关键词: 小麦, 重组近交系, 高分子量谷蛋白亚基, 品质性状

Abstract: The effects of HMW subunits on quality traits were analyzed quantitatively. The results showed that the effects were different significantly among different subunits at the same loci for dough development time,dough stability time, breakdown time,Mixing time, Zeleny sedimentation value, gluten index,area, extensibility, maximum resistance, 8 minute curve tall, peak value ,bread volume,bread score and bread firmness . On the contrary,no significant differences were detected for dry gluten content,protein content and hardness. The influences of 8 different subunit combinations at different loci of RIL-5 were different significantly for physics and chemistry characteristic , dough rheology characteristic and bread making quality, but there were not significant different for protein content.This to say, different subunits at the same loci and different subunit combinations at different loci have significant effect on wheat quality traits.

Key words: wheat, RIL, HMW-GS, quality traits