二系杂交小麦HMW-GS组合与品质关系的研究

The Studies on Relationship between the Combination of High Molecular Weight Glutenin Subunits and their Effects on Quality in Two-Line System Hybrid Wheat

高分子质量麦谷蛋白亚基(HMW-GS)的组成及含量是影响小麦加工品质的主要因素之一。以小麦光温敏雄性不育系BS20、BS210和BS366与17个恢复系配制的86个正反交组合为试材,研究二系杂交小麦正反交组合HMW-GS组成与蛋白质含量、沉淀值、揉混仪曲线的和面时间、八分钟带宽和衰弱角斜率等品质性状的关系。采用SDS-PAGE方法分析了杂交种的HMW-GS的组成,结果表明,正反交组合HMW-GS组成相同,在所有参试材料中普遍存在劣质亚基N和2+12,其频率分别是44.2%、67.4%,而优质亚基5+10所占比例仅为20.9%。HMW-GS对正交和反交组合的F1代品质性状的影响研究结果表明,Glu-D1位点对正反交品质性状的贡献最大;正交和反交组合的亚基及组合对大多数品质性状的影响无显著差异,因此正交和反交组合间的品质性状不具有明显的母体效应;正交和反交的亚基及亚基组合对品质性状的影响趋势一致,其对小麦品质参数的影响力大小分别为:在Glu-A1位点,1/1>N/1>N/N;Glu-B1位点,7+8/7+8>7+8/7+9≥7+9/7+9;Glu-D1位点,对蛋白质含量、八分钟带宽的影响力为2+12/5+10>2+12/2+12>2+12/4+12,对SDS沉降值、和面时间和衰弱角斜率的影响力为2+12/5+10>2+12/4+12>2+12/2+12;在所有参试的杂交组合中,组合1/1,7+8/7+8,2+12/5+10的品质最好。

High molecular weight glutenin subunits（HMW-GS）,which are endosperm storage proteins in wheat,play an important role in determining the viscoelastic properties of wheat flour quality,the evaluation of HMW-GS contribution to conventional wheat variety has achieved great progress in recent years,but it is still a little knowledge about hybrid wheat.In order to decrease the blindness of hybrid wheat quality breeding,it is very necessary to objectively evaluate the contribution of HMW-GS alleles to hybrid.A total of 86 original cross and reciprocal cross groups wheat based on BS20,BS210 and BS366 in photoperiod-temperature sensitive genic male sterile wheat line and seventeen restorers were used to establish the relationships between HMW-GS type and the flour quality parameters of protein content,sedimentation volume,mixing time,eight-min curve and feeble angle slope.The SDS-PAGE was used to analyze the compositions of HMW-GS of hybrid wheat seeds.The result indicated that the HMW-GS in original cross wheat is the same as the reciprocal cross wheat.The inferior subunits N and 2＋12 existed universally in tested materials,and their frequency were 44.2% and 67.4%,respectively,but the superior 5＋10 subunit pair was only 20.9%.Among the Glu-1 loci,Glu-D1 plays the greatest contribution to wheat quality.As a whole,individual glutenin subunit and subunit combination have the same influence on flour quality parameters in the original cross and reciprocal cross.At Glu-A1,the order in protein content,sedimentation volume,dough development time,Eight-min curve and feeble angle slope was 1/1N/1N/N;at Glu-B1,it was 7＋8/7＋87＋8/7＋9≥7＋9/7＋9;at Glu-D1,in protein content and Eight min curve,2＋12/5＋102＋12/2＋122＋12/4＋12;in sedimentation volume,dough development time and feeble angle slope,2＋12/5＋102＋12/4＋122＋12/2＋12.The HMW-GS combination＂1/1,7＋8/7＋8,2＋12/5＋10＂was the best quality in all of the original cross and reciprocal cross hybrid wheat.Most flour quality parameters did not differ significantly between the original cross and reciprocal cross,so HMW-GSs have not obvious maternal effect in original cross and reciprocal cross wheat.