春小麦品种高分子量谷蛋白亚基与品质的关系

选用甘肃省河西地区种植的57个春小麦品种。在已经分析HMW—GS组成的基础上。测定了这些品种的理化特性和面团流变学特性。对这些品种的HMW—GS和品质性状的变异情况、HMW—GS与品质性状之间的关系、具有不同HMW—GS的品种间品质的差异和同-HMW—GS品种间的品质差异进行了研究。结果表明，Glu-Ⅰ位点的亚基总评分与面筋指数、沉淀值、面团变形功、面团形成时间及稳定时间呈显著或极显著正相关；HMW—GS数目的多少与其品质优劣有关，亚基数目越多，面粉筋力越好；采用不同品质指标评价小麦HMW—GS对品质的贡献，结果表明以变形功的评价排序的意义更明确。

Relationship of HMW-GS and Spring Wheat Quality

The composition of high-molecular-weight glutenin subunits(HMW-GS) of fifty-seven spring wheat varieties,which were main ones of Hexi area in Gansu province,had been analyzed.The physical-chemistry characteristics and rheololgical characteristics of these varieties were investigated. Simple correlation analysis was applied to determine the relationship among these quality characteristics.Relationships between the HMW-GS composition and quality characteristics were studied.The result showed that there were significant and positive correlations between subunit quality scores and quality characteristics such as gluten index,SDS-sedimentation value,baking strength,development time and stablity time of dought;The amount of subunits of HMW-GS affected the quality of varieties.More subunits,higher quality;The results were different when using different quality traits to determine the effects of the subunits.It showed that baking strength was an optimum index.