小麦高分子量麦谷蛋白亚基与品质性状的关系

Study on the relationship between the HMW-GS and wheat quality

对2002年国家黄淮南片区试参试小麦品系的蛋白质、湿面筋、沉降值和稳定时间等品质性状进行了测定,并运用SDS-PAGE分析了参试品系的高分子量(HMW)麦谷蛋白亚基组成及其与品质性状的关系。结果表明,在26个参试品系中,仅内乡188、郑农16达到强筋小麦标准;5+10亚基频率有所提高(53.8%),但具5+10亚基的品种间品质具有高度不稳定性,在品质改良中仅靠转育5+10亚基是不够的,要注重亚基组合的选育,其中以1,7+8,5+10和1,7+9,5+10亚基组合对品质的贡献最大,以14+15,5+10亚基组合对品质的贡献最小。

The study is mainly to test wheat traits such as wet gluten,sedimentation value and stability in southern area of Huanghuai in 2002.Meanwhile SDS-PAGE was applied to analyze the relationship between quality and the composition of HMW.The results indicat:only the Neixiang 188,Zhengnong 16 reaches the good quality standard among the twenty-six varieties;the frequency of 5+10 subunit has been improved (account for 53.8%).But the varieties,which with 5+10 subunit are extremely unstable.The subunit of 1,7+8,5+10 and 1,7+9,5+10,contribute greatly to wheat quality.The subunits of 14+15,and 5+10 have little effect on the quality.Consequently,it is far less to improve the wheat quality only by depending on the subunit of 5+10.we must pay attention to enhance the subunit combination.