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作者	单位
朱文琰，张玉珍，钟涛，唐改娟，张立强，陈静，孙风丽，奚亚军，张超	（1.西北农林科技大学农学院/作物抗逆与高效生产全国重点实验室，陕西杨凌 712100；2.陕西省杂交油菜研究中心，陕西杨凌 712100； 3.宝鸡市陇县种子工作站，陕西宝鸡 721000）

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中文摘要:

为探究不同类型小麦品种品质特性形成机制，以近几年审定的黄淮海主产麦区的强筋小麦伟隆169、紫色小麦稷麦8号和中筋小麦西农100等9个品种及国家小麦区试对照品种周麦36为供试材料，分析籽粒营养品质、加工品质、高分子量谷蛋白亚基组成及品质形成相关基因之间的差异。结果表明，伟隆169的谷醇比值最大（1.84），西农112的谷蛋白大聚体含量最高（11.51%），西农136的总淀粉含量最高（80.69%），西农106的直链淀粉含量最高（39.55%），西农100的支链淀粉含量最高（43.18%），所测中筋小麦品种(除稷麦8号外)的B型淀粉含量均高于87.64%。西农112的蛋白质面积百分比、节点数、节点密度等指标均显著高于伟隆169（P<0.05），稷麦8号的总巯基和二硫键含量最高（20.01 μmol·g^-1，7.24 μmol·g^-1），西农109、西农136的损耗正切值最小。除西农100、西农109、西农112外，其他品种在Glu-A1、Glu-B1、Glu-D1位点上均检测到优质亚基；供试小麦品种的优质基因的等位变异数目为6~10。综上所述，不同类型小麦品种的品质特性差异显著；西农100等中筋小麦品种在所测的营养品质和加工品质指标表现突出；强筋小麦品种伟隆169和紫色小麦品种稷麦8号均含有优质亚基组合（Ax1、Bx7+By8、Dx5+Dy10），所测优异等位变异数目最多，品质遗传变异丰富。

英文摘要:

To investigate the mechanisms underlying the formation of quality traits in different wheat types, this study utilized nine wheat varieties recently approved for cultivation in the Huang-Huai-Hai wheat-growing region. These included a strong-gluten wheat cultivar Weilong 169, a purple wheat cultivar Jimai 8, a medium-gluten wheat cultivar Xinong 100, along with the national standard control variety Zhoumai 36. Grain nutritional quality, processing quality, high-molecular-weight glutenin subunit(HMW-GS) composition, and quality-related gene differences were analyzed. The results showed that Weilong 169 exhibited the highest gliadin-to-glutenin ratio(1.84), while Xinong 112 had the highest glutenin macropolymer(GMP) content(11.51%). Among the varieties, Xinong 136 displayed the highest total starch content(80.69%); Xinong 106 had the highest amylose content(39.55%), and Xinong 100 had the highest amylopectin content(43.18%). All medium-gluten wheat varieties(except Jimai 8) exhibited B-type starch content above 87.64%. Protein percentage area, junction count, and junction density in Xinong 112 were significantly higher than those in Weilong 169(P<0.05). Jimai 8 showed the highest total sulfhydryl and disulfide bond contents(20.01 μmol·g^-1 and 7.24 μmol·g^-1, respectively). Furthermore, Xinong 109 and Xinong 136 had the lowest loss tangent values. For HMW-GS, high-quality subunits were detected at the Glu-A1, Glu-B1 and Glu-D1 loci in all varieties except Xinong 100, Xinong 109 and Xinong 112. The number of superior allelic variations among the tested varieties ranged from six to ten. In conclusion, significant differences in quality traits were observed among the wheat varieties. Medium-gluten wheat varieties, such as Xinong 100, demonstrated superior performance across various nutritional and processing quality indicators. Strong-gluten wheat(Weilong 169) and purple wheat(Jimai 8) possessed high-quality subunit combinations(Ax1, Bx7+By8, Dx5+Dy10) and the largest number of superior allelic variations, reflecting rich genetic diversity in quality-related traits.

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