Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

被引：20
作者：
Ito, Miwako [1 ]
Fushie, Sachiko [2 ]
Maruyama-Funatsuki, Wakako [3 ]
Ikeda, Tatsuya M. [4 ]
Nishio, Zenta [1 ]
Nagasawa, Koichi [1 ]
Tabiki, Tadashi [1 ]
Yamauchi, Hiroaki [1 ]
机构：
[1] Natl Agr Res Ctr Hokkaido Reg, Memuro Res Stn, Kasai, Hokkaido 0820081, Japan
[2] Obihiro Univ Agr & Vet Med, Obihiro, Hokkaido 0808555, Japan
[3] Natl Agr Res Ctr Hokkaido Reg, Sapporo, Hokkaido 0628555, Japan
[4] Natl Agr Res Ctr Western Reg, Hiroshima 7218514, Japan
来源：
BREEDING SCIENCE | 2011年 / 61卷 / 03期
关键词：
Triticum aestivum; glutenin gene; high-molecular-weight glutenin subunit (HMW-GS); low-molecular-weight glutenin subunit (LMW-GS); dough property; bread-making quality; doubled haploid line; HIGH-MOLECULAR-WEIGHT; GRAIN-PROTEIN COMPOSITION; FLOUR QUALITY; LMW SUBUNITS; STATISTICAL CORRELATIONS; COMMON WHEATS; HMW; CROSSES; IDENTIFICATION; ATTRIBUTES;
D O I：
10.1270/jsbbs.61.281
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
We investigated the relationships between allelic variations on three Glu- loci, Glu-D1, Ght-A3 and Glu-B3, and processing qualities (dough strength and bread-making qualities) by using doubled haploid (DH) lines. The genotypic group of Glu-D1d had a longer mixing peak time (PT), a parameter of strong dough, than that of Glu-D1a. The group carrying Glu-B3g had a longer PT than that of the group carrying Glu-B3b when it was accompanied by Glu-D1d, and the group carrying Glu-A3d had a longer PT than that of the group carrying Glu-A3f when it was accompanied by Glu-D1d and Glu-B3g. Regarding the extent of the effects on dough strength, each of the two alleles on each of the three Glu- loci could be ranked as d>a on Glu-D1, d>f on Glu-A3 and g>b on Glu-B3. The wheat with compositions of d-f-b (allele on Glu-D1, Ght-A3 and Glu-B3, respectively) had the highest specific loaf volume (SLV), and d-d-g had lower SLV than those of other three combinations carrying Glu-D1d, although the dough strengths (PTs) of the d-f-b group was secondarily high and that of the d-d-g group was very high. It is considered that the d-d-g combination group has excessively strong dough and that the poor contribution of d-d-g combination to loaf volumes may be due to the extra-strong dough properties.
引用
收藏
页码：281 / 287
页数：7
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