山西小麦低分子量麦谷蛋白Glu-A3和Glu-B3位点多样性鉴定及其对品质的影响

doi:10.3864/j.issn.0578-1752.2025.24.002

中国农业科学 ›› 2025, Vol. 58 ›› Issue (24): 5110-5127.doi: 10.3864/j.issn.0578-1752.2025.24.002

• 作物遗传育种·种质资源·分子遗传学 • 上一篇下一篇

山西小麦低分子量麦谷蛋白Glu-A3和Glu-B3位点多样性鉴定及其对品质的影响

许玉娟¹(), 张捷²(), 王天译², 陈浩洋², 赵佳佳¹, 武棒棒¹, 郝宇琼¹, 李晓华¹, 郑兴卫¹, 左静静²^,^*(), 郑军¹^,^*()

¹ 山西农业大学小麦研究所/农业农村部有机旱作农业重点实验室（部省共建），山西临汾 041000
² 山西农业大学农学院，山西晋中 030801

收稿日期:2025-07-18 接受日期:2025-09-05 出版日期:2025-12-22 发布日期:2025-12-22
通信作者:
郑军，E-mail：sxnkyzj@126.com。
左静静，E-mail：zuojingjing8510@126.com
联系方式: 许玉娟，E-mail：sxndxmsxu@163.com。张捷，E-mail：3099927237@qq.com。许玉娟和张捷为同等贡献作者。
基金资助:
山西省重点研发计划(202302140601001); 山西省小麦育种联合攻关项目(NYGG26-01); 山西省现代农业产业技术体系(2024CYJSTX02)

Identification of Glu-A3 and Glu-B3 of Low-Molecular-Weight Glutenin in Shanxi Wheat and Its Effect on Quality

XU YuJuan¹(), ZHANG Jie²(), WANG TianYi², CHEN HaoYang², ZHAO JiaJia¹, WU BangBang¹, HAO YuQiong¹, LI XiaoHua¹, ZHENG XingWei¹, ZUO JingJing²^,^*(), ZHENG Jun¹^,^*()

¹ Institute of Wheat Research, Shanxi Agriculture University/Key Laboratory of Sustainable Dryland Agriculture (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Linfen 041000, Shanxi
² College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, Shanxi

Received:2025-07-18 Accepted:2025-09-05 Published:2025-12-22 Online:2025-12-22

摘要/Abstract

摘要：

【目的】低分子量麦谷蛋白亚基（LMW-GS）是决定小麦加工品质的重要因素，阐明LMW-GS在种质资源中的多样性分布及其对面粉品质性状的影响有助于小麦的遗传改良。【方法】以421份山西小麦种质资源为材料，利用18个LMW-GS的分子标记鉴定Glu-A3和Glu-B3，并分析山西小麦中LMW-GS的多态性信息量、遗传多样性和聚类分析；在此基础上，分析不同亚基对面粉理化品质、粉质、拉伸特性和面团黏度特性的影响。【结果】整体上看，山西小麦中LMW-GS的多样性丰富。Glu-A3比例由高到低依次为Glu-A3b、Glu-A3c、Glu-A3g、Glu-A3d、Glu-A3f、Glu-A3a和Glu-A3e，Glu-B3比例由高到低依次为Glu-B3g、Glu-B3a、Glu-B3d、Glu-B3i、Glu-B3b、Glu-B3h、Glu-B3e、Glu-B3c和Glu-B3f。山西小麦品种间遗传距离变异范围为0.000—0.667，平均遗传距离为0.253，其中，育成品种的遗传变异范围大于地方种；品种的地域分布和水旱地差异也影响LMW-GS的遗传多样性。6个LMW-GS亚基与5个面粉理化性状显著相关，其中，Glu-A3b、Glu-A3d和Glu-B3i负向影响蛋白质含量，而Glu-A3b和Glu-B3i对淀粉含量、Glu-A3d和Glu-B3i对纤维含量、Glu-B3i对面粉白度为正向影响；15个LMW-GS亚基与12项加工品质特性显著相关，其中，含有Glu-A3e亚基的面团延伸度增加36.71 mm，含有Glu-B3d面团延伸度增加19.91 mm，Glu-A3a、Glu-B3b和Glu-B3e与面团形成时间、稳定时间、拉伸面积、拉伸阻力、拉伸系数和粉质质量指数呈正相关性；5个LMW-GS亚基与面团黏度显著相关，含有Glu-A3a峰值黏度增加183.19 cp，衰减值提高67.79 cp。【结论】山西小麦LMW-GS多态性较高，地域分布和品种类型及亲缘关系影响Glu-A3和Glu-B3的遗传多样性；分别筛选出6、15和5个与面粉理化品质、加工品质和面团黏度显著相关的亚基。

