The composition of HMW-GS and pentosan and its various component contents in different wheat varieties were analyzed.According to scores of these subunits in several wheat varieties,the correlation relationship betwee...The composition of HMW-GS and pentosan and its various component contents in different wheat varieties were analyzed.According to scores of these subunits in several wheat varieties,the correlation relationship between the composition of HMW-GS,subunit combination types and pentosan,various components and component ratio were ascertained.The results showed that HMW-GSs were very diverse which had 11 types.In different varieties,the variation of Ara was obvious while Xyl was not;pentosan and its various component contents were very different,and their coefficient of variability was quite high.The majority of parameters had a significant negative correlation with Glu-1 where Glu-D1 was stronger than other two loci.N,7,17+18 and 2+12 subunits had influence on pentosan and its various component contents.But some subunits such as 1 and 5+10 which are good for baking quality had little contribution to pentosan and various component contents.The pentosan and various component contents were higher in the varieties which had(N,7,2+12)subunit combinations.Additionally,the 21 varieties were classified into 4 categories according to HMW-GS scores and pentosan content.展开更多
文摘The composition of HMW-GS and pentosan and its various component contents in different wheat varieties were analyzed.According to scores of these subunits in several wheat varieties,the correlation relationship between the composition of HMW-GS,subunit combination types and pentosan,various components and component ratio were ascertained.The results showed that HMW-GSs were very diverse which had 11 types.In different varieties,the variation of Ara was obvious while Xyl was not;pentosan and its various component contents were very different,and their coefficient of variability was quite high.The majority of parameters had a significant negative correlation with Glu-1 where Glu-D1 was stronger than other two loci.N,7,17+18 and 2+12 subunits had influence on pentosan and its various component contents.But some subunits such as 1 and 5+10 which are good for baking quality had little contribution to pentosan and various component contents.The pentosan and various component contents were higher in the varieties which had(N,7,2+12)subunit combinations.Additionally,the 21 varieties were classified into 4 categories according to HMW-GS scores and pentosan content.
