| Composed by HMW-GS and LMW-GS as Glutenin polymeric protein, glutenin was an important part of the endoserm storage proteins. It was obvious that good composition subunits had great influence on the wheat processing qualities. Therefore, that introducing and utilizing good subunits from China and abroad was advantageous to rich the genetic diversity of germplasm resources of China and had important significance to create germplasm resources with good quality and excellent traits.129 cultivars from both domestic and abroad as test material was used to study wheat germplasm resources in China and abroad, and the index of namely protein content, flour yield, water absorption, dough development time, stability time and degree of softening was measured, and HMW-GS and LMW-GS compositions encoded by Glu-1 and Glu-3 by SDS-PAGE, and also the effects of protein subunits encoded by Glu-A1, Glu-B1 and Glu-D1 on these quality parameters by using mathematical statistics method were analyzed. The main conclusions were as follows:(1). The results showed that the variation of HMW-GS diversification is rich .The main subunits were 1,N on GluA1 locus, and 7+8,7+9 on GluB1 locus and 5+10, 2+12 on GluD1 locus. Compared to other subunits the contribution of subunit N on GluA1 to quality was the lowest, and its frequency of Chinese varieties was significantly lower than abroad. Subunit 5+10 in Chinese varieties was significantly lower than foreign varieties. The quality score of china varieties was lower than abroad and the frequency of 10 score varieties had a big differences between china and abroad. The dough development time of china varieties was significantly longer than foreign varieties, and the degrees of softening was significantly different between china and abroad varieties.(2). The LMW-GS variation was rich. The main subunit were d,a on GluA3d, and 1BL/1RS on Glu-B3. The frequency of subunit GluA3a and GluB3j in Chinese varieties was lower than foreign varieties and the quality score was lower. The frequency of the highest score was lower than foreign varieties; Just the opposite for the frequency of the lowest score.(3). The influence of Glu-1 subunit on quality characters wre summarized as bellows: Subunits on Glu-A1 locus had a very significant difference on the dough development time and stability time: 2*>1>N, effect on the degrees of softening is N>1>2*. Glu-B1 locus positive effect on dough water absorption performance was: 14+15>6+8,7+9,7+8,7+18>7, 3+16; The positive effect on Dough stability time was 17+18>7+8,7+9>13+16>14+15>7, 7+8. Subunit on Glu-D1 locus on the dough development time was: 5+10>2+12>4+12; Just the opposite for Degrees of softening performance.The composition of the subunit on Glu-1 had a significant difference on the dough stability time and degrees of softening. There was a significant difference on the dough stability time between the composition (1,17+18,5+10) and (N,7+9,2+12). The stability time of composition (1, 17+18, 5+10) was significant longer than (N, 7+9, 2+12). The composition of (N,7+9,2+12) had a significant difference with others on the degrees of softening except (1,17+18,5+10).(4). The influence of Glu-3 subunit on quality characters were summarized as bellows: Subunit on GluA3 locus had a very positive significant difference effect on the dough stability time: GluA3c, GluA3f > GluA3b, GluA3d> GluA3a; GluB3 locus had a positive effect performance on the dough stability time: GluB3b> GluB3f, GluB3g >GluB3h, GluB3j, and performance positive effect on degrees of softening: GluB3b>GluB3f=GluB3g> GluB3j. Subunits composition On Glu-3 locus had a very significant difference on the dough stability time. The dough stability time of composition GluA3f/GluB3b and GluA3c/GluB3g were significant longer than GluA3f/GluB3j, GluA3a/GluB3d, GluA3d/GluB3h, GluA3c/GluB3d, GluA3a/GluB3j and GluA3a/GluB3h. The degrees of softening of GluA3f/GluB3j varieties were significant higher than GluA3a/GluB3f, GluA3fGlu/B3b and GluA3c/GluB3g.(5). Relativity between the quality traits was analyzed. It was showed that there was a significant positive relativity between the content of grain protein and the flour water absorption, and the same positive relativity between dough development time and stability time. Dough development time and stability time had a significant negative relativity with the degrees of softening.
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