小麦面团形成（和面）和加热糊化过程中的流变学特性与馒头、面条等主食的品质直接相关。和面阶段小麦高分子量谷蛋白亚基组成与面团特性的关系已比较明确，但加热糊化过程中，高分子量谷蛋白亚基组成影响面团粘度的规律和机理尚不明确。本项目以小麦高分子量谷蛋白亚基近等基因系为材料，选取Glu-D1和Glu-B1位点高分子量谷蛋白亚基不同，加热糊化特定阶段粘度存在差异的面团为样品，综合采用Mixolab、SEM、FTRS、HPLC、2-DGE、13C NMR和MS/MS等方法，研究加热糊化过程中，亚基组成不同面团的蛋白结构（面筋网络结构、蛋白高级结构、蛋白化学键构成）和蛋白行为（蛋白聚合/解聚和蛋白-淀粉互作）与面团粘度变化的关系，揭示不同亚基影响加热糊化过程面团粘度的规律，阐明亚基组成影响面团粘度的机理。研究结果将为从面团加热糊化特定阶段有目的地改良面制品品质提供理论依据。

The rheological properties of wheat dough during flour mixing and heating gelatinization are closely related to the quality of Chinese steamed bread and noodles. The association between HMW-GS composition and dough characteristics during flour mixing has been well studied and certain achievements were obtained. However, the rules and mechanism for the effect of HMW-GS composition on dough viscosity under thermal stress has been rarely reported. In this project, the dough prepared by near isogenic wheat lines with different HMW-GSs at Glu-D1 and Glu-B1 loci will be sampled at the specific time points (the stages of heating gelatinization) when the viscosity variations were observed. Then, the protein structure (gluten network, protein advanced structure and chemical interactions) and protein behaviour (protein aggregation/disaggregation and protein-starch interactions) in the collected dough samples will be compared using the methods of Mixolab, SEM, FTRS, HPLC, 2-DGE, 13C NMR, and MS/MS. Finally, the influence law and mechanism of HMW-GS composition on dough viscosity during heating gelatinization will be interpreted by the dynamic changes of protein structure and behaviour in dough matrix. The results will provide theoretical basis for the quality improvement of wheat based products via the operation at specific stages during dough gelatinization.