河北省小麦品种高分子量谷蛋白亚基组成分析

Analysis of high molecular weight glutenin subunits composition of bread wheat cultivars released in Hebei province from 1949 to 2008

高分子量麦谷蛋白(HMW-GS)亚基组成是决定小麦加工品质的重要蛋白组分,对小麦品质具有重要影响。本研究利用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)方法分析了148份河北省小麦品种的高分子量麦谷蛋白亚基(HMW-GS)组成及其历史变化。结果表明:在148份小麦品种中共检测到16种HMW-GS亚基和43种亚基组合。在Glu-A1位点,有3种亚基类型,以null和1亚基为主;Glu-B1位点有7种亚基类型,以"7+9"和"7+8"亚基为主;Glu-D1位点有6种亚基类型,以"2+12"亚基类型为主。在43种亚基组合中,以"null、7+9、2+12"组合为主,其他亚基组合尤其是与品质有关的亚基组合相对较少。从河北省小麦品种HMW-GS的历史演变来看,优质蛋白亚基及其组合虽然近年来有所提高,但仍需进一步加强。

Subunit compositon of high molecular weight glutenins （HMW-GS） in seed kernels is of great importance for wheat quality improvements, tn this study, one hundred and forty-eight acces- sions of bread wheat （Triticum aestivurn L. ） released during 1965-- 2008 in Hebei, China, were ana- lyzed with SDS-PAGE methods. The results showed that a total of 16 HMW-GS subunits and 43 sub- unit combinations were detected in the cultivars studied. Of the 16 subunits, null, ＇ 7±9 ＇ and ＇ 2±12＇ were predominant types encoded by genes located in Glu-A1, GlwB1 and Glu-D1, respectively. Of the 43 HMW-GS subunit combinations, ＇ null/7 ＋ 9/2 ±12 ＇ occurred predominantly. HMW-GS subunits and corresponding combinations for good quality were poor in the cultivars analyzed. Though the historical changes of HMW-GS in Hebei wheat cultivars implied frequencies of some ＂good sub- units＂ and their combinations increased to some extent, enancement of such ＂good subunits＂ in future breeding programs need to be strenthened.