Abstract: Abstract:【Objective】 In order to determine the genetic differences between high molecular weigh glutenin subunits (HMW-GS) Null and1.【Method】HMW-GS 1 was introduced into Longfumai 3(N,7+8,5+10) by 5 consecutive backcrosses with biochemical marker assisted selection. The near isogenic lines (NILs) of HMW-GS Null and 1 were obtained and grown in the experimental field of Crop Breeding Institute of Heilongjiang Academy of Agricultural Science in 2004 and 2005, the experimental design was method of pairing arrangement with four replicates. 【Result】The result of two years showed that the statistic differences of quality parameters between Longfumai 3 with 1 subunit and Longfumai 3 with Null subunit was no significant in flour protein content, dry gluten content, water absorption. The gluten index, Zeleny sedimentation, the ratio of sedimentation/dry gluten, development time, stability and Breakdown time in the 1 NILs were 5.8％(P<0.01)、9.3％(P<0.01)、8.6％(P=0.01)、127.3％(P<0.01)、79.2％(P<0.01)、53.6％(P<0.01) higher than that in the Null NILs, respectively, while the ratio of wet gluten/dry gluten and degree of softening were 1.7％(P=0.05)、16.5％(P=0.13) lower, respectively. 【Conclusion】The impact of the HMW-GS 1 on gluten strength was highly positive in NILs containing HMW-GS 5+10, suggesting that HMW-GS 1 are a of the necessary subunits to breeding strong gluten wheat.

Key words: Wheat, quality, Gluten, Near-Isogenic Lines(NILs)