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作者	单位
张海龙，宋鹏博，张傲琰，王紫檀，张泽源，赵文莎，李浩阳，冯毅，孙道杰	(西北农林科技大学农学院，陕西杨凌 712100)

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中文摘要:

为探究陕西关中地区小麦HMW-GS亚基与品质性状间的关系，采用SDS-PAGE法对57份陕西关中地区小麦品种（系）HMW-GS亚基组成及相关品质性状进行了分析。结果表明，供试品种（系）中共检测出7种HMW-GS亚基类型和8种HMW-GS亚基组合；Glu-A1位点上有3种亚基类型，分别为1、2^*和Null，以1亚基为主（78.95%）；Glu-B1位点上检测到7+8（61.40%）与7+9（38.60%）两个类型；Glu-D1位点上检测到5+10（70.18%）和2+12（29.82%）两个类型。3个HMW-GS基因位点编码亚基共组成8种亚基组合，品质得分6～10分，其中1/7+8/5+10组合品质得分10分，出现频率最高。就HMW-GS不同位点对品质性状效应进行分析发现，Glu-D1位点对b^*值、形成时间、稳定时间、弱化度和粉质质量指数的影响达到极显著水平（P＜0.01）；对面团流变学特性的影响，Glu-D1>Glu-B1。不同类型亚基对小麦品质的效应存在差异，7+8亚基对蛋白质含量、湿面筋含量和容重具有正效应，7+9和5+10亚基对形成时间和稳定时间的影响显著高于其他亚基（P＜0.05）；携带1/7+8/5+10亚基组合小麦的蛋白质、湿面筋含量和容重最高；携带1/7+9/5+10亚基组合具有较高面粉L^*值和面团流变学特性指标值。

英文摘要:

In order to explore the relationship between HMW-GS subunits and quality traits of wheat, the composition of HMW-GS subunits of 57 wheat varieties(lines) in Guanzhong area of Shaanxi was analyzed by SDS-PAGE.The results showed that seven types of HMW-GS subunits and eight combinations of HMW-GS subunits were detected in the tested varieties(lines). There were three types of subunits at Glu-A1 locus:Ax1, Ax2* and AxNull,of which Ax1 subunit showed the highest frequency(78.95 %). Two alleles Bx7+By8(61.40 %) and Bx7+By9(38.60 %) were detected at Glu-B1 locus. At Glu-D1 locus, Dx5+Dy10(70.18 %) and Dx2+Dy12(29.82 %) were detected. Eight subunit combinations were detected encoded by the three HMW-GS gene loci, and the quality score was 6-10 points. Among them, the quality score of Ax1/Bx7+By8/Dx5+Dy10 combination was 10 points, with the highest frequency.The effects of different loci of HMW-GS on quality traits were analyzed. The results showed that the effects of Glu-D1 locus on b^*, development time, stability time, softening and farinograph quality index were significant. Glu-D1 showed greater influence on dough rheological properties, compared with Glu-B1.Different types of subunits had different effects on quality. Bx7+By8 subunit had positive effects on protein content, wet gluten content and bulk density, while Bx7+By9 and Dx5+Dy10 subunits had significantly higher effects on development time and stability time than other subunits. The Ax1/Bx7+By8/Dx5+Dy10 subunit combination had the highest protein content, wet gluten content and bulk density. The Ax1/Bx7+By9/Dx5+Dy10 subunit combination had higher flour L^*value and dough rheological properties. The results of this study show that the combination of high-quality subunits can improve wheat quality, which provide reference for the selection of high-quality subunits and quality improvement in Shaanxi wheat breeding process in the future.

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