大豆种子贮藏蛋白11S与7S组份的研究  

The Analysis of 11S/7S in Soybean Storage Protein

作　　者：王丽侠[1] 郭顺堂[2] 付翠真[1] 关荣霞[1] 张其属[3] 常汝镇[1] 邱丽娟[1] 

机构地区：[1]中国农科院作物品种资源研究所 [2]中国农业大学食品学院,北京100094 [3]中国农业科学院生物技术研究所,北京100081

出　　处：《中国粮油学报》2004年第4期53-57,共5页Journal of the Chinese Cereals and Oils Association

基　　金："8 63"资助 (2 0 0 3AA2 0 70 60 )

摘　　要：大豆种子球蛋白组份的组成与蛋白品质密切相关。本实验利用SDS -PAGE梯度电泳分离 11S球蛋白和 7S伴球蛋白各亚基 ,通过软件Gel-proanalysis3.0计算了 175 7份大豆种质中 11S和 7S的相对含量(以蛋白亚基吸光值计算 )以及 11S/ 7S比值 ,结果表明 ,175 7份大豆种子球蛋白 11S/ 7S比值的变异幅度在 0 .72～ 2 .99内 ,平均值为 1.885 ;不同品种间亚基组份存在亚基含量和亚基缺失的变异 ,揭示了我国大豆遗传资源的多样性。大豆品种 11S/ 7S比值在不同大豆生态区存在显著性差异 ,说明大豆 11S/ 7S比值的高低具有一定的生态适应性 ;地方品种与育成品种的比较表明 ,同一生态区或同一省份地方品种 11S/ 7S平均值显著高于育成品种 ;大豆种子粗蛋白含量的高低和 11S/ 7S比值相关性不大 ,但是以大豆种子粗蛋白含量在 4 0 %～ 4 9%范围内 ,11S/ 7S比值在不同生态区之间的变异最为显著。The quality of soybean protein is greatly correlative to the value of 11S/7S in soybean seeds. In this study, the subunits of 11S globulin and 7S glycoglobulin were isolated with SDS-PAGE gradient electrophoresis. The contents of 11S and 7S were figured out according to their optical density(OD value ) and the 11S/7S ratios were also calculated. The values of 11S/7S in 1757 soybean accessions showed that 11S/7S in soybean seeds varied from 0.7-2.99, averaged 1.885. The change of the subunit content and the absence of different subunit in soybean seeds indicated the abundant genetic diversity in Chinese soybean. Among several eco-regions, the mean values of 11S/7S showed significant difference, which suggests that the 11S/7S value in soybean seeds depends on the environment in a great degree. We still found that in a same eco-region, the average value of 11S/7S for developed varieties were much higher than that for local varieties. Although the correlation between 11S/7S and protein content in soybean seeds was not obvious, for the soybean seeds with protein content within the range of 40%-49%, the average 11S/7S ratio showed significant change in different eco-regions.

关 键 词：大豆种子 育成品种 子球 生态区 地方品种 贮藏蛋白 粗蛋白含量 比值 球蛋白 变异 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程] S565.1[轻工技术与工程—食品科学与工程]