利用RIL群体分析HMW-GS对面条品质性状的量化效应

利用重组自交系群体——RIL-8群体的80个系及其亲本为材料，分析了不同高分子量麦谷蛋白亚基对面条品质性状影响的量化效应以及不同亚基组合的面条品质差异。结果表明RIL-8群体Glu—A1、Glu—B1、Glu—D1位点编码的亚基分别为1、N，7 9、7 8和5 10、2 12，主要存在6种亚基组合类型。同一位点不同亚基和不同的亚基组合对面条的适口性、韧性、粘性和总分有显著的影响。对于不同亚基，5 10、1亚基是适合制作优质面条的亚基，尤以5 10亚基为好；N、7 8、7 9和2 12亚基不是制作优质面条的适宜亚基。对于不同亚基组合，(1，7 9，5 10)、(N，7 8，5 10)和(1，7 8，5 10)是制作优质面条的适宜亚基组合，而(1，7 8，2 12)、(N，7 8，2 12)和(1，7 9，2 12)不适合制作优质面条。

Quantitatively Evaluating the Effects of HMW Glutenin Subunits on Noodle Quality Using RIL Population

The quantitative effects of high molecular weight(HMW) glutenin subunits(GS) on noodle quality were analyzed using a population of recombinant inbred lines (RIL), RIL-8, which included 80 lines obtained from a cross between Chuan 35050 and Shannong 483. The results show that the HMW-GS of RIL-8 at Glu-A1, Glu-B1 and Glu-D1 loci are 1, N; 7+8, 7+9; and 5+10, 2+12, respectively. The effects are significantly different between different subunits and different subunit combinations at same loci for noodle firmness, elasticity, stickiness, and total score. The HMW-GS 5+10 and 1 are suitable for making high quality noodles, and 5+10 is the most suitable subunit. Subunits N, 7+8, 7+9, and 2+12 are not suitable for making high quality noodles. As for different subunit combinations, (1, 7+9, 5+10), (1, 7+8, 5+10), and (N, 7+8, 5+10) are suitable subunit combinations for making high quality noodles; while (1, 7+8, 2+12), (1, 7+9, 2+12), and (N, 7+8, 2+12) are not.