【摘要】 本文利用Ｎｇ，Ｐ．Ｋ．Ｗ．Ｂｕｓｈｕｋ，Ｗ．（１９８７）的方法，对３３个小麦品种的高分子量（ＨＭＷ）和中分子量（ＭＭＷ）蛋白质谱带的组成进行了测定，经简单相关和逐步回归分析，找出了各谱带与馒头加工体积的关系，筛选出了ｘ２、ｘ１０、ｘ１４、ｘ１８４条对馒头加工体积影响较大的谱带，其分子量分别为１４２．８，１０２．４，８４．９，６６．１，ｋＤａ，并计算出它们的作用比重，建立了回归方程，提出了利用蛋白质谱带选育小麦品种时应注意的问题。同时对与加工品质关系较大的Ｚｅｌｅｎｙ沉淀值与蛋白谱带的关系进行了分析更多还原

【Abstract】 High molecular weight (HMW)and medium molecular weight(MMW)protein electrophoresis bands of 33cultivars(lines)were testeel in P.K.W.Ng and W.Bushuk’s SDS-PAGE method(1987).The relationships between the bun volume and protein electrophoresis bands are shown by simple correlation analysis.Four protein bands,x 2、x 10 、x 14 、x 18 ,were selected from 18 protein bands by stepwise multiple regression onalysis,their influence on bun volume werecalculated.Regression equations between lun volume and the 4 bands are set up.Breeding bun wheat by protein band influence,select positive effect bands other than negtive effect bands in .At the same time ,the relationships between zeleny sedimentation value and protein electrophoresis bands are analysed.更多还原