The accumulation of high molecular weight glutenin subunits (HMW-GS) and their relation to dough rheological quality in Chinese winter wheat
Zhiying Deng A , Jichun Tian A B and Ruibo Hu AA Key Laboratory of Quality Wheat Breeding in Agronomy and Key Laboratory of Crop Biology of Shandong, Shandong Agricultural University, Tai’an, China 271018. Email: struggle0203@163.com
B Corresponding author. Email: jctian@sdau.edu.cn
Australian Journal of Agricultural Research 57(1) 41-46 https://doi.org/10.1071/AR05080
Submitted: 4 March 2005 Accepted: 6 September 2005 Published: 30 January 2006
Abstract
Six winter wheat cultivars were categorised into high gluten, medium gluten, and low gluten according to their protein content and gluten index. The object of this study was to determine the accumulation of high molecular weight glutenin subunits (HMW-GS) and their relationship to dough rheological quality. They were grown in 3 replicates on experimental plots at the Shandong Agricultural University research farm in 2001. HMW-GS compositions during grain development were investigated by SDS-PAGE procedures, followed by imaging densitometry to determine quantitative variations. Initial formation time of HMW-GS was different among cultivars. HMW-GS in cultivars with high gluten had formed completely by 10 days after anthesis, but were still only partially formed at this time in cultivars having weak gluten. Accumulation quantities of HMW-GS followed with grain development. Individual HMW-GS accumulated rapidly between 25 days after anthesis and maturity. The kinetic accumulation trend for the individual HMW-GS was similar in the same type of cultivars, but quantities were different. Strong cultivars had more kinetic accumulation quantities of HMW-GS than weak cultivars. HMW-GS kinetic accumulation quantities during grain development were significantly positively correlated with dough rheological characteristics and SDS-sedimentation volume.
Additional keywords: kinetic accumulation quantities, dough rheological properties.
Acknowledgments
This work was financially supported by the Research on Technology of Wheat Super Production in Breeding (Project 2003-108) funded by the Government in Shandong Province, China. I thank C. E. Walker from the Bakery and Grain Science & Industry of Kansas State University for his valuable help and advice on this topic.
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