HMW-GSs deficient mutants induced by ion beam and the effect on wheat quality properties.pdf
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Research Article
Received: 7 February 2015 Revised: 22 March 2015 Accepted article published: 17 April 2015 Published online in Wiley Online Library: 21 May 2015
() DOI 10.1002/jsfa.7221
High-molecular-weight glutenin
subunit-deficient mutants induced by ion
beam and the effects ofGlu-1 loci deletion on
wheat quality properties
Lujun Zhang,a,b,c Qiufang Chen,a Mingjie Su,a Biao Yan,d Xiangqi Zhangb*
and Zhen Jiaoa*
Abstract
BACKGROUND: High-molecular-weight glutenin subunits (HMW-GSs) play a critical role in determining the viscoelastic proper-
ties ofwheat.Mutations inducedby ion beam radiation have been applied to improve the yield andquality of crop. In this study,
HMW-GS-deficientmutant lines were selected and the effects ofGlu-1 loci deletion onwheat quality properties were illustrated
according to the analysis of dry seeds of commonwheat (Triticum aestivum L.) Xiaoyan 81 treated with a nitrogen ion beam.
RESULTS: Three HMW-GS-deficient mutant lines were obtained and then detected by sodium dodecyl sulfate polyacrylamide
gel electrophoresis. Large-chromosome-fragment deletion resulted in specific deficiencies, and the deleted region sizes were
determined using molecular markers. Agronomic characters, quantity and proportion of glutenins and dough microstructure
of the deletion lines all proved tobequite different from those ofwild-typeXiaoyan 81. Analysis of quality properties suggested
that GluA1? had superior property parameters, while GluB1? and GluD1? both showed a significant decrease in quality
properties compared with Xiaoyan 81.
CONCLUSION: The effects of the three Glu-1 loci on flour and dough quality-related parameters should be Glu-D1 Glu-B1
Glu-A1. Ion beam radiation can be used as amutagen to create new cropmutants.
? 2015 Society of Chemical Industry
Supporting informationmay be found in the online version of this article.
Keywords: HMW-GSs; ion beam; Glu-1 loci deletion lines; quality properties
INTRODUCTION
The bread-making quality of com
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