相同遗传背景下7+8与17+18亚基对面团流变学特性的影响  

Affecting of HMW-GS 7+8 and 17+18 on Farinograph in Same Genetic Background

作　　者：王建军[1] 康志钰[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,昆明650201 [2]甘肃农业大学农学院,兰州730070

出　　处：《西北农业学报》2007年第3期68-71,99,共5页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：甘肃省自然基金项目暨中青年科技基金项目:甘肃小麦籽粒特异性贮藏蛋白亚基筛选及遗传研究(ZS021-A25-045-N);云南省自然科学基金项目:小麦籽粒特异性贮藏蛋白亚基的分子标记(2004C0004R)

摘　　要：甘春20号与永良4号均为甘肃河西及沿黄灌区大面积推广种植的优质春小麦品种,二者品质差异较大。甘春20号含有高分子量麦谷蛋白1、7+8、5+10亚基,永良4号含有1、17+18、5+10亚基,二者的差异仅在于Glu-B1位点的高分子量麦谷蛋白亚基不同。用甘春20号和永良4号分别按正、反交组合进行杂交,在杂种F3代,选择只有7+8亚基和17+18亚基差异的单株,在相同遗传背景下,研究二者对面团流变学特性的影响。结果表明,对于最大压力、变形功、P/L比值等指标,高分子量麦谷蛋白7+8亚基的贡献比17+18亚基大,达到极显著水平。而对于面团延展性,17+18亚基的贡献比7+8亚基大,达到极显著水平。因此,含有7+8亚基的小麦面团弹性较好,适于加工面包,含有17+18亚基的小麦面团延展性较好,适于加工面条。The spring wheat varieties Ganchun 20 and Yongliang 4, were planted widely in wheat growing region of hexi corridor and along yellow river in Gansu province recent years. Ganchun 20 has HMW-GS 1, 7＋8 and 5＋10, and Yongliang 4 has HMW-GS 1, 17.＋18 and 5＋10. The difference between Ganchun 20 and Yongliang 4 is the HMW-GS 7＋8 and 17＋18, which all located on Glu-B1. But they have different quality to processing foodstuff. A pair of reciprocal cross combination between Ganchun 20 and Yongliang 4 was made in order to make the hybrid has the same genetic background, and to study the affecting of high molecular weight glutenin subunit 7＋8 and 17＋18 on farinograph in wheat. The results indicated that it had significant difference between HMW-GS 7＋8 and 17＋18 on maximum pressure, baking strength and P/L ratio, the subunit effect was E7＋8〉E17＋18. On extensibility, it also had significant difference between HMW-GS 7＋8 and 17＋ 18, but the subunit effect was E7＋ 8〈E17 ＋ 18. So, the wheat which contained HMW-GS 7 ＋ 8 can be used to bake bread, and the wheat which contained HMW-GS 17＋18 can be used to process noodles.

关 键 词：小麦 高分子量麦谷蛋白亚基 理化品质 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]