小麦加工品质相关贮藏蛋白、基因及其遗传改良研究进展

Research Progress on Wheat Processing Quality Related Storage Proteins,Genes and Genetic Improvement

随着小麦以及相关近缘种属基因组测序的完成,各类分子生物学技术应用于小麦品质相关蛋白基因的研究越来越多,新蛋白和新基因的发现为小麦品质遗传改良提供了更大的研究空间。本文简要概述了传统贮藏蛋白的研究现状,着重介绍了目前新发现的与小麦加工品质相关的贮藏蛋白和基因的研究进展,从遗传改良的角度上提出目前存在的问题及发展方向,以期为我国小麦品质研究提供有价值的理论参考,促进品质研究更好的应用于小麦育种的实践。

With the completion of genome sequencing on wheat and its related species, the molecular biology techniques are becoming important and widely used in wheat quality related gene. The discovery of new proteins and genes provides more spaces on genetic improvement of wheat quality. Here, we summarized the research progresses on traditional storage proteins, and in particular focused on newly discovered genes. Meanwhile, the problems existing in the studies related to wheat quality and their solutions in long term view were also addressed. We believe that the information discussed in the study will facilitate the wheat quality studies to make further progresses in both theory and practice.