Baking quality in the protein lines of wheat land races and obsoletevarieties

摘要

By means of gluten quality (T-o, Q(o)) test, SDS sedimentation test and mixograph, the baking quality in 37 protein lines isolated from 24 land races and obsolete winter wheat varieties were evaluated by protein genetic markers, i.e. gliadins (SGE) and HMW glutenin subunits (SDS PAGE). A selection of genotypes, lines with higher parameters of indirect determination of baking quality according to gluten quality and sedimention value was accomplished. At the same time, significant to highly significant differences among sister protein lines in varieties heterogenous in the composition of gliadins and HMW glutenin subunits in gluten quality and sedimentation value were proved, Rheological characters of the evaluated collection of varieties, protein lines, were determined by the mixograph. There were selected genotypes, lines with optimum mixograph parameters. Simultaneously, there were confirmed, by means of t-test, significantly to highly significantly improved mixograph properties in some protein lines as compared with the Samanta control variety. A significant positive correlation was found between sedimentation value as the most reliable index of indirect determination of baking quality (Lelley 1976) and mixograph dough stability. A highly significant correlation dependence was proved between sedimentation value and mixograph dough elasticity. Vertical electrophoretic analysis of gliadin genetic markers in starch gel (SGE) and electrophoresis of HMW glutenin subunits (SDS PAGE) enable to isolate protein lines significantly or highly significantly differing in gluten quality test (T-o, Q(o)) or SDS sedimentation test values and in some rheological properties determined by mixograph from genetically heterogenous population varieties. Isolated protein lines present more suitable parent forms in hybridization breeding programmes than the heterogenous initial ones.