摘要： 研究了我国代表性冬小麦品种(系)高分子量麦谷蛋白亚基(HMW-GS)以及1BL/1RS易位的分布和组成，探讨了其对揉面仪特性等小麦加工品质性状的影响，结果表明：在Glu-Al位点，我国小麦品种中1亚基的频率为64.0%，N亚基为32.%，2*亚基频率低，为3.%；在Glu-Bl位点，7+9亚基占6.8%，7+8亚基为26.4%，14+1亚基为10.7%，而20，13+16，7亚基的材料极少(频率分别为3.6%，1.%和1%)；在Glu-Dl位点，2+12和4+12亚基合计占63.0%，而+10亚基的比例偏低，为37.0%。1BL/1RS易位系的比例仍然偏高，为0.8%。HMW-GS组成及1BL/1RS易位对小麦加工品质影响较大，其中+10亚基对小麦绝大多数加工品质指标起正向作用，而1BL/1RS易位对大多数品质指标起负向作用。因此，我国小麦品种+10亚基的频率仍然偏低，1BL/1RS易位系频率仍然偏高，可能正是目前我国小麦生产中优质品种面筋强度不够，品质稳定性差的原因所在。根据SDS-PAGE麦谷蛋白电泳结果或分子标记进行优质高、低分子量麦谷蛋白亚基选择，提高+10等优质亚基的比例，并根据醇溶蛋白电泳结果进行1BL/1RS易位筛选，降低1BL/1RS频率，应成为今后我国优质小麦育种的重要目标和手段之一。

关键词: 普通小麦, HMW-GS, 1BL/1RS易位, 品质

Abstract: Composition of glutenin subunit plays an important role in determinating the processing quality in bread wheat.Distribution of glutenin subunits and the effects of allelic variation on processing quality traits,such as Mixograph properties were studied to use 197 representative winter wheat varieties(lines).The results show that subunit1 is dominant,with a frequency of 64.0%;Null is second(32.5%),while 2^*accounts for only a small percentage(3/5%)in Chinese varieties atGlu-Allocus.At GluB1 locus,subunit 7+9 is found in mostChinese varieties(56.8%),the second is7+8(26.4%),14+15(10.7%)is the third,while seldom(3.6%,1.5%,1%)is found for subunit 20,13+16 and 7,respectively.At GluD1 locus,subunit 2+12 and 4+12 is popular(63.0%)while the ratio for subunit 5+10 is comparatively low(37.0%).It is also found that there have been existed a quite high percentage of 1BL/1RS translocation in Chinese wheats(50.8%).Since subunit 5+10 is found to have the positive effect while negative effect is existed for 1BL/1RS translocation to most Mixograph properties,it is concluded that the weaker gluten and instability in quality of Chinese varieties in wheat production is mainly caused by the lower ratio of subunit 5+10 and higher percentage of 1BL/1RS translocation.So it should become one of the breeding objectives and screening targets for selection of HMW-GS andLMW-GS based on SDS-PAGE to raise the ratio of subunit 5+10 and reduce the percentage of 1BL/1RS translocation.

Key words: Triticum aestivum L., HMW-GS, 1BL/ 1RS, Quality

中图分类号: 

• S512.1+1