Effect of HMW-GS 6 + 8 and 1.5 + 10 from Synthetic Hexaploid Wheat on Wheat Quality Traits
Effect of HMW-GS 6 + 8 and 1.5 + 10 from Synthetic Hexaploid Wheat on Wheat Quality Traits作者机构：College of Life Sciences Sichuan University Chengdu 610064 P.R.China Crop Research Institute Sichuan Academy of Agricultural Sciences Chengdu 610066 P.R.China Agricultural College Shandong Agricultural University Tai＇an 250100 P.R.China
出 版 物：《Agricultural Sciences in China》 (中国农业科学（英文版）)
年 卷 期：2008年第7卷第10期
页 面：1161-1171页
基 金：the Sichuan Provincial Youth Foundation (04ZQ026-009) National 863 Pro-gram of China (2006AA10Z1C6) National Natural Science Foundation of China (30771338) Na-tional Key Technology R&D Program of China(2006BAD01A02, 2006BAD13B02)
主 题：synthetic hexaploid wheat recombinant inbred lines 6 + 8 1.5 + 10 HMW-GS HMW-GS component quality traits
摘 要：To determine the effect of 6 ＋ 8 and 1.5 ＋ 10 HMW-GS of synthetic hexaploid wheat （SHW） on main quality parameters of wheat, a set of recombinant inbred lines （RILs） derived from the cross between a SHW with N, 6 ＋ 8, 1.5 ＋ 10 HMW-GS and a cultivar Chuanyu 12-1 （CY 12-1） with 1, 7 ＋ 8, 2 ＋ 12 were planted in three environments in 2005 and 2006 and totally 16 quality parameters were tested for each line. Significant differences in all tested quality parameters but flour yield were observed between the two parents. The mean values of the RILs were intermediate to the parents for grain and protein parameters and some farinograph parameters, flour water absorption （FWA）, and farinograph softening （SOF） but beyond parents at dough stability time （DST）, breakdown time （BRT）, quality number （QN）, noodle score （NS）, and loaf volume （LOV）. All of the quality traits, especially in grain hardness （GH）, zeleny sedimentation volume （SED）, and most of farinograph parameters had significant difference between the different HMW-GS components. The effects of different alleles of HMW-GS at same locus （Glu-A1 or Glu-B1 or GIu-D1） on the different quality parameters were also different and affected by the other two loci. For most of parameters tested, 6 ＋ 8 was better than 7 ＋ 8 and there was no difference between 1.5 ＋ 10 and 2 ＋ 12. End-use quality was greatly influenced by components of HMW-GS. The components of 1, 6 ＋ 8, 1.5 ＋ 10 had the highest LOV and bread score （BS） values, whereas the components of 1, 7＋ 8 and 1.5 ＋ 10 had the highest NS values. Noodle score performed a positive linear relationship with falling number （FN） and its relationships to other quality parameters were affected by environments. Loaf volume had a significant negative relationship to SOF and positive associations with most of quality parameters. It could be concluded that HMW-GS 6＋ 8 from SHW had better overall quality characteristics than 7 ＋ 8, whereas the effects of 1.5 ＋ 10 on quality was different i
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