利用RIL群体分析HMW-GS对小麦品质性状的量化效应

利用重组自交系群体——RIL-8群体的131个系及其亲本为材料，分析了高分子量麦谷蛋白亚基及亚基组合对10个小麦品质性状的量化效应及其差异。结果表明，RIL-8群体Glu-A1、Glu-B1、Glu-D1位点编码的亚基分别为 1、N，7+9、7+8和5+10、2+12，主要存在7种亚基组合类型。同一位点不同亚基对面粉吸水率、Zeleny沉淀值、面团形成时

Quantitative Effects of High Molecular Weight Glutenin Subunits (HMW-GS) on Wheat Quality Traits Using the Population of Recombinant Inbred Lines (RIL)

The quantitative effects of high molecular weight glutenin subunits (HMW-GS) on 10 wheat quality traits were analyzed using a population of recombinant inbred lines (RIL), RIL-8, which included 131 lines obtained from a cross bet- ween Chuan 35050 and Shannong 483. The results showed that the HMW-GS of RIL-8 at Glu-A1, Glu-B1 and Glu-D1 loci were 1, N; 7 8, 7 9 and 5 10, 2 12, respectively. The effects were significant differences between different subunits at same loci for water absorption, zeleny sedimentation value, dough development time, dough stability time, mixing tolerance index and breakdown time. On the contrary, no significant differences were detected for wet and dry gluten con- tent, protein content and glutenin macropolymer (GMP) content. The influences of 7 different subunit combinations at different loci of RIL-8 were significant differences for water absorption, wet glutenin content, GMP content, zeleny sedimentation value, protein content, dry gluten content, dough development time, dough stability time, mixing tolerance index and breakdown time, but were not significant difference for dry gluten content and protein content. These indicated that the different subunits at same loci and different subunit combinations at different loci have important effects to wheat quality traits.