【摘要】 对150个不同小麦品种高分子量麦谷蛋白亚基与蛋白质含量、沉降值之间的关系进行了研究,结果表明:Glu-1三位点控制的亚基等位变异与品质性状关系密切.A1位点亚基出现频率高于N,对品质效应以1>N;B1位点7+9亚基对出现频率最高,其次为7+8,各亚基对蛋白质含量效应以8>17+18>7+8>13+19>7+9>14+15,对沉降值效应以8>13+19>7+8>7+9>14+15>7>17+18;D1位点2+12亚基对频率高于5+10,各亚基对品质效应以5+10>5+12>2+12.具有亚基1,8或7+8,5+10组合类型的小麦品种可望为品质较好的品种.更多还原

【Abstract】 The relationship between protein contents, sedimentation values and high molecular weight (HMW) glutenin subunits in 150 wheat varieties were studied. The results showed that the subunits controlled by Glu-A1, Glu-B1 and Glu-D1 were closely related to quality traits in wheat. Subunit 1 occurred more frequently than N at Glu-A1. The contributions of variation in Glu-A1 to the quality traits were determined in the order of 1>N. Subunits 7 and 9 occurred more frequently at Glu-B1, subunits 7 and 8. The contributions of variation in Glu-B1 to the protein contents were determined in the order of 8>17+18>7+8>13+19>7+9>14+15 , to the sedimentation value in the order of 8>13+19>7+8>7+9>14+15>7>17+18. Subunit 2 and 12 occurred more frequently than 5 and 10 at Glu-D1. The contribution of variation in Glu-D1 to the quality traits were determined in the oreder of 5+10>5+12>2+12. It is estimated that wheat varieties possessing subunit 1 , 8 or 7+8, and 5+10 would be expected for improving quality.更多还原