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Relationship between Glutenin Macropolymer and High Molecular Weight Gutenin Subunit in Wheat

Xiyun Song

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Abstract

High molecular weight glutenin subunit(HMW-GS) composition of 166 wheat varieties from different regions were analysised by SDS-PAGE,and the relationship between different subunits and glutenin macropolymer content were studied.The results showed that HMW-GS variation types of wheat were rich,and the frequency of high-quality subunits increased.Subunit combinations of N,7 +9,2 +12 were still dominated.HMW-GS had a significant impact on GMP content of flour with subunit 1 N in Glu-A1,subunits 13 +16 7 +9 or 7 +8 or 14 +15 or 17 +18 in Glu-B1,subunits 5 +10 2 +12 in Glu-D1.There were no significant difference for other subunits.More GMP formed in varieties containing subunits of 1,13 +16 and 5 +10.Correlation coefficient between HMW-GS score and the GMP content of flour was 0.288(1% significant level).

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What this paper is about

High molecular weight glutenin subunit(HMW-GS) composition of 166 wheat varieties from different regions were analysised by SDS-PAGE,and the relationship between different subunits and glutenin macropolymer content were studied.The results showed that HMW-GS variation types of wheat were rich,and the frequency of high-quality subunits increased.Subunit combinations of N,7 +9,2 +12 were still dominated.HMW-GS had a significant impact on GMP content of flour with subunit 1 N in Glu-A1,subunits 13 +16 7 +9 or 7 +8 or 14 +15 or 17 +18 in Glu-B1,subunits 5 +10 2 +12 in Glu-D1.There were no significant difference for other subunits.More GMP formed in varieties containing subunits of 1,13 +16 and 5 +10.Correlation coefficient between HMW-GS score and the GMP content of flour was 0.288(1% significant level).

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Available abstract

High molecular weight glutenin subunit(HMW-GS) composition of 166 wheat varieties from different regions were analysised by SDS-PAGE,and the relationship between different subunits and glutenin macropolymer content were studied.The results showed that HMW-GS variation types of wheat were rich,and the frequency of high-quality subunits increased.Subunit combinations of N,7 +9,2 +12 were still dominated.HMW-GS had a significant impact on GMP content of flour with subunit 1 N in Glu-A1,subunits 13 +16 7 +9 or 7 +8 or 14 +15 or 17 +18 in Glu-B1,subunits 5 +10 2 +12 in Glu-D1.There were no significant difference for other subunits.More GMP formed in varieties containing subunits of 1,13 +16 and 5 +10.Correlation coefficient between HMW-GS score and the GMP content of flour was 0.288(1% significant level).

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

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