小麦蛋白质品质的高分子量谷蛋白亚基评分系统研究  

Score System Study for Protein Quality Based on HMW-GS in Wheat

作　　者：康志钰[1] 王建军[1] 尚勋武[2] 

机构地区：[1]云南农业大学农学与生物技术学院,云南昆明650201 [2]甘肃农业大学农学院,甘肃兰州730070

出　　处：《云南农业大学学报》2007年第3期313-318,共6页Journal of Yunnan Agricultural University

基　　金：甘肃省自然基金项目暨中青年科技基金项目(ZS021-A25-045-N);云南省自然科学基金项目(2004C0004R)

摘　　要：针对现有高分子量麦谷蛋白亚基(HMW-GS)评分系统的局限性,选用100个春小麦品种,测定了其HMW-GS以及蛋白质含量、湿面筋含量、干面筋含量、面筋指数和SDS沉淀值等5项小麦蛋白质品质,并通过数量化理论及统计学鉴评方法,研究了HMW-GS与小麦蛋白质品质的关系,得到了5个多元回归方程,决定系数均在0.96以上,能准确预测5个蛋白质品质,建立了针对不同小麦蛋白质品质的HMW-GS评分系统。总体来看,1亚基、2*亚基、7亚基、5+10亚基和10亚基对小麦蛋白质品质有积极意义,属于优质亚基,但对于不同的蛋白质品质,亚基的作用不尽相同,10亚基有利于蛋白质数量的增加,5+10亚基有利于蛋白质质量的提高。As the shortage of the score system of HMW - GS formerly, 100 spring wheat varieties were selected to study the relationship between HMW - GS and protein quality, such as protein content, wet gluten content, dry gluten content, gluten index and SDS sedimentation, by quantity theory and statistics estimation. Five multiple regression equations could be used to forecast the five protein quality indexes, because the determination coefficient were all upwards of 0.96. The score system of HMW - GS on protein quality was established in wheat. The HMW - GS 1,2^ ＊ , 7, 5 ＋ 10 and 10 were good quality subunits for wheat protein quality, but different subunits possess different effect on different protein qualities. For example, HMW - GS 10 was propitious to increase protein quantity and HMW - GS 5 ＋ 10 to increase protein quality.

关 键 词：小麦 高分子量麦谷蛋白亚基 蛋白质品质 

分 类 号：S512.1[农业科学—作物学]