ALLELIC VARIATION AT THE GLU-1 AND GLU-3 LOCI, PRESENCE OF 1BL/1RS TRANSLOCATION, AND THEIR EFFECT ON DOUGH PROPERTIES OF CHINESE BREAD WHEATS

摘要

Chinese wheat has acceptable protein content, but weak gluten properties, which causes inferior pan bread and noodle quality. Therefore, improvement of gluten quality has been the major breeding objective of most wheat breeding programs in China6. Glutenin, a major storage protein in wheat, is polymeric and consists of high molecular weight (HMW) and low molecular weight (LMW) subunits. HMW and LMW glutenin subunits are encoded by the Glu-1 and the Glu-3 complex loci, respectively. The allelic variation at these loci is important in determining flour quality. The composition of HMW subunits in Chinese wheat and their association with bread making quality have been reported previously2, but the composition of LMW gluten subunits and their potential effect on processing quality remain unclear.