Effects of interactions between high molecular weight glutenin subunits and waxy alleles on dough-mixing properties in common wheat

摘要

The glutenin and waxy genes of wheat are important determinants of dough quality. This study was conducted to evaluate the effects of high molecular weight glutenin subunits (HMW-GS) and waxy alleles on dough-mixing properties over 3 years using a population (Nuomai 1 x Gaocheng 8901) of 290 recombinant inbred lines (RILs). The results indicated the following: 1) the Glu-A1 and Glu-D1 loci had greater impacts on Mixograph properties than the Wx-1 loci and the effects of Glu-Dld and Glu-D1h on dough mixing were superior to those of Glu-D1f and Glu-Dlnew1 in this population; 2) the interactions between the Glu-1 and Wx-1 loci affected some traits, especially midline peak value (MPV), and lack of Wx-B1 or Wx-D1 led to increased MPV for all variants ofGlu-1 loci.