大豆球蛋白研究以及在改良稻米营养品质中的应用

Glycinin Research and Its Use in the Improvement of Rice Nutritive Quality

11S大豆球蛋白是大豆贮藏蛋白的重要成分,目前已发现6种有功能的大豆球蛋白,G1、G2、G3、G4、G5和G7,编码这些大豆球蛋白的基因家族分别是Gy1、Gy2、Gy3、Gy4、Gy5和Gy7.本文在简要介绍大豆球蛋白组分、结构及基因家族后,采用生物信息学方法分析比较了不同种类大豆球蛋白基因之间的序列同源性,并对不同大豆球蛋白基因的遗传距离作了分析;重点比较分析不同大豆球蛋白的氨基酸序列和组成,以及不同酸性肽和碱性肽中重要氨基酸的含量,提出了利用大豆球蛋白基因进行水稻营养品质改良研究的新思路和新策略.

11 S glycinin is part of storage protein in soybean seeds and six kinds of functional glycinin that have been discovered so far are G1, G2, G3, G4, G5 and G7; the gene families encoding these kinds of functional glycinin are Gy1, Gy2, Gy3, Gy4, Gy5, and Gy7, respectively. Having briefly introduced the components, structure and gene families of glycinin, the paper adopts the method in bioinformatics methodology to analyze and compare the sequential homogeneousness among different kinds of glycinin genes as well as analyzing the genetic distances of different kinds of glycinin; in addition, the paper emphatically analyzes the amino acid sequences and constituents of different kinds of glycinin and the contents of the important amino acids in different acidic peptide or basic peptide; depending on the summary of previous research and its analysis results, the paper proposes the new ideas and strategies of exploiting glycinin genes to improve rice nutritive quality.