离子束介导转大豆基因提高小麦蛋白质含量研究

Study on Increasing Protein of Wheat Transformed with Soja Bean DNA by Hydronium Beam Intervene

通过应用离子束注入小麦种子和大豆DNA溶液浸泡法将外源 DNA导入小麦的研究 ,获得了蛋白质含量 1 8%以上的优质变异株1 83个 ,其中蛋白质含量 2 0 %以上的 4株 ,最高 2 2 .0 % ,湿面筋最高为 4 5 .0 9% ,蛋白质和湿面筋含量的变异较为突出 ,分别较对照增加1 .5～ 6.0个百分点和 3.0～ 9.0 2个百分点。证实了 DNA片段的浸泡效果明显优于全长DNA,浸泡时间以 4 8h的效果最好 ,2 4 h的次之 ,1 0

By hydronium beam input and soja bean DAN soaking method introducing the exogenous DAN to wheat seed, 183 individual plants of high quality variety with more than 18 percent protein are obtained, among which 4 individual plants have more than 20 percent protein. The highest protein percent is 22 while the highest wet gluten percent reaches 45.09. The mutation rates for protein and wet gluten are prominent with 1.5 to 6.0 and 3.0 to 9.02 percent higher than the control group respectively. The results show that fragment DAN soaking is better explicitly than the total DAN soaking, and soaking time for effect in the descending order is 48 hours the best, to 24 hours the inferior, and 10 hours the worst.