Study on the Quality of NILs of Wheat cv. Longfumai 3 Possessing HMW-GS Null and 1 Subunits

Quality differences between NILs of wheat variety Long 97-586 possessing HMW-GS 7+8 and 7

“…The differences in experimental results between years reflected the difference between subunits 7 and 7+8 under different climate conditions. Previous research has shown that protein content [18,[24][25][26][27][28] and dry gluten content (i.e., proteins of gluten) [25][26][27][28] of different HMW-GS NILs are basically identical under the same experimental conditions, and our findings corroborate this. This study showed that the consistency reflected not only the similarity of the genetic background between NILs but also the similarity of cultivation conditions, and the interference caused by differences in protein content between NILs was eliminated under comparison.…”

“…Very strict trial designs are required to accurately determine whether there is a difference in grain protein content between subunits 7+8 and 7, such as the high-quality NILs obtained by a large number of backcrosses, the slight genetic differences in NILs gained by the highly sophisticated electrophoresis or reversed-phase high-performance liquid chromatography (RP-HPLC), and the strict cultivation conditions of pot culture or frame culture. This problem was also discussed in a paper about NILs of the HMW-GS 1 and null [28].…”

“…Varietal gluten protein content is controlled by both genetic factors and environmental conditions. Wet gluten and sedimentation value reflect the gluten quantity and quality characteristics, and wet gluten/dry gluten (i.e., wet gluten content produced by a unit of dry gluten content) and sedimentation value/dry gluten (i.e., sedimentation value produced by a unit of dry gluten content) reflect the gluten quality characteristics [25,26,28,29]. In studies of HMW-GS NILs, if edaphic heterogeneity brings about a difference in dry gluten between NILs, utilizing the two quality parameters will reflect more objectively the genetic differences in the wet gluten content and the sedimentation value between NILs.…”

Effects of Allelic Variation in Glutenin Subunits and Gliadins on Baking-Quality in Near-isogenic Lines of Common Wheat cv. Longmai 19

“…Some studies indicate that variations at the Glu-D1 and Glu-A3/Gli-A1 loci have little influence on the quantity of gluten but have a greater influence on the quality of gluten (Sontag-Strohm et al 1996;Redaelli et al 1997;Lv et al 2004;Zhang et al 2008Zhang et al , 2010; these findings are in accord with our results. In this study, the NILs with the gene Glu-A3e had slightly increased protein and dry gluten content.…”

“…The Longmai 19 NILs provided excellent material for genetic analysis (Popineau et al 1994;Sontag-Strohm et al 1996;Redaelli et al 1997;Lv et al 2004;Zhang et al 2008Zhang et al , 2010. First, the NILs have the same genetic background except for the gene under analysis.…”