关键词: 山西小麦, 低分子量麦谷蛋白, Glu-A3, Glu-B3, 遗传多样性

Abstract:

【Objective】Low molecular weight gluten subunits (LMW-GS) are crucial components in determining the end-use quality of common wheat. Elucidating the diversity and impact on flour quality of LMW-GS is essential for genetic improvement in wheat.【Method】A collection of 421 Shanxi wheat accessions was utilized to identify allelic variations in the Glu-A3 and Glu-B3 using 18 specific markers. The polymorphism, genetic diversity, and cluster analysis of these alleles in Shanxi wheat was then conducted. Additionally, the effects of these alleles on the physicochemical quality, farinograph and extensograph properties, as well as dough viscosity characteristics of flour were investigated.【Result】The allelic variations in the Glu-A3, by frequency, are Glu-A3b, Glu-A3c, Glu-A3g, Glu-A3d, Glu-A3f, Glu-A3a, and Glu-A3e. At the Glu-B3, the identified allelic variations are Glu-B3g, Glu-B3a, Glu-B3d, Glu-B3i, Glu-B3b, Glu-B3h, Glu-B3e, Glu-B3c, and Glu-B3f. The genetic distance range for Shanxi wheat is 0.000 to 0.667, with a mean value of 0.253. It was observed that cultivars exhibited a greater genetic distance than landraces. Geographical distribution and irrigation/dryland types also influenced the genetic diversity of LMW-GS. Correlation analysis revealed that six LMW-GS allelic variations significantly correlated with five physicochemical quality traits. Glu-A3b, Glu-A3d, and Glu-B3i had negative effects on protein content, while Glu-A3b and Glu-B3i had positive effects on starch content. Glu-A3d and Glu-B3i showed positive effects on fiber content, and Glu-B3i increased the whiteness value of flour by 2.10%. Fifteen LMW-GS allelic variations were identified as significantly correlated with 12 processing quality traits, with Glu-A3e and Glu-B3d increasing extensibility by 36.71 and 19.91 mm, respectively. Glu-A3a, Glu-B3b, and Glu-B3e had positive effects on improving development time, stability time, stretch area, extension resistance, stretch ratio, and farinograph quality. Five LMW-GS subunits were significantly correlated with dough viscosity characteristics, with Glu-A3a increasing peak viscosity by 183.19 cp and the pad abort value by 67.79 cp.【Conclusion】LMW-GS alleles in Shanxi wheat exhibited high polymorphism. Geographical distribution and accession types affected the genetic diversity at the Glu-A3 and Glu-B3 loci. Six, fifteen, and five LMW-GS allelic variations were identified as showing significant correlations with flour physicochemical, processing quality, and dough viscosity traits, respectively.

Key words: Shanxi wheat, low molecular weight glutenin, Glu-A3, Glu-B3, genetic diversity

许玉娟, 张捷, 王天译, 陈浩洋, 赵佳佳, 武棒棒, 郝宇琼, 李晓华, 郑兴卫, 左静静, 郑军. 山西小麦低分子量麦谷蛋白Glu-A3和Glu-B3位点多样性鉴定及其对品质的影响[J]. 中国农业科学, 2025, 58(24): 5110-5127.

