Effects on Gluten Quality of High Molecular Weight Glutenin Subunits Coded by Two Alleles and Its Interactions at Glu-A1 and Glu-B1 Loci in Common Wheat

The subunit composition of glutenin,which are responsible for the visco-elastic properties of dough,play an important role for bread making quality.The recombinant lines containing 871 head lines produced from 1 cross combination(Yannong 19×Annong 9914) selected randomly from F1 to F4 were studied in the paper.Glutenin subunit compositions of the lines were screened by SDS-PAGE.Gluten strength and dough mixing properties were measured by mixograph test and SDS-sedimentation test.Variances for Gluten quality contributed by different alleles of Glutenin subunits were analysised by ANOVA at SAS 8.0(statistical analysis system).The results indicated that the subunits composition of glutenin at Glu-A1 and Glu-B1 loci are different while it presents same subunit composition at other loci of glutenin.There are two alleles which are 1 or N subunit at Glu-A1 loci.The lines containing 1 subunit had significantly higher values for SDS sedimentation volume,mixogram peak height and mixogram height at the seventh minute,while Angle of Mixogram peak fall,mixograph mixing time and mixogram width at the seventh minute had no significant difference as compared with N subunit containing lines.There are two alleles that are 14+15 or 17+18 subunit at Glu-B1 loci.According to the glutenin subunit contribution to SDS sedimentation volume,mixing time,mixogram width at the seventh minute,the two subunits could be ranked as: 17+1814+15 while 14+1517+18 for Angle of Mixogram peak fall.The lines containing 17+18 subunit had no significantly higher values for mixogram peak height and mixogram height at the seventh minute as 14+15 subunit containing lines.No significant effect of glutenin subunit interaction between Glu-A1 and Glu-B1 was observed on SDS sedimentation volume,the four mixogram parameters expect for mixogram width at the seventh minute;the different glutenin subunit loci composition could be ranked according to the additive value for quality indexes.