Sedimentation values, flour glutenin macropolymer (GMP) contents, composition and contents of high-molecular-weight (HMW) glutenin subunits (GS) of 233 flour samples were determined. Our data indicated that subunit 1 ...Sedimentation values, flour glutenin macropolymer (GMP) contents, composition and contents of high-molecular-weight (HMW) glutenin subunits (GS) of 233 flour samples were determined. Our data indicated that subunit 1 occurred more frequently at Glu-A1 , subunit pair 7 + 8 at Glu-B1 and 2 + 12 at Glu-D1. The significant relationships between Glu-1 quality score and total HMW glutenin content, sedimentation value and GMP content suggested that the composition of HMW-GS affects wheat quality strongly. Moreover, the total content of HMW-GS was correlated with certain quality parameters more significantly. Relationship between subunit 5 + 10 content and breadmaking quality was better than others, but 2 + 12, 7 + 8, 7 + 9 and 4 + 12 also correlated with certain quality parameters significantly. The contents of total HMW-glutenin, x-type subunits and y-type subunits related with sedimentation value, flour GMP content, and Glu-1 quality score more strongly than that of individual subunit or subunit pair. The flour GMP content, with excellent correlation to sedimentation value, total contents of HMW glutenin, x- and y-type subunits and many other quality parameters, could be an ideal indicator of breadmaking quality at earlier generations for breeding purpose for its simple procedure and small scale.展开更多
The objective of the present study was to characterize the high molecular glutenin subunits （HMW-GS） composition and the presence of 1B/1R translocation in newly developed wheat （Triticum aestivum L.） germplasm, w...The objective of the present study was to characterize the high molecular glutenin subunits （HMW-GS） composition and the presence of 1B/1R translocation in newly developed wheat （Triticum aestivum L.） germplasm, which have one or more traits that are useful in wheat improvement. Sodium dodecyl sulphate polyacrylamide-gel electrophoresis （SDS-PAGE） and acid polyacrylamide-gel electrophoresis （A-PAGE） were used to detect HMW-GS composition and the presence of 1B/1R wheat-rye （Secale cereale L.） chromosome translocation in the wheat germplasm. Bread-making quality scores of these lines were determined. A high level of variations in HMW-GS encoded by Glu-1 locus was observed. Sixteen major HMW-GS, with 30 combinations, were detected. The percentage of cultivars with more than two desirable subunits was 38.7%. Thirteen cultivars had bread-making quality scores of 10 in combination with one or two desirable agronomical traits, such as high-yield potential, dwarfing stem, resistance to diseases, and/or tolerance to abiotic stress. Sixty-eight （36.6%） cultivars possessed 1B/1R translocation. The newly developed germplasm with HMW-GS for good quality can be promising resources for improving bread-making quality of wheat.展开更多
采用M80弹(7.62 mm×51 mm NATO)分别对常温和高温(55℃)下的防弹插板进行实弹射击试验,以研究高温环境对防弹插板抗弹性能的影响。通过分析试验时防弹插板弹击瞬间凹陷值,同时结合聚氨酯树脂的剥离强度、超高分子量聚乙烯纤维层压...采用M80弹(7.62 mm×51 mm NATO)分别对常温和高温(55℃)下的防弹插板进行实弹射击试验,以研究高温环境对防弹插板抗弹性能的影响。通过分析试验时防弹插板弹击瞬间凹陷值,同时结合聚氨酯树脂的剥离强度、超高分子量聚乙烯纤维层压板剥离强度和弯曲强度的测试结果对高温下抗弹性能变化原因进行了研究。结果表明:高温下防弹插板抗弹性能明显下降,相对于常温下每发弹的弹击瞬间凹陷值增加了2~5 mm。其主要原因是超高分子量聚乙烯纤维层压板在高温下抵抗变形的能力发生明显下降,从而导致防弹插板的弹击瞬间凹陷值增大。展开更多
基金the National Natural Science Foundation of China(No.39970456 ,39930110).
文摘Sedimentation values, flour glutenin macropolymer (GMP) contents, composition and contents of high-molecular-weight (HMW) glutenin subunits (GS) of 233 flour samples were determined. Our data indicated that subunit 1 occurred more frequently at Glu-A1 , subunit pair 7 + 8 at Glu-B1 and 2 + 12 at Glu-D1. The significant relationships between Glu-1 quality score and total HMW glutenin content, sedimentation value and GMP content suggested that the composition of HMW-GS affects wheat quality strongly. Moreover, the total content of HMW-GS was correlated with certain quality parameters more significantly. Relationship between subunit 5 + 10 content and breadmaking quality was better than others, but 2 + 12, 7 + 8, 7 + 9 and 4 + 12 also correlated with certain quality parameters significantly. The contents of total HMW-glutenin, x-type subunits and y-type subunits related with sedimentation value, flour GMP content, and Glu-1 quality score more strongly than that of individual subunit or subunit pair. The flour GMP content, with excellent correlation to sedimentation value, total contents of HMW glutenin, x- and y-type subunits and many other quality parameters, could be an ideal indicator of breadmaking quality at earlier generations for breeding purpose for its simple procedure and small scale.
文摘The objective of the present study was to characterize the high molecular glutenin subunits （HMW-GS） composition and the presence of 1B/1R translocation in newly developed wheat （Triticum aestivum L.） germplasm, which have one or more traits that are useful in wheat improvement. Sodium dodecyl sulphate polyacrylamide-gel electrophoresis （SDS-PAGE） and acid polyacrylamide-gel electrophoresis （A-PAGE） were used to detect HMW-GS composition and the presence of 1B/1R wheat-rye （Secale cereale L.） chromosome translocation in the wheat germplasm. Bread-making quality scores of these lines were determined. A high level of variations in HMW-GS encoded by Glu-1 locus was observed. Sixteen major HMW-GS, with 30 combinations, were detected. The percentage of cultivars with more than two desirable subunits was 38.7%. Thirteen cultivars had bread-making quality scores of 10 in combination with one or two desirable agronomical traits, such as high-yield potential, dwarfing stem, resistance to diseases, and/or tolerance to abiotic stress. Sixty-eight （36.6%） cultivars possessed 1B/1R translocation. The newly developed germplasm with HMW-GS for good quality can be promising resources for improving bread-making quality of wheat.
文摘采用M80弹(7.62 mm×51 mm NATO)分别对常温和高温(55℃)下的防弹插板进行实弹射击试验,以研究高温环境对防弹插板抗弹性能的影响。通过分析试验时防弹插板弹击瞬间凹陷值,同时结合聚氨酯树脂的剥离强度、超高分子量聚乙烯纤维层压板剥离强度和弯曲强度的测试结果对高温下抗弹性能变化原因进行了研究。结果表明:高温下防弹插板抗弹性能明显下降,相对于常温下每发弹的弹击瞬间凹陷值增加了2~5 mm。其主要原因是超高分子量聚乙烯纤维层压板在高温下抵抗变形的能力发生明显下降,从而导致防弹插板的弹击瞬间凹陷值增大。
