【摘要】 用统计分析的方法研究了小麦谷蛋白亚基的不同等位基因变异对烘烤品质性状的影响。结果表明 :Glu- A1b和 Glu- D1d大多与优良的烘烤品质相关 ,而 Glu- A1c和 Glu- D1a则与较差的烘烤品质有关 ;高、低分子量谷蛋白亚基的相对含量及比例对品质也有一定的影响。其中 A组亚基的相对含量与大多数品质性状呈正相关 ,与软化度呈负相关 ,C组亚基则相反 ,B组亚基与所有品质性状的相关性不显著更多还原

【Abstract】 The correlation between glutenin subunits and bread making quality of common wheat was studied in this paper. The results showed that the presence of Glu A1b and Glu D1d , the alleles at Glu 1 gene loci, were associated with good quality while their allelic variations, Glu A1c and Glu D1a were associated with poor quality. The relative content of high molecular weight glutenin subunits (i.e. group A) improved bread making quality and that of group C of low molecular weight glutenin subunits have negative effect on baking quality.更多还原