小麦品种麦谷蛋白亚基的遗传变异分析

分析了９６个小麦品种高、低分子量麦谷蛋白亚基组成的及其分布规律，结果表明：强面筋品种与普通品种在高分子量及低分子量麦谷蛋白亚基组成上存在明显差异。强面筋品种含Ｇｌｕ－Ａｌａ（１亚基）、Ｇｌｕ－Ａ１ｂ（２＾＊亚基）、Ｇｌｕ－Ｂ１ｂ（７＋８亚基）、Ｇｌｕ－Ｂｌｉ（１７＋１８亚基）、Ｇｌｕ－Ｄｌｄ（５＋１０亚基）、Ｇｌｕ－Ａ３ｂ和Ｇｌｕ－Ｄ３ｃ的频率较高，而普通品种则含Ｇｌｕ－Ａｌｃ（Ｎ）、Ｇｌｕ－Ｂｌ

Genetic Variations of Glutenin Subunits in Wheat Varieties

Ninety six wheat varieties were selected to determine their variations and frequences in HMW and LMW glutenin subunits The results showed that there were significant differences between strong wheat varieties and weak ones in glutenin subunits Glu A1a(subunit 1),Glu A1b(subunit 2 *),Glu B1b(subunits 7+8),Glu B1i(subunits 17+18),Glu D1d(subunits 5+10),Glu A3b and Glu D3c were high freqent in strong wheat varieties, while Glu A1c(N),Glu B1c(subunits 7+9),Glu B1e(subunit 20),Glu B1d(subunits 6+8),Glu D1a(subunits 2+12),Glu A3a,Glu A3e and Glu D3a were high frequent in medium or weak ones The effects of these subunits on gluten strength were accumulative and quality improvement could be obtained by recombination between wheat varieties with different glutenin subunits