XU YuJuan, ZHANG Jie, WANG TianYi, CHEN HaoYang, ZHAO JiaJia, WU BangBang, HAO YuQiong, LI XiaoHua, ZHENG XingWei, ZUO JingJing, ZHENG Jun. Identification of Glu-A3 and Glu-B3 of Low-Molecular-Weight Glutenin in Shanxi Wheat and Its Effect on Quality[J]. Scientia Agricultura Sinica, 2025, 58(24): 5110-5127.

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图/表 9

表1

图1

图2

图3

图4

表2

表3

低分子量麦谷蛋白亚基与面粉粉质特性的相关分析"

亚基类型 Subunit types	是否携带 Existence	吸水率 Water absorption (%)		形成时间 Development time (min)		稳定时间 Stability time (min)		粉质质量指数 Farinograph quality number (%)		弱化度/10 Degree of softing/10
亚基类型 Subunit types	是否携带 Existence	均值 Mean	r值 r value	均值 Mean	r值 r value	均值 Mean	r值 r value	均值 Mean	r值 r value	均值 Mean	r值 r value	均值 Mean	r值 r value
Glu-A3a	0	59.51	-0.037	1.59	0.122*	2.39	0.159**	32.78	0.199**	103.91	-0.202**	124.91	-0.185**
Glu-A3a	1	59.17	-0.037	1.83	0.122*	3.08	0.159**	40.26	0.199**	88.64	-0.202**	110.57	-0.185**
Glu-A3b	0	59.31	0.010	1.49	0.065	2.28	0.049	31.50	0.064	100.57	-0.004	118.55	0.029
Glu-A3b	1	59.44	0.010	1.67	0.065	2.59	0.049	34.94	0.064	100.15	-0.004	121.77	0.029
Glu-A3c	0	59.11	0.058	1.70	-0.042	2.77	-0.086	36.90	-0.105	95.09	0.116*	115.77	0.126*
Glu-A3c	1	59.60	0.058	1.63	-0.042	2.44	-0.086	33.34	-0.105	102.98	0.116*	124.53	0.126*
Glu-A3d	0	59.17	-0.062	1.54	0.117*	2.39	0.091	31.96	0.130*	98.29	-0.069	117.13	-0.032
Glu-A3d	1	59.01	-0.062	1.77	0.117*	2.66	0.091	35.92	0.130*	98.49	-0.069	120.54	-0.032
Glu-A3e	0	59.41	0.036	1.65	-0.020	2.57	-0.073	34.70	-0.056	100.37	-0.045	121.73	-0.072
Glu-A3e	1	60.68	0.036	1.51	-0.020	1.38	-0.073	26.75	-0.056	87.50	-0.045	101.25	-0.072
Glu-A3f	0	59.11	0.098	1.63	-0.048	2.52	-0.112	34.20	-0.115*	97.10	0.141*	117.75	0.129*
