摘要： 利用SDS-PAGE技术分析了1642份小麦种质资源的高分子量麦谷蛋白亚基组成，并测定了上述材料的沉降值指标，同时分析了242份面包小麦品种(系)的多项品质指标。以期探讨高分子量麦谷蛋白亚基对面包烘烤品质指标的效应。分析结果表明，(1)Glu-1位点对烘烤品质的效应分二种增况，当5+10亚基存在时以Glu-D1位点的加性效应为主；当5+10亚基不存在时，表现为加性效应和互作效应并存，以Glu-B1位点的加性效应和Glu-B1与Glu-D1位点间互作效应占主导地位。(2)就各亚基而言，1A位点2^*>1>Null，1D位点5+10>4+12>2+12，而1B则7>7+8>7+9。

关键词: 小麦, 高分子量麦谷蛋白亚基, 品质

Abstract: The high molecular weight (HMW) glutenin subunit compositions of 1642 wheat varities germplasm resources and their sedimentation volume were analysed, and a lot of important quality parameters of 242 wheat varieties were determined.The results indicated: (1) A subset of data was analysed by three-factors anova.Two conclusions emerged from this work.The first was that single-locus additive effects were considerably larger than the interactive effects when subunits 5 +10 were present, and additive effect of Glu-D1 locus was the largest among all the effects.The second was that the effects of Glu-B1 loci on bread-making quality were partitioned into additive single-locus effects and interactive (two-locus and three-locus) effects when subunits 5 + 10 were absent,and the additive effect of Glu-Bl locus was the same important as the interactive effect among Glu-Bl locus and Glu-Dl locus.(2) Considering the effects of alleles at each locus on bread-making quality,the ranking of Glu-Al locus was 2^*>1>Null.Subunit 2^* was slightly better than subunit 1, and both subunits 2^* and 1 were much better than Null.The ranking of Glu-Dl locus was 5+ 10>4 + 10>2 +12,subunits 5 + 10 were significantly better than the other subunits,and 7>7 + 8>7 + 9 for Glu-Bl locus.

Key words: Wheat, High molecular weight, Glutenin subunits, Bread-making quality

中图分类号: 

• S512.1