豌豆DNA导入小麦对籽粒蛋白构成的影响

Effects on Seed Protein Constitutions by Introducing Pea DNA into Common Wheat

用SDS -PAGE分析外源豌豆DNA直接导入普通小麦的籽粒蛋白质变化 ,结果表明 ,变异小麦M (超大穗 )新增加高分子量麦谷蛋白亚基 1B9和 1B16,相反 ,变异小麦C(中国春 )消失 1B7和 1B8高分子量麦谷蛋白亚基 ,其蛋白质、总氨基酸、赖氨酸含量也分别增长和降低了 16 .2 2 %、15 .4 5 %、31.4 2 %和 6 .6 0 %、5 .4 6 %、13.6 3%。提示直接导入外源DNA可诱导受体小麦发生了不同类型的广泛变异 ,其变异的基础可能是外源基因导入、基因杂合、基因互作与外源DNA片段“重组插入”效应共同作用的结果。

The seed protein of variant lines of wheat directly introduced exogenous pea DNA were analyzed via SDS-PAGE. The result showed that the high molecular weight glutenin (HMW-GS) increased by 1B 9 and 1B 16 new subunits in Suporear M variant wheat, and on the other hand, in Chinese spring C variant wheat HMW-GS subunits 1B 7 and 1B 8 disappeared. The protein, amino acid and Lys contents of two variant wheat lines increased 16.22%?15.45%?31.42% or decreased 6.60%?5.46%?13.63% separately. It is, therefore, suggested that the technology of direct exogenous gene transfer to plant may induce a great range of different kinds of variation occurred in the progenies of receptors, and the mechanism for variation of the receptor caused by exogenous DNA may be the combined effects of the donor gene transference, gene heterology, gene interaction and the exogenous DNA fragment 'recombination insert'.