TY  - JOUR
T1  - Effects of Genotype and Environment on HMW-GS Expression and its
Relationship with Steamed Bun and Bread-Baking Quality
AU - , Z. Deng AU - , J. Tian AU - , Y. Zhang AU - , C. Sun 
JO  - Agricultural Journal
VL  - 2
IS  - 6
SP  - 702
EP  - 708
PY  - 2007
DA  - 2001/08/19
SN  - 1816-9155
DO  - aj.2007.702.708
UR  - https://makhillpublications.co/view-article.php?doi=aj.2007.702.708
KW  - Chinese winter wheat
KW  -environment
KW  -genotype
KW  -HMW-GS expression
KW  -bread-baking quality
KW  -steamed bread quality
AB  - 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.
ER  -