高分子量谷蛋白亚基近等基因系面粉品质及其流变学特性的研究

分析了高分子量谷蛋白亚基近等基因系的高分子量谷蛋白亚基组成，并对该近等基因系进行了品质性状的分析，结果表明：Glu-D1位点的变化比Glu-B1位点的变化对面粉品质和流变学特性影响大；并且同时具有Glu-B1 14 15和Glu-D1 5 10的近等基因系2号无论是面粉品质还是流变学特性都优于其它两个近等基因系8号(null，7 9，5 10)和近等基因系13号(null，14 15，10)；而8号又优于13号，即Glu-B1 14 15的存在没有弥补Glu-D1 5亚基的缺失。

Research on Flour Quality and Rheological Properties of Wheat Near-Isogenic Lines about HMW-GS

High-molecule - weight glutenin subunit (HMW - GS) components of new wheat line PH1521 were analyzed and the near - isogenic lines at Glu-B1 and Glu - D1 were obtained. The quality characteristics of the obtained near - isogenic lines were investigated. As the results show, justifying in terms of flour quality or rheological properties, the line 2 with both 14 15 and 5 10 is better than other two near - isogenic lines, that is, line 8 ( null, 7 9,5 10) and line 13 ( null, 14 15 ,10) ; line 8 is better than line 13. The role of Glu - Bl 14 15 can not compensate for the deficiency of Glu-D15 in line 13. A comparison of subunits 14 15 with subunits 7 9 at Glu -B1 allele shows significant difference in SDS - sedimentation volume and rheological properties; while subunit 10 at Glu - Dl is poorer than subunits 5 10 in gluten index, SDS - sedimentation volume, Farinogram stability time and Extensogram area.