Agricultural Journal
ISSN: Online 1994-4616ISSN: Print 1816-9155
Abstract
Three winter wheat cultivars from eight different locations with 3 replications were used to study the effects of genotypes, environments and their interactions on high molecular weight of glutenin subunits (HMW-GS) expression and its relationship with steamed bread and baking quality. The results indicated that although some subunits were affected by environments, genotypes played an important role for X-type HMW-GS, Y-type HMW-GS, Glu-D1location and Glu-B1 location. Total HMW-GS amounts were affected by the interactions between genotype and environment. Individual HMW-GS content of the same genotype was affected by environment in different degree. Yantai location was superior to others’ locations for many HMW-GS expression amounts. The same kind of HMW-GS from different genotypes appeared different in the same environments. Correlation analysis appeared HMW-GS expression amount positively correlated with bread volume, and negatively with bread peak firmness. Effects of individual and total HMW-GS on steamed bun quality were different from that on bread quality. And effects of total HMW-GS on bread volume were better than that of individual HMW-GS. Bread quality was determined firstly by HMW-GS types, secondly by the HMW-GS expression amount; while steamed bread quality was mainly affected by HMW-GS expression amounts.
How to cite this article:
Z. Deng , J. Tian , Y. Zhang and C. Sun . Effects of Genotype and Environment on HMW-GS Expression and its
Relationship with Steamed Bun and Bread-Baking Quality.
DOI: https://doi.org/10.36478/aj.2007.702.708
URL: https://www.makhillpublications.co/view-article/1816-9155/aj.2007.702.708