中文摘要：

【目的】低分子量麦谷蛋白亚基（LMW-GS）以Glu-A3c、Glu-B3b、Glu-D3c为背景,明确不同高分子量麦谷蛋白亚基（HMW-GS）对面团流变学特性、贮藏蛋白组份含量和面包加工品质作用大小。【方法】在新疆乌鲁木齐和石河子种植以澳大利亚小麦品种Aroona作为轮回亲本培育的近等基因系（NILs）,并测定其粉质仪、拉伸仪、贮藏蛋白组份含量和面包加工品质等参数。【结果】HMW-GS对延展性效应不显著,对面团强度效应大小为Glu-D1〉Glu-B1〉Glu-A1;就单个亚基对而言,7＋9、17＋18和5＋10面团强度最大;亚基组合1、7＋9、5＋10具有最大面团强度,2＊、7＋9、2＋12和1、7＋9、2.2＋12具有最好的延展性。HMW-GS对不溶性谷蛋白聚合体百分含量（%UPP）效应大小为Glu-D1〉Glu-B1〉Glu-A1;就单个亚基对而言,7＋9、17＋18和5＋10的%UPP最高;亚基组合1、7＋9、5＋10具有最高的%UPP。HMW-GS对面包总分效应大小为Glu-D1〉Glu-A1〉Glu-B1;就单个亚基或亚基对而言,1、2＊、2＋12和5＋10具有最高的面包总分;亚基组合1、7＋9、2＋12面包总分最高,1、7＋9、5＋10次之,null、7＋9、2＋12最低。【结论】在相同LMW-GS（Glu-A3c、Glu-B3b、Glu-D3c）背景下,HMW-GS对面团强度、%UPP和面包加工品质影响较大,对延展性影响较小;单个亚基或亚基对1、2＊、7＋9、17＋18和5＋10对小麦品质影响较大;亚基组合1、7＋9、5＋10可作为品质改良的最佳组合。

英文摘要：

【Objective】The effects of high molecular weight glutenin subunits（HMW-GS） on dough properties,quantity of gluten protein fractions,and bread-making quality were determined under the same genetic background of low molecular weight glutenin subunits（Glu-A3c,Glu-B3b,Glu-D3c）.【Method】Near-isogenic lines（NILs） developed from Australian cultivar Aroona planted in Urumqi and Shihezi in Xijiang during the 2010 cropping season were used to investigate Farinograph,Extensograph,quantity of gluten protein fractions,and bread-making quality.【Result】The effect of HMW-GS on extensibility was not significant.For dough strength,different HMW-GS loci were ranked as Glu-D1Glu-B1Glu-A1 and the subunit pairs 7＋9,17＋18,and 5＋10 were correlated with superior dough strength.The line with 1,7＋9,5＋10 performed the best dough strength while those with 2＊,7＋9,2＋12 and 1,7＋9,2.2＋12 were associated with superior extensibility.For the percent of SDS-unextractable glutenin polymeric protein（%UPP）,different HMW-GS loci were ranked as Glu-D1Glu-B1Glu-A1 and the subunit pairs 7＋9,17＋18,and 5＋10 exhibited the highest %UPP.The line with 1,7＋9,5＋10 was associated with the highest %UPP.For bread-making quality,different HMW-GS loci were ranked as Glu-D1Glu-A1Glu-B1 and the subunits 1,2＊,2＋12,and 5＋10 showed the higher total score.The line with 1,7＋9,2＋12 had the highest total score,1,7＋9,5＋10 showed the second highest total score,and null,7＋9,2＋12 displayed the lowest total score.【Conclusion】The effects of HMW-GS on dough strength,quantity of gluten protein fractions,and bread-making quality were significant under the same genetic background of LMW-GS（Glu-A3c,Glu-B3b,Glu-D3c）;Subunits 1,2＊,7＋9,17＋18,and 5＋10 were correlated with superior wheat quality and the line with 1,7＋9,5＋10 is ideal for improving bread-making quality.