黄淮冬麦区小麦品种(系)品质遗传组成及其效应分析

Genetic Composition and Its Effect Analysis on Quality of Wheat Varieties (Lines) in Huanghuai Winter Wheat Region of China

对黄淮冬麦区曾经及目前利用的小麦品种(系)的品质遗传组成进行了分析。结果表明,高分子量麦谷蛋白亚基(HMW-GS)等位变异对SDS沉降值、和面时间、耐揉性以及籽粒蛋白质含量影响较大,其中5+10亚基对小麦大多数加工品质指标起正向作用,是对小麦加工品质贡献较大的优质亚基,但频率较低(31.6%);而1BL/1RS易位系对大多数小麦加工品质指标有明显的降低作用,频率较高(52.9%)。进一步分析含有不同亚基组合各品种的面团加工特性可知,含有5+10亚基的品种,尤其是亚基组合为1,7+8、5+10非1BL/1RS易位系的品种,表现出较好的加工品质。由此认为,在品种选育过程中应结合蛋白质电泳结果或分子标记、沉降值和面粉蛋白质或面粉湿面筋含量的测定等品质鉴定手段,筛选含有优质亚基组合1,7+8、5+10和非1BL/1RS易位系的品种,以增强小麦品种的面筋强度,提升小麦加工品质。

Wheat quality is controlled by genetics and also influenced by culture environment.In genetics,both composition of glutenin subunits and 1BL/1RS translocation are the main factors affecting the processing quality in bread wheat.The results show that the allelic variation of HMW-GS has great affect to SDS sedimentation volume,peak time,right of peak slope and kernel protein content.Since subunits 5＋10 is found to have the positive effect while negative effect is existed for 1BL/1RS translocation to most Mixograph properties,it is concluded that the weaker gluten and instability in quality of Chinese varieties in wheat production is mainly caused by the lower ratio of subunit 5＋10（31.6%） and higher percentage of 1BL/1RS translocation（52.9%）.Varieties（lines） carrying subunits 1,7＋8,5＋10 and no 1BL/1RS translocation perform good processing quality.So it should become the major breeding objectives and screening targets for selection lines carrying subunits 1,7＋8,5＋10 and no 1BL/1RS translocation by the method of HMW-GS based on SDS-PAGE or molecular marker,SDS sedimentation volume and protein content or wet gluten content of flour to increase the strength of gluten and raise the processing quality.