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用SDS PAGE方法测定了全国 9个小麦主产省、市的 1 6 3个小麦品种和 1 1个引进品种的高分子量麦谷蛋白亚基 (HMW GS)组成及其含量、沉降值和面粉GMP含量。结果表明 ,不同HMW GS及其组合形式对小麦品质的影响显著不同 ,某些HMW GS对我国小麦烘烤品质的影响不同于其他国家 ,如 4 + 1 2亚基影响较大 ,而 7+ 8亚基影响偏小。但单个亚基品质评分与品种亚基品质评分均与品质参数显著相关 ,因此Payne等的亚基品质评分系统可以用于小麦育种 ,但如果根据我国的具体情况作适当调整 ,效果会更好。尽管越来越多小麦品种携带优质亚基 ,但从总体上看 ,我国小麦Glu 1位点亚基品质评分仍较低 ,品质仍较差。提高优质亚基如 5 + 1 0、1 3 + 1 6、1 7+ 1 8的频率可能是改良我国小麦品质的一个有效措施。
SDS-PAGE method was used to determine the composition and content of high molecular weight glutenin subunits (HMW GS) of 1 9 wheat varieties and 11 imported varieties from 9 major provinces and municipalities in China and their sedimentation value and GMP content . The results showed that the effects of different HMW GS and their combinations on wheat quality were significantly different. Some HMW GS had different effects on the baking quality of wheat in our country, such as 4 + 1 2 subunit, while 7 + 8 Subunits less affected. However, single subunit quality score and subunit quality score are significantly related to quality parameters. Therefore, Payne subunit quality scoring system can be used for wheat breeding, but the effect will be better if we make appropriate adjustments according to the specific conditions of our country. Although more and more wheat cultivars carry high quality subunits, overall, the quality score of wheat Glu 1 subunit in China is still low and the quality is still poor. Increasing the frequency of high quality subunits, such as 5 + 1 0,1 3 + 1 6,1 7+ 1 8, may be an effective measure to improve the quality of wheat in China.