春小麦品种Waxy蛋白亚基的电泳检测  

Identification of Waxy Protein Sub-units in Spring Wheat

作　　者：刘桂华[1] 杨雪[1] 刁云[1] 褚洪雷[1] 王雪梅[1] 李卫华[1] 

机构地区：[1]石河子大学农学院农科系/新疆兵团绿洲生态农业重点实验室,新疆石河子832003

出　　处：《石河子大学学报（自然科学版）》2007年第4期408-411,共4页Journal of Shihezi University(Natural Science)

摘　　要：淀粉粒束缚淀粉合成酶,亦称蜡质蛋白(Waxy蛋白),是合成禾谷类作物胚乳直链淀粉的关键酶。直链淀粉的含量大小对小麦的最终用途影响较大,特别对面条品质的影响尤为重要。本实验用SDS-PAGE电泳方法对国内外115份春小麦品种(系)Waxy蛋白进行了鉴定,从中鉴定出Wx-B1亚基缺失材料16份;Wx-D1亚基缺失材料2份;而全部材料都含有Wx-A1亚基。3个亚基出现频率为Wx-A1>Wx-D1>Wx-B1。在所检测材料中没有发现3个亚基都缺失的或其中2个亚基缺失的类型。在缺失Wx-B1亚基的材料中以新疆的春小麦品种居多,占缺失Wx-B1亚基材料的56.3%。Granulebound starch synthase （GBSS）, also called waxy protein, which is the key enzyme for amylose synthesis in the endosperm of cereals. Amylose content plays an important role in food quality, especially, affecting noodle quality. The types of Waxy protein sub-units of 115 wheat varieties or lines introducedfrom various countries were identified by SDS-PAGE method. Sixteen varieties were identified to be the type with null in Wx-B1 protein, and two with null in Wx- D1 ;all the varieties were with Wx-A1. The frequency of Waxy Protein sub-units was Wx-4A（null） 〉 Wx-7D （null） 〉 Wx-7A（null）. All detected varieties had not discorved the null type of three sub-units of Waxy Protein or two. Most of Xinjiang spring wheat varieties were with null Wx-B1, the frequency is 56.3% with null Wx-B1. These varieties made a solid foundation of the research on noodle quality breeding.

关 键 词：春小麦品种 WAXY蛋白 SDS-PAGE 

分 类 号：S511[农业科学—作物学] S512.1