中文摘要：

决定之间的基因差别高分子在子单元(HMW-GS ) 称面筋空并且 1。HMW-GS 1 被介绍进 Longfumai 3 (N， 7+8， 5+10 ) 由有生物化学的标记的 5 连续回交帮助选择。空的 HMW-GS 的近的 isogenic (无) 并且 1 在在 2004 和 2005 引起农业科学的 Heilongjiang 学院的研究所的庄稼的试验田被获得并且种。地实验用有四的安排复制的较普通活字大一倍的对比的方法被设计。二个年实验的结果证明在有子单元 1 并且与 0 的 Longfumai 3 之间的优秀参数的统计差别不在面粉蛋白质内容，干燥面筋内容，和水吸收是重要的。面筋不管多么索引； Zeleny 沉积， sedimentation/dry 面筋的比率，发展时间，稳定性，和在有 1 个子单元的 NIL 的故障时间被5.8%增加( P【0.01 )，9.3%( P【0.01 )，8.6%( P=0.01 )，127.3%( P【0.01 )，79.2%( P【0.01 )，并且53.6%( P【0.01 )，并且湿 gluten/dry 面筋的比率和弄软的度被1.7%减少( P = 0.05 )并且16.5%( P = 0.13 )分别地。面筋力量上的 HMW-GS 1 的影响在包含 HMW-GS 5+10 的无是高度积极的，建议 HMW-GS 1 能是为引起强壮的面筋小麦的一个不可缺少的子单元。

英文摘要：

To determine the genetic differences between high molecular weigh glutenin subunits （HMW-GS） null and 1. HMW-GS 1 was introduced into Longfumai 3 （N, 7＋8, 5＋10） by 5 consecutive backcrosses with biochemical marker assisted selection. The near isogenic lines （NILs） of HMW-GS null and 1 were obtained and planted in the experimental field of Crop Breeding Institute of Heilongjiang Academy of Agricultural Science in 2004 and 2005. The field experiments were designed using the method of two-line contrast arrangement with four replicates. The result of two years experiment showed that the statistic differences of quality parameters between Longfumai 3 with subunit 1 and with null were not significant in flour protein content, dry gluten content, and water absorption. However the gluten index,＇ Zeleny sedimentation, the ratio of sedimentation/dry gluten, the development time, stability, and the breakdown time in the NIL with 1 subunit were increased by 5.8% （P〈0.01）, 9.3% （P〈0.01）, 8.6% （P=0.01）, 127.3% （P〈0.01）, 79.2% （P〈0.01）, and 53.6% （P〈0.01）, and the ratio of wet gluten/dry gluten and the degree of softening were decreased by 1.7% （P = 0.05） and 16.5% （P = 0.13）, respectively. The impact of the HMW-GS 1 on the gluten strength was highly positive in NILs containing HMW-GS 5 ＋ 10, suggesting that HMW-GS 1 can be an indispensable subunit for breeding strong gluten wheat.