| As the most widely planted wheat on the earth and the most important food source for humans, wheat is also the second major cereal crop in china with a total output that constitus about 25% of the country's drain yield. However, influenced by the old ideas of planning economy, some areas are still paying attention to the increase of its total output but ignoring the improvement of wheat quality. So that large quantities of poor quality wheat are overstocked in grain depots. For this reason, it becomes an extremely urgent task in breeding for us to improve wheat's quality and nutritive value soon so as to raise its competitivenes in markets; and it is more indispensible to know about the general situations and genetic backgrounds of the qualities of some main varieties in different wheat areas in china to promote the scientific selected parent breeding, raise the foresight of the wheat qualitiesof its later generation and the effectiveness of the choice of its former generations.Wheat gluten protein is the majior deposit protein in endosperm and is of great importance to the improvement of bread quality, and especially the composition and content of glutenin subunit of the high-molecular-weight glutenin subunit plays the decisive role to the toasting quality of wheat flour. Hence, it is helpful to the improvement and research of wheat quality for us to know about the genetic and bio-chemical characteristics of the glutenin subunit of wheat gluten protein and their relationships with the toasting qualities. This article summarizes the studies at home and broad on characteristics of the genetics, varied forms, gene expressions, structures and molecular of the glutenin subunit of wheat gluten protein and their relationships with the wheat quality, and furtherly put forward the feasibilities of bringing in fine-quality glutenin subunits to improve the wheat quality.By adopting the SDS-PAGE technology, the research makes a more systemtic analysis on the 44 samples varieties regional experimental of Huang-huai suothern wheat areas and the HMW-GS composition of the 42 samples of wheat varieties in Hanzhong. It shows as the following: There are 8 kinds of varibles in the regional experimental sample varieties of Huang-huai southern wheat areas, at the loci of Glu-1 variables as Null(45.5%),1(54.5%),7+8(34.1%),7+9(47.7%),14+15(15.9%), 17+18(2.3%),and 2+12(59.1%),5+10(40.9%). There are 12 composition types of gluten subunit, among which the compositions of Null,7+9,2+12, and 1,7+9,2+12 place the first,and constitutes 15.9%.The quality grades of the Glu-1 are mostly between 5 to 8, and the avarage point is 7.3. The result shows:Inheritance diversify of fine-quality resource is lack, at the Glu-A1 locus, not be found one sample to carry 2* fine-quality subunit, only Glu-B1 locus Zhengmai 004 to carry 17+18 fine-quality subunit. And only 7 samples carry it, a fine-quality subunit peculiar 14+15 in wheat varieties in our country. In short time, fine-quality wheat varieties are very short of being extended in Huang-huai southern wheat areas. 2* and 17+18 subunits is common lack fine-quality subunits in our country wheat varieties. It should be seek gene resource from internal existing and overseas material and uncultivated material. It is aimed at starting quality breeding work immediately. At the same time, it should be emphasis improved these materials of carring 14+15 and 5+10 subunits in the regional experimental samples.There are 9 different types of glutenin subunits at the loci of the Glu-1 in the 42 samples of Hanzhong wheat varieties, at the loci of Glu-1 variables as Null(52%),1(40%),2*(8%),8(2%),7+8(23%),7+9(43%),14+15(32%),and 2+12(76%),5+10(24%). The aboveOf all the gluten subunits 2* which is closely related to fine-quality has 3 samples(B96214-3, Han 3475, and 01046), which can be used for fine-quality wheat breading. At the loci of the Glu-1, there are 12 composition types of glutenin subunits, among which the most composition types are N ,7+9 ,and 2+12(26.2%); At present, fine...
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