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To investigate the effect of high molecular weight glutenin subunits (HMW-GS) 5+10 inhigh quality spring wheat, four near-isogenic lines (NILs) developed by 6 consecutivebackcrosses sharing the same genetic background and differing only at the Glu-D1 locusin each pair were employed in this study. The results showed that gluten indexes were allincreased by 3.1-27.7% (P<0.01) after the 5+10 subunits introduced into the fourcultivars. Their stability time was increased by 128, 104, 233 and 36%, where the maximumresistance raised by 130, 56.04, 95.10 and 16.33% in Kefeng6, Longmai20, Longfumai10and Xiaobingmai33, respectively.
To investigate the effect of high molecular weight glutenin subunits (HMW-GS) 5 + 10 inhigh quality spring wheat, four near-isogenic lines (NILs) developed by 6 consecutive back crosses sharing the same genetic background and differing only at the Glu-D1 locusin each pair were used in this study. The results showed that gluten indexes were all increased by 3.1-27.7% (P <0.01) after the 5 + 10 subunits introduced into the fourultivars. Their stability time increased by 128, 104, 233 and 36% , where the maximumresistance raised by 130, 56.04, 95.10 and 16.33% in Kefeng6, Longmai20, Longfumai10 and Xiaobingmai33, respectively.