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GrainGenes Reference Report: SAS-37-1414

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Reference	SAS-37-1414
Title	Limiting factors of wheat quality improvement in Southwest China
Journal	Scientia Agricultura Sinica
Year	2004
Volume	37
Pages	1414-1421
Author	Yan B Ren Z
Abstract	Forty-six wheat advanced lines and newly released cultivars from Sichuan region in the winter wheat zone of southeast China were evaluated for their high molecular weight glutenin subunits (HMW-GS) composition by SDS-PAGE and protein fractions, protein content, wet gluten, sedimentation value, stability time and falling number. The frequencies of HMW-GS alleles with good quality in the 46 lines/cultivars were significantly higher than those of local and post-released cultivars. The Glu-1 quality scores of the 46 genotypes exhibited a higher average of 7.37, ranging from 5 to 10, than those in other winter wheat zones of China. The high quality scores of 10 in 8 lines (17.4% of total) indicated that a large process had gained in the introduction of the HMW-GS alleles with good quality into local cultivars of this region. The contents of protein and wet gluten (average of 14.09 and 36.5%, respectively) were detected in the lines and cultivars. The protein and wet gluten contents in 65.1 and 62.8% lines and cultivars, respectively, were up to the national quality standard for breadmaking wheat. However, the sedimentation value, stability time and falling number, which showed high coefficients of variations, were lower and instable in different years. A strong correlation was found between quality scores and each character with good breadmaking quality. Significant correlations for protein with wet gluten content, stability time with sedimentation value or falling number, and glutenin content with sedimentation value as well as stability time were found. The results suggested that it is very important to pay attention to the introduced HMW-GS with good breadmaking quality. On the other hand, it is necessary to directly select other quality parameters, especially for sedimentation value, stability time and falling number for breadmaking quality in the wheat breeding programmes of southwest China
Keyword	[ Hide all but 1 of 30 ] alleles breadmaking breeding programmes correlation correlation analysis crop quality cultivars frequency genetic improvement genetics genotype genotypes gluten glutenin glutenins limiting factors lines molecular weight plant genetics protein protein content quality sds-page sedimentation stability weight wheat wheat gluten winter winter wheat

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