冬播麦区Glu-1和Glu-3位点变异及1B/1R易位与小麦加工品质性状的关系

Allelic Variation at the Glu-1 and Glu-3 Loci and Presence of 1B/1R Translocation, and their Effects on Processing Quality in Cultivars and Advanced Lines from Autumn-Sown Wheat Regions in China

贮藏蛋白组成是决定小麦加工品质的重要因素。本文调查了我国冬播麦区251份主栽品种和高代品系的高分子量麦谷蛋白亚基(HMW-GS)、低分子量麦谷蛋白亚基(LMW-GS)和1B/1R易位的分布状况,研究了它们与加工品质性状的关系。结果表明,品质较差的HMW-GSN、7+9、2+12和LMW-GSGlu-A3a与Glu-B3j(1B/1R易位)在冬播麦区分布较广,频率分别为39.4%、45.0%、59.8%、37.1%和44.6%。HMW-GS和LMW-GS等位变异对籽粒蛋白质含量影响较小,对SDS沉降值、和面时间与耐揉性的加性和互作效应达1%的显著水平。按位点对加工品质性状的贡献大小,Glu-D1>Glu-B3>Glu-B1>Glu-A3>Glu-A1;就单个亚基而言,Glu-A1位点,1>2*>N;Glu-B1位点,7+8>14+15>7+9;Glu-D1位点,5+10>4+12>2+12;Glu-A3位点,Glu-A3d>Glu-A3a>Glu-A3c>Glu-A3e,Glu-B3位点;Glu-B3d>Glu-B3b>Glu-B3f>Glu-B3j。1B/1R易位对SDS沉降值、和面时间和耐揉性等加工品质性状有显著负面效应。通过选择优质高低分子量麦谷蛋白亚基和淘汰1B/1R易位系,将有助于提高我国小麦的面筋质量。

Storage protein composition played an important role in determinating the processing quality in common wheat. Totally, 251 Chinese wheat culfivars and advanced lines from autunm-sown wheat regions in China were used to investigate the high molecular weight glutenin subunits （HMW-GS） and low molecular weight glutenin subunits （LMW-GS） composition controlled by the Glu-1 and Glu-3 loci, as well as the presence of 1B/1R translocafion, and to determine the association of storage protein composition with protein content, SDS sedimentation value, and dough properties. HMW-GS of Null, 7＋9, 2＋12, and LMW-GS of Glu-A3a and Glu-B3j associated with poor quality were the dominant glutenin subunits, and their frequencies were 39.4%, 45.0%, 59.8%, 37.1% and 44.6%, respectively. Less significant effect of glutenin subunits and glutenin subunit interaction was observed on protein content. According to the glutenin subunit contribution to SDS sedimentation value, mixing time and mixing tolerance, different glutenin subunit loci could be ranked as： Glu-D1〉Glu-B3〉Glu-B1〉Glu-A3〉Glu-A1. At Glu-A1, 1〉2°〉N; at Glu-B1, 7＋8〉14＋15〉7＋9; at Glu-D1, 5＋10〉4＋12〉2＋12; at Glu-A3, Glu-A3d〉Glu-A3a〉Glu-A3c〉Glu-A3e; at Glu-B3, Glu-B3d〉Glu-B3b〉Glu-B3f〉Glu-B3j. Lines carrying 1B/1R translocation showed significantly deleterious effect on gluten quality such as SDS sedimentation, mixing time and mixing tolerance.