Composition of high molecular weight glutenin subunits and low molecular weight glutenin subunits, and their effect on baking quality in wheat

Composition of high molecular weight glutenin subunits and low molecular weight glutenin subunits plays an important role in determinating the baking quality in common wheat.F_2 populations of Sunstate/ Lumai 21 and Sunstate/Jinan 16 were used to investigate the effect of allelic variation in Glu-1 and Glu-3 loci on baking quality. The contribution of different glutenin subunit loci to the baking quality was significantly influenced by 1BL/1RS translocation. Different glutenin subunit loci could be ranked as Glu-D1Glu-B1=Glu-A3Glu-B3 when translocation was absent. Different glutenin subunit loci could be ranked as Glu-B3Glu-B1Glu-D1Glu-A3 if translocation was present. Lines carrying 1BL/1RS translocation showed significantly delerious effect on baking quality.At Glu-B1, 17+187+8;at Glu-D1, 5+102+12 and 4+12, at Glu-A3, GluA3bGluA3a,and at Glu-B3, GluB3dGluB3hGluB3j.