青海高原春小麦HMW—GS等位基因变异及其对面团流变学特性的作用

为了给青海高原春小麦改良提供资料。分析了青海育成和国内外引进的125个春小麦品种(系)的HMW—GS等位基因变异。并测定了其中58个品种(系)在青海高原环境下的面团流变学特性。结果表明：(1)参试春小麦品种(系)的HMW—GS存在广泛的变异。Glu—A1位点出现3个等住基因，Glu—B1住点出现5个等住基因，Glu—D1位点出现4个等位基因；共出现了22种HMW—GS组合形式。其中1.7 8.2 12和N，7 8，2 12组合类型出现频率最高。并发现了个别罕见的变异类型，如2 10，10。(2)亚基组合类型对沉淀值、形成时间、稳定时间、评价值等品质性状影响较大，对籽粒蛋白质含量、出粉率和面粉吸水率的影响不显著。试验还表明，HMW—GS组成与面粉的筋力有密切关系。

Allelic Variation of HMW-GS Loci and Their Effects on Dough Rheological Properties in Spring Wheat Grown in the Qinghai Plateau

In order to provide fundemental data for spring wheat breeding in the Qinghai Plateau of China, electrophoretic band patterns of high-molecular-weight glutenin subunit (HMW-GS) of 125 spring wheat varieties (strains) from Qinghai and other provinces as well as abroad were examined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). 58 of them were grown in the Qinghai Plateau, and their grain protein content, flour yield, SDS-sedimentation value and rheological properties were investigated. The results were as follows; 1) There were 3 alleles at Glu-A1 locus, 5 alleles at Glu-B1 locus and 4 alleles at Glu-D1 locus. 22 SDS-PAGE band patterns were observed in the 125 spring wheat varieties (strains). The frequency of two patterns (1, 7 + 8, 2 + 12 and Null, 7 + 8, 2 + 12) were higher than the rest of the 22 subunit patterns. Some rare HMW-GS, such as 2 + 10 and 10 were found. 2) HMW-GS composition had significant effect on SDS-sedimentation value, dough development time, stability time and evaluating value in farinograph, and had no siginificant effect on grain protein content, flour yield and water absorption. The results also indicated that HMW-GS composition was closely associated with dough strength.