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The analysis of high molecular weight glutenin subunits compositions in wheat

Yan Liu, Honggang Wang, Shubing Liu

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Abstract

The high molecular weight (HMW) glutenin subunits composition of 85 wheat lines were separated by SDS PAGE.The results are as follows:① Most good cultivars have good subunits such as 1,14+15/17+18,or 5+10 respectively coded by Glu A1,Glu B1 and Glu D1,and a few cultivars have the good subunits 1?14+15/17+18 and 5+10;② There are good subunits 1,2 *,and 5+10 in most octoploid Tritietrigia ;③ Most of the offsprings of Elytrigia intermedia×Triticum aestivum made by our own lab have the good subunits 14+15.Furthetmore,a few materials have rare subunits which are not named in Paynes nomenclative system

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The high molecular weight (HMW) glutenin subunits composition of 85 wheat lines were separated by SDS PAGE.The results are as follows:① Most good cultivars have good subunits such as 1,14+15/17+18,or 5+10 respectively coded by Glu A1,Glu B1 and Glu D1,and a few cultivars have the good subunits 1?14+15/17+18 and 5+10;② There are good subunits 1,2 *,and 5+10 in most octoploid Tritietrigia ;③ Most of the offsprings of Elytrigia intermedia×Triticum aestivum made by our own lab have the good subunits 14+15.Furthetmore,a few materials have rare subunits which are not named in Paynes nomenclative system

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Available abstract

The high molecular weight (HMW) glutenin subunits composition of 85 wheat lines were separated by SDS PAGE.The results are as follows:① Most good cultivars have good subunits such as 1,14+15/17+18,or 5+10 respectively coded by Glu A1,Glu B1 and Glu D1,and a few cultivars have the good subunits 1?14+15/17+18 and 5+10;② There are good subunits 1,2 *,and 5+10 in most octoploid Tritietrigia ;③ Most of the offsprings of Elytrigia intermedia×Triticum aestivum made by our own lab have the good subunits 14+15.Furthetmore,a few materials have rare subunits which are not named in Paynes nomenclative system

Key concepts: Glutenin, Protein subunit, Cultivar, Composition (language), Chemistry, Biochemistry, Food science, Biology

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