Allelic variation at the Glu-1 and Glu-3 loci, presence of the 1B.1R translocation, and their effects on mixographic properties in Chinese bread wheats

By Li Liu, Zhonghu He, Jun Yan, Yan Zhang, Xianchun Xia, R. Peña. Euphytica, 2005

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Molecular characterization and marker development for hexaploid wheat-specific HMW glutenin subunit 1By18 gene (2015, background): “Numerous investigations have found a close relationship between HMW-GS and breadmaking quality (Payne 1987; Brönneke et al. 2000; He et al. 2005; Liu et al. 2005).”
Wheat genetic resources enhancement by the International Maize and Wheat Improvement Center (CIMMYT) (2008, background): “…gliadin and glutenin composition (mainly at the Glu-1, Glu-3, and Gli-1 loci), are responsible for most variation in dough properties (strength and extensibility), dough-mixing properties, and breadand Chinese noodle-making quality (Branlard et al. 2001; He et al. 2005; Liu et al. 2005).”
Characterization of CIMMYT bread wheats for high- and low-molecular weight glutenin subunits and other quality-related genes with SDS-PAGE, RP-HPLC and molecular markers (2010, methodology): “All normal 1BL.1BS lines were significantly better than 1B.1R translocation genotypes in SDS-SV, SPI, mixing time, and W, in agreement with the results of He et al. (2005) and Liu et al. (2005b) in studies of SDS-SV and mixing time in Chinese wheat lines.”