CIMMYT普通小麦品系Waxy蛋白类型及淀粉糊化特性研究  

Waxy Protein Identification and Starch Pasting Properties of CIMMYT Wheat Lines

作　　者：穆培源[1] 何中虎[1] 徐兆华[1] 王德森[1] 张艳[1] 夏先春[1] 

机构地区：[1]中国农业科学院作物科学研究所/国家小麦改良中心

出　　处：《作物学报》2006年第7期1071-1075,共5页Acta Agronomica Sinica

基　　金：国家重点基础研究发展规划(973计划)(2002CB111300);引进国际先进农业科学技术规划(2003-Q01);新疆兵团博士资金项目(05JC-02)

摘　　要：2003年将来自CIMMYT第35届IBWSN和第20届SAWSN国际鉴定圃的488份品系种植在内蒙古临河,对其Wx蛋白亚基组成和淀粉糊化特性进行了研究。利用单向SDS-PAGE鉴定出191份Wx-B1蛋白亚基缺失和28份Wx-D1蛋白亚基缺失品系。除峰值时间外,其余淀粉糊化特性参数在品系间都有较大变异,与中国春小麦相比,CIMMYT小麦表现峰值黏度、低谷黏度、最终黏度高,稀值和反弹值大,峰值时间长而稳定。Wx-B1和Wx-D1蛋白亚基缺失品系的最终黏度和反弹值显著高于和大于Wx蛋白亚基正常品系,Wx-D1蛋白亚基缺失品系的峰值黏度和稀值显著低于和小于Wx蛋白亚基正常品系,Wx-B1蛋白亚基缺失品系的峰值黏度和稀值显著高于和大于Wx-D1蛋白亚基缺失品系。第35届IBWSN品系的淀粉糊化特性优于第20届SAWSN品系,两者低谷黏度、最终黏度和反弹值间差异显著。Starch pasting properties, one of the major factors influencing the quality of Dry White Chinese Noodle, is greatly affected by Wx-A1, Wx-B1 and Wx-D1 protein subunits, among which Wx-B1 null makes the biggest contribution. In order to detect new gemplasm to improve the quality of Chinese noodles, 488 spring wheat lines from CIMMYT 35^th International Bread Wheat Screening Nursery （35th IBWSN） and 20^th Semiarid Wheat Screening Nursery （20^thSAWSN） were planted in Linhe, Inner Mongolia in 2003. Samples were harvested to identify their waxy protein subunits and the relationship with RVA （rapid viscosity analyzer） parameters. 191 lines with Wx-B1 null subunit and 28 lines with Wx-D1 null subunit were identified by SDS-PAGE. The results indicated that final viscosity and set hack of lines with subunits of Wx-B1 null and Wx-D1 null were significantly higher than those with normal Wx protein subunit, while peak viscosity and break down of Wx-D1 null lines were significantly lower than those of normal Wx lines, peak viscosity and break down of Wx-B1 null lines were significantly higher than those of Wx-D1 null lines. Significant variation among the lines for RVA parameters except for peak time was also observed. Compared with China＇s spring wheat, the CIMMYT spring wheat lines expressed higher peak viscosity, though viscosity, final viscosity, larger break down and set back, as well as longer and stable peak time. RVA parameters for lines from 35^th IBWSN were much higher than those from 20^th SAWSN.

关 键 词：普通小麦 Wx蛋白亚基 RVA 淀粉糊化特性 

分 类 号：S512.1[农业科学—作物学]