EVALUATING WHEAT LINES FOR END-PRODUCT QUALITY PERFORMANCE BY GLUTENIN ALLELE-BASED PREDICTING METHODS

摘要

Wheat glutenins, including high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS) are major storage proteins and comprise about 45% of the total protein in the seed endosperm. They form heterogeneous mixtures of polymers by disulfide bonded linkages of the polypeptides. HMW-GS are considered to be major determinants of gluten elasticity due to that the formation of large glutenin polymers. Since the pioneering work of Payne, revolutioned the application of genetic information on glutenin proteins in wheat breeding, our understanding of the contribution of glutenin alleles to quality attributes has improved significantly. The number of glutenin alleles identified in cultivated hexaploid wheat has increased. The importance of the LMW glutenin alleles in relation to quality is now recognised.