小麦高分子量麦谷蛋白亚基组成与面包烘烤品质关系的研究

Relation between HMW Glutenin Subunits and Baking Quality in Bread Wheat Varieties

研究高分子量麦谷蛋白亚基组成与小麦品质性状 (SDS沉降值、比沉降值 )的关系。结果表明 ,Glu-Al、Glu-Bl和 Glu-Dl位点控制的亚基等位变异与品质性状密切相关。在 Glu-Al位点控制的 3种亚基等位变异类型中 ,对品质的效应以 1 =2 * >N (缺失 ) ;在 Glu-Bl位点控制的 4种亚基等位变异类型中 ,对品质的效应以1 7+1 8=7+8>7+9=6+8;在 Glu-Dl位点控制的 2种亚基等位变异类型中 ,对品质的效应以 5 +1 0 >2 +1 2。具亚基 1或 2 * ,1 7+1 8或 7+8,5 +1 0组合类型的小麦品种可望有较好的烘烤品质。

The high molecular weight (HMW) glutenin subunits of 40 bread wheat varieties were fractionated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) to determine their relations to quality traits including SDS sedimentation value and specific SDS sedimentation value.The results obtained by simple correlation analysis showed that subunits controlled by Glu-Al,Glu-Bl and Glu-Dl were all responsible for the difference in the qualily traits.The contributions of variation in HMW subunits of glutenin to the quality traits were determined as subunit 1 or 2*>its absenec in 1A chromosome,subunits 17+18 or 7+8>subunits 7+9 or 6+8 in 1B chromosome and subunits 5+10>subunits 2+12 in 1D chromosome.It is estimated that wheat varieties possessing subunit 1 or 2* coded by 1A chromosome, subunits 17+18 or 7+8 coded by lB chromosome and subunits 5+10 coded by 1D Chromosome, will be expected for improving baking quality.