Genetic dissection reveals effects of interaction between high-molecular-weight glutenin subunits and waxy alleles on dough-mixing properties in common wheat

Cailing Sun; Feifei Zheng; Jiansheng Chen; Jichun Tian1; Junnan Chen; Shouyi Wang; Shuna Hu; Xinye Zhang; Yongxiang Zhang; Zhiying Deng

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Genetic dissection reveals effects of interaction between high-molecular-weight glutenin subunits and waxy alleles on dough-mixing properties in common wheat

机译：遗传解剖揭示了高分子量谷蛋白亚基和蜡质等位基因之间的相互作用对普通小麦面团混合特性的影响

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The glutenin and waxy loci of wheat are important determinants of dough quality. This study was conducted to evaluate the effects of high-molecular-weight glutenin (HMW-GS) and waxy alleles on dough-mixing properties. Molecular mapping was used to investigate these effects on Mixograph properties in a population of 290 (Nuomai1 ?— Gaocheng8901) recombinant inbred lines (RILs) from three environments in the harvest years 2008, 2009 and 2011. The results indicated the following:the Glu-A1 and Glu-D1 loci have greater impacts on Mixograph properties compared to the Wx-1 loci and the effects of Glu-D1d and Glu-D1h on dough mixing are better than those of Glu-D1f and Glu-D1new1 in this population;

机译：小麦的谷蛋白和蜡质基因位点是面团质量的重要决定因素。进行这项研究以评估高分子量谷蛋白（HMW-GS）和蜡质等位基因对面团混合特性的影响。在2008、2009和2011年的三个收获季节中，使用分子作图法研究了这三种环境对290个（Nuomai1？—Gaocheng8901）重组自交系（RIL）群体的混合图谱特性的影响。结果表明：与Wx-1基因座相比，A1和Glu-D1基因座对Mixograph特性的影响更大，在该群体中，Glu-D1d和Glu-D1h对面团混合的影响要好于Glu-D1f和Glu-D1new1。

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《Journal of genetics》 |2013年第1期|共页
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Cailing Sun; Feifei Zheng; Jiansheng Chen; Jichun Tian1; Junnan Chen; Shouyi Wang; Shuna Hu; Xinye Zhang; Yongxiang Zhang; Zhiying Deng;
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1. Genetic dissection reveals effects of interaction between high-molecular-weight glutenin subunits and waxy alleles on dough-mixing properties in common wheat [J] . Deng Z., Hu S., Zheng F., Journal of genetics . 2013,第1期

机译：遗传解剖揭示了高分子量谷蛋白亚基和蜡质等位基因之间相互作用对普通小麦面团混合特性的影响
2. Genetic dissection reveals effects of interaction between high-molecular-weight glutenin subunits and waxy alleles on dough-mixing properties in common wheat [J] . ZHIYING DENG, SHUNA HU, FEIFEI ZHENG, Journal of Genetics . 2013,第1期

机译：遗传解剖揭示了高分子量谷蛋白亚基与蜡质等位基因之间相互作用对普通小麦面团混合特性的影响
3. Association analysis reveals effects of wheat glutenin alleles and rye translocations on dough-mixing properties. [J] . Shusong Zheng, Byrne P. F., Guihua Bai, Journal of Cereal Science . 2009,第2期

机译：关联分析揭示了小麦谷蛋白等位基因和黑麦易位对面团混合特性的影响。
4. Genetic dissection reveals effects of wheat high molecular weight glutenin subunits and waxy alleles on dough-mixing properties [C] . Zhiying Deng, Feifei Zheng, Jurman Chen, International gluten workshop;Ministry of Agriculture;Ministry of Science and Technology;Studies of Wheat Agronomic Traits and Varietal Improvement . 2013

机译：遗传解剖揭示了小麦高分子量谷蛋白亚基和蜡质等位基因对面团混合特性的影响
5. Effects of Genetics and Silviculture and Their Interactions on Loblolly Pine and Norway Spruce Growth and Wood Properties. [D] . Graens, Olof Anders Daniel. 2012

机译：遗传和造林及其相互作用对火炬松和挪威云杉生长和木材特性的影响。
6. Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough [O] . Sławomir Franaszek, Bolesław Salmanowicz 2021

机译：普通小麦（Triticum Aestivum L）中低分子量谷蛋白亚基的组成及其对面团流变性质的影响
7. Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality [O] . Tadashi Tabiki, Shojiro Ikeguchi, Tatsuya M. Ikeda 2006

机译：高分子重量和低分子量谷蛋白亚单位等级对普通小麦粉质量的影响

Genetic dissection reveals effects of interaction between high-molecular-weight glutenin subunits and waxy alleles on dough-mixing properties in common wheat

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