小麦高分子量麦谷蛋白亚基在杂种后代的品质差异

Quality Differences of HMW Glutenin Subunits in Hybrid Generation of Bread Wheat

利用2个小麦单交组合的F2群体，研究了不同高分子量麦谷蛋白亚基在几个品质性状上的差异。结果表明，不同亚基的蛋白质含量、湿面筋含量和干面筋含量存在明显差异，但上述品质性状的变异与亚基的品质评分值不相一致。Zeleny沉降值与亚基评分值相一致，且经方差分析，不同亚基的沉降值差异达到显著水平。

The differences of several quality characters of HMW glutenin subunits in second filial generation of bread wheat were studied by using two single cross combinations. The results showed that obvious differences of protein contents, wet gluten contents and dry gluten contents of different subunits were found, but vdriation of above mentioned quality characters was not in accordance with quality score value of subunits. The Zeleny sedimentation values were in accordance with quality score value of subunits but differences between sedimentation value of subunits were significant according to variance analysis.