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| Identification of 1BL/1RS Translocation Lines and Analysis of Gluten Cooking Features of Wheat (Triticum aestivum) Germplasms in Gansu Province |
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Abstract In order to study the quality condition of the spring wheat (Triticum aestivum) in Gansu Province and identify the corresponding quality-affecting factors, the present research, based on the determination of their high molecular weight glutenin subunits (HMW-GS), identified the 1BL/1RS translocation lines using molecular and biochemical detection technologies, as well as the genomic in situ hybridization (GISH) and analyzed gluten cooking features. The result showed that Ganchun 24, Ganchun 22, Wuchun 4 and Wuchun 121 were truly the translocated line and Ganchun 23, Ganchun 20, Yongliang 4 and Heshangtou were not. The result explained why the 4 varieties of translocated lines had high quality HMW-GS without high quality. Comparing the 3 detection technologies, it was found that acid poly acrylamide gel electrophoresis (A-PAGE) and GISH could produce more accurate results in determining 1BL/1RS than molecular detection technology. The gluten cooking features analysis showed that the varieties of 1BL/1RS translocated lines were inclined to swollen and collapse. Ganchun 24, Ganchun 22, Wuchun 4 of the 4 of 1BL/1RS translocated line varieties were middle gluten and had the fine subunit of (5+10), while Wuchun 121 was weak gluten variety and did not have the subunit (5+10). This indicated that the high-quality subunit (5+10) could compensate the negative effect on variety quality caused by 1BL/1RS translocation lines. The result could provide theoretical basis for accurate and effective determination of 1BL/1RS translocation lines, as well as for wheat quality breeding and food processing.
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Received: 05 December 2014
Published: 13 April 2015
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