从小麦谷蛋白大聚合体与HMW GS的关系

为了探索小麦谷蛋白大聚合体对小麦品质的影响，采用SDSPAGE方法，分析了166个来自不同地区的小麦品种高分子量谷蛋白亚基（HMWGS）的组成，并对不同亚基与小麦谷蛋白大聚合体（GMP）的关系进行了分析。结果表明，所用小麦材料HMWGS的变异类型丰富，但亚基组合仍以N/7+9/2+12为主。HMWGS对面粉GMP含量有显著影响，GluA1位点亚基1>N，GluB1位点亚基13+16>7+9或7+8或14+15或17+18，GluD1位点亚基5+10>2+12，其他亚基差异不显著。说明含亚基1、13+16和5+10的品种能形成较多的GMP。HMWGS评分与面粉GMP含量的相关系数为0.288，达到极显著水平。

Relationship between Glutenin Macropolymer and High Molecular Weight Gutenin Subunit in Wheat

High molecular weight glutenin subunit(HMW-GS) composition of 166 wheat varieties from different regions were analysised by SDS-PAGE,and the relationship between different subunits and glutenin macropolymer content were studied.The results showed that HMW-GS variation types of wheat were rich,and the frequency of high-quality subunits increased.Subunit combinations of N,7 +9,2 +12 were still dominated.HMW-GS had a significant impact on GMP content of flour with subunit 1> N in Glu-A1,subunits 13 +16> 7 +9 o...