Allelic Variation at the Glu-D3 Locus in Chinese Bread Wheat and Effects on Dough Properties, Pan Bread and Noodle Qualities

被引：6
作者：
Liu, L. [1 ]
He, Z. H. [1 ,2 ]
Ma, W. J. [3 ]
Liu, J. J. [4 ]
Xia, X. C. [1 ]
Pena, R. J. [5 ]
机构：
[1] Chinese Acad Agr Sci, Natl Key Facil Crop Gene Resources & Genet Improv, Natl Wheat Improvement Centre, Inst Crop Sci, Beijing 100081, Peoples R China
[2] Chinese Acad Agr Sci, CIMMYT, China Off, Beijing 100081, Peoples R China
[3] Murdoch Univ, Western Australia Dept Agr & Food, State Agr Biotechnol Ctr, Murdoch, WA 6150, Australia
[4] Shandong Acad Agr Sci, Crop Res Inst, Jinan 250100, Shandong, Peoples R China
[5] CIMMYT, Mexico City 06600, DF, Mexico
来源：
CEREAL RESEARCH COMMUNICATIONS | 2009年 / 37卷 / 01期
关键词：
Triticum aestivum; Glu-D3; allelic variation; bread-making quality; Chinese noodle quality; SDS-PAGE; LOW-MOLECULAR-WEIGHT; LMW GLUTENIN SUBUNITS; TRITICUM-AESTIVUM L; STORAGE PROTEINS; COMMON WHEATS; GLIADIN LOCI; DIVERSITY; GENES; HMW; GLI-1;
D O I：
10.1556/CRC.37.2009.1.7
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Glutenin subunit alleles at the Glu-D3 locus and their effects on dough properties, pan bread, and dry white Chinese noodle (DWCN) qualities were investigated using 106 winter and facultative wheat cultivars and advanced lines. Allele Glu-D3c (42.5%) was the most frequent glutenin subunit, followed by Glu-D3b (25.5%) and Glu-D3a (23.6%). Glu-D3d and Glu-D3f occurred in only three and six cultivars, respectively. The effect of Glu-D3 was significant for DWCN quality, accounting for up to 16% of the variation, but there were no significant differences between individual Glu-D3 alleles on dough properties and qualities of DWCN and pan bread. Interaction effects Glu-A1 x Glu-D3 and Glu-B1 x Glu-D3 were significant for DWCN quality and loaf volume. More work is needed to understand the effects of Glu-D3 variation on the determination of dough properties and end-use quality.
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收藏
页码：57 / 64
页数：8
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