新疆冬小麦谷蛋白亚基组成及其与新疆拉面加工品质的关系

Effect of Allelic Variation of HMW and LMW Subnits on the Xinjiang Hand-stretched Noodle of Xinjiang Winter Wheat

为给新疆冬小麦品质育种提供参考依据,选取109份新疆冬小麦品种(系),研究了其麦谷蛋白亚基组成及其与新疆拉面加工品质的关系。结果表明,新疆冬小麦品种(系)麦谷蛋白亚基以N、7+8、2+12、Glu-A3c、Glu-B3a和Glu-B3j为主,在其各自位点的分布频率分别为40.37%、51.38%、54.13%、63.30%、20.18%和22.02%。籽粒蛋白质平均含量和湿面筋平均含量分别为15.38%和33.18%,变异系数较小,分别为6.70%和6.33%;沉淀值和8min宽度变异系数较大,分别为22.85%和61.27%。就单个亚基对新疆拉面加工品质的贡献而言,Glu-A1位点,1>2*>N;Glu-B1位点,7+8>6+8>7+9;Glu-D1位点,5+10>2+12;Glu-B3位点,Glu-B3g>Glu-B3a>Glu-B3i>Glu-B3d>Glu-B3j;含有1、7+8、5+10和Glu-A3c亚基的品种(系)在拉面评价中具有较高得分。在新疆拉面专用品种选育时,应避免亲本含有N、6+8和Glu-B3j等亚基的使用。

Glutenin composition plays an important role in determining the processing quality in common wheat.This study selected 109 Xinjiang winter wheat varieties（lines）,to study the relationship between glutenin subunits and quality characteristics of Xinjiang noodle processing.The results showed that subunits N,7＋8,2＋12,Glu-A3c,Glu-B3a and Glu-B3j took dominant positions with frequencies of 40.37%,51.38%,54.13%,63.30%,20.18% and 22.02%,respectively.Average content of grain protein content and wet gluten were 15.38% and 33.18%,the coefficient of variation were 6.70% and 6.33%,respectively;but the variation coefficients of sedimentation value and 8 min width were high,with 22.85% and 61.27%,respectively.The effects of different glutenin subunit loci could be ranked as：At Glu-A1sites,12＊N;at Glu-B1sites,7＋86＋87＋9;at Glu-D1 sites,5＋102＋12;at Glu-B3 sites,Glu-B3g Glu-B3a Glu-B3i Glu-B3d Glu-B3j;Lines carrying subunits 1,7＋8,15＋10 and Glu-A3c showed the high evaluation scores of Xinjiang hand-stretched noodle.Reducing the frequency of the N,6＋8 and Glu-B3j would be crucial to wheat quality improvement in Xinjiang.