高分子量麦谷蛋白亚基组成及其与小麦品质性状的关系分析

Composition of High Molecular Weight Glutenin Subunits and Theirs Relationship with Wheat Quality Traits

为进一步明确小麦高分子量麦谷蛋白亚基(HMW-GS)与小麦品质性状的关系,以黄淮麦区的127份小麦品种(系)为材料,利用SDS-PAGE技术、近红外谷物分析仪、粉质仪和拉伸仪等对其进行HMW-GS鉴定和品质检测。结果表明,参试材料在 Glu-A1、 Glu-B1和 Glu-D1 3个位点上分别检测到2(x1、x-null)、4(x7+y8、x7+y9、x14+y15、x17+y18)、2(x5+y10、x2+y12)种不同的亚基类型,其中x1、x7+y9、x5+y10在各自位点上出现的频率均最高,分别为70.1%、42.5%和51.2%;共发现有14种HMW-GS组合类型,其中1Ax1/1Bx7+1By8/1Dx5+1Dy10和1Ax1/1Bx7+1By9/1Dx2+1Dy12出现的频率较高,分别为18.9%和17.3%。1Ax1、1Bx7+1By8、1Bx17+1By18、Dx5+1Dy10亚基对蛋白质、沉降值、稳定时间、最大抗延阻力和拉伸面积等品质性状有显著的正向效应,而1Bx14+1By15亚基对除蛋白质和湿面筋以外的其他品质性状有负向效应。携带1Ax1/1Bx7+1By8/1Dx5+1Dy10品种(系)的被测品质性状显著高于携带其他组合类型的品种(系),其次是携带1Ax1/1Bx17+1By18/1Dx5+1Dy10的品种(系),而携带1Ax-null/1Bx7+1By9/1Dx2+1Dy12和1Ax-null/1Bx14+1By15/1Dx5+1Dy10品种(系)的各个品质性状显著低于携带其他组合类型的品种(系)。该结果可为进一步提高优质亚基的育种利用率和我国小麦品质的遗传改良提供参考依据。

In order to further clarify the relationship between high-molecular-weight glutenin subunits(HMW-GS) and wheat quality traits, a total of 127 wheat cultivars or advanced lines in Huanghuai wheat region were used to identify HMW-GS subunits and determine the quality by the technologies of SDS-PAGE, near infrared grain analyzer, farinograph and extensograph.Results showed that the tested materials had abundant polymorphisms at the three gene loci of Glu-A1, Glu-B1 and Glu-D1, of which, two(Ax1, Ax-null), four(Bx7+By8, Bx7+By9, Bx14+y15, Bx17+By18), and two(Dx5+Dy10, Dx2+Dy12) types of subunits were detected, respectively. The highest frequency of allele was Ax1, Bx7+By9 and Dx5+Dy10 at each of the three loci, which accounted for 70.1%, 42.5% and 51.2%, respectively. A total of 14 HMW-GS combinations were identified in the tested materials, among which the combinations of 1 Ax1/1 Bx7+1 By8/1 Dx5+1 Dy10 and 1 Ax1/1 Bx7+1 By9/1 Dx2+1 Dy12 had higher frequency, which accounted for 18.9% and 17.3%, respectively. For single locus, subunits 1 Ax1, 1 Bx7+1 By8, 1 Bx17+1 By18, 1 Dx5+1 Dy10 had significantly positive effects on protein, Zeleny value, stability, max resistance and stretch area, while subunit 1 Bx14 + 1 By15 had negative effects on other quality traits except protein and wet gluten content. At the same time, it was found that the varieties(lines) with the combination of 1 Ax1/1 Bx7+1 By8/1 Dx5+1 Dy10 showed significantly greater quality traits and comprehensively outstanding quality than those with other combinations, followed by varieties(lines) with the combination of 1 Ax1/1 Bx17+1 By18/1 Dx5+1 Dy10. However, the quality traits of the varieties(lines) with the combinations of 1 Ax-null/1 Bx7+1 By9/1 Dx2+1 Dy12 and 1 Ax-null/1 Bx14+1 By15/1 Dx5+1 Dy10 were significantly lower than those with other combinations. The results can provide reference for further improving the utilization rate of good quality subunits and genetic improvement of wheat quality in China.