高分子量麦谷蛋白亚基变异与加工品质关系的研究

用扬麦１５８分别与强面筋品种安农９１９２和Ｋａｒｌ组配成２个杂交组合，分析了其Ｆ４代９３个株系的高分子量谷蛋白亚基组成及有关品质性状，研究了不同的高分子量麦谷蛋白亚基及亚基组合对品质性状的影响。结果表明，Ｇｌｕ－Ａｌ的等位变异（亚基１和Ｎ）Ｇｌｕ－ｄｌ的等位变异（亚基５＋１０和２＋１２）对ＳＤＳ沉淀值、和面时间、耐揉性和ＧＭＰ含量有显著影响，对蛋白质含量、和面图峰高的影响较小。亚基１和５＋１０与强

Variations of HMW Glutenin Subunits and Their Association with Bread making Quality in Wheat

Two crosses were made between popular wheat cultivar Yangmai158 and strong gluten wheat variety Annong 9192 or Karl. The glutenin subunits of the derived F 4 lines were fractionated by SDS PAGE to analyse their relationship with bread making quality. The results indicated that allelic variations of Glu A1 (subunit 1 or N) and Glu D1 (subunits 5 10 or 2 12) were associated with SDS sedimentation value, mixing time, mixing tolerence, glutenin macro polymer protein(GMP) content, and were not associated with protein content and mixogram peak height. The F 4 lines with subunits 1 and 5 10 had higher gluten strength, while those with N and 2 12 had lower gluten strength. The effect of subunits 5 10/2 12 on quality was similar to that of subunits 5 10.