关键词: 普通小麦, 高分子量麦谷蛋白亚基, 低分子量麦谷蛋白亚基, 1B/1R易位, 加工品质

Abstract: Storage protein composition played an important role in determinating the processing quality in common wheat. Totally, 251 Chinese wheat cultivars and advanced lines from autumn-sown wheat regions in China were used to investigate the high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS) composition controlled by the Glu-1 and Glu-3 loci, as well as the presence of 1B/1R translocation, and to determine the association of storage protein composition with protein content, SDS sedimentation value, and dough properties. HMW-GS of Null, 7+9, 2+12, and LMW-GS of Glu-A3a and Glu-B3j associated with poor quality were the dominant glutenin subunits, and their frequencies were 39.4%, 45.0%, 59.8%, 37.1% and 44.6%, respectively. Less significant effect of glutenin subunits and glutenin subunit interaction was observed on protein content. According to the glutenin subunit contribution to SDS sedimentation value, mixing time and mixing tolerance, different glutenin subunit loci could be ranked as: Glu-D1>Glu-B3>Glu-B1>Glu-A3>Glu-A1. At Glu-A1, 1>2*>N; at Glu-B1, 7+8> 14+15>7+9; at Glu-D1, 5+10>4+12>2+12; at Glu-A3，Glu-A3d>Glu-A3a>Glu-A3c>Glu-A3e; at Glu-B3, Glu-B3d>Glu-B3b> Glu-B3f>Glu-B3j. Lines carrying 1B/1R translocation showed significantly deleterious effect on gluten quality such as SDS sedimentation, mixing time and mixing tolerance.

Key words: Common wheat, HMW-GS, LMW-GS, 1B/1R translocation, Processing quality