小麦遗传资源HMW麦谷蛋白亚基组成及其与面包烘烤品质关系的研究  

THE COMPOSITION OF HIGH MOLECULAR WEIGHT GLUTENIN SUBUNITS OF GENETIC RESOURCES OF BREAD WHEAT AND THEIR RELATIONSHIP WITH BREAD-MAKING QUALITY

作　　者：毛沛[1] 李宗智[1] 卢少源[1] 

机构地区：[1]河北省农林科学院粮油作物研究所,河北农业大学

出　　处：《中国农业科学》1995年第A01期22-27,共6页Scientia Agricultura Sinica

基　　金：国家自然科学基金

摘　　要：历经３年，对利用ＳＤＳ－ＰＡＧＥ技术分析的５０７１份小麦遗传资源的高分子量（ＨＭＷ）麦谷蛋白亚基组成及其与面包烘烤品质性状的关系进行了研究。结果发现亚基组合并１１８种。在中国材料中发现９０种，其中所含优质亚基５＋１０的比例只有国外材料的１／３。在部分品种中发现２、５、８、１０、１２等亚基单独出现，另在一个品种Ｇｌｕ－Ｂ＿１位点上发现一种新亚基组合６＋９。依据各亚基对泽伦尼沉降值、粉质仪评价值及面包评分３个性状的效应值制定了新的Ｇｌｕ－１品质评分系统，它可解释中国小麦面包烘烤品质变异的４８％～７８％。The high molecular weight(HMW)glutenin subunit compositions of 5071 entries of wheat(Triticum aestivum L.)varieties and breeding stocks were determined with the technique of SDS-PAGE for three years,and their relationship with bread-making quality was examined.Altogether,118 subunit compositions were found,of which 90 were present in the Chinese entries.Good quality subunits 5+10 were found in 15.7% of the Chinese entries and 45.9% of the foreign entries.Subunits 2,5,8,10 and 12 usually occurred which closely linked with another subunit,but in several entries they occurred as single subunit.A novel subunit combination 6+9 was found in one variety. Based on the effects of subunits on Zeleny sedimentation value,farinogram valorimeter value and loaf score determined in 126 Chinese entries,a new Glu-1 quality score system was established.It could account for 48% ～78% of the variation in bread-making quality of these entries.

关 键 词：小麦 HMW 麦谷蛋白亚基 SDS-PAGE 品质 

分 类 号：S512.1[农业科学—作物学]