小麦Glu-A1位点1和2^＊亚基近等基因系间品质差异的研究  

Differences on Flour Quality between HMW-GS 1 and 2* NILs at the Glu-A1 locus in Wheat

作　　者：刘伟[1] 张延滨[2] 张宝石[1] 宋庆杰[2] 张春利[2] 赵海滨[2] 辛文利[2] 肖志敏[2] 

机构地区：[1]沈阳农业大学,沈阳110161 [2]黑龙江省农业科学院作物育种所,哈尔滨150086

出　　处：《麦类作物学报》2005年第6期47-50,共4页Journal of Triticeae Crops

基　　金：国家自然科学基金(39770461);国家863项目(2001AA241035)

摘　　要：为了解小麦Glu-A1位点的1亚基和2*亚基间的遗传差异,2000～2002年对1和2*亚基的2对近等基因系(NILs,分别来自龙麦19和克丰6号)进行了分析.结果表明,1亚基与其相应的2*亚基近等基因系间在蛋白质含量、湿面筋/干面筋比值、沉降值/干面筋比值的平均值分别为15.3%/15.3%、2.65/2.71、2.33/2.28;吸水率、形成时间、稳定时间、软化度、断裂时间、评价值的平均值分别为63.0%/63.0%、4.1 min/4.3 min、9.4 min/9.1 min、63.3 FU/59.2 FU、13.9 min/12.7 min、58.7/59.5;最大阻力、延伸性和拉伸面积的平均值分别为270 EU/256 EU、18.5 cm/18.9 cm、71.8 cm2/65.1 cm2.这些品质性状间的差异在统计学上均不显著.最后还讨论了两种亚基在小麦品质育种中的应用.To realize the genetic differences between high molecular weight-gluten subunits （HMW-GS） 1 and 2^＊, two pairs of near-isogenic lines（NILs） with HMW-GS 1 and 2^＊ at loci A1 from Longmai 19 and Kefeng 6 were analyzed in 2000～2002. The result of three years showed that the statistic differences between NILs with subunits 1 and 2^＊ were not significant in all the quality parameters. The average value of the two NILs were protein content, wet gluten/dry gluten, sedimentation/dry gluten, water absorption, development time, stability, degree of softening, broken time, maximum resistance, extensibility and area were 15. 3%/15. 3%,2. 65/2.71,2.33/2.28,63. 0%/63. 0%, 4.1 min/4.3 min, 9.4 min/9.1 min, 63.3 FU/59.2 FU,13.9 min/12.7 min, 58.7/59.5, 270 EU/256 EU, 18.5 cm/18.9 cm, 71.8 cm^2/65.1 cm^2, respectively. Its application in wheat breeding for quality was also discussed in this study.

关 键 词：小麦品质 HMW-GS 近等基因系 品质 

分 类 号：S512.1[农业科学—作物学] S331