龙麦20小麦品种中7+8~*亚基和17+18亚基近等基因系间的品质差异

Quality Difference of Near-Isogenic Lines with HMW Glutenin Subunits 7+8~* and 17+18 in Wheat Cultivars Longmai 20

【目的】确定高分子麦谷蛋白亚基17+18和7+8*间的遗传差异。【方法】利用生化标记和选择性回交(5次)的方法将拥有超量表达的Bx7亚基的加拿大超强筋小麦品种Glenlea的7+8*亚基转移到了小麦品种龙麦20亚基组成为1,17+18,5+10的近等基因系(NILs)中,获得了龙麦20的17+18亚基和7+8*亚基的近等基因系。2005年这对近等基因系被种植在黑龙江农业科学院育种研究所的试验地里,试验设计采用随机取组,6次重复。【结果】品质分析结果表明,7+8*亚基类型的龙麦20与17+18亚基龙麦20类型相比,面粉蛋白质含量提高5%(P=0.012)、干面筋含量增加4%(P=0.018)、湿面筋/干面筋降低2%(P=0.043)、沉降值提高10%(P=0.013)、形成时间提高13%(P=0.258)、稳定时间提高256%(P=0.029)、断裂时间提高86%(P=0.020)、软化度降低35%(P=0.007)。【结论】7+8*亚基对面筋强度有较大的正向影响。

[Objective] Determining the genetic differences between high molecular weigh glutenin subunits （HMW-GS） 17＋18 and 7＋8＂. [Method] HMW-GS 7＋8^＊ was introduced into Longmai 20 （1,17＋18, 5＋10） by 5 consecutive backcrosses with biochemical marker assisted selection from a Canadian extra strong wheat cultivar Glenlea possessing an over expression of the Bx7 subunit. The near isogenic lines （NILs） of HMW-GS 17＋18 and 7＋8^＊ were obtained and grown in the experimental field of Crop Breeding Institute of Heilongjiang Academy of Agricultural Sciences, Harbin in 2005. The experimental design was a randomized block with six replicates. [ Result] In comparison to NILs with 17＋18 subunit, the average of quality parameters of NILs with 7＋8^＊ subunit were 5% （P=0.012）, 4% （P =0.018）, 10% （P=0.013）, 13% （P=0.258）, 256% （P=0.029） and 86% （P =0.020） higher in flour protein content, dry gluten content, Zeleny sedimentation, development time, stability and breakdown time, respectively, and were 2% （P =0.043） and 35% （P=0.007） lower in the ratios of wet gluten content to dry gluten content （wet gluten/dry gluten ） and degree of softening, respectively. [ Conclusion ] The subunits 7＋8^＊ have a strong positive effect on dough strength.