花生贮藏蛋白质亚基构成、缺失与籽粒主要品质间关系研究

The Analysis of the Relationship Between Constituent and Deletion of Subunits of Peanut Kernel Storage Proteins and Peanut Quality

对208个花生品种(系)籽仁中蛋白质、可溶性糖、淀粉、脂肪含量、贮藏蛋白组分亚基组成及其相互间的相关性进行了分析。结果表明:1)花生籽仁主要营养成分以脂肪为主,其含量在39.6~59.0 g/100 g,其次为粗蛋白质含量,平均为27.6 g/100 g;籽仁中可溶性糖平均含量为9.3 g/100 g;可溶性淀粉含量最大值为16.3 g/100 g。2)花生籽仁淀粉含量与蛋白质、脂肪和可溶性糖间均表现极显著的负相关关系,可溶性糖与蛋白质含量间呈极显著的正相关而脂肪含量与蛋白质和可溶性糖含量间均无明显相关关系。3)SDS-聚丙烯酰胺凝胶电泳分析发现,花生贮藏蛋白各亚基分子质量在14.4~97.4 ku之间,共有14~17条条带,部分品种贮藏蛋白在34.2 ku处有明显的条带缺失,条带缺失品种占供试品种材料总数的21.7%;在26.8、25.6 ku处或表现条带缺失或表现明显的颜色、面积和含量差异。4)对缺失蛋白亚基进行SHOTGUN测试,共检测得到112个肽段,其中18个蛋白质为可信蛋白,其功能涉及生物细胞代谢/能量代谢、免疫调节、信号传递等细胞过程。缺失蛋白涉及花生各个生长发育过程,可能与花生生物产量的提高和品质的改善有密切关系。

The research aimed to provide the relationships among contents of protein, soluble sugar, starch and fat and composition of storage protein subunits of peanut. 208 peanut eultivar seeds were studied in this paper. The results showed that：l ）The main nutritional component of peanut kernel was fat with a content of 39.6 g - 59.0 g/100 g. The average content of crude protein and soluble sugar was 27.6 g/100 g and 9.3 g/100 g respectively. The maximum content of soluble starch was 16.3 g/100 g. 2） There was a significant negative correlation between the contents of starch and protein, as well as between the contents of fat and soluble sugar in peanut kernel. There was an extremely significant positive correlation between the contents of soluble sugar and protein. No obvious correlation between the contents of fat and other two components（ protein and soluble sugar）was obtained. 3 ）Through sodium dodecyl sulfate polyacrylamide gel electrophoresis（ SDS- PAGE ）, the storage proteins in peanut kernel were separated into 14 -17 bands, with a molecular range of 14.4 - 97.4 ku. The storage proteins of some cultivars showed the obvious band deletion at 34.2 ku,accounting for 21.7% of the total tested materials. The bands at 26.8 ku and 25.6 ku were also different. 4）The missing protein subunits were tested by SHOTGUN and 112 peptides were detected. 18 proteins were involved in cell metabolism/energy metabolism, immune regulation and signal transmission. The missing proteins were relative to the whole growth and development of peanut. Collectively, the results of this research offered the requirement to improve the peanut yield and quality.