2009•Mailei zuowu xuebaoRequires access

Effect of Low Molecular Weight Glutenin Subunits on Wheat Quality

Zhao Xin-xi

Abstract

Low molecular weight glutenin subunit(LMW-GS) plays an important role in wheat quality.Considerable attention has now been focused on identification of LMW-GS composition,while seldom application was performed in genetic improvement of wheat quality.In the current paper,quality effects of 17 LMW-GS from 35 wheat cultivars were studied.The positive effects of LMW-GSs on the quality traits were determined as: at Glu-A3,A3c,A3b,A3d and A3eA3a for gluten quantity,and A3cA3b and A3dA3a and A3e for gluten strength;at Glu-B3,B3i and B3dB3fB3e and B3hB3gB3j for gluten quantity,and B3dB3hB3j and B3eB3i and B3fB3g for gluten strength;at Glu-D3,D3eD3cD3dD3b and D3a for gluten quantity,and D3aD3c and D3eD3b and D3d for gluten strength.Based on the quality effects of glutenin subunit,the score system of 17 LMW-GS was put forward,which was confirmed by quality traits of cultivars with different LMW-GSs.This study also indicated the accumulative effects of LMW-GS in different loci on quality traits.

About this research paper

What this paper is about

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Glutenin, Gluten, Cultivar, Wheat gluten, Food science, Protein subunit, Storage protein, Gliadin