普通小麦醇溶蛋白和高分子量麦谷蛋白亚基对品质的影响

利用ＳＤ－ＰＡＧＥ和改良的ＡＰＡＧＥ方法分析了１１２４份不同来源普通小麦材料的高分子量麦谷蛋白亚基和麦醇溶蛋白谱带的组成。根据多元性回归分析筛同ｇｌｉ４２，３，６２．７，３９．６（２），１１．４，２３．０，ｇｌｕ５＋１０等蛋白谱带对以沉降值为代表的烘烤品质起增效作用。Ｇｌｉ，１，Ｇｌｉ２，Ｇｌｕ１三位点对烘烤品质以加性效应为主。品种间品质性状变异的２８％－４３％由两种蛋白组份的差异所决定而一种蛋白

Effect of Gliadin Composition and HMW-Glutenin Subunits on Quality of Common Wheat

SDS-PAGE and an improved APAGE method were used to analyse the gliadin composition and HMW-glutenin subunits of 1124 wheat varieties. According to stepwise multiple linear regression, gli42. 3, 62. 7, 39. 6 (2), 11. 4, 23. 0, Glu5 + 10 etc protein bands were selected and they showed a significantly positive effect to baking quality represented by Zelenysedimentation test. The three loci(gli1,gli1 and glu1)showed mainly an additive effect on baking quality About 28% to 43% of the variation in quality characters among varieties could be explained by the two protein compositions, but only 12. 3% to 31 % could be accounted for by any single protein. In addition the materials should be screen from those which had "good quality" subunits in the course of breeding. Application of the two biochemical techniques in wheat quality breeding was discussed.