Glu-A3f	1	59.99	0.098	1.71	-0.048	2.29	-0.112	32.64	-0.115*	102.10	0.141*	122.54	0.129*
Glu-B3a	0	59.43	-0.003	1.69	-0.153**	2.64	-0.137*	35.51	-0.174**	100.14	0.005	122.27	-0.074
Glu-B3a	1	59.40	-0.003	1.27	-0.153**	1.77	-0.137*	25.97	-0.174**	100.69	0.005	114.07	-0.074
Glu-B3b	0	59.46	-0.025	1.59	0.204**	2.43	0.201**	33.67	0.166**	101.75	-0.141*	123.20	-0.152**
Glu-B3b	1	59.13	-0.025	2.14	0.204**	3.64	0.201**	42.38	0.166**	86.68	-0.141*	106.87	-0.152**
Glu-B3c	0	59.43	0.006	1.65	0.044	2.53	0.089	34.41	0.074	100.63	-0.087	121.83	-0.078
Glu-B3c	1	59.59	0.006	1.89	0.044	3.63	0.089	42.29	0.074	81.86	-0.087	103.67	-0.078
Glu-B3d	0	59.55	-0.071	1.66	-0.010	2.54	0.020	34.58	0.002	101.41	-0.087	123.27	-0.127*
Glu-B3d	1	58.76	-0.071	1.63	-0.010	2.64	0.020	34.66	0.002	93.65	-0.087	111.77	-0.127*
Glu-B3e	0	59.48	-0.056	1.60	0.271**	2.46	0.225**	33.77	0.223**	101.33	-0.152**	122.48	-0.138*
Glu-B3e	1	58.44	-0.056	2.62	0.271**	4.39	0.225**	50.33	0.223**	78.67	-0.152**	101.14	-0.138*
Glu-B3g	0	58.14	0.136*	1.53	0.063	2.68	-0.028	34.71	-0.003	100.10	0.001	120.01	0.019
Glu-B3g	1	59.66	0.136*	1.67	0.063	2.53	-0.028	34.57	-0.003	100.21	0.001	121.71	0.019
Glu-B3i	0	59.50	-0.043	1.69	-0.100	2.67	-0.141*	35.62	-0.152**	99.50	0.051	121.50	-0.003
Glu-B3i	1	59.01	-0.043	1.45	-0.100	1.93	-0.141*	28.76	-0.152**	104.13	0.051	121.20	-0.003
Glu-B3j	0	59.33	0.043	1.70	-0.102	2.70	-0.130*	35.16	-0.060	97.01	0.169**	116.79	0.240**
Glu-B3j	1	59.73	0.043	1.51	-0.102	2.14	-0.130*	32.92	-0.060	109.59	0.169**	135.05	0.240**
ω-secalin	0	59.36	0.027	1.69	-0.080	2.65	-0.087	34.86	-0.027	97.02	0.165**	116.33	0.264**
ω-secalin	1	59.62	0.027	1.54	-0.080	2.28	-0.087	33.85	-0.027	109.23	0.165**	136.39	0.264**

