小麦谷蛋白大聚合体与HMW-GS的关系

Relationship between Glutenin Macropolymer and High Molecular Weight Gutenin Subunit in Wheat

为了探索小麦谷蛋白大聚合体对小麦品质的影响,采用SDS-PAGE方法,分析了166个来自不同地区的小麦品种高分子量谷蛋白亚基(HMW-GS)的组成,并对不同亚基与小麦谷蛋白大聚合体(GMP)的关系进行了分析。结果表明,所用小麦材料HMW-GS的变异类型丰富,但亚基组合仍以N/7+9/2+12为主。HMW-GS对面粉GMP含量有显著影响,Glu-A1位点亚基1>N,Glu-B1位点亚基13+16>7+9或7+8或14+15或17+18,Glu-D1位点亚基5+10>2+12,其他亚基差异不显著。说明含亚基1、13+16和5+10的品种能形成较多的GMP。HMW-GS评分与面粉GMP含量的相关系数为0.288,达到极显著水平。

High molecular weight glutenin subunit （HMW GS） composition of 166 wheat varieties from different regions were analysised by SDS PAGE, and the relationship between different subunits and glutenin macropolymer content were studied. The results showed that HMW-GS variation types of wheat were rich, and the frequency of high quality subunits increased. Subunit combinations of N, 7 ＋9, 2 ＋12 were still dominated. HMW-GS had a significant impact on GMP content of flour with subunit 1〉 N in GluAl , subunits 13 ＋16〉 7 ＋9 or 7 ＋8 or 14 ＋15 or 17 ＋18 in Glu-B1 , subunits 5 -10〉 2 ＋12 in Glu-D1. There were no significant difference for other subunits. More GMP formed in varieties containing sub units of 1, 13 ＋16 and 5 ＋10. Correlation coefficient between HMW GS score and the GMP content of flour was 0. 288（1G significant level）.