| 摘要: |
| 用统计分析的方法研究了小麦谷蛋白亚基的不同等位基因变异对烘烤品质性状的影响。结果表明：Ｇｌｕ－Ａ１ｂ和Ｇｌｕ－Ｄ１ｄ大多与优良的烘烤品质相关，而Ｇｌｕ－Ａ１ｃ和Ｇｌｕ－Ｄ１ａ则与较差的烘烤品质有关；高、低分子量谷蛋白亚基的相对含量及比例对品质也有一定的影响。其中Ａ组亚基的相对含量与大多数品质性状呈正相关，与软化度呈负相关，Ｃ组亚基则相反，Ｂ组亚基与所有品质性状的相关性不显著。 |
| 关键词: 谷蛋白亚基 烘烤品质 小麦 |
| DOI： |
| 修订日期：1999-09-23 |
| 基金项目:国家自然科学基金资助项目! 39370 4 4 0 |
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| Correlation between Glutenin Subunits and Bread-Making Quality Characteristics of Common Wheat |
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| Abstract: |
| The correlation between glutenin subunits and bread making quality of common wheat was studied in this paper. The results showed that the presence of Glu A1b and Glu D1d , the alleles at Glu 1 gene loci, were associated with good quality while their allelic variations, Glu A1c and Glu D1a were associated with poor quality. The relative content of high molecular weight glutenin subunits (i.e. group A) improved bread making quality and that of group C of low molecular weight glutenin subunits have negative effect on baking quality. |
| Key words: glutenin subunit,bread making quality,wheat |
