Effects of Low Molecular Weight Glutenin Subunits Encoded by Glu-A3 and GluB3 Loci on Gluten Strength and Baking Quality in Wheat

Low molecular weight glutenin subunit(LMW-GS) plays an important role in wheat quality.Considerable attention has now been focused on manipulation of LMW-GS composition,while seldom research was performed in wheat quality of Huanghuai zone.In the current paper,LMW-GS composition encoded by Glu-A3 and Glu-B3 was identified by SDSPAGE,effects of LMW-GS on dough property and bread quality were studied,using 42 wheat cultivars as the experimental materials.The contributions of variation in LMW-GS to the quality traits were determined as: at Glu-A3,d,ba,e to the effects on Gluten strength and bread baking quantity;at Glu-B3,h,dfg,b,j to the effects on Gluten strength,and hf,dg,b,j to the effect on bread baking quality.The combination of GluA3d/GluB3h performed high Gluten strength and preferable baking quality.The effects of glutenin subunits loci were ranked,GluB3 and GluB1 show great effect on flour quality.There were interactions between Glu-1and Glu-3 loci,Glu-B1/Glu-A3 and Glu-D1/Glu-B3 show significant interaction effect on dough properties.The difference of effect on wheat quality between LMW GSs encoded by Glu-A3 and Glu-B3 loci was significantly,which provided a new theoretics base for the improvement of wheat quality.