Genetic variation of wheat glutenin subunits between landraces and varieties and their contributions to wheat quality improvement in China |
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| Authors: | Yulian Li Chengyan Huang Xinxia Sui Qingqi Fan Genying Li Xiusheng Chu |
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| Institution: | (1) Crop Sciences Institute, Shandong Academy of Agricultural Science, 250100 Jinan, China |
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| Abstract: | Glutenin, one of major factors effecting bread-making quality, is comprised of a mixture of polymers, viz. high-molecular-weight
glutenin subunits (HMW-GSs) and low-molecular-weight glutenin subunits (LMW-GSs). Understanding variation among these glutenin
subunits can help breeders determine allelic effects on specific quality traits and to use them as genetic markers. The HMW-GS
and LMW-GS compositions of 390 landraces and 225 released varieties were analyzed by SDS–PAGE, and some quality traits, including
Zeleny sedimentation volume, dough development time, stability time and strengths, were evaluated. The results indicated that
17 and 13 HMW-GSs were present in landraces and released varieties, respectively. For LMW-GS (Glu-A3 and Glu-B3 loci), 12 alleles were found in both landraces and released varieties. Total allelic richness at glutenin loci in landraces
was higher, but the genetic dispersion index was lower than in released varieties. Two new subunit combinations 6 + 16 and
7 + 22, and some rare subunits 6 + 9*, 23 + 22, 6* + 8, 7 and 8, were identified in landraces and released varieties. The
Glu-D1 and Glu-B3 loci had significantly positive effects. Based on the comparison of the effect of each subunit on quality, it was concluded
that subunits 1 at Glu-A1, 13 + 16, 17 + 18 and 6 + 16 at Glu-B1, 5 + 10 at Glu-D1, Glu-A3b at Glu-A3 and Glu-B3d at Glu-B3 contributed larger positive effects on bread-making quality than alternative alleles. From this study, genetic materials
with strong gluten and good quality were identified in landraces that did not carry the 1BL.1RS translocation. |
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| Keywords: | HMW-GS LMW-GS Quality Wheat |
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