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作者	单位
昝香存，董海滨，王根松，张磊，王会伟，高崇，赵明忠，许为钢	（河南省农业科学院小麦研究所/河南省小麦生物学重点实验室,河南郑州 450002）

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中文摘要:

为了解小麦 Glu A1位点1亚基和Null亚基间的品质效应差异，用郑麦9405/郑麦98//周麦16配制杂交组合，利用系谱法辅助生化标记连续多代选择后得到纯合的1亚基和Null亚基的近等基因系，并对近等基因系1亚基和Null亚基间的面筋特性和粉质特性进行了测定和分析。结果表明，对于面筋指数、形成时间、稳定时间和粉质质量指数，1亚基的贡献明显大于Null亚基，1亚基比Null亚基的面筋指数、形成时间、稳定时间和粉质质量指数分别提高9.79%、68.73%、25.89%和13.99%，成组数据的t测验显示差异达到极显著水平（P值分别为0.007、0.000、0.002和0.006），亚基效应为1亚基＞Null亚基；对于湿面筋含量、干面筋含量和吸水率，1亚基和Null亚基的贡献无明显差别，成组数据t检验显示差异不显著（0.978、0.654和0.206）。

英文摘要:

The purpose of this study is to realize the effect of high molecular weight gluten subunits Null and 1 at Glu A1 loci on quality.The near isogenic lines (NILs) of HMW GS Null and 1 were obtained from high generation strains (zhengmai 9405/zhengmai 98//zhoumai16) by the pedigree method and biochemical marker assisted selection and were grown in the experimental fields of Henan Academy of Agricultural Science in 2008,2009 and 2010.The random block design was adopted in the field experiment with two replicates.Quality traits of the material obtained were tested for 3 consecutive years.The result showed that the contributions to wet gluten index,development time,stability and flour quality index of 1 subunit was higher than that of Null subunit.Wet gluten index,development time,stability and flour quality index were increased by 9.79%,68.73%,25.89% and 13.99%,respectively.t test of binate data between 1 and Null subunit reached extremely significant level (the P values were 0.007,0.000,0.002 and 0.006,respectively).Quality effect of 1 subunit was higher than that of Null subunit.But the contribution to wet gluten content,dry gluten content and water absorption had no significant difference between 1 subunit and Null subunit.P value of t test of binate data was not significant (the P values were 0.978,0.654 and 0.206,respectively).

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