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以面包小麦品种为材料，研究了高分子量麦谷蛋白亚基与小麦品质性状（包括籽粒蛋白质含量、ＳＤＳ沉降值及比沉降值）的关系。相关分析及逐步回归分析结果表明，Ｇｌｕ－Ｂ１和ＧＬｕ－Ｄ１位点控制的亚基等位变异与品质性状密切相关。Ｇｌｕ－Ｂ１的品质效应来源于７＋８亚基、１７＋１８亚基与７＋９亚基之间的差异；Ｇ１ｕ－Ｄ１的品质效应则来源于５＋１０亚基与２＋１２亚基之间的差异。还对现有的几种高分子量麦谷蛋白亚基的评分方法进行了评价。
The relationship between high molecular weight glutenin subunits and wheat quality traits (including grain protein content, SDS sedimentation value and specific sedimentation value) was studied using bread wheat cultivars as materials. Correlation analysis and stepwise regression analysis showed that the subunit alleles controlled by Glu-B1 and GLu-D1 loci were closely related to quality traits. The quality effect of Glu-B1 was derived from the difference between the 7 + 8 subunit, 17 + 18 subunit and 7 + 9 subunit. The quality effect of G1u-D1 was derived from the difference between 5 + 10 subunit and 2 + 12 subunit. Several high-molecular-weight glutenin subunits have also been scored for their evaluation.