高分子量麦谷蛋白亚基组成与小麦烘烤品质关系研究(英文)  

Relationship between Composition of High molecular weight Glutenin Subunits and Breadmaking Quality

作　　者：宋建民[1] 刘建军[1] 刘爱峰[1] 吴祥云[1] 李豪圣[1] 赵振东[1] 

机构地区：[1]山东省农业科学院作物研究所,山东济南250100

出　　处：《作物学报》2004年第11期1124-1128,共5页Acta Agronomica Sinica

基　　金：SupportedbyNationalNaturalScienceFoundationofChina ( 3 9970 45 6 ) .

摘　　要：用SDS PAGE方法测定了全国 9个小麦主产省、市的 1 6 3个小麦品种和 1 1个引进品种的高分子量麦谷蛋白亚基 (HMW GS)组成及其含量、沉降值和面粉GMP含量。结果表明 ,不同HMW GS及其组合形式对小麦品质的影响显著不同 ,某些HMW GS对我国小麦烘烤品质的影响不同于其他国家 ,如 4 + 1 2亚基影响较大 ,而 7+ 8亚基影响偏小。但单个亚基品质评分与品种亚基品质评分均与品质参数显著相关 ,因此Payne等的亚基品质评分系统可以用于小麦育种 ,但如果根据我国的具体情况作适当调整 ,效果会更好。尽管越来越多小麦品种携带优质亚基 ,但从总体上看 ,我国小麦Glu 1位点亚基品质评分仍较低 ,品质仍较差。提高优质亚基如 5 + 1 0、1 3 + 1 6、1 7+ 1 8的频率可能是改良我国小麦品质的一个有效措施。Composition of high molecular weight glutenin subunits (HMW GS) and their content, sedimentation value and flour glutenin macropolymer (GMP) content of 163 Chinese wheat cultivars from nine major wheat growing provinces and 11 cultivars introduced from abroad were determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS PAGE). Different HMW GS as well as their composition had different effects on wheat quality significantly. Some HMW GS affected the quality of Chinese wheat cultivars quite differently from that of foreign cultivars, for instance the effect of subunits 4+12 was greater and 7+8 smaller, but both individual subunit quality score and cultivar Glu 1 quality score were correlated to all quality parameters significantly. Therefore, the quality scoring system of Payne et al . can be used in breeding programme. However, it might be more effective if the system was adjusted according to Chinese cultivars. Although more and more cultivars possessed desirable HMW GS, Chinese cultivars still possessed relative poorer quality and lower Glu 1 quality scores as a whole. Therefore, increasing frequencies of desirable subunits such as 5+10, 13+16 and 17+18, may be one of the most effective measures to improve breadmaking quality of Chinese wheat.

关 键 词：普通小麦 高分子量麦谷蛋白亚基 烘烤品质 

分 类 号：S512.1[农业科学—作物学]