一些优质小麦及其杂种后代高分子量谷蛋白亚基组成与面包品质之关系

应用ＳＤＳ－ＰＡＧＥ技术分析了陕优２２５等１６个品种及３个组合杂种后代分离材料高分子量谷蛋白亚基组成及与面包品质的关系。结果表明，普通小麦中罕见的Ｇｌｕ－Ｂ１编码来基１４＋１５象Ｇｌｕ－Ｄ１编码亚基５＋１０一样，对面包品质有重要贡献，存在于陕优２２５、小偃６号等优质品种中。

THE CORRELATION BETWEEN HIGH-MOLECULAR-WEIGHT SUBUNIT COMPOSITIONSOFSOMEHIGH-QUALITY BREAD WHEAT AND THEIR HYBRID PKOGENIES AND BREAD-MAKING QUALITY

The (HMW) high-molecular-weight glutenin subunit compositions of 16 bread wheat varieties and their progenies of 3 combinations were studied by SDS-PAGE.The results reveal that the rare subunit 14+15 encoded by Glu-B₁ like subunit 5+10 encoded by Glu-D₁ has important positive effect to bread quality,and exists in Shaanyou 225,Xiaoyan 6 et al.high-quality varieties.The results aslo indicate the positive correlation between Glu-1 quality score and bread-making quality in most of Chinese wheat.The HMWg subunits behave co-dominant inheritance in F₁,F₂ and F₃ behave 1:2:1 (parents 1:mixing:parents 2)segregating proportion in heterogeous loci.Sedimentation value of mixing genotypes are mediate between 2 parents and indicate dose-effect in gene express, in F3 lines, high-quality homologeous loci>mixing>low-quality homologeous loci.Those which have subunit 14+15 should pay attention to be used as subunit 5+10 in wheat breeding program.