表3

表4

低分子量麦谷蛋白亚基与拉伸特性的相关分析"

亚基类型 Subunit types	是否携带 Existence	降落值 Falling number (s)		湿面筋含量 Wet gluten (%)		拉伸面积 Stretch area (cm²)		拉伸阻力 Extension resistance number (E.U.)		延伸度 Extensibility (mm)		拉伸比例 Stretch ratio (%)
亚基类型 Subunit types	是否携带 Existence	均值 Mean	r值 r value	均值 Mean	r值 r value	均值 Mean	r值 r value	均值 Mean	r值 r value	均值 Mean	r值 r value	均值 Mean	r值 r value
Glu-A3a	0	328.89	0.047	0.35	-0.115*	38.81	0.160**	128.35	0.171**	183.43	0.019	0.72	0.153**
Glu-A3a	1	336.25	0.047	0.34	-0.115*	48.30	0.160**	154.97	0.171**	184.98	0.019	0.86	0.153**
Glu-A3b	0	320.25	0.052	0.37	-0.154**	36.60	0.059	119.38	0.077	195.79	-0.114	0.64	0.093
Glu-A3b	1	331.89	0.052	0.34	-0.154**	41.60	0.059	136.47	0.077	182.46	-0.114	0.76	0.093
Glu-A3c	0	331.21	-0.006	0.35	0.018	43.77	-0.077	141.59	-0.075	186.56	-0.057	0.78	-0.053
Glu-A3c	1	330.42	-0.006	0.35	0.018	39.67	-0.077	131.09	-0.075	182.33	-0.057	0.73	-0.053
Glu-A3d	0	320.86	0.139*	0.37	-0.201**	39.02	0.056	123.25	0.091	195.51	-0.139*	0.65	0.111
Glu-A3d	1	340.67	0.139*	0.34	-0.201**	41.90	0.056	141.41	0.091	175.15	-0.139*	0.81	0.111
Glu-A3e	0	331.24	-0.069	0.35	0.080	41.29	-0.065	135.42	-0.084	183.29	0.122*	0.76	-0.098
Glu-A3e	1	291.25	-0.069	0.39	0.080	27.25	-0.065	87.50	-0.084	220.00	0.122*	0.41	-0.098
Glu-A3f	0	332.71	-0.047	0.35	0.051	41.21	-0.148*	133.27	-0.165**	188.30	-0.027	0.73	-0.134*
Glu-A3f	1	320.57	-0.047	0.36	0.051	34.91	-0.148*	113.60	-0.165**	185.31	-0.027	0.63	-0.134*
Glu-B3a	0	333.43	-0.128*	0.34	0.333**	42.51	-0.177**	139.23	-0.213**	182.17	0.147*	0.78	-0.227**
Glu-B3a	1	303.74	-0.128*	0.40	0.333**	26.87	-0.177**	89.79	-0.213**	200.21	0.147*	0.46	-0.227**
Glu-B3b	0	330.50	0.009	0.35	0.021	38.92	0.247**	129.53	0.225**	183.06	0.061	0.73	0.170**
Glu-B3b	1	332.45	0.009	0.35	0.021	59.10	0.247**	177.81	0.225**	189.94	0.061	0.95	0.170**
Glu-B3c	0	330.14	0.053	0.35	0.064	40.82	0.073	133.53	0.125*	183.81	-0.001	0.74	0.137*
Glu-B3c	1	353.64	0.053	0.37	0.064	53.83	0.073	191.83	0.125*	183.58	-0.001	1.13	0.137*
Glu-B3d	0	333.27	-0.088	0.35	0.036	39.83	0.114	133.50	0.043	180.61	0.208**	0.76	-0.035
Glu-B3d	1	316.89	-0.088	0.35	0.036	47.72	0.114	141.29	0.043	200.52	0.208**	0.72	-0.035
Glu-B3e	0	330.09	0.041	0.35	-0.091	39.48	0.271**	130.45	0.275**	184.15	-0.042	0.73	0.264**
Glu-B3e	1	342.89	0.041	0.33	-0.091	70.40	0.271**	212.67	0.275**	177.57	-0.042	1.21	0.264**
Glu-B3g	0	337.88	-0.044	0.34	0.080	39.80	0.022	134.91	-0.001	174.70	0.112	0.79	-0.042
Glu-B3g	1	329.46	-0.044	0.35	0.080	41.34	0.022	134.72	-0.001	185.50	0.112	0.74	-0.042
Glu-B3i	0	329.45	0.044	0.35	-0.056	42.07	-0.090	137.43	-0.095	182.35	0.097	0.77	-0.110
Glu-B3i	1	337.78	0.044	0.34	-0.056	35.73	-0.090	119.92	-0.095	191.82	0.097	0.64	-0.110
Glu-B3j	0	327.77	0.073	0.35	-0.185**	45.50	-0.299**	142.92	-0.212**	191.84	-0.395**	0.77	-0.062
Glu-B3j	1	339.05	0.073	0.33	-0.185**	27.96	-0.299**	110.35	-0.212**	159.81	-0.395**	0.71	-0.062
ω-secalin	0	326.21	0.111	0.35	-0.187**	44.46	-0.225**	140.23	-0.140*	191.55	-0.373**	0.75	-0.001
ω-secalin	1	343.06	0.111	0.33	-0.187**	31.42	-0.225**	118.96	-0.140*	161.51	-0.373**	0.75	-0.001

