In order to discuss the effects of HMW-GS and LMW-GS on processing quality of Xinjiang hand-stretched noodles (XHSNs) and protein quality,195 Xinjiang wheat varieties (lines) were used to test protein qualities and evaluate the XHSNs processing qualities,and the paired data t test for different traits of the materials with single subunit allelic variation on HMW-GS and LMW-GS was carried out. The result was that the contributions to the XHSNs processing quality of HMW-GS and LMW-GS were as: 1≥2*>Null at Glu-A1 loci,17+18≥7+9≥7+8≥20≥6+8 at Glu-B1 loci,5+10>2≥2+12 at Glu-D1 loci,gluA3c≥gluA3a>gluA3d at Glu-A3 loci,gluB3≥gluB3a>gluB3d>gluB3c≥gluB3g>gluB3j at Glu-B3 loci. Different subunits had different mechanism on improving the processing quality of XHSNs. Glu-A3c significantly increased the quantity of proteins. 1,2*,7+9,17+18,5+10,gluA3a,gluB3a,gluB3b,gluB3d,and gluB3g significantly increased the quality of proteins. 7+8 significantly increased quantity and quality of proteins at the same time. For the single subunit,Null,7+8,2,gluB3d,and gluB3g had significant and positive effects on protein content of grain and flour; Null,1,2,gluA3d,and gluB3d had significant and positive effects on wet gluten content; 1,2*,7+8,7+9,5+10,gluB3a,gluB3b,gluB3d, and gluB3g had significant and positive effects on Zeleny sedimentation value; 1,2*,7+8,17+18,5+10,gluB3a,and gluB3b had significant and positive effects to peak time; 1,7+8,gluA3a,gluB3c,gluB3b,gluB3d,and gluB3g had significant and positive effects ton peak height; 1,2*,7+8,5+10,gluB3a,gluB3b,gluB3d,and gluB3g had significant and positive effects on peak width; 1,2*,7+8,17+18,5+10,gluB3a,gluB3b,gluB3d,and gluB3g had significant and positive effects on 8 minutes width; 1,2*,7+8,7+9,17+18,5+10,gluB3a,gluB3b,and gluB3g had significant and positive effects on 8 minutes area. |