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将两个优质面包小麦品种安农8455(含Glu-Bl控制的7+8亚基)和Yecora Rojo(含Glu-Bl控制的17+18亚基)进行杂交,测定了其F_3代重组株系的高分子量麦谷蛋白亚基组成、SDS沉降值、伯尔辛克值、蛋白质含量和籽粒产量以及收获指数。利用方差分析、协方差分析和回归分析说明了,17+18亚基对面包品质的作用明显优于7+8亚基,两者的品质差异随着蛋白质含量的增加而增大。文中讨论了17+18亚基在培育较高面包品质潜力的小麦品种中的利用价值。
Two high-quality wheat cultivars, Annong 8455 (Glu-Bl controlled 7 + 8 subunit) and Yecora Rojo (Glu + Bl controlled 17 + 18 subunit) were crossed to determine their F 3 generation recombinant lines High molecular weight glutenin subunit composition, SDS sedimentation value, Berschink value, protein content and grain yield, and harvest index. Analysis of variance, covariance analysis and regression analysis showed that the effect of 17 + 18 subunit on bread quality was significantly better than that of 7 +8 subunit. The difference of quality between the two subunits increased with the increase of protein content. The article discusses the value of 17 + 18 subunits in cultivating wheat varieties with higher bread quality potential.