北方农业学报2026，Vol.54Issue(1)：27-32,6.DOI:10.12190/j.issn.2096-1197.2026.01.03
小麦优质亚基7OE+8*和13+16的加工品质差异比较
Comparison of processing quality differences between high-quality wheat subunits 7OE+8*and 13+16
摘要
Abstract
[Objective]To determine the effects of two high-quality subunits,7OE+8*and 13+16,on wheat processing quality by utilizing near-isogenic lines under a winter wheat background.[Methods]Strong-gluten spring wheat variety Jinqiang No.1(containing 7OE+8*subunit)and strong-gluten winter wheat variety Gaoyou 2018(containing 13+16 subunit)were crossed.The F4 and F5 generation near-isogenic lines materials,in which 7OE+8*and 13+16 subunits segregated,were selected and planted in fields and glass greenhouses,respectively.After harvesting,the seeds were ground into wholemeal flour to determine the swelling index of glutenin(SIG),lactic acid-SDS solvent retention capacity(LA-SDS SRC),and micro-SDS sedimentation value.[Results]Under the genetic backgrounds of subunits 1/5+10 and 1/4+12,the SIG of near-isogenic lines containing the 7OE+8* subunit in the F4 generation was significantly higher than that of the 13+16 subunit(P<0.05).In the F5 generation near-isogenic lines,those containing the 7OE+8* subunit exhibited higher LA-SDS SRC and micro-SDS sedimentation value.[Conclusion]Compared with the 13+16 subunit,the 7OE+8*subunit has a greater effect on gluten strength and is a more suitable high-quality subunit for promotion and application in the breeding of strong-gluten winter wheat in China.关键词
小麦/7OE+8*亚基/13+16亚基/近等基因系/加工品质Key words
Wheat/7OE+8*subunit/13+16 subunit/Near-isogenic lines/Processing quality分类
农业科技引用本文复制引用
刘海晨,姚楚玄,焦博,王娇,董福双,杨帆,柴建芳,周硕..小麦优质亚基7OE+8*和13+16的加工品质差异比较[J].北方农业学报,2026,54(1):27-32,6.基金项目
农业生物育种国家科技重大专项(2023ZD040230303) （2023ZD040230303）
河北省农林科学院现代农业科技创新专项(2022KJCXZX-SSS-4) （2022KJCXZX-SSS-4）
河北省中央引导地方科技发展资金项目(246Z6307G) （246Z6307G）
