosomes in the derived lines were observed to be complete.The 66-36-11 and 66-17-52,and 108-7-20 and108-7-109 lines have the same chromosome composition,respectively.4.The results of quality test showed that the dough rheological properties of 18wheat-derived lines were significantly improved,showing strong gluten levels.Among them,66-36-11 line had the highest comprehensive quality parameters among all the lines.According to the wheat variety quality classification standard（GB/T 17320-2013）,their protein content（19.23%）,wet gluten content（39.86%）,Sedimentation value（57.55m L）,water absorption rate（62.3%）,stability time（10.4min）and other indicators were compared,,indicating that the line reached the standard of strong gluten wheat.5.The loaf volumes of the eight wheat-Ae.sharonensis derived lines varied from161.50 to 226.50ml and were all highly significantly greater than that of common wheat LM3 with 135.33ml;the baking index of eight lines were from 8.91 to 11.98,showing different level of increase to that of LM3.Among them,the bread quality of type I is the best,the 66-36-11 line had a 67.34%increase of loaf volume than that of the LM3.The cell diameter and cell extension of the slice were not slightly different from those of the parent LM3.The volume of the course cell was reduced by 14.03%,the cell quantity was increased by 65.36%and the baking index rose to 11.78.6.Eleven lines covering four HMW-GS types were selected for starch analysis.The results showed that in the determination of amylose,the 66-36-11 line had no difference with the parent LM3,the starch content of the other lines was significantly reduced.Therefore,the 66-36-11 line is considered to be the closest to LM3 in agronomic traits and the best baking quality among all lines,which laid the foundation for the subsequent creation of 1S^sh substitution and translocation lines.