Crops ›› 2020, Vol. 36 ›› Issue (5): 17-22.doi: 10.16035/j.issn.1001-7283.2020.05.003

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Review on the Effects of High-Molecular-Weight Glutenin Subunit Deletions on Wheat Quality

Zhang Xiao1(), Li Man1, Lu Chengbin1, Wu Hongya1, Jiang Wei1, Gao Derong1,2()   

  1. 1Lixiahe Institute of Agricultural Sciences of Jiangsu/Key Laboratory of Wheat Biology and Genetic Improvement for Low and Middle Yangtze Valley, Ministry of Agriculture and Rural Affairs, Yangzhou 225007, Jiangsu, China
    2Yangzhou University/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou 225009, Jiangsu, China
  • Received:2020-02-28 Revised:2020-03-08 Online:2020-10-15 Published:2020-10-12
  • Contact: Gao Derong E-mail:zx@wheat.org.cn;gdr@wheat.org.cn

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Abstract:

High-molecular-weight glutenin subunits (HMW-GSs) are important components of storage protein in wheat grains. Wheat quality is directly influenced by composition and quantity of HMW-GSs. People generally attach importance to the improvement of bread quality of strong gluten wheat products by polymerization of high-quality HMW-GSs. On the contrary, the HMW-GS deletions may provide an important application value for improvement of biscuit and pastry of weak gluten wheat products or other traits food quality. In this paper, the types and mechanisms of HMW-GS deletions and the effects of HMW-GS deletions on storage protein components, development of protein body, flour and dough quality, and improvement of food processing quality are reviewed. Besides, the problems in current research and utilization of HMW-GS deletions are analyzed, and the future research directions are prospected.

Key words: Wheat, HMW-GS, Deletion, Quality

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