普通小麦HMW谷蛋白亚基与蛋白质含量和沉降值的关系  

Relationship between Composition of High-Molecular-Weight Glutenin Subunits and Protein Contents and Sedimentation Values in Common Wheat

作　　者：吴芳[1] 潘志芬[1] 韩兆雪[1] 刘毅[1] 邓光兵[1] 余懋群[1] 

机构地区：[1]中国科学院成都生物研究所

出　　处：《种子》2006年第7期5-8,共4页Seed

基　　金：国家863计划(2003AA207600);中国科学院知识创新重要方向(KSCX2-SW-304)

摘　　要：对148个不同小麦品种高分子量麦谷蛋白亚基与蛋白质含量、沉降值之间的关系进行了研究。结果表明:G lu-1三位点控制的亚基等位变异与品质性状关系密切。A 1位点1亚基和N出现的频率基本相当,对蛋白质含量效应N>1,对沉降值1>N;B 1位点7+9亚基对出现频率最高,其次为7+8,各亚基对蛋白质含量效应为17+18>7+8>7>7+9>6+8>14+15>13+16,对沉降值的作用为7+8>13+16>17+18>7+9=7>14+15>6+8;D 1位点5+10亚基对频率高于2+12,各亚基对蛋白质含量效应以5+10>2.2+12>2+12>2+10,沉降值效应以2.2+12>5+10>2+12>2+10。具有亚基N,17+18,5+10组合类型的小麦品种可成为蛋白含量较高的品种;1,7+8,2.2+12组合类型的小麦品种可成为加工品质较好的品种。The relationship between protein contents, sedimentation values and high molecular weight glutenin subunits（HMW-GS） in 148 wheat varieties were studied. The results showed that the subunits controlled by Glu-A 1, Glu-B 1 and Glu-D 1 were closely related to quality traits in wheat. Subunit 1 occurred frequently as N at Glu-A 1. The contributions of variation in Glu-A 1 to protein contents were determined in the order of N 〉 1, to sedimentation valuesl 〉 N. Subunits 7 ＋ 9 occurred more frequently at Glu-B 1, then subunits 7 ＋ 8. The contributions of variation in Glu-B 1 to the protein contents were determined in the order of 17 ＋ 18 〉 7 ＋ 8 〉7 〉7 ＋9 〉6 ＋ 8 〉 14 ＋ 15 〉 13 ＋ 16, to the sedimentation values in the order of 7 ＋ 8 〉 13 ＋ 16 〉 17 ＋ 18 〉7 ＋9 = 7 〉 14 ＋ 15 〉6 ＋8. Subunits 5 ＋ 10 occurred more frequently than 2 ＋ 12 at Glu-D 1. The contributions of variation in Glu-D 1 to the protein contents were determined in the order of N,17 ＋ 18,5 ＋ 10, to the sedimentation values in the order of 2.2 ＋ 12 〉 5 ＋ 10 〉 2 ＋ 12 〉 2 ＋ 10. It is estimated that wheat varieties possessing subunits N, 7 and 2 ＋ 10 would be expected for improving protein content; 1,7 ＋ 8,2.2 ＋ 12 would be expected for improving sedimentation value.

关 键 词：小麦 高分子量谷蛋白亚基 蛋白质含量 沉降值 

分 类 号：S512.1[农业科学—作物学]