小麦谷蛋白亚基的凝胶电泳分离及其品种鉴定

Separation of Wheat Glutenin Subunits and Varietal Identification

小麦胚乳贮藏蛋白在去除醇溶蛋白后，再提取高分子量（ＨＭＷ）和低分子量（ＬＭＷ）谷蛋白亚基，然后采用酸性（ｐＨ３．１）聚丙烯酰胺凝胶电泳（Ａ－ＰＡＧＥ）方法进行分离。结果表明，在６００Ｖ电压下（缓冲液温度不超过２８℃），一般可在２～３ｈ内完成电泳，并可获得分辨度较高的分离图谱，在电泳谱上可发现两个明显的ＨＭＷ和ＬＭＷ谷蛋白亚基区域。通过与标准品种和常规ＳＤＳ－ＰＡＧＥ方法比较，可对不同品种ＨＭＷ谷蛋白亚基组成进行快速鉴定。一些重要小麦品种的分析结果显示，各品种ＬＭＷ谷蛋白亚基组成具有特异性，而且在品种间存在较大的变异度，根据ＨＭＷ和ＬＭＷ谷蛋白亚基Ａ－ＰＡＧＥ图谱很容易区分不同品种或基因型。因此。

After deleting gliadins,high-molecular-weight (HMW) and low-molecular-weight (LMW) glutenin subunits (GS)were extracted and fractionated by acid-polyacrylamide gel electrophoresis (A-PAGE),pH 3.1.The results showed that,under 600 voltage (buffer temperature lower than 28℃)the separation of a sample was finished in 2～3 hours and a high resolution of electrophoretic pattern was obtained.On the basis of A-PAGE patterns,glutenin subunits were regarded as two groups:HMW-GS and LMW-GS.By comparing with the standard cultivars and routine SDS-PAGE method,HMW glutenin subunit compositions of different cultivars can be identified rapidly.Analysis results of some important wheat cultivars demonstrated that each cultivar has its specific pattern in LMW glutenin subunit composition,and a great variation among 12 wheat cultivars was found.On the basis of their A-PAGE patterns of glutenin subunits,all wheat cultivars studied were easy discriminated.A-PAGE method,therefore,has much potential for separating rapidly glutenin subunits and identifying wheat cultivars or genotypes.