国家自然科学基金（31071404）, 教育部高校博导基金项目（20103418110002）, 安徽省高等学校省级自然科学 研究项目（KJ2012Z105）和安徽省自主创新项目（11Z0101080）共同资助。
The LOX activity, protein, amylose, RVA parameters and other 9 quality traits showed that, in addition to pasting temperature, the difference of the remaining 12 quality traits were highly significant among the 10 wheat varieties in random plot experiment. Correlation analysis showed that the LOX activity of whole mills was high positively correlated with that of flour, high negatively or negatively correlated with the final viscosity, set back, peak time, amylose contents and low viscosity; LOX activity of flour was high negatively or negatively correlated with low viscosity, final viscosity, set back, peak time, peak viscosity and amylose contents. The high LOX activity show negative impact on the major quality traits of the whole wheat flour and flour in the grains. Therefore, we should screen the materials of low LOX activity in the breeding. Utilization of LOX to the improvement of wheat quality was discussed.