小麦高分子量麦谷蛋白亚基与品质性状的关系  

Study on the relationship between the HMW-GS and wheat quality

作　　者：李立群 李学军[1] 王辉[1] 王成社[1] 

机构地区：[1]西北农林科技大学农学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2005年第7期53-55,共3页Journal of Northwest A&F University(Natural Science Edition)

基　　金：陕西省小麦育种攻关项目(2004K01-G3);陕西省自然科学基金(2004C111);西北农林科技大学青年科研专项(232295)

摘　　要：对2002年国家黄淮南片区试参试小麦品系的蛋白质、湿面筋、沉降值和稳定时间等品质性状进行了测定,并运用SDS-PAGE分析了参试品系的高分子量(HMW)麦谷蛋白亚基组成及其与品质性状的关系。结果表明,在26个参试品系中,仅内乡188、郑农16达到强筋小麦标准;5+10亚基频率有所提高(53.8%),但具5+10亚基的品种间品质具有高度不稳定性,在品质改良中仅靠转育5+10亚基是不够的,要注重亚基组合的选育,其中以1,7+8,5+10和1,7+9,5+10亚基组合对品质的贡献最大,以14+15,5+10亚基组合对品质的贡献最小。The study is mainly to test wheat traits such as wet gluten,sedimentation value and stability in southern area of Huanghuai in 2002.Meanwhile SDS-PAGE was applied to analyze the relationship between quality and the composition of HMW.The results indicat:only the Neixiang 188,Zhengnong 16 reaches the good quality standard among the twenty-six varieties;the frequency of 5+10 subunit has been improved (account for 53.8%).But the varieties,which with 5+10 subunit are extremely unstable.The subunit of 1,7+8,5+10 and 1,7+9,5+10,contribute greatly to wheat quality.The subunits of 14+15,and 5+10 have little effect on the quality.Consequently,it is far less to improve the wheat quality only by depending on the subunit of 5+10.we must pay attention to enhance the subunit combination.

关 键 词：高分子量麦谷蛋白亚基 品质性状 SDS-PAGE分析 5+10亚基 亚基组合 2002年 小麦品系 稳定时间 亚基组成 强筋小麦 不稳定性 品质改良 蛋白质 湿面筋 沉降值 品种间 区试 转育 选育 

分 类 号：S512.1[农业科学—作物学] S884.51