转TrxS基因大麦Y001籽粒灌浆期淀粉酶活性变化研究  

Effect of TrxS Gene on Amylase Activity in Malting Barley Y001 Seeds

作　　者：邓德芝[1] 牛洪斌[1] 卫丽[1] 尹钧[1] 李巧云[1] 陈小霞[1] 彭博[1] 

机构地区：[1]河南农业大学国家小麦工程技术研究中心,河南郑州450002

出　　处：《河南农业科学》2007年第12期26-29,共4页Journal of Henan Agricultural Sciences

基　　金：国家转基因植物研究与产业化专项(JY03-B-19)

摘　　要：对过量表达PaTrxS基因的T4代稳定大麦品系Y001不同灌浆期种子中α-淀粉酶和β-淀粉酶活性的变化进行了动态跟踪。经PCR检测,转基因大麦豫啤1号(YP1)植株均出现了886 bp的目的带,说明目的基因已经整合到大麦基因组上。对不同发育时期转基因种子和对照种子的α-淀粉酶和β-淀粉酶活性进行测定,结果表明:转TrxS基因种子的α-淀粉酶活性在花后30 d内均比对照高,且峰值出现较对照早5 d;β-淀粉酶活性在整个籽粒发育时期都明显高于对照,差异达到极显著水平。表明TrxS基因对啤酒大麦的淀粉酶活性有促进作用。同时转基因大麦种子在成熟期淀粉含量和蛋白组分含量与对照相比差异并不明显。Transgenic line （Y001） were analyzed by PCR, and TrxS gene had been inherited to generation of line （YP1） steadily. The results of amylase activity in transgenic seeds and nontransgenic ones with different maturities indicated that the highest α-amylase activity of transgenic seeds was incresed after 30d of anthesis, 5 days earlier than non-transgenic seeds. The β- amylase activity of transgenic seeds was higher than that of non-transgenic ones in the whole grain development. These results suggested that the TrxS gene could improve the seeds quality of malting barley （YP1）. The differences of the starch and the protein content between transgenic seeds and non-transgenic ones in maturation stage are not obvious.

关 键 词：啤酒大麦 硫氧还蛋白S基因 淀粉酶活性 淀粉 蛋白组分 

分 类 号：S512.1[农业科学—作物学]