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对龙麦１５（１，７＋ ８，２＋ １２）和新龙麦１５（１，７＋ ８，５＋ １０）这对高分子量（ＨＭＷ）麦谷蛋白亚基近等基因系进行了品质分析。结果表明含５＋ １０ 亚基的新龙麦１５ 在蛋白质含量、干面筋、粉质仪测得的吸水率和拉伸仪测得的延伸性方面与含２＋ １２ 亚基的龙麦１５ 是相同的。在两者的籽粒蛋白质含量均为１３．５％ （干基）时，含５＋ １０ 亚基的新龙麦１５ 比含２＋ １２ 亚基的龙麦１５ 在Ｚｅｌｅｎｙ 沉降值、稳定时间、最大抗延阻力和面包体积上分别高１０％ 、６０％ 、５０％ 和５０ ｍ ｌ；在湿面筋和形成时间上含５＋ １０ 亚基的龙麦１５ 略低于含２＋ １２ 亚基的龙麦１５。
The quality analysis of HMW glutenin subunit near-isogenic lines was conducted on Longmai 15 (1,7 + 8,2 + 12) and Xinlongmai 15 (1,7 + 8,5 + 10). The results showed that the new Longmai 15 with 5 + 10 subunits is identical to the Longmai 15 with 2+ 12 subunit in terms of protein content, water absorption as measured by dry gluten, silty meter, and extensibility as measured by extensometer . When the content of grain protein of both was 13.5% (dry basis), the new Longmai 15 with 5 + 10 subunits had the highest Zeleny sedimentation value, the stability time and the maximum resistance Resistance and bread volume were 10%, 60%, 50% and 50 m l higher respectively; while that of Longmai 15 with 5 + 10 subunits on wet gluten and forming time was slightly lower than that of the “Longmai 15” containing 2+ 12 subunits.