小麦Glu-A1位点HMW-GSNull与1,Glu-B1位点HMW-GS7与7+8近等基因系间品质差异的初步研究

Preliminary Study on Quality of Wheat NILs between HMW-GS Null and 1 at GLu-A1 Loci,and HMW-GS 7 and 7+8 at GLu-B1 loci in Wheat

为了解Glu-A1位点高分子量麦谷蛋白亚基(HMW-GS)Null与1,Glu-B1位点HMW-GS 7与7+8的遗传差异,我们对龙辐麦3号Glu-A1位点HMW-GS Null和1,龙97586 Glu-B1位点HMW-GS 7和7+8近等基因系(NILs)进行了分析研究。初步的品质分析结果表明,含有1亚基龙辐麦3号比含有Null亚基龙辐麦3号在面粉蛋白质含量、湿面筋、干面筋、面筋指数、沉降值、沉降值/干面筋、吸水率、形成时间、稳定时间、断裂时间分别高2%、1%、5%、5%、10%、5%、0.5%、15%、40%、41%,在湿面筋/干面筋、软化度上分别低4%、35%;含有7+8亚基的龙97586与含有7亚基的龙97586面粉蛋白质含量、吸水率几乎相同,但在面筋指数、沉降值、沉降值/干面筋、形成时间、稳定时间、断裂时间分别高5%、33%、36%、125%、142%、153%,在湿面筋、干面筋、湿面筋/干面筋、软化度上分别低5%、2%、3%、48%。

To realize the genetic differences between high molecular weight gluten subunits （HMW-GS） Null and 1 coded at GLu-A1 loci, and HMW-GS 7 and 7＋8 coded at GLu-B1 loci, two pairs of near-isogenic lines （NILs） with HMW-GS Null and 1 from Longfumai 3 and NILs with HMW-GS 7 and 7＋8 from Long97586 were tested in 2003. The result showed that some quality parameters including flour protein content, wet gluten content, dry gluten content, gluten index, Zeleny sedimentation, the ratio of sedimentation/dry gluten, water absorption, development time, stability and Breakdown time in 1 NILs were 2 %, 1%, 5 %, 5 %, 10%, 5%, 0.5%,15%,40%,41% higher than that in Null NILs. while the ratio of wet gluten/dry gluten. degree of softening is 4%,35% lower, respectively. The NILs with 7＋8 is nearly equal to the NILs with 7 in flour protein content, water absorption. In gluten index. Zeleny sedimentation.the ratio of sedimentation/dry gluten, development time. stability and Breakdown time. the NILs with 7＋8 is 5%,33%,36%4125%,142%,153% higher than that in NILs with 7, but in wet gluten content, dry gluten content, the ratio of wet gluten/dry gluten, degree of softening is 5%, 2% ,3% ,48% lower respecti.