在一对面包小麦杂交后代中Glu—B1控制的麦谷蛋白亚基17 18对烘烤品质的影响

将两个优质面包小麦品种安农8455(含Glu-Bl控制的7 8亚基)和Yecora Rojo(含Glu-Bl控制的17 18亚基)进行杂交,测定了其F_3代重组株系的高分子量麦谷蛋白亚基组成、SDS沉降值、伯尔辛克值、蛋白质含量和籽粒产量以及收获指数。利用方差分析、协方差分析和回归分析说明了,17 18亚基对面包品质的作用明显优于7 8亚基,两者的品质差异随着蛋白质含量的增加而增大。文中讨论了17 18亚基在培育较高面包品质潜力的小麦品种中的利用价值。

Effects of High Molecular Weight Subunits 17 18 of Glutenin on Bread-making Quality in Progenies from a Bread Wheat Cross

A cross was made between AN8455 and Yecora, both having good bread-making quality. The high molecular weight subunit composition of glutenin, SDS sedimentation volume, Pelshenke fermentation time, grain protein content, grain yield and harvest index were determined in the F3 progenies from this cross. It was concluded that allelic variation at Glu-Bl(subunits 17 18 or 7 8) significantly influenced the SDS sedimentation volume and Pelshenke dough disintergration time. Progenies containing subunits 17 18 showed higher bread-making quality than those containing subunits 7 8. However, when the protein content was low, the difference of SDS sedimentation volume between subunits 17 18 and 7 8 became insignificant. It was also discussed that subunits 17 18 might be used for breeding varieties with higher bread-making quality potential in wheat.