小麦高分子量麦谷蛋白亚基鉴定及其品质效应研究进展

Review on the Identification and Bread-making Quality of High Molecular Weight Glutenin Subunits in Wheat

高分子量谷蛋白亚基(HMW-GS,high molecular weight glutenin subunits)是小麦子粒贮藏蛋白的重要组成成分,其组成、搭配、表达水平及含量决定面团弹性和面包加工品质。本文主要介绍了小麦HMW-GS编码基因的克隆、分子特征、分子标记开发及其在小麦育种中的应用,并综述了不同HMW-GS与面粉加工品质之间的关系,以及HMW-GS基因遗传转化、微量配粉和突变体培育等方面的研究进展,分析了目前研究中存在的主要问题,认为通过分子标记辅助选择和转基因技术聚合优质亚基,培育优质面包小麦品种和明确各个HMW-GS基因的品质效应是今后的研究重点。

High molecular weight glutenin subunits（ HMW-GS） are the most important components in the storage protein of wheat grains. Their compositions,expressions and contents determine the dough elasticity and baking-quality. This article summarized the progress of cloning,molecular characterization and functional studies of HMW-GS as well as their marker development and application in wheat breeding. Update status of different HMWGS effects on flour processing quality,genetic transformation of several HMW-GS genes,small-scale mixograph analysis by adding prokaryotic expressed HMW-GS,and mutant developing on HMW-GS loci,were also reviewed.Besides,crucial issues in current studies on wheat HMW-GS were discussed. It is suggested that the key point on HMW-GS in the future will be to pyramid some desirable HMW-GS genes by marker assisted selection and transgenic strategies for the development of wheat varieties with good bread-making quality and the functional dissection of each HMW-GS gene accurately.