A study of the effects of high molecular weight glutenin subunits (HMW-GS) on quality traits, using recombinant inbred line-5 (RIL-6) population

中国人. 小麦高分子量谷蛋白亚基（HMW-GS）与小麦品种的烘烤品质密切相关。利用重组自交系研究同一基因位点不同亚基和不同基因位点亚基组合对品质性状的作用，为小麦品质改良提供参考。以含190个株系的RIL-6（重组自交系）群体为材料，研究HMW-GS对小麦主要品质指标的影响。同一基因位点不同亚基在籽粒硬度、干面筋含量和蛋白质含量等3个性状上差异均没有达到显著水平；不同亚基组合对面团形成时间、面团稳定时间、断裂时间、和面时间、沉淀值、面筋指数、拉伸曲线面积、延伸度、最大拉伸阻力、8分钟尾高、峰高、面包体积、面包评分和面包坚实度等14个主要品质指标有不同程度的显著影响；RIL-6群体的8种不同基因位点的亚基组合的蛋白质含量没有显著差异，其它各性状包括面粉理化特性、面团流变学特性和面包品质指标均有不同程度的差异。同一基因位点不同亚基和不同基因位点亚基组合对小麦主要品质性状具有重要作用。

英语. Substantial research confirmed that HMW-GS is closely related to the baking quality of wheat varieties. The effects of different subunits at the same loci and different subunit combinations among different loci on quality traits were analyzed using a 190 lines population of recombinant inbred lines (RILs-6) in this study, which would provide important information for wheat quality improvement. The result showed that no significant differences were found among different subunits at the same loci for dry gluten content, protein content and kernel hardness. In contrast, different significances were detected for dough development time, dough stability time, breakdown time, and mixing time, Zeleny sedimentation value, gluten index, area, extensibility, maximum resistance, 8 minute curve tall, peak value, bread volume, bread score and bread firmness. The influences of 8 different subunit combinations at different loci of RIL-6 were significantly different for physical and chemical characteristics, dough rheology characteristics and bread making qualities, but there were no significantly different protein contents. Different subunits at the same loci and different subunit combinations among different loci have significant effects on wheat quality traits.