小麦优质亚基7OE+8*和13+16的加工品质差异比较OA

[Objective]To determine the effects of two high-quality subunits,7OE+8*and 13+16,on wheat processing quality by utilizing near-isogenic lines under a winter wheat background.[Methods]Strong-gluten spring wheat variety Jinqiang No.1(containing 7OE+8*subunit)and strong-gluten winter wheat variety Gaoyou 2018(containing 13+16 subunit)were crossed.The F4 and F5 generation near-isogenic lines materials,in which 7OE+8*and 13+16 subunits segregated,were selected and planted in fields and glass greenhouses,respectively.After harvesting,the seeds were ground into wholemeal flour to determine the swelling index of glutenin(SIG),lactic acid-SDS solvent retention capacity(LA-SDS SRC),and micro-SDS sedimentation value.[Results]Under the genetic backgrounds of subunits 1/5+10 and 1/4+12,the SIG of near-isogenic lines containing the 7OE+8* subunit in the F4 generation was significantly higher than that of the 13+16 subunit(P<0.05).In the F5 generation near-isogenic lines,those containing the 7OE+8* subunit exhibited higher LA-SDS SRC and micro-SDS sedimentation value.[Conclusion]Compared with the 13+16 subunit,the 7OE+8*subunit has a greater effect on gluten strength and is a more suitable high-quality subunit for promotion and application in the breeding of strong-gluten winter wheat in China.