新疆引进小麦品种(系)的HMW-GS组成与沉淀值的关系  

The Relation of Composition of HMW Glutenin Subunits and Precipitate Worth in Wheat Used in Expansion in Xinjiang

作　　者：周洪华[1] 魏凌基[1] 任红松[2] 

机构地区：[1]石河子大学农学院农业科学系,新疆石河子832003 [2]新疆农业科学院科研管理处,新疆乌鲁木齐832000

出　　处：《石河子大学学报（自然科学版）》2004年第5期373-375,共3页Journal of Shihezi University(Natural Science)

摘　　要：以新疆近年来引进的32个小麦品种(系)为材料,运用SDS PAGE技术系统分析了其高分子量谷蛋白亚基构成、不同等位基因间亚基变异,并研究了高分子量谷蛋白亚基构成对沉淀值的影响。结果表明:不同亚基对沉淀值的作用不同,其中5+10>2+12,1>N,7+8与7+9的作用相近;Glu l评分与沉淀值呈极显著正相关,r=0.775 。The technique of SDS-PAGE analyses the composition of HMW Glutenin subunite in 32 wheat varieties of recently plant in Xinjiang and the variation of different alleles;And the infection of high-molecular-weight glutenin subunits and precipitate worth.The experience shows:the effect of different alleles and precipitate worth is different,5+10>2+12,1>N,but the effect of 7+8 and 7+9 have little difference.It also shows:the quanity scores of Glu-1 and precipitate worth show positive correlation respectively,r=0.775^(**).

关 键 词：小麦 HMW谷蛋白亚基 沉淀值 SDS-PAGE 

分 类 号：S512.1[农业科学—作物学]