晋南小麦Glu-1位点不同等位变异与面包品质的关系研究

Relationship between the Allelic Variation of Glu-1 Loci and Bread-baking Qualities of Wheats in South Shanxi

利用SDS-PAGE技术,分析了晋南麦区近10年来主要推广的38份小麦骨干品种的高分子量麦谷蛋白亚基(HMW-GS)组成及其与GMP含量、膨胀势、降落值及直链淀粉含量的关系。结果表明,Glu-1位点亚基对晋南小麦骨干品种面包品质性状的作用主要表现在GMP含量及GMP/pro上,对淀粉品质性状有显著作用的只有14+15(正相关)和5+10(正相关)两个亚基。5+10亚基不仅与GMP含量及GMP/pro呈极显著正相关,且与膨胀势呈极显著正相关;2*、20、4+12亚基与所列品质性状指标相关均不显著。

The high molecular weight （HMW） glutenin subunit compositions of 38 wheat germplasm accessions, which had been popularized in South Shanxi during past decade, were determined after grain proteins were fractionated by polyacrylamide gel eleetrophoresis in the and the relationships with their bread- making qualities were suhs indicated that the effect of the subunits on bread - baking presence of sodium dodecyl sulphate （SDS） , also investigated in the current work. The requalities of wheats in South Shanxi was mainly manifested in GMP content and the proportion of GMP in the whole protein. Subunits 14 ＋ 15 （ positive correlation） and 5 ＋ 10 （ positive correlation） had significant effect on starch qualities. Subunits 5 ＋ 10 were significantly correlated to GMP content and the proportion of GMP in the whole protein, as well as to swelling power. No significant correlation was obtained between three subunits （2^＊ ,20 and 4 ＋ 12） and these properties.