Differences of protein and its component accumulation in wheat for different end uses

The differences of protein and its component accumulation in wheat for different end uses (strong-gluten wheat Wanmai 38, medium-gluten wheat Yangmai 10 and weak-gluten wheat Ningmai 9) were studied in 1999--2001. The results indicated that the protein content showed a same “high-low-high” dynamic trend in three kinds of wheat cultivars during grain filling stage, but the protein content of strong-gluten wheat was higher than that of medium- and weak-gluten wheat during the whole filling period, and the protein content of weak-gluten wheat was lower than that of medium-gluten wheat during middle and last filling periods. The content of each protein component showed the same change trend during the grain filling period for different kinds of wheat cultivars, but their content and the ratio based on total protein content were different at different stages. The differences of albumin, globulin, gliadin and glutenin contents among wheat cultivars for different end uses were significant at early filling stage, albumin and glutelin contents of strong-gluten wheat were high, whereas gliadin and globulin contents of weak-gluten wheat were high. Albumin and glutenin contents of weak-gluten wheat were almost the same as that of strong- and medium-gluten wheat in milk period, but gliadin and globulin contents were lower. At maturity, gliadin and globulin contents and their ratio based on total protein content among three kinds of wheat cultivars were significantly different.