目前,许多国家在冬、春性六倍体小麦育种中都在利用1BL(小麦)/1RS(黑麦)染色体易位系。具有这种易位系的小麦品种能够抗白粉、秆锈、叶锈、条锈等主要小麦病害,并且似乎还可以改进小麦的农艺性状。但是,含有1BL/1RS易位的小麦面粉的面团不耐揉搓,而且粘性增大,这两个性状都对制做面包不利。因此,在小麦品质育种中识别这些性状是很有必要的。易位系面团粘性的增强归咎于水溶性蛋白质和醇溶谷蛋白含量的提高。此外, At present, many countries use the 1BL (wheat) / 1RS (rye) chromosome translocation line in winter and spring hexaploid wheat breeding. Wheat cultivars with this translocation line are resistant to major wheat diseases such as white powder, stalk rust, leaf rust, stripe rust and appear to improve agronomic traits in wheat. However, dough containing 1BL / 1RS translocation of wheat flour is not rub-resistant and increases in viscosity, both of which are detrimental to making bread. Therefore, it is necessary to identify these traits in wheat quality breeding. The increase in the stickiness of the translocation dough is attributed to an increase in the content of water-soluble proteins and prolamins. In addition,