不同基因型小麦高分子量麦谷蛋白亚基与品质关系

选用10个山西省推广的小麦品种作为试验材料,分析了它们高分子量麦谷蛋白亚基的组成,测定了10个品种的品质指标,对HMW-GS组成与品质指标的相关性做了研究,结果表明,供试小麦所含亚基类型主要以2+12,7+9等为主;优质亚基对小麦面包烘烤品质的显著性差异主要表现在Zeleny沉降值上,亚基5+10对小麦Zeleny沉降值有显著影响;所试小麦品种大部分缺乏5+10,1,2*,17+18,14+15等优质亚基,今后在小麦的育种工作中,应选用含有优质亚基的亲本以提高小麦品质。

Relationship Between the Subunits of High Molecular Weight Gluten and Quality Characters of Different Wheat Genotypes

10 wheat varieties and elite parents from Shanxi province were studied to determine of comosition of high molecular weight glutenin subunit,at the same time,fingerposts of quality were investigated.According to these fingerposts have a study of relativity between HMW-GS composition and quality.The result indicated that the main subunit types of our province wheat are 2 12,7 9 subunits;The main effection of the high quality subunits on wheat baking qualities was Zeleny sedimentation.The varieties which had 5 10 subunit have salient effect on sedimentation than those had other subunits.Most of our province wheat varieties are lack of the subunits of 5 10,1,2*,17 18,14 15.We should select parents with high quality subunits to prove the wheat quality in wheat preeding practices in the future.