关键词: 小麦, 品质性状, 醇溶蛋白, 相关性分析, 聚类分析

Abstract:

In order to evaluate the relationship and differences in quality traits among different wheat varieties (lines) and explore the genetic diversity of gliadin in wheat, 200 wheat varieties (lines) were used as research material to investigate and analyze eight wheat quality traits including grain protein content (GPC), wet gluten content (WGC), water absorption(WA), flour extensibility (FE), sedimentation value (SV), maximum tensile resistance (MR), setting time (ST), and formation time (DT). The diversity of gliadin was identified by Acid Polyacrylamide Gel Electrophoresis (A-PAGE). The results showed that there was extensive variation (coefficients of variation were 5.08%-58.18%) in the eight quality traits, with the highest coefficient of variation for setting time and the lowest for water absorption. There were varying degrees of correlation between the eight quality traits, with the strongest correlation between grain protein content and wet gluten content (0.98), the weakest correlation between wet gluten content and water absorption (-0.01). By cluster analysis of eight quality traits, 200 wheat varieties (lines) were divided into three major categories, of which Group I contained 17 wheat materials, Group II contained 71 wheat materials, and Group III contained 112 wheat materials. A total of 5273 gliadin bands were isolated from 200 wheat varieties (lines), with a frequency variation range from 29.0% to 89.0%; The genetic similarity coefficients of 20 100 gliadin ranged from 0.15 to 1.00, with the highest genetic similarity coefficient between Zhoumai 11 and Zhoumai 32 (0.944). Based on the cluster analysis of their genetic similarity coefficients by the UPGMA method, 200 wheat varieties (lines) were divided into five categories, and the results of the cluster analysis were basically consistent with the genealogical relationships of the varieties.

Key words: Wheat, Quality trait, Gliadin, Correlation analysis, Cluster Analysis