Association between allelic variations at the <i>Glu-3</i> loci and wheat quality traits with Lanzhou Alkaline Stretched Noodles quality in northwest China spring wheats
2007
Meng, X. G. | Xie, F. | Shang, X. W. | An, L. Z.
Lanzou Alkaline Stretched Noodles (LASN) was a traditional staple food in northwest China for nearly 90 years. LASN specialty wheat breeding has become an important target since 1990s. In order to discover the LASN specialty wheat quality requirement for allelic variations at <i>Glu-3</i> of northwest China spring wheats. Two northwest China spring wheat cultivars and 39 elite F6 breeding lines were adopted to determine the low-molecular-weight glutenin subunits (LMW-GS) composition by one step one-dimensional sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) basing on the protocol of Singh et al. (1991). The results showed that <i>Glu-A3d</i> and <i>Glu-B3g</i> were correlated to high protein content, high volume of SDS-sediment and super dough strength (W). While <i>Glu-A3a</i> was bad to dry gluten content and SDS-sediment as well as dough properties such as dough strength (W) and dough tenacity (P). Moreover, <i>Glu-B3j</i> has not significant influence on flour quality, but it has the negative effect on dough strength (W) and dough extensibility (L). As for LASN quality, <i>Glu-A3d</i> and <i>Glu-B3g</i> were beneficial alleles and <i>Glu-A3a</i> was unbeneficial alleles for LASN quality.
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