Allelic Variations of HMW-GS and Their Effects on Quality of Xinjiang Winter Wheat Landraces

[Objective]The purpose of this project was to provide information for Xinjiang wheat quality improvement,and study allelic variations HMW - GS and their quality effects of Xinjiang wheat landraces. [Method]The composition of high - molecular - weight glutenin subunits(HMW - GS) of sixty - eight winter wheat landraces from Xinjiang Uygur Autonomous Region was analyzed.The physical - chemistry characteristics(protein content,wet gluten content,dry gluten content,gluten index) and rheololgical characteristics(maximum height,extensibility,baking strength,configuration ratio,elasticity index, development time,stability time and degree of softening) of these varieties were all determined.[Result]The results showed that less significant effect of glutenin subunits and their interaction on protein content,wet gluten content,dry gluten content,gluten index,maximum height and development time were observed. According to the glutenin subunit contribution to extensibility,baking strength,configuration ratio,elasticity index,stability time and degree of softening,different glutenin subunit loci could be ranked as;at Glu - A1, Null≥2~*;at Glu-B1,7 +86 + 8≥22;at Glu - D1,5 + 10≥2.6 + 122 + 12.The glutenin subunit combination(Null/7 +8/2.6 + 12) had the highest effect among all tested quality characters.[Conclusion] Allelic variations of HMW - GS and their effects on quality of Xinjiang winter wheat landraces could provide useful information for improving Xinjiang wheat quality.