| 陆燕,马传喜.高分子量麦谷蛋白亚基变异与加工品质关系的研究[J].麦类作物学报,2000,20(4):32 |
| 高分子量麦谷蛋白亚基变异与加工品质关系的研究 |
| Variations of HMW Glutenin Subunits and Their Association with Bread making Quality in Wheat |
| 修订日期：2000-01-19 |
| DOI：10.7606/j.issn.1009-1041.2000.04.146 |
| 中文关键词: 小麦 高分子量麦谷蛋白亚基 烘焙品质 变异 |
| 英文关键词:Wheat,Quality,High molecular weight glutenin subunit(HMW GS),Variation |
| 基金项目: |
| 陆燕 马传喜 |
| 安徽农业大学农学系,合肥 |
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| 中文摘要: |
| 用扬麦１５８分别与强面筋品种安农９１９２和Ｋａｒｌ组配成２个杂交组合，分析了其Ｆ４代９３个株系的高分子量谷蛋白亚基组成及有关品质性状，研究了不同的高分子量麦谷蛋白亚基及亚基组合对品质性状的影响。结果表明，Ｇｌｕ－Ａｌ的等位变异（亚基１和Ｎ）Ｇｌｕ－ｄｌ的等位变异（亚基５＋１０和２＋１２）对ＳＤＳ沉淀值、和面时间、耐揉性和ＧＭＰ含量有显著影响，对蛋白质含量、和面图峰高的影响较小。亚基１和５＋１０与强 |
| 英文摘要: |
| Two crosses were made between popular wheat cultivar Yangmai158 and strong gluten wheat variety Annong 9192 or Karl. The glutenin subunits of the derived F 4 lines were fractionated by SDS PAGE to analyse their relationship with bread making quality. T |
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