表4

表5

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位点 Loci	序号 Number	亚基 Subunits	引物序列 Primer sequence (5′-3′)	片段大小 Target bands (bp)
Glu-A3	P1	Glu-A3a	F: AAACAGAATTATTAAAGCCGG	529
	P1	Glu-A3a	R: GGTTGTTGTTGTTGCAGCA	529
	P2	Glu-A3b	F: TTCAGATGCAGCCAAACAA	894
	P2	Glu-A3b	R: GCTGTGCTTGGATGATACTCTA	894
	P3	Glu-A3ac	F: AAACAGAATTATTAAAGCCGG	573
	P3	Glu-A3ac	R: GTGGCTGTTGTGAAAACGA	573
	P4	Glu-A3d	F: TTCAGATGCAGCCAAACAA	967
	P4	Glu-A3d	R: TGGGGTTGGGAGACACATA	967
	P5	Glu-A3e	F: AAACAGAATTATTAAAGCCGG	158
	P5	Glu-A3e	R: GGCACAGACGAGGAAGGTT	158
	P6	Glu-A3f	F: AAACAGAATTATTAAAGCCGG	552
	P6	Glu-A3f	R: GCTGCTGCTGCTGTGTAAA	552
	P7	Glu-A3g	F: AAACAGAATTATTAAAGCCGG	1345
	P7	Glu-A3g	R: AAACAACGGTGATCCAACTAA	1345
Glu-B3	P8	Glu-B3a	F: CACAAGCATCAAAACCAAGA	1095
	P8	Glu-B3a	R: TGGCACACTAGTGGTGGTC	1095
	P9	Glu-B3b	F: ATCAGGTGTAAAAGTGATAG	1570
	P9	Glu-B3b	R: TGCTACATCGACATATCCA	1570
	P10	Glu-B3c	F: CAAATGTTGCAGCAGAGA	472
	P10	Glu-B3c	R: CATATCCATCGACTAAACAAA	472
	P11	Glu-B3d	F: CACCATGAAGACCTTCCTCA	662
	P11	Glu-B3d	R: GTTGTTGCAGTAGAACTGGA	662
	P12	Glu-B3e	F: GACCTTCCTCATCTTCGCA	669
	P12	Glu-B3e	R: GCAAGACTTTGTGGCATT	669
	P13	Glu-B3fg	F: TATAGCTAGTGCAACCTACCAT	812
	P13	Glu-B3fg	R: CAACTACTCTGCCACAACG	812
	P14	Glu-B3g	F: CCAAGAAATACTAGTTAACACTAGTC	853
	P14	Glu-B3g	R: GTTGGGGTTGGGAAACA	853
	P15	Glu-B3h	F: CCACCACAACAAACATTAA	1022
	P15	Glu-B3h	R: GTGGTGGTTCTATACAACGA	1022
	P16	Glu-B3i	F: TATAGCTAGTGCAACCTACCAT	621
	P16	Glu-B3i	R: TGGTTGTTGCGGTATAATTT	621
1B/1R	P17	Glu-B3j	F: GCAGACATCATGAAACATTTG	1500
	P17	Glu-B3j	R: CTGTTGTTGGGGCAGAAAG	1500
	P18	ω-secalin	F: ACCTTCCTCATCTTTGTCCT	1100
	P18	ω-secalin	R: CCGATGCCTATACCACTACT	1100

