小麦谷蛋白亚基与品质的关系

小麦的品质分营养品质和加工品质，其中，加工品质的好坏是小麦品质好坏的最重要指标之一。国内外自1979年至今，对品质的研究发现，5＋10谷蛋白亚基是影响小麦加工品质的主要因素。国内对其研究的深入以及杂交时配合力对其的影响和低分子量谷蛋白亚基对品质的影响构成了我国目前小麦品质育种和品质改良的理论基础。

Relationship between Glutenin Subunit and Quality of Wheat

Wheat quality includes the nutrient quality and the process quality.Process quality was one of the most important indexes which decided the low or high quality of wheat.The study about wheat quality by national and international scientists have showed that the 5+10 Glutenin subunit was chief factor to affect wheat process quality since 1979.The detailed study of 5+10 Glutenin subunit,the combining ability of cross to affect 5+10 Glutenin subunit and the effect of low Glutenin subunit on wheat quality have formed the theoretical base of quality breeding and quality improvement in China.