黄淮麦区部分小麦种质资源高分子量谷蛋白亚基组成分析

HMW-GS Component Analysis of the Wheat Germplasms in Huanghuai Wheat Zone

为了深入了解黄淮麦区小麦(Triticum aestivumL.)种质资源高分子量麦谷蛋白亚基(HMW-GS)组成情况,为品质育种提供信息,利用SDS-PAGE电泳技术对185份普通小麦材料和5份黑粒小麦共计190份种质材料的HMW-GS组成进行了分析。结果表明这些材料在Glu-A1位点具有2种亚基类型(null,1),Glu-B1位点具有5种亚基类型(7+8,7+9,14+15,6+8,17+18),Glu-D1位点上具有3种亚基类型(2+12,5+10,5+12)。对面包加工品质具有正效应的优质亚基14+15出现频率为7.36%,5+10出现频率为34.74%,5+12出现频率为2.63%。对面包烘烤而言,优质亚基组合1/14+15/5+10、1/7+8/5+12和1/7+8/5+10出现频率较低,分别为0.53%、0.53%和11.58%;适合制作优质手工馒头的亚基组合1/7+8/2+12和null/7+8/2+12出现频率分别为6.32%和19.47%;适合制作优质面条的理想亚基组合1/14+15/2+12出现频率为4.21%,较好的亚基组合共计占23.16%。黄淮麦区的小麦种质资源主要适合面条和馒头专用品种的选育。

In order to provide useful information for wheat （Triticum aestivum L. ） quality breeding, the HMW-GS components of 185 common wheat and 5 black grain wheat germplasms in Huanghuai wheat zone were analyzed by SDS-PAGE. The results showed that in cultivars or lines analyzed there were 2 kinds of subunit alleles at locus of Glu-A1 （null, 1）, 5 all.ele combinations （7＋8,7＋9,14＋ 15,6＋8,17＋18） at Glu-B1 and 3 allele combinations （2＋12,5＋10,5＋12） at Glu-D1. The frequencies of bread making positively associated subunits 14＋15 and 5＋10 were 7. 36% and 34. 74%, respectively. The frequencies of bread making positively related subunit combinations 1/14＋15/5＋10, 1/7＋8/5＋12 and 1/7＋8/5＋10 were 0.53%, 0.53% and ll.58%,respectively. The frequencies of steamed bread making positively related subunit combinations 1/7 ＋ 8/2 ＋ 12 and null/7 ＋ 8/2 ＋ 12 were 6.32% and 19.47%, respectively; that of ideal subunit combination 1/14＋15/2＋12 for noodle making was 4.21%, and the total frequency of the better combinations for noodle making was 23. 16%. The result showed that the wheat germplasms in Huanghuai wheat zone are mainly suitable for noodle and steam bread wheat breeding.