HMW-GS与LMW-GS组成对小麦加工品质的影响.pdfVIP

作物学报 ACTA AGRONOMICA SINICA 2009, 35(2): 203−210 /zwxb/ ISSN 0496-3490; CODEN TSHPA9 E-mail: xbzw@ DOI: 10.3724/SP.J.1006.2009.00203 HMW-GS 和LMW-GS 组成对小麦加工品质的影响 1,2 2,3,** 1 2 1 2 2,4,* 雷振生 刘 丽 王美芳 阎 俊 杨 攀 张 艳 何中虎 1 , 450002; 2 / , 100081; 3 , 650205; 4 (CIMMYT), 100081 : (HMW-GS)(LMW-GS) PH82-2(1, 14+15, 2+12 Glu-A3d, Glu-B3d, Glu-D3c)188(1, 7+9, 5+10 Glu-A3a, Glu-B3j, Glu-D3b)242 F3 F4 (I)91 (II) , HMW-GS LMW-GS , (P0.01) , Glu-D1 , Glu-D3 , Glu-B1 , 14+157+9; Glu-D3 , Glu-D3cGlu-D3b1B/1R , 1B/1R : ; ; ; Effect of HMW and LMW Glutenin Subunits on Processing Quality in Com- mon Wheat 1,2 2,3,** 1 2 1 2 LEI Zhen-Sheng , LIU Li , WANG Mei-Fang , YAN Jun , YANG Pan , ZHANG Yan , and HE Zhong-Hu2,4,* 1 Wheat Research Institute, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China; 2 National Wheat Improvement Center / Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; 3 Crop Research Institute, Yunnan Academy of Agricultural Sci- ences, Kunming 650205, China; 4 CIMMYT-China Office, c/o Chinese Academy of Agricultural Sciences, Beijing 100081, China Abstract: Chinese wheat (Triticum aestivum L.) is generally considered to have acceptable protein content, but weak gluten proper- ties, and is thus of inferior quality for mechanized production of pan bread and noodles in China. Therefore, improvement of gluten quality including strength and extensibility has become a major breeding ob