一对普通小麦姊妹系及其衍生的HMW-GS近等基因系中Glu-A1位点1和2~*亚基对烘烤品质的影响

Effect of Allelic Variation of HMW-GS 1 and 2~* Coded at Glu-A1 on Baking Quality in Two Sister lines and Their Derivative Near-Isogenic lines

黑龙江省小麦品系克 90 - 513和克 90 - 514是一对形态和农艺性状极其相近的姊妹系 ,两者的A -PAGE图谱相同。SDS -PAGE分析只发现两者在Glu -A1位点和在SDS -PAGE图谱低段上各有一差异 ,克 90 - 513和克 90 - 514的HMW麦谷蛋白亚基分别为 2 ,7+8,2 +12和1,7+8,2 +12。通过对克 90 - 513、克 90 - 514及它们杂交后代衍生的Glu -A1位点HMW -GS近等基因系的研究 ,分析了 1亚基和 2 亚基对烘烤品质的影响 ,讨论了它们在黑龙江省优质小麦育种中的应用。

Ke 90-513 and Ke 90-514 are sister lines. They are very much similar on morphological and agronomic characters. Both of them are the same in electrophoregram of A-PAGE. The SDS-PAGE electrophoregram was observed to contain two differences between them at HMW glutenin subunits and lower part of the electrophoregram. The HMW glutenin subunits composition of Ke 90-513 and Ke 90-514 were 2 *, 7+8, 2+12 and 1, 7+8, 2+12, respectively. Effect of allelic variation of HMW-GS 1 and 2 * coded at Glu-A1 on baking quality in the two sister lines and their derivative near-isogenic lines was studied. The use of HMW-GS 2 * was discussed for developing new cultivars with improved bread-making quality in Heilongjiang province