亚基类型Subunit types	是否携带Existence	蛋白质含量 Protein content (%)		淀粉含量 Starch content (%)		纤维含量 Fiber content (%)		白度 Whiteness (%)		硬度指数 Hardness index
亚基类型Subunit types	是否携带Existence	均值 Mean	r值 r value	均值 Mean	r值 r value	均值 Mean	r值 r value	均值 Mean	r值 r value	均值 Mean	r值 r value
Glu-A3b	0	13.04	-0.216**	58.26	0.154**	0.48	0.007	70.00	-0.026	60.47	0.049
Glu-A3b	1	12.41	-0.216**	59.37	0.154**	0.49	0.007	69.69	-0.026	61.41	0.049
Glu-A3d	0	12.77	-0.149*	58.88	0.113	0.41	0.127*	69.82	0.044	60.95	0.023
Glu-A3d	1	12.43	-0.149*	59.52	0.113	0.55	0.127*	70.15	0.044	61.32	0.023
Glu-B3a	0	12.34	0.458**	59.50	-0.331**	0.51	-0.213**	69.65	0.059	61.67	-0.175**
Glu-B3a	1	13.70	0.458**	57.07	-0.331**	0.29	-0.213**	70.38	0.059	58.21	-0.175**
Glu-B3i	0	12.53	-0.168**	59.04	0.245**	0.47	0.142*	69.41	0.208**	61.62	-0.117
Glu-B3i	1	12.12	-0.168**	60.54	0.245**	0.60	0.142*	71.51	0.208**	59.69	-0.117
Glu-B3j	0	12.52	-0.084	59.29	-0.022	0.45	0.213**	70.24	-0.245**	61.23	0.023
Glu-B3j	1	12.35	-0.084	59.18	-0.022	0.60	0.213**	68.20	-0.245**	61.54	0.023
ω-secalin	0	12.53	-0.101	59.23	0.022	0.45	0.192**	70.17	-0.211**	61.32	-0.002
ω-secalin	1	12.32	-0.101	59.34	0.022	0.59	0.192**	68.44	-0.211**	61.29	-0.002

亚基类型 Subunit types	是否携带 Existence	面团黏度Dough viscosity (RVA)
		峰值黏度 Peak value (cp)		最低黏度 Low viscosity (cp)		衰减值 Pad abort value (cp)		最终黏度 Final viscosity (cp)		回升值 Setback value (cp)		峰值时间 Peak time (min)		糊化温度 Gelatinization temperature (℃)
		均值 Mean	r值 r value	均值 Mean	r值 r value	均值 Mean	r值 r value	均值 Mean	r值 r value	均值 Mean	r值 r value	均值 Mean	r值 r value	均值 Mean	r值 r value
Glu-A3a	0	1822.67	0.132*	996.87	0.101	825.81	0.155**	1992.85	0.106	995.98	0.109	5.68	0.080	77.61	-0.064
Glu-A3a	1	2005.86	0.132*	1112.26	0.101	893.60	0.155**	2210.92	0.106	1098.65	0.109	5.78	0.080	76.22	-0.064
Glu-A3d	0	1746.42	0.238**	941.04	0.217**	805.38	0.191**	1889.96	0.205**	948.92	0.186**	5.62	0.142*	76.20	-0.042
Glu-A3d	1	2080.73	0.238**	1196.15	0.217**	884.58	0.191**	2332.58	0.205**	1136.42	0.186**	5.82	0.142*	75.79	-0.042
Glu-A3e	0	1864.68	0.043	1021.96	0.057	842.72	-0.012	2039.69	0.065	1017.73	0.073	5.70	0.061	77.39	-0.115*
Glu-A3e	1	2085.00	0.043	1261.25	0.057	823.75	-0.012	2533.75	0.065	1272.50	0.073	5.98	0.061	68.15	-0.115*
Glu-B3e	0	1854.55	0.098	1012.54	0.116*	842.01	0.011	2024.13	0.113	1011.59	0.106	5.69	0.073	77.14	0.063
Glu-B3e	1	2129.57	0.098	1278.07	0.116*	851.50	0.011	2490.93	0.113	1212.86	0.106	5.88	0.073	79.86	0.063
Glu-B3h	0	1860.83	0.038	1020.45	0.033	840.38	0.037	2042.52	0.015	1022.08	-0.007	5.71	-0.014	76.93	0.121*
Glu-B3h	1	1944.58	0.038	1078.79	0.033	865.79	0.037	2090.29	0.015	1011.50	-0.007	5.68	-0.014	81.03	0.121*

山西小麦低分子量麦谷蛋白Glu-A3和Glu-B3位点多样性鉴定及其对品质的影响

Identification of Glu-A3 and Glu-B3 of Low-Molecular-Weight Glutenin in Shanxi Wheat and Its Effect on Quality

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