中文摘要：

利用3个冬小麦品种（系）在8个地点的试验结果，分析了基因型、环境以及基因型与环境的互作对高分子量谷蛋白亚基表达量的影响及与馒头和面包品质参数的关系，结果表明：无论是X-型亚基、Y-型亚基还是Glu-1D位点和Glu-1B位点亚基表达量，基因型起主要作用，环境对某些亚基的表达有一定的影响；总HMW—GS表达受基因型和环境互作的影响。同一种基因型中单个HMW—GS表达量受地点影响的程度不同，多数HMW—GS表达量以烟台点优于其他地点；不同的基因型中同一种亚基在同一地点的表现也不同。HMW—GS表达量对馒头品质和面包品质的贡献不同：所有HMW—GS表达量与面包体积呈正相关，与面包硬度峰值呈负相关；总HMW—GS表达量对面包体积的影响程度高于单个HMW—GS表达量；面包品质首先取决于HMW—GS类型，其次是其表达量；馒头品质对HMW—GS类型要求不严格，主要受其HMW—GS表达量的影响。

英文摘要：

The experimental data by using three winter wheat cultivars at eight different locations were utilized to study the effects of genotypes, environments and their interactions on high molecular weight of glutenin subunits （HMW- GS） expression and the correlations with steamed bread and baked bread quality. Results： Although environments affect some subunit, genotypes play an important role for X - type HMW - GS, Y - type HMW- GS, Glu - 1D location and Glu- 1B location. Total HMW- GS amount is affected by the interaction between genotype and environment. Individual HMW - GS content of the same genotype is affected by environment in different degree. Yantai location is superior to other locations for many HMW - GS expression amounts. The same kind of HMW - GS from different genotypes performances differently in the same environment. HMW - GS expression amount positively correlates with bread volume, and negatively with bread peak firmness. Effects of individual and total HMW - GS on steamed bread quality are different from bread quality. Effects of total HMW - GS on bread volume are stronger than individual HMW - GS. Bread quality is firstly determined by HMW- GS type and secondly by HMW- GS expression amount, while steamed bread quality is mainly affected by HMW- GS amount.