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Studies on Quantitative Genetics of Protein and Amylum Quality Properties in Wheat Grain

Author: YangXue
Tutor: LiWeiHua
School: Shihezi University
Course: Crop Genetics and Breeding
Keywords: Wheat Quality properties Waxy protein HWM-GS Genetic analyses
CLC: S512.1
Type: Master's thesis
Year: 2008
Downloads: 16
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Abstract

10 spring wheat varieties with the differences protein properties were selected to take 5x5 NCII mating design. The ability of combination of main quality properties to F1 offspring and parent’s heritability, genetic correlation were analyzed. The combining ability was analysised by DPS software. The genetic effects of protein and amylum characteristics were estimated by additive-dominant genetic model. At the same tome, the dynamic changes and genetic characters of the Waxy protein subunit and HMW-GS, which is related closely on the wheat quality, were studied. The main results were as follows:1. Heritabilities of different protein traits is very prominent. Narrow heritability of dry gluten content and grain protein content were relatively high, the results showed that it is more efficient for selection in low generations.While narrow heritability of wet gluten content is relatively low. There was significant difference in heritabilities of wheat starch qualities. Comparing with the protein characteristics, amylum characteristics with low both the broad heritability and the narrow heritability. Especially, the narrow heritability of the amylopectin content, amylose content and pasting temperature were comparatively low.2. The analysis of hereditary correlation coefficients of wheat protein and starch traits showed that dry gluten content,wet gluten content,amylopectin content and peak time had very significantly positive correlation relationship. Wet gluten content and amylose content, peak time and hold through manifestations very significant or significantly negative correlation. An extremely negative correlation was observed between the protein content and amylose content, amylopectin content, gelatinization temperature, value of rebound and breakdown value of the genetic correlation.3. The order of the female GCA effects on protein traits was Xinchun9>Wuchun3>Zhong8131>Mengyou1>Jinmai14. The order of the male GCA effects was Yong3119>Yongliangl5>Liaochun10>Ningzuol9>Xinchun6. For starch traits, the order of the female GCA effects was Wuchun3>Mengyoul>Jinmail4>Zhong8131>Xinchun9; the male GCA effects of the order was Yong3119>Ningzuol9>Liaochun10>Yongliangl5>Xinchun6. Wuchun3×Liaochun10, Xinchun9×Xinchun6, Wuchun3×Yong3119, Jinmail4×Yongliang15, these above 4 combinations with the higher SCA effect value on protein traits. While, Xinchun9×Yong3119, Mengyoul×Yong3119, Yongliang15×Yong3119, Mengyou1×Ning zuo19, these 4 combinations with the higher SCA effect value on wheat starch traits.4.The protein characteristics and the amylum characteristics’population heterobeltiosis (Hbp) and heterosis of population means (Hmp) were determined in different wheat parents and different combinations. There is a great discrepancy between protein and starch traits.Xinchun9xNingzuol9, Xinchun9xYongliang15, Wuchun3×Yong3119 crosses have high notable positive in population heterobeltiosis and heterosis of population means of wet gluten content, dry gluten content, Zeleny sedimentation value respectively. The highest effectiveness and positive estimated value was found in Xinchun9xNingzuol9 population heterobeltiosis and heterosis of population means of wet gluten content, grain protein content. It is better combination for protein improvement. But heterobeltiosis and heterosis of population means of amylose content, amylopectin content in Zhong8131xXinchun6, Zhong8131xYongliang15 were higher. Population heterobeltiosis in Jinmai14×Yongliang15 combination was higher than other characters.5. The analysis of genetic effect of wheat quality characters showed that the additive-dominant genetic model was sutibale for all of the wheat qualities. Dry gluten content,peak viscosity,hold trough and rebound value of genetic were mainly to gene additive effect.The genetic of grain protein content at the same time affected by additive gene effect and dominant effect. Wet gluten content, Zeleny-sedimentation, grain hardness, amylose content, breakdown value, peak time and gelatinization temperature of genetic were mainly to gene non-additive effect.6. The formation of Waxy protein subunit and HMW-GS subunit have timeliness, and the differences between the varieties.Apart from the outside xinchun8 the expression of each Waxy protein subunit from the beginning 20 days post anthesis(DPA),The other three varieties of Waxy protein subunit expression from the beginning 15 DPA. HMW-GS Subunit expression was earlier than Waxy protein expression. None of the HMW-GS could be found before ten days after anthesis. The first HMW-GS that appeared tenth day after anthesis was the X-type subunit coded on Glu-1 loco.35 days post anthesis all HMW-GS appeared.

Studies on Quantitative Genetics of Protein and Amylum Quality Properties in Wheat Grain

Abstract

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