小麦品种高分子量谷蛋白亚基的组成分析

An Analysis of High Molecular Weight Subunit Compositions of Glutenin in Wheat Varieties

利用SDS-PAGE电泳分析了49个国内外小麦品种的高分子量谷蛋白亚基组成。结果表明:39个国内小麦品种中,5+10亚基的频率达64%。不同面筋强度的小麦品种高分子量麦谷蛋白亚基组成存在明显差异,强筋品种含有较多的1或2*、7+8或17+18或14+15、5+10亚基组合类型,亚基总评分一般为9～10分;弱筋品种含有较多的Null、7+9、2+12亚基组合类型,亚基总评分一般为5～8分;中筋品种则处于中间类型,亚基总评分差异较大。然而,有些中筋甚至弱筋小麦品种也含有5+10亚基或者一般强筋品种才具有的亚基组合,有的强筋小麦品种反而没有5+10亚基,说明低分子量的谷蛋白亚基和醇溶蛋白质组分对面筋强度也具有重要作用。

The high molecular weight (HMW) glutenin subunit compositions of 49 wheat varieties were fractionated by SDS-PAGE. The results showed that the frequence of subunits 5+10 was 64% in 39 Chinese wheat varieties.The varieties with different gluten strength were also different in HMW glutenin subunit compositions.Strong wheat varieties generally had 1 or 2*, 7+8 or 17+18 or 14+15, 5+10 subunit compositions and their quality scores were 9～10 points.Weak wheat varieties generally had Null,7+9, 2+12 subunit compositions and their quality scores were 5～8 points.Medium strength wheat varieties had various subunit compositions and quality scores.However,some wheat varieties with medium or weak gluten had subunits 5+10 or good subunit compositions,and strong ones did not contain subunits 5+10.Therefore,low molecular weight glutenin subunits and gliadin components might play an important role in gluten strength too.