分子生物学技术在普通小麦谷蛋白研究中的应用

Utilization of Molecular Biology in Research of Wheat Glutenins

小麦谷蛋白是面筋的主要成分之一,对小麦食品的加工品质起着重要作用。本文从基因序列、分子结构、多态性、遗传转化、QTL研究和MAS等方面综述了国内外有关麦谷蛋白亚基的研究进展。这些研究结果表明,麦谷蛋白的等位基因变异十分丰富,多态性高,序列之间存在很高的同源性。麦谷蛋白的基因结构分为三部分:无重复结构的N-末端和C-末端以及中部重复区域,等位基因的变异主要由基因中部重复区域的序列大小、重复次数及该区域内DNA序列的插入或缺失所造成;Cys-残基的数目和位置影响麦谷蛋白聚合体内亚基间的相互作用,是影响亚基生化特性的重要因素;应用转基因技术已将HMW-GS基因(1Ax1、1Dx5和1Dy10)导入普通小麦中,有助于进行品质改良和麦谷蛋白结构与功能的深入研究。此外,对面筋强度性状的QTL分析和分子标记辅助育种也进行了阐述。

Wheat glutenins are the major fraction of gluten, and they play an important role in wheat processing quality. This article reviewed the research progresses of glutenin on gene cloning, molecular structure, (polymorphism), genetic transformation, quantitative trait loci (QTL)and marker assisted selection (MAS) in quality breeding. By far, it was shown that there exist extensive allelic variations of glutenin (subunits) in (commom) wheat, and the sequences for their coding genes have great homology. Now it is clear that the gene structure of glutenins includes three parts: non-repetitive domains at N- and C-terminal and a central repetitive domain. The diversity of alleles is mainly caused by the length of repetitive sequences and the repetitive numbers as well as DNA fragments insertion and deletion in the central repetitive domain. The number and position of cysteine residues have an influence on interaction of (subunits) in glutenin (polymers), and it is an important factor to the biophysical, biochemical and function properties of (subunits) in glutenin (polymers). Several HMW glutenin (subunits) genes such as 1Ax1, 1Dx5 and 1Dy10 have been transformed to (common) wheat cultivars and the bread wheat cultivars with (improved) quality properties have been obtained, which confirms that transgenic is an (effective) way to (improve) wheat (quality) and to understand the relationships between molecular structure and function of glutenin (subunits). In addition, some progresses in QTL analysis of gluten strength and MAS in wheat (quality) breeding have also been discussed.