Association Between Glutenin Alleles and Lanzhou Alkaline Stretched Noodle Quality of Northwest China Spring Wheats. II. Relationship with the Variations at the Glu-1 Loci

被引：0
作者：
X. G. Meng
S. X. Cai
机构：
[1] Chem. & Biotech. School of Lanzhou Jiao Tong University,
[2] Agricultural School of Gansu Agricultural University,undefined
来源：
Cereal Research Communications | 2008年 / 36卷
关键词：
spring wheat cultivars; HMW-GS; SDS-PAGE; wheat quality; Lanzhou alkaline stretched noodle quality;
D O I：
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中图分类号：
学科分类号：
摘要：
Lanzhou Alkaline Stretched Noodles (LASN) has introduced by Meng et al. in previous research paper (2007). In order to discover the LASN specialty wheat quality requirement for allelic variations at Glu-1 of northwest China spring wheats, 2 northwest China spring wheat cultivars and 39 elite F6 breeding lines were adopted to determine the high-molecular-weight glutenin subunits (HMW-GS) composition by one step one-dimensional sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) based on the protocol of Singh et al. (1991). The results showed that the wheat quality and LASN quality were characterised by Glu-1 alleles significantly. Glu-A1 /1 correlated to high protein content and better extensibility (L) than other allelic variations. Glu-A1 /1, Glu-B1 /17+18 and Glu-D1 /5+10 were beneficial to dough strength (W), meanwhile Glu-A1 /2* and Glu-D1 /5+10 were good to dough tenacity (P). Glu-D1 /5+10 strongly correlated to high volume of SDS-sediment significantly. Allelic variations at Glu-A1 / (1, 2*), Glu-B1 /17+18 and Glu-D1 /5+10 were beneficial alleles for wheat quality as well as LASN quality. However, Glu-A1 /null and Glu-D1 /2+12 were inferior alleles for wheat quality and LASN quality.
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页码：107 / 115
页数：8
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