Development of a wheat-Aegilops searsii substitution line with positively affecting Chinese steamed bread quality

被引：11

作者：

Du, Xuye ^{[1
]}

Ma, Xin ^{[2
]}

Min, Jingzhi ^{[1
]}

Zhang, Xiaocun ^{[3
]}

Jia, Zhenzhen ^{[4
]}

机构：

[1] Guizhou Normal Univ, Sch Life Sci, 116 Baoshan North St, Guiyang 550001, Guizhou, Peoples R China

[2] Shandong Agr Univ, Coll Agron, 61 Daizong St, Tai An 271018, Shandong, Peoples R China

[3] Shandong Agr Univ, Coll Food Sci & Engn, 61 Daizong St, Tai An 271018, Shandong, Peoples R China

[4] Guizhou Normal Univ, Management Off Sci Res, 116 Baoshan North St, Guiyang 550001, Guizhou, Peoples R China

来源：

BREEDING SCIENCE | 2018年 / 68卷 / 02期

关键词：

Aegilops searsii; wheat; substitution line; processing quality; HMW GLUTENIN SUBUNITS; MAKING QUALITY; GENETIC-VARIATION; ALLELIC VARIATION; DOUGH PROPERTIES; PAN BREAD; PROTEIN; MACROPOLYMER; TAUSCHII;

D O I：

10.1270/jsbbs.17044

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

A wheat-Aegilops searsii substitution line GL1402, in which chromosome 1B was substituted with 1S(s) from Ae. searsii, was developed and detected using SDS-PAGE and GISH. The SDS-PAGE analysis showed that the HMW-GS encoded by the Glu-B1 loci of Chinese Spring was replaced by the HMW-GS encoded by the Glu-1S(s) loci of Ae. searsii. Glutenin macropolymer (GMP) investigation showed that GL1402 had a much higher GMP content than Chinese Spring did. A dough quality comparison of GL1402 and Chinese Spring indicated that GL1402 showed a significantly higher protein content and middle peak time (MPT), and a smaller right peak slope (RPS). Quality tests of Chinese steamed bread (CSB) showed that the GL1402 also produced good steamed bread quality. These results suggested that the substitution line is a valuable breeding material for improving the wheat processing quality.

引用

页码：289 / 293

页数：5

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