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应用ＳＤＳ－ＰＡＧＥ技术分析了陕优２２５等１６个品种及３个组合杂种后代分离材料高分子量谷蛋白（ＨＭＷｇ）亚基组成及与面包品质的关系。结果表明，普通小麦中罕见的Ｇｌｕ－Ｂ＿１编码亚基１４＋１５象Ｇｌｕ－Ｄ＿１编码亚基５＋１０一样，对面包品质有重要贡献，存在于陕优２２５、小偃６号等优质品种中。国内大３数品种Ｇｌｕ－１品质得分与ＳＤＳ沉淀值显著正相关，ＨＭｗｇ亚基组成遗传Ｆ＿１呈共显性，Ｆ＿２、Ｆ＿３异质位点呈亲本１：混合型：亲本２＝１：２：１分离比例。Ｆ＿１沉淀值呈中亲偏低值，Ｆ＿３品系沉淀值为：ＨＭＷｇ亚基组成优质纯合型＞混合型＞劣质纯合型。
SDS-PAGE was used to analyze the composition of high molecular weight glutenin (HMWg) subunit of 16 hybrids of Shanyou 225 and three hybrids offspring, and their relationship with bread quality. The results showed that the common Glu-B 1 coding subunit 14 + 15, like Glu-D 1 coding subunit 5 + 10, had an important contribution to bread quality and existed in high quality varieties such as Shanyou 225 and Xiaoyan 6. The Glu-1 quality score of domestic large three cultivars was positively correlated with SDS sedimentation value. The genetic F 1 of HMWg subunit was co-dominant, the F 2 and F 3 heterozygous loci were the parents 1: mixed type: parent 2 = 1: 2: 1 separation ratio. F_1 sedimentation value was moderately low value, F_3 strain sedimentation value: HMWg subunit composition of high quality homozygous> mixed> poor homozygous.