Friabilin蛋白与籽粒硬度和面团流变学特性关系研究  

Association Among Grain Hardness,Friabilin and Dough Rheological Property of Common Wheat

作　　者：刘德安[1] 赵法茂[2] 李天骄[1] 马强[3] 王宪泽[1] 

机构地区：[1]山东农业大学作物生物学国家重点实验室,泰安271018 [2]泰山学院生物科学与技术系,泰安271000 [3]山东省种子管理总站,济南250100

出　　处：《中国粮油学报》2008年第3期24-28,共5页Journal of the Chinese Cereals and Oils Association

基　　金：山东省科技厅“三○”工程项目(2008-108)部分研究内容

摘　　要：籽粒硬度是决定普通小麦(Triticum aestivum L.)最终用途和市场分级的重要性状之一,而水洗淀粉表面的friabilin蛋白及其两个主要组分puroindoline a(PINA)和puroindoline b(PINB)蛋白是决定这一性状的分子遗传基础。本试验采用改进的SDS-PAGE和A-PAGE方法分离了90份小麦单籽粒friabilin和puroindoline蛋白,进一步把电泳谱带的相对表达量与籽粒硬度、面团流变学参数进行相关性分析。结果表明,三个蛋白的谱带相对表达量与籽粒硬度呈显著负相关,相关系数为-0.78、-0.77、-0.79,均达到1%显著水平;蛋白表达量与面团吸水率、稳定时间、评价值、延伸度、最大拉伸比等流变学特性呈显著相关,部分相关达到1%显著水平。Grain hardness is one of the most important property indices which determines the final utilization value and marketing of common wheat （Triticum aestivum L. ）. A starch surface associated protein, friabilin, and its two main components, puroindoline a（PINA）and puroindoline b （PINB）, are the molecular genetic basic of grain hardness. Ninety wheat single kernel protein friabilin and puroindoline were separated by improved SDS - PAGE and A - PAGE. The correlations of the relative expression quantity of the proteins in electrophoresis strips with grain hardness and with some dough rheological property indices were analyzed. Results show that 1% level significant negative correlation exists between the protein relative quantity and grain hardness with correlation coefficients - 0.78, - 0.77 and - 0.79 for the three proteins respectively, and significant correlations also exist between the protein relative quantity and dough water absorption, stability time, valorimeter, extensibility and viscoelastic ratio.

关 键 词：籽粒硬度 FRIABILIN PUROINDOLINE 面团流变学特性 

分 类 号：S512.103[农业科学—作物学] S512.1