CIMMYT人工合成小麦改良品系的HMW-GS和LMW-GS组成及其对面筋品质的影响  

Effects of HMW and LMW Glutenin Subunits from Synthetic Hexaploid Wheat on Gluten Quality Parameters of Derivative Lines

作　　者：穆培源[1] 刘丽[2] 陈锋[2] 夏先春[2] 张艳[2] 王德森[2] 何中虎[2] 

机构地区：[1]新疆农垦科学院作物研究所,新疆石河子832000 [2]中国农业科学院作物科学研究所/国家小麦改良中心,北京100081

出　　处：《麦类作物学报》2008年第4期607-612,共6页Journal of Triticeae Crops

基　　金：“948”重大国际农业科技合作项目(2006-G2);兵团博士资金项目(05JC-02);国家科技支撑计划项目(2006BAD01A02-30);兵团科技攻关计划项目(2006GG04);新疆农垦科学院青年基金项目(01-3和YQJ2007-02)

摘　　要：为了给中国春小麦面筋品质性状改良提供参考依据,对来自CI MMYT的167份人工合成小麦与普通小麦的杂交后代进行了HMW-GS和LMW-GS鉴定,并测定了蛋白质含量、湿面筋含量、Zeleny沉淀值和揉面仪参数等品质性状。结果表明,亚基2*、1、7+9、5+10、Glu-A3d、Glu-B3j和Glu-B3b的分布较广,频率分别为49.1%、39.5%、58.7%、73.7%、39.5%、44.3%和32.9%。HMW-GS和LMW-GS组成对湿面筋含量的影响较小,对Zeleny沉淀值、和面时间、峰值高度、峰值宽度和8 min高度的影响皆达1%显著水平。各位点对面筋品质的贡献大小为Glu-B3>Glu-D1>Glu-B1>Glu-A1>Glu-A3;就单个亚基的贡献而言,Glu-A1位点,1>2*>Null;Glu-B1位点,7+8=17+18>7+9;Glu-D1位点,5+10>1.5+10>2+12;Glu-A3位点,Glu-A3b>Glu-A3d>Glu-A3a>Glu-A3e>Glu-A3c;Glu-B3位点,Glu-B3d>Glu-B3b>Glu-B3j。Glu-B3j(即1B/1R易位)广泛存在于人工合成小麦与普通小麦的杂交后代中,对面筋强度和耐揉性有不利影响,建议在品质育种中尽量避免选择含有该亚基的易位材料。In order to breeding programs, of provide reference for improvement of gluten quality in Chinese spring wheat fsprings of 167 CIMMYT synthetic wheat crossing with common wheats were employed to determine the composition of HMW-GS and LMW-GS, protein content, flour wet gluten content, Zeleny sendimentation volume, and parameters of Mixograph in this study. The results showed that HMW-GS of 2^＊ , 1, 7＋9, 5＋10, and LMW-GS of Glu-A3d, Glu-B3j and Glu-B3b were the dominant glutenin subunits, and their frequencies were 49. 1%, 39. 5%, 58. 7%, 73. 7%, 39.5%, 44.3% and 32.9%, respectively. Less effect of glutenin subunits and their interaction on wet gluten content was observed. According to the contribution of glutenin subunits to Zeleny sedimentation value, midline peak time, midline peak value, midline peak width and midline = 8 min value, different glutenin subunits loci could be ranked as： Glu-B3 〉 Glu-D1 〉 Glu-B1 〉Glu-A3 〉 Glu-A1. At Glu-A1 , 1 〉 2^＊〉 Null; at Glu-B1, 7＋8=17＋18〉7＋9 ; at Glu-D1 , 5＋10〉1.5＋10〉 2＋ 12 ; at Glu-A3, Glu-A3b 〉 Glu-A3d〉 Glu-A3a 〉 Glu-A3e 〉 Glu-A3c ; at Glu-B3, Glu-B3d 〉 Glu- B3b〉 Glu-B3j. Lines carrying Glu-B3j, which generally associated with poor dough strength and mixing tolerance, should be discarded in wheat breeding.

关 键 词：人工合成六倍体小麦 普通小麦 高、低分子量麦谷蛋白亚基 加工品质 

分 类 号：S512.1[农业科学—作物学] S331