SDS不溶性谷蛋白大聚体含量与和面仪参数的关系  

Relationship between SDS-Unextractable Glutenin Polymeric Protein and Mixograph Parameters

作　　者：张平平[1] 肖永贵[1] 刘建军[2] 马鸿翔[3] 何中虎[1] 

机构地区：[1]中国农业科学院作物科学研究所/国家小麦改良中心/国家农作物基因资源与基因改良重大科学工程,北京100081 [2]山东省农业科学院作物研究所,山东济南250100 [3]江苏省农业科学院农业生物技术研究所,江苏南京210014

出　　处：《作物学报》2008年第6期1074-1079,共6页Acta Agronomica Sinica

基　　金：山东省泰山学者资助项目;国家重点基础研究发展计划(973计划)项目(2002CB111300);国家自然科学基金项目(30600393);国家科技支撑计划(2006BAD01A02)

摘　　要：选用品质差异较大的108份主栽品种和高代品系,测定其谷蛋白聚合体总量（双缩脲法）和贮藏蛋白组分含量及比例（凝胶色谱法,SE-HPLC）,并分析了它们与蛋白质含量、沉降值以及和面仪参数等早代选择参数的相关性。结果表明,参试材料品质特性和贮藏蛋白组分含量的变异范围都较大。和面仪峰值时间变异范围为1.12-7.19min,变幅达6.07min;醇溶蛋白总量和SDS可溶性谷蛋白聚合体（EPP）变幅较小,而SDS不溶性谷蛋白大聚体（UPP）的变幅最大。硬度、蛋白质含量和沉降值与和面峰值时间的相关系数较低（r=0.24-0.49）。醇溶蛋白总量与和面仪参数相关不显著,而与谷蛋白总量的比值（Gli/Glu）与和面仪参数呈显著负相关（r=–0.52-–0.61,P〈0.001）,且不受蛋白质含量的影响。SDS不溶性谷蛋白大聚体百分含量（%UPP）与和面仪参数的相关性最高,相关系数为0.70-0.85（P〈0.001）。SE-HPLC法样品用量少,自动化程度高,且%UPP和Gli/Glu为相对值,与和面仪参数呈高度相关,可作为面筋强度早代选择的有效指标。Improvement of end-use quality has become a major breeding objective in China. In order to further improve gluten quality, effective selection parameter in early generation is necessary in wheat quality breeding program. In total, 108 wheat （Triticum aestivum L.） varieties and advanced lines were used to test kernel hardness, protein content, sedimentation value, mixogragh parameters, glutenin polymeric protein content by biuretium protein fraction procedure, and the amount and ratio of gluten protein fractions by size-exclusion high-performance liquid chromatography method （SE-HPLC）. The relationship between flour protein content, sedimentation volume, and mixograph parameters and gluten protein fractions in quantity were investigated. The results showed that broad variations for quality traits and quantitativedata for protein fractions were observed in this set of germplasm. The range of mixograph peak time was 1. 12-7.19 rain, and the range of SDS-unextractable polymeric protein was very broader than that of SDS-extractable polymeric protein. There were less correlation between grain hardness, flour protein content, whole meal sedimentation value, and mixograph peak time with r of 0.24-0.49, The amount of gliadin was not signifi- cantly correlated with mixograph parameters, while the ratio of gliadin to glutenin （Gli/Glu） was crucial in determining mixograph parameters [r = （-0.52）- （-0.61）, P〈0.001], which was independent of flour protein content. The strong associations between percent SDS-unextractable fraction in total polymeric protein （%UPP） and mixograph parameters were observed with r of 0.70-0.85 （P〈0.001）. %UPP and Gli/Glu tested by SE-HPLC can be used as effective parameters for early generation selection to improve wheat gluten strength due to their automatic micro-analyzing method.

关 键 词：普通小麦 SDS不溶性谷蛋白大聚体 和面仪参数 面筋强度 凝胶色谱 

分 类 号：S512.1[农业科学—作物学] O647.2[理学—物理化学]