| The high molecular weight (HMW) glutenin subunit composition of 49 wheat varieties were fractionated by SDS-PAGE. The results showed that the frequency of subunits 5+10 was 64% in 39 Chinese wheat varieties. The varieties with different gluten strength were also different in HMW glutenin subunit composition. Strong wheat varieties generally had 1 or 2*, 7+8 or 17+18 or 14+15, 5+10 subunit composition and their quality scores were 9～10. Weak wheat varieties generally had Null, 7+9, 2+12 subunit composition and their quality scores were 5～8. Medium strength wheat varieties had various subunit composition and quality scores. However, some wheat varieties with medium or weak gluten had subunits 5+10 or good subunit composition, and strong ones did not contain subunits 5+10. Therefore, low molecular weight glutenin subunits and gliadin components might play an important role in gluten strength too.Six quality traits of fifty wheat varieties as gluten content,protein content,zeleny sedimentation volume,alkaline water retention capacity(AWRC),SDS sedimentation volume and swelling power were determined to analyze their correlations. The results showed the correlation among gluten content,protein content,zeleny sedimentation volume,SDS sedimentation volume were high significant. These four quality traits have no significant correlation with AWRC and swelling power.The results of analyzed the correlation among HMW-GS composition and six industrial quality traits of fifty wheat varieties indicated the multiple coefficients of correlation between HMW-GS composition and AWRC or swelling power were so small that the effects of HMW-GS composition on AWRC and swelling power were insignificant. A sequence of effects of the HMW-GS on the other quality traits was: The sequence of effects on gluten content ,protein content and Zeleny sedimentation volume: Glu-A1: 1> Null；Glu-B1: 7+8>14+15>7+9；Glu-D1:5+10> 2+12.The sequence of effects on SDS sedimentation volume: Glu-A1: 1>Null；Glu-B1: 7+8>7+9>14+15；Glu-D1:5+10>2+12.The sequence of contribution of three loci of HMW-GS to the industrial qualities such as gluten content,protein content,zeleny sedimentation volume was : Glu-D1> Glu-B1> Glu-A1。When all effects of three loci of HMW-GS were considered, there were significant linear-relationships between HMW-GS and four quality traits as gluten content,protein content,zeleny sedimentation volume ,SDS sedimentation volume. And the multiple coefficients of correlation were all at 5% or 1% lever. The correlation equation as follow:Y(Gluten content)= 20.51X1(Null) +22.60X2(1) +20.39X3(2*) +3.39X4(7+8) +0.98X5(7+9) +1.45X6(7+9) +0X7(17+18) +8.11X8(5+10) +4.51X9(2+12) +0X10(4+12)。Y(protein content)= 8.52X1(Null) +9.11X2(1) +8.69X3(2*) +2.13X4(7+8) +0.87X5(7+9) +1.31X6(7+9) +0X7(17+18) +3.69X8(5+10) +2.18X9(2+12) +0X10(4+12)。Y(Zeleny sedimentation volume)= 9.52X1(Null) +13.39X2(1) +9.10X3(2*) +7.57X4(7+8) +2.70X5(7+9) +3.51X6(7+9) +0X7(17+18) +17.69X8(5+10) +10.74X9(2+12) +0X10(4+12)。Y(SDS sedimentation volume)=-8.73X1(Null) +1.45X2(1) +9.24X3(2*) +7.25X4(7+8) -2.59X5(7+9) -4.75X6(7+9) +0X7(17+18) +32.39X8(5+10) +22.90X9(2+12) +0X10(4+12)。The specific PCR markers of 1Dx5 and 1Dy10 were applied to screen fifty wheat varieties. The results of PCR were compared with the results of SDS-PAGE and showed: which varieties the HMW-GS composition have 1Dx5 appeared a clear PCR products of 450bp by using 1Dx5 marker, while others didn't. The Dy10 template amplified a 576bp fragment while the Dy12 amplified a 612bp fragment by using the Dy10 marker. The results of PCR were accordance with the results of SDS-PAGE. As the HMW glutenin composition of a wheat line is extremely important in determining the functional properties of wheat gluten, these markers are useful for the purposes of marker-assisted breeding.Starch is a great important composition of wheat grain endosperm. And the composition of starch affects to flour industrial qualities greatly. The waxy protein of 50 wheat varieties was fractionated by S...
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