以上海市小麦主要栽培品种扬麦5号和沪麦5号为材料,对小麦灌浆过程中粗蛋白及清蛋白、醇溶蛋白、球蛋白、谷蛋白与不溶性蛋白及其它含氮物积累变化情况进行了研究。结果表明,蛋白质相对含量的变化由高而低再增加,反映了籽粒形成、光合产物转移和蛋白质积累的趋势,与国内外有关资料基本一致。在灌浆期清蛋白在粗蛋白中的比重有起伏变化,趋势是前高后低;球蛋白以乳熟期为最高;与面粉工艺品质关系最为密切的醇溶蛋白和谷蛋白自乳熟期以后一直维持较高水平,至成熟期约占粗蛋白含量的60％左右,品种间有明显差异,这些是判断小麦品质优劣的又一方向指标。本研究初步揭示了某些冬播小麦品种灌浆和成熟时蛋白质及其组成变化的状况,为开展品质育种和品种评价提供了有益的信息和手段。 The main wheat cultivars Yangmai 5 and Humai 5 in Shanghai were used to study the accumulation and accumulation of crude protein, albumin, gliadin, globulin, glutenin, insoluble protein and other nitrogenous compounds in wheat during grain filling Were studied. The results showed that the relative content of protein changed from high to low, which reflected the tendency of grain formation, photosynthate transfer and protein accumulation, which was consistent with the relevant data at home and abroad. During the grain filling stage, the proportion of albumin in the crude protein fluctuated with the trend of high and low; the globulin was the highest in milk ripe stage; the most closely related to the quality of flour was the gliadin and gluten from the milky stage Has been maintained at a high level to about 60% of the crude protein content in mature stage, there are obvious differences among the cultivars, which is another direction indicator to judge the quality of wheat. This study initially revealed the changes of protein and its composition in some winter-sown wheat varieties during filling and maturation, which provided useful information and means for quality breeding and variety evaluation.