龙辐麦3号小麦品种HMW-GS Null和1近等基因系间品质差异的研究

 【目的】确定Glu-A1位点高分子量麦谷蛋白亚基（HMW-GS） Null和1间的遗传差异。【方法】利用生化标记和选择性回交的方法将1亚基转移到了黑龙江省小麦品种龙辐麦3号中，获得了龙辐麦3号的N亚基和1亚基的HMW-GS近等基因系。2004和2005年这2个近等基因系被种植在黑龙江省农科院育种所的实验地里，田间设计采用双列对比排列，4次重复。【结果】两年的品质分析结果表明，1亚基龙辐麦3号与N亚基龙辐麦3号两年平均数相比，其面粉蛋白质含量、干面筋和吸水率在统计学上无显著差异；面筋指数、沉降值、沉降值/干面筋、形成时间、稳定时间和断裂时间分别提高5.8%、9.3%、8.6%、127.3%、79.2%、53.6%，而湿面筋/干面筋和软化度分别低 1.7%和16.5%。【结论】在5＋10亚基的遗传背景下，1亚基对面筋强度仍有较大的影响，因此在选育强筋小麦时，1亚基也是必需被考虑的亚基之一。

Study on the Quality of NILs of Wheat Cultivar Longfumai 3 with HMW-GS Null and 1 Subunits

Abstract:【Objective】 In order to determine the genetic differences between high molecular weigh glutenin subunits (HMW-GS) Null and1.【Method】HMW-GS 1 was introduced into Longfumai 3(N,7+8,5+10) by 5 consecutive backcrosses with biochemical marker assisted selection. The near isogenic lines (NILs) of HMW-GS Null and 1 were obtained and grown in the experimental field of Crop Breeding Institute of Heilongjiang Academy of Agricultural Science in 2004 and 2005, the experimental design was method of pairing arrangement with four replicates. 【Result】The result of two years showed that the statistic differences of quality parameters between Longfumai 3 with 1 subunit and Longfumai 3 with Null subunit was no significant in flour protein content, dry gluten content, water absorption. The gluten index, Zeleny sedimentation, the ratio of sedimentation/dry gluten, development time, stability and Breakdown time in the 1 NILs were 5.8％(P<0.01)、9.3％(P<0.01)、8.6％(P=0.01)、127.3％(P<0.01)、79.2％(P<0.01)、53.6％(P<0.01) higher than that in the Null NILs, respectively, while the ratio of wet gluten/dry gluten and degree of softening were 1.7％(P=0.05)、16.5％(P=0.13) lower, respectively. 【Conclusion】The impact of the HMW-GS 1 on gluten strength was highly positive in NILs containing HMW-GS 5+10, suggesting that HMW-GS 1 are a of the necessary subunits to breeding strong gluten wheat.