Parental varieties Suneca and Cook have contrasting alleles at each of the five glutenin subunit loci (Glu-B1, Glu-D1 Glu-A3, Glu-B3, and Glu-D3), a set of 60 lines homozygous at these loci from the F4 progeny populat...Parental varieties Suneca and Cook have contrasting alleles at each of the five glutenin subunit loci (Glu-B1, Glu-D1 Glu-A3, Glu-B3, and Glu-D3), a set of 60 lines homozygous at these loci from the F4 progeny population of Suneca X Cook was chosen to analyze the variation of the size distribution of glutenin polymeric protein (measured by SE-HPLC) and flour mixing properties of these lines and to study relationship between the size distribution of glutenin polymeric protein and wheat flour mixing properties. The results showed that there were very significant differences among the relative size distributions of glutenin polymeric protein (i.e. percentage of unextracTable polymeric protein in the total polymeric protein, or UPP%) and dough development times (i.e. peak time of mixograph, or PTM) of different homozygous lines, respectively. Flour mixograph shape was closely related to UPP% value. The results also indicated that UPP% was very strongly positive correlation with PTM and negative correlation with peak height of mixograph (PHM). Comparing with flour protein content (FP%), UPP% gave greater effect on PTM and PHM, i.e. flour mixing properties, and it can be considered as one of criteria for quality selecting from early generation of breeding program.展开更多
文摘Parental varieties Suneca and Cook have contrasting alleles at each of the five glutenin subunit loci (Glu-B1, Glu-D1 Glu-A3, Glu-B3, and Glu-D3), a set of 60 lines homozygous at these loci from the F4 progeny population of Suneca X Cook was chosen to analyze the variation of the size distribution of glutenin polymeric protein (measured by SE-HPLC) and flour mixing properties of these lines and to study relationship between the size distribution of glutenin polymeric protein and wheat flour mixing properties. The results showed that there were very significant differences among the relative size distributions of glutenin polymeric protein (i.e. percentage of unextracTable polymeric protein in the total polymeric protein, or UPP%) and dough development times (i.e. peak time of mixograph, or PTM) of different homozygous lines, respectively. Flour mixograph shape was closely related to UPP% value. The results also indicated that UPP% was very strongly positive correlation with PTM and negative correlation with peak height of mixograph (PHM). Comparing with flour protein content (FP%), UPP% gave greater effect on PTM and PHM, i.e. flour mixing properties, and it can be considered as one of criteria for quality selecting from early generation of breeding program.
