不同来源小麦种质高分子质量谷蛋白亚基多样性及其与加工品质的关系

Genetic Diversity of HMW-GS and Its Relationship with Quality of Wheat Germplasms from Different Regions

为了明确小麦高分子质量谷蛋白亚基(HMW-GS)与加工品质的关系,以来源于国内外不同种植区的148个小麦种质为材料,研究小麦HMW-GS的多样性及其与小麦粉和馒头加工品质的关系。结果表明,参试材料在Glu-A1、Glu-B1、Glu-D13个位点分别检测到3,7,7种不同的亚基类型,1、7+9、2+12亚基在各自位点上出现的频率均最高,分别为56.8%,47.3%,45.9%;亚基组合类型共有35种,其中,(1/7+9/2+12)、(1/7+8/5+10)、(N/7+9/2+12)、(1/7+9/5+10)组合出现频率较高;不同来源小麦种质的HMW-GS组成存在一定差异,国外引进种质和黄淮冬麦区种质的亚基类型较丰富,且优质亚基出现的频率较高;1、2*、7+8、17+18、5+10亚基对面筋强度具有明显的正向效应,2*、17+18、2+10亚基对馒头的硬度和咀嚼性具有重要影响,携带(1/14+15/2+12)、(1/7+9/5+10)、(N/7+8/2+12)亚基组合种质馒头的加工品质较好。

In order to clarify the relationship between high molecular weight glutenin subunit (HMW-GS) and wheat processing quality,148 wheat germplasms from different regions of the world were used to study the genetic diversity of high molecular weight glutenin subunits( HMW-GS)and its relationship with the quality of flour and steamed bread. Results showed that the tested materials had abundant polymorphisms at the three gene loci of Glu-A1, Glu-B1 and Glu- D1,of which,three,seven and seven types of subunits were detected,respectively. The highest frequency of allele was1,7+9 and 2+12 at each of the three loci,which accounted for 56.8%, 47.3% and 45.9%,respectively. A total of 35 HMW-GS combinations were identified in the tested materials,among which the combinations of(1/7+9/2+12),(1/7+8/5+10),(N/7+9/2+12)and (1/7+9/5+10)had higher frequencies. The compositions of HMW-GS were different in wheat varieties(lines)from different regions. Moreover,the most abundant type of subunit and the highest frequency of high-quality subunit were found in germplasms from aboard and Huanghuai winter wheat region. Furthermore,subunits1 ,2 *,7+8,17+18 and 5+10 had positive effects on gluten strength,while subunits 2 *,17+18 and 2+10 had important influence on hardness and chewiness of steamed bread. The genotypes with combination forms of(1/14+15/2+12),(1/7+9/5+10)or (N/7+8/2+12)had good processing quality of steamed bread.