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①１～１２ 号高分子量麦谷蛋白亚基的分子量依次递减，２ 号亚基在 ５％ 胶中易分辨， １３ ～１６号亚基介于 ７ 号和 ８ 号亚基之间；②１ 号、２ 号、 Ｎ 和 ２５ 号亚基由 １ Ａ Ｌ 上的 Ｇｌｕ Ａ１ 位点上的 ４ 个等 位基因所控制；③１ 号、２ 号、５ 号、１０ 号、１７ 号、１８ 号亚基有利 于提高面包品质，应 予组合利用。黄淮主 栽品种 中均无 １７ 号、１８ 号亚 基，有待引 进导入；④ 高分子量 麦谷蛋白 亚基的组 成决定着面 包品 质变异 的４３％ 左右，它与蛋白质含量共同决定着面包品质 变异的 ６８％ 左右，其它品质影响因子仅占 ３２％ 左右。
① The molecular weight of high molecular weight glutenin subunits 1 ~ 12 decreased in sequence, subunit 2 was easily distinguished in 5% glue, subunits 13-16 were between subunits 7 and 8; ②1, 2 The , N and 25 subunits are controlled by four alleles at the GluA1 locus on the 1 L L; 1 1, 2 号, 5, 10, 17, 18 subunits Will help improve the quality of bread, should be used in combination. Huanghuai cultivars are no 17, 18 subunits, to be introduced into; ④ high molecular weight glutenin subunit composition determines the bread quality variation of about 43%, which together with the protein content determines the bread quality variation of 68% Or so, other quality factors only accounted for about 32%.