小麦不同高分子量谷蛋白亚基对面筋数量和质量的影响

Effects of High Molecular Weight Glutenin Subunits on Quantity and Quality of Wheat Gluten

为给小麦品质遗传改良提供依据,以33个小麦品种为材料,对8种HMW-GS及其13种组合的品质效应进行了分析。结果表明,对于Glu-A1位点,1亚基和缺失亚基(N)对面筋数量和强度的效应相似。对于Glu-B1位点,3种亚基对面筋数量的正向效应为14+15>7+8>7+9,对面筋强度的正向效应为7+8>14+15>7+9。对于Glu-D1位点,对面筋数量的正向效应为:2+12>5+10>4+12,对面筋强度的正向效应为:5+10>2+12>4+12。综合各个亚基的品质效应,本研究提出了包含8种HMW-GS的评分体系。对HMW-GS组合的研究结果表明,不同位点优异HMW-GS的品质效应具有累加作用,据此提出了高面筋数量型品种和强筋型品种的HMW-GS优化组合。品种类型与HMW-GS组合的对应分析验证了HMW-GS品质效应的分析结果。

Optimization of wheat high molecular weight glutenin subunit （HMW-GS） is an important approach for genetic improvement of wheat quality and confirmation of quality effects of HMW-GS and their pyramiding manner is the key foundation. In the current paper, quality effects of 8 HMW-GS and 13 pyramiding manner were studied using 33 wheat cultivars as the experimental materials. The contributions of variation in HMW-GS to the quality traits were determined as： in 1A chromosome, 1≈N （absence） to the effects on gluten 7＋8〉7＋9 to the positive effects on gluten qua 1D chromosome, 2＋12〉5＋10〉4＋12 to the p quantity and strength; in 1B chromosome, 14＋15 〉 ntity and 7＋8〉14＋15〉7＋9 to gluten strength; in ositive 4 ＋12 to gluten strength. Effects of different excellent effects on gluten quantity and 5＋ 10〉2＋ 12〉 HMW-GS on quality traits were accumulative. Optimized pyramiding manner of high gluten quantity type and strong gluten type varieties were put forward according to the results described above. The subunit effects on quality traits was further affirmed by correspondence analysis of cultivar type and HMW-GS gene pyramiding manner.