Parental varieties Suneca and Cook had contrasting alleles at each of the five glutenin rnsubunit loci (Glu-B1, Glu-D1, Glu-A3, Glu-B3, and Glu-D3), a set of 60 lines homozygous at rnthese loci from the F4 progeny population of Suneca X Cook was chosen to analyze the variation rnof the size distribution of glutenin polymeric protein (measured by SE-HPLC) and flour mixing rnproperties of these lines and study relationship between the size distribution of glutenin polymeric rnprotein and wheat flour mixing properties. The results showed that there were very significant rndifferences among the relative size distributions of glutenin polymeric protein (i. e. percentage of rnunextractable polymeric protein in the total polymeric protein, or UPP%) and dough developrnment times (i. e. peak time of mixograph, or PTM) of different homozygous lines, respectivernly. Flour mixograph shape was closely related to UPP% value. The results also indicated that rnUPP% was very strongly positive correlation with PTM and negative correlation with peak rnheight of mixograph (PHM). Comparing with flour protein content (FP %), UPP % had rngreater effect on PTM and PHM, i.e. flour mixing properties, and it could be considered as one rnof index for quality selection from early generation of breeding program.%选用在谷蛋-Glu-1和Glu-3的5个位点(除Glu-A1位点外)上均带有不同等位基因的小麦品种Suneca和Cook的杂交F4代群体中谷蛋白各亚基位点均为纯合基因的60个系,测定基因型不同的系间谷蛋白聚合体粒度分布和面粉揉面特性的变异,研究小麦谷蛋白聚合体粒度分布与面粉揉面特性的关系.结果表明:不刊的谷蛋白基因型,其谷蛋白聚合体粒度大小相对分布(即UPP%)和面团形成时间(即揉面曲线图峰值的和面时间,简写PTM)均有显著差异.而粉的揉面曲线形状与其UPP%值密切相关,UPP%与PTM呈极显著正相关,与揉而曲线图峰高(PHM)呈显著负相关;与面粉蛋白质含量(FP%)相比,UPP%对PTM和PHM的影响更大些,可作为育种早代品质性状选择的一个指标.
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