黄淮麦区小麦品种高分子量谷蛋白亚基组成分析(英文)

HMW-GS Composition of Wheat Varieties in Huang-Huai Region of China

对黄淮麦区育成推广品种（59个）、2003～2004年度国家黄淮南片和江苏省区试参试品种（42个）、徐州农科所育成的高代品系以及一些育种亲本材料，共计309个品种（材料）的高分子量谷蛋白亚基组成进行了分析。结果共发现了32个亚基组成类型和16个等位基因变异。在Glu-Al位点发现了Glu-Ala、Glu-Alb、Glu-Alc3个等位基因；在Glu-B1位点发现了Glu-Bla、Glu-Blb、Glu-Blc、Glu-Bld、Glu-Ble、Glu-B1f、Glu-Blg、Glu-B1^、Glu-B1i、Glu-B1女共10个等位基因；在Glu-D1位点发现了Glu-D1a、Glu-D16、Glu-D1d3个等位基因。以Glu-B1位点的变异最为丰富。在这3个位点上分别以等位基因Glu-Alc（null）、Glu-Blb（7＋8）和Glu-Dla（2＋12）为主，其出现频率分别为58．58％、58．90％和77．99％。高分子量谷蛋白亚基组成以（null，7＋8，2＋12）和（1，7＋8，2＋12）为主，分别占所有品种的32．69％和16．18％。在育成推广品种和参试品种中，等位基因变异均为11个；而亚基组成类型则分别为16个和13个。优质高分子量谷蛋白亚基5＋10在所有材料、59个已审定推广品种和42个参试品种中的出现频率分别为20．4％、27．1％％和21．4％，频率均较低。这表明新近育成的品种在优质亚基的构成上并未取得较大进展，优质强筋小麦的品质育种还有较大的发展空间。试验结果也表明，黄淮冬麦区小麦品种的高分子量谷蛋白亚基组成类型和等位基因变异较为丰富，但其变异分布很不均匀，存在明显的优势亚基和组成类型。

The high molecular weight glutenin subunit （HMW-GS） compositions of 309 accessions in Huang-Huai winter wheat region, which included 59 commercialized varieties, 42 regional trial varieties, some advanced lines bred by Xuzhou Academy of Agriculture Science and some breeding materials, were detected by SDS-PAGE method. As a result, 32 patterns of HMW-GS compositions and 16 alleles were found. In particular, there were three alleles of Glu-Ala（1）, Glu-Alb（2^＊ ） and Glu-Alc （null） at the Glu-A1 locus, ten alleles of Glu-Bla（7）, Glu-Blb（7＋8） ,Glu-Blc（7＋9）, Glu-Bld（6＋ 8）, Glu-Ble（20）, Glu-Bl f（13＋16）, Glu-Blg（13＋19）, Glu-Blh（14＋ lS）, Glu-Bli（17 ＋18） and Glu-Blk（22） at Glu-B1, and three alleles of Glu-Dla（2＋12）, Glu-Dlb（3＋12） and Glu-Dld（5＋lO） at Glu-D1. The Glu-B1 locus had the most diversity. In the whole scale of all accessions, the major alleles on Glu-Al, Glu-B1 and Glu-D1 were Glu-Alc（null）, Glu-Blb （7 ＋ 8）, and Glu-Dla （2 ＋ 12）, respectively. And the dominating HMW-GS compositions were （nu11,7＋8,2＋12） and （1,7＋8, 2＋12）. In both the commercialized varieties and regional trial varieties, 11 alleles and 13 different allelic compositions were found. It was also found that the Glu-Dld（5＋10）, which had the most positive effect on bread making quality, occupyied 20.4% in all the 309 accessions. The frequencies of Glu-Dld（5＋10） in the 59 commercialized varieties and in the 42 regional trial varieties, were 27. 1% and 21.4%, respectively. No evident progress of utilization of allele Glu-Dld（5＋10） had been made in the varieties bred recently.