Relations between Grain Quality Traits and Variaiton of Protein Components among Genotypes in Wheat (Triticum aestivum L.)

To explore the difference of grain protein content between (genotypes) and environment, and the effect of the variation of protein components on grain (quality) in wheat, forty wheat cultivars (widely) grown in eastern China were grown in two sites to study the diversity of protein components, and the (relationships) between protein components and grain (quality) traits. The results showed that there were (significant) difference in the (contents) of each protein components among (genotypes), significant variations of both the (contents) of protein components and the ratios between them resulted in difference of protein (quality) between environments. At Xuzhou the environment favored the formation of glutenin so that the ratio of glutenin/gliadin was significantly larger than at Nanjing. The (increase) of albumin (content) reduced the (contents) of glutenin and gliadin while the ratio of glutenin/gliadin decreased with globulin (content) (increased) so that sedimentation value decreased. Favorable bread baking (quality) was obtained at 1.3 of the ratio of glutenin/gliadin which is an ideal trace (indicator) to evaluate grain (quality) in the (genotypes) with high protein (content).