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

CLC Number: 

• S512.1+1