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小麦沉降值是衡量小 麦面筋质和量的综合指标， Ｈ Ｍ Ｗ （高分子量）麦谷蛋白亚基类型与 小麦加工品质密切相关。本研究通过对具有不同 Ｈ Ｍ Ｗ 麦谷蛋白亚基 类型小麦品种（系）的 Ｓ Ｄ Ｓ和 Ｚｅｌｅｎｙ沉降值的测定，分析其与湿面筋含量和面团稳定 时间的相关关系。结果表明：具有 ５＋ １０ 亚 基的品种，品种间品质具有高度的不稳定性； Ｓ Ｄ Ｓ沉降值与小麦面筋质量关系密切，可作为小麦品 质育种中低世代 材料的品质筛选指标；能更确切地反映小 麦的品质水平。
Wheat sedimentation value is a comprehensive measure of wheat gluten quality and quantity, HMW (high molecular weight) glutenin subunit type and wheat processing quality are closely related. In this study, the S D S and Zeleny sedimentation values of wheat cultivars (lines) with different HMW-W glutenin subunit types were analyzed and their correlations with wet gluten content and dough stabilization time were analyzed. The results showed that the quality of the cultivars with 5 + 10 subunits was highly unstable and the S D S sedimentation value was closely related to the gluten quality of wheat, which could be used as a quality screening index for the materials of low and middle ages in wheat quality breeding. To reflect the quality of wheat.