孙学永1，2,马传喜1 ,司红起1, 王 维1, 冯 春1
( 1. 安徽农业大学农学院，安徽 合肥 230036；2. 安徽省农业科学院烟草所，安徽 合肥 230031 )
摘 要：小麦谷蛋白赋于面筋弹性，其亚基组成类型对加工品质有着重要的决定作用。采用一对杂交组合（烟农19×安农9914）的后代，随机选择至F3,种植871个F4穗系，分别检测了高分子量麦谷蛋白亚基（high molecular weight glutenin subunits ，HMW-GS）、低分子量麦谷蛋白亚基（low molecular weight glutenin subunits ，LMW-GS）组成、SDS沉降值和和面图指标，分析了麦谷蛋白等位亚基及其互作对品质的影响。结果表明：该群体麦谷蛋白组成仅在Glu-A1（1亚基或N亚基）与Glu-B1 14+15亚基或17+18亚基位点有差异。Glu-A1位点１亚基的SDS沉降值显著高于N亚基，1亚基的峰高、7 min尾高显著大于N亚基，而在和面时间、7 min带宽以及衰落角（耐揉性），两亚基间差异不显著。Glu-B1位点亚基间SDS沉降值17+18＞14+15/17+18＞14+15；和面时间、7 min带宽两个指标17+18亚基显著高于14+15亚基，衰落角显著小于14+15亚基，峰高和7 min尾高差异不显著。对Glu-A1和Glu-B1两位点互作，除7 min带宽互作达5 ％显著水平外，其它4个指标均未达显著水平。1亚基相对于N亚基，17+18亚基相对于14+15亚基，虽以SDS沉降值为标准其效应相当，但两者却作用于面团的不同性能。
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Effects on Gluten Quality of High Molecular Weight Glutenin Subunits Coded by Two Alleles and Its Interactions at Glu-A1 and Glu-B1 Loci in Common Wheat
SUN Xue-yong1,2, MA Chuan-xi1, SI Hong-qi1, WANG Wei1 , FENG Chun1
( 1. College of Agronomy, Anhui Agricultural University, Hefei 230036 , Anhui , China ;
2. Tobacco Research Institute , Academy of Anhui Agricultural Science , Hefei 230031, Anhui , China ）
Abstract: The subunit composition of glutenin, which are responsible for the visco-elastic properties of dough , play an important role for bread making quality. The recombinant lines containing 871 head lines produced from 1 cross combination Yannong 19×Annong 9914 selected randomly from F1 to F4 were studied in the paper. Glutenin subunit compositions of the lines were screened by SDS-PAGE. Gluten strength and dough mixing properties were measured
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