摘要
本研究应用SDS-PAGE技术分析了国内外757份供试材料的高分子量(HMW)麦谷蛋白亚基组成.共发现65种HMW亚基组成,其中53种为常见型,12种为罕见型.国外品种的亚基组合数多于国内品种,国内育成品种又多于国内地方品种.作者还发现了部分罕见亚基,即由ClU-D1编码的亚基2.2+12,2+10,12以及前人未曾发现的3个亚基.研究了HMW麦谷蛋白亚基与品质及其它农艺性状的关系,方差分析表明,对10个性状(泽伦尼沉降值,粉质图评价值,面团稳定时间,形成时间,断裂时间,公差指数,软化度,面粉吸水率,干、湿面筋含量)在亚基组成间存在显著差异,而对7个性状(出粉率,蛋白质含量,籽粒硬度,穗粒数,穗长,粒重和株高)在亚基组成间无显著差异.我国小麦品种,尤其是我国地方品种很少具有与优质有关的亚基5+10或1,这解释了我国小麦一般烘烤品质较差的部分原因.根据较多的品质性状制订了既考虑位点作用又顾及等位基因影响的更符合实际的新的Glu-1品质评分系统.
The grain protein of 757 wheat samples in and out of China was fractionated by SDS-PAGE to determine their HMW glutenin subunit composition. 65 HMW glutenin subunit compositions (53 common ones and 12 rare ones)were found. For the number of the subunit compositions,foreign varieties were more than Chinese ones,and Chinese improved varieties were more than local ones. Authors also found some rare subunits which were 2. 2+12,2+10,2 and 12 coded by Glu-D1 and three subunits which have not been detected. The correlations of HMW glutenin subunits with quality and other agronomic characters were studied,and it was shown by variance analysis that there was significant difference among the subunit compositions for ten characters (Zeleny sedimentation value,valorimeter value, dough stable time, development time breakage time, mixing tolerence, weakness, flour water absorption, dry gluten content, wet gluten content), and not significant difference for seven characters (flour yield,protein content,grain hardness, grain number per spike, length of spike, thousandgrain weight, heigt of plant). Few of wheat cultivars,especially local ones in China,had the subunits 5+10,1 related with high quality, which partly explained why wheat cultivars of China had poorer bread making quality. The new and more practical Glu-1 quality score system in which the effects of both loci and alleles were considered was established on the basis of more quality characters.
出处
《作物学报》
CAS
CSCD
北大核心
1994年第1期67-75,共9页
Acta Agronomica Sinica
关键词
小麦
麦谷蛋白
遗传
品质
农艺性状
Wheat, Glutenin, HMW subunit, SDS-PAGE, Inheritance, Correlation