中文摘要：

【目的】确定Glu-A1位点高分子量麦谷蛋白亚基（HMW-GS）Null和1间的遗传差异。【方法】利用生化标记和选择性回交的方法将1亚基转移到了黑龙江省小麦品种龙辐麦3号中,获得了龙辐麦3号的N亚基和1亚基的HMW-GS近等基因系。2004和2005年这2个近等基因系被种植在黑龙江省农科院育种所的实验地里,田间设计采用双列对比排列,4次重复。【结果】两年的品质分析结果表明,1亚基龙辐麦3号与N亚基龙辐麦3号两年平均数相比,其面粉蛋白质含量、干面筋和吸水率在统计学上无显著差异;面筋指数、沉降值、沉降值/干面筋、形成时间、稳定时间和断裂时间分别提高5.8%、9.3%、8.6%、127.3%、79.2%、53.6%,而湿面筋/干面筋和软化度分别低1.7%和16.5%。【结论】在5＋10亚基的遗传背景下,1亚基对面筋强度仍有较大的影响,因此在选育强筋小麦时,1亚基也是必需被考虑的亚基之一。

英文摘要：

　【Objective】 The study was conducted to determine the genetic differences in high molecular weight glutenin subunits（HMW-GS）Null and 1.【Method】HMW-GS 1 was introduced into Longfumai 3 by five consecutive backcrosses with biochemical marker assisted selection.The near isogenic lines（NILs）of HMW-GS Null and 1 were obtained and grown the of Crop Breeding Institute of Heilongjiang Academy of Agricultural Science experimental fields in 2004 and 2005.The field experiments were designed using a two line-contrast arrangement with four replicates.【Result】 The two-year average results showed that the statistical differences in quality parameters between Longfumai 3 with 1 subunit and with Null were not significant in flour protein content,dry gluten content,water absorption.However the gluten index,Zeleny sedimentation,the ratio of sedimentation/dry gluten,development time,stability and breakdown time in the NIL with 1 subunit were increased by 5.8%,9.3%,8.6%,127.3%,79.2%,53.6%,respectively.This was in comparision to those in the NIL with Null.The ratio of wet gluten/dry gluten and degree of softening were decreased by 1.7%,16.5%,respectively.【Conclusion】The impact of the HMW-GS 1 on gluten strength was highly positive in NILs containing HMW-GS 5＋10,suggesting that HMW-GS 1 could be a necessary subunit for breeding strong gluten wheat.