高分子量麦谷蛋白亚基对小麦蛋白质品质特性的影响

Effect of High Molecular Weight Glutenin Subunits on Kernel Protein Quality Property of Wheat

为了明确高分子量麦谷蛋白亚基对小麦籽粒蛋白质品质特性的影响,以陕西关中和河南豫北农户大田种植的80份小麦品种为材料,分析不同小麦品种HMW-GS组成及其对籽粒蛋白质品质特性的影响。结果表明,不同位点及位点内单个亚基都对籽粒蛋白质品质特性有显著影响。3个不同位点对小麦籽粒蛋白质品质性状影响的大小顺序为Glu-D1>Glu-B1>Glu-A1。在Glu-A1位点内,1>Null;在Glu-B1位点内,14+15>7+8>7+9;在Glu-D1位点内,5+10>2+12>4+12。参试品种中亚基组合为1/7+8/5+10和Null/7+8/2+12的小麦品种蛋白质品质特性较好。

In order to study the effect of high molecular weight glutenin subunits（HMW-GSs） and their combinations on kernel protein quality property,80 wheat cultivars and advanced lines sown in Guanzhong area of Shaanxi province and Northern area of Henan province during 2009-2010 crop seasons were used as test materials to analyzed the HMW-GS compositions through SDS-PAGE.Analyses of variance（ANOVA） were used to investigate the effect of single subunit at Glu-A1,Glu-B1 and Glu-D1 loci and subunit combinations on kernel protein quality properties.The results of ANOVA showed that the HMW-GS of different loci had significant effects on kernel protein quality properties.For kernel protein quality properties,at Glu-1 loci,Glu-D1 Glu-B1 Glu-A1;at Glu-A1 locus,1Null;at Glu-B1 locus,14＋157＋87＋9;at Glu-D1 locus,5＋102＋124＋12.For different subunit combinations,wheat cultivars with subunit combinations of 1/7＋8/5＋10 or Null/7＋8/2＋12 had higher wheat protein quality property.