5+10亚基对超强面筋小麦品质的影响

Effect of HMW-GS 5+10 on Quality Parameters of Strong-gluten Spring Wheat Cultivar Xiaobingmai 33

为了了解5+10亚基与2+12亚基在超强筋小麦遗传背景条件下遗传效应的差异,利用生化标记和选择性回交(6次)的方法将5+10亚基转移到了超强面筋麦小冰麦33中。品质分析结果表明:含5+10亚基的小冰麦33在蛋白质含量和干面筋含量上与2+12亚基小冰麦33是相同的。在两者的籽粒蛋白质含量为18%(干基)时,5+10亚基的小冰麦33比2+12亚基的小冰麦33在面筋指数、形成时间、稳定时间、断裂时间、评价值、最大抗延阻力和拉伸面积上分别高3.1%、76.9%、36.7%、27.9%、10.0%、16.3%、7.7%;在湿面筋、粉质吸水率和延伸性上5+10亚基的小冰麦33略低于2+12亚基的小冰麦33。

HMW-GS 5+10 gene was introduced into an extra strong gluten wheat Xiaobingmai 33 by 6 (consecutive) (backcrosses) with biochemical marker assisted selection. The pair of NILs used in this study shared the same genetic background and differed only at the Glu-D1 locus. The data showed that when the protein content was 18% in both lines, gluten index, development time, stability, departure time, valorimeter value, (maximum) resistance and area increased by 3.1 %、76.9%、36.7%、27.9%、10.0%、16.3%、7.7%, (respectively) for (Xiaobingmai) 33 with 5+10 subunit, while compared with Xiaobingmai 33 with 2+12 subunit. But for wet gluten content, water absorption, and (extensibility), Xiaobingmai 33 with 5+10 subunit was (slightly) (lower) than that of Xiaobingmai 33 with 2+12 subunit.