Allelic variation at the Glu-1 and Glu-3 loci in southern Japanese wheats, and its effects on gluten properties

被引:22
作者
Nagamine, T
Kai, Y
Takayama, T
Yanagisawa, T
Taya, S
机构
[1] Chugoku Natl Agr Expt Stn, Dept Crop Breeding, Fukuyama, Hiroshima 7218514, Japan
[2] Kyushu Natl Agr Expt Stn, Dept Upland Farming, Miyazaki 8850091, Japan
[3] Natl Agr Res Ctr, Dept Crop Breeding, Tsukuba, Ibaraki 3058666, Japan
[4] Kyushu Natl Agr Expt Stn, Dept Lowland Farming, Fukuoka 8850091, Japan
关键词
glutenin; SDS-PAGE; glutenin allele; dough property; gluten property;
D O I
10.1006/jcrs.2000.0323
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In a study of the allelic variation at the Glu-1 and Glu-3 loci and their effects on viscoelastic properties for 85 modern southern Japanese wheat cultivars and 61 elite F-6 breeding lines, two alleles each were found at the Gh-B1, Glu-D1, and Glu-D3 loci, and three each at the Glu-A1, Glu-A3, and Glu-B3 loci. An analysis of F-6 breeding lines having large variations both in dough and gluten properties showed allelic differences to be significant for Gh-ill and Glu-BI loci in Farinographic valorimeter values and for Glu-A1 and Glu-A3 loci in gluten compression tests. The total determination coefficient (R-2) of glutenin loci and protein content were as small as 41.2 % for the valorimeter value and 38.3 % in the gluten compression test. One major reason was the lack of strong glutenin alleles such as Glu-D1d among the southern Japanese cultivars. This presumably reflects the quality requirement for Japanese salty noodles and the limited use of foreign strong cultivars as cross parents in the breeding history. (C) 2000 Academic Press.
引用
收藏
页码:129 / 135
页数:7
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