低分子量麦谷蛋白亚基种类与强筋小麦品质关系  

Relationship Between the Low-Molecular-Weight Glutenin Subunits and Quality of Strong Gluten Wheat

作　　者：宋维富[1] 杨雪峰[1] 宋庆杰[1] 张春利[1] 辛文利[1] 肖志敏[1] SONG Wei-fu;YANG Xue-feng;SONG Qing-jie;ZHANG Chun-li;XIN Wen-li;XIAO Zhi-min(Crop Breeding Institute of Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China)

机构地区：[1]黑龙江省农业科学院作物育种研究所,黑龙江哈尔滨150086

出　　处：《黑龙江农业科学》2018年第2期133-135,共3页Heilongjiang Agricultural Sciences

基　　金：国家现代农业产业技术体系建设专项资助项目(CARS-3-1-7);黑龙江省博士后基金资助项目(LBHZ14185);科技部国家重点研发计划资助项目(2017YFD0101000);国家科技部资助项目(2016YFD0100102)

摘　　要：为明确小麦低分子量麦谷蛋白亚基在强筋小麦改良中的作用,对Glu-3各位点基因的分类、遗传学效应及在强筋小麦育种中的利用价值进行了综述,以期为强筋小麦育种提供理论依据。In order to clarify the effect of wheat glutenin subunits with low-molecular-weight on the improvement of strong gluten wheat,the classification,genetic effect of Glu-3 gene and its utilization value in strong gluten wheat breeding were reviewed.It would provid a theoretical basis for the breeding of strong gluten wheat.

关 键 词：小麦 品质改良 低分子量麦谷蛋白亚基 

分 类 号：S512.1[农业科学—作物学]