关键词: 高分子量谷蛋白亚基, 转基因, 小麦, 品质

Abstract: The composition and quantity of high molecular weight glutenin subunits (HMW-GS) determine the gluten elasticity and strength, and influence the baking quality of wheat. Several HMW-GS genes, such as 1Ax, 1Dx5 and 1Dy10, have been transformed into wheat cultivars. By evaluating transformed lines with 1Ax, 1Dx5 and 1Dy10, it is indicated that the transgenes are overexpressed and quality properties of transgenic wheat lines, such as gluten elasticity, strength and stability time, have been significantly improved. By incorporating alien HMW-GS or the exploiting the overexpressed HMW-GS, transgene technique is probably one of the potential approaches to improve the quality of Chinese wheat, especially the wheat cultivars in southern China.

Key words: HMW-GS, transgene, wheat, quality