硬粒小麦缺失4A蜡质蛋白对直链淀粉含量及淀粉品质特性的影响  

Effect of Wx-B1 null on Amylose Content and Starch Properties in Durum Wheat

作　　者：姚金保[1] 马鸿翔[1] 姚国才[1] 杨学明[1] 张鹏[1] 张平平[1] 

机构地区：[1]江苏省农业科学院农业生物技术研究所,南京210014

出　　处：《麦类作物学报》2009年第1期58-62,共5页Journal of Triticeae Crops

基　　金：江苏省高技术研究项目(BG2006305);江苏省农业科技自主创新资金项目(CX07-604)

摘　　要：为了明确硬粒小麦缺失不同Wx蛋白对直链淀粉含量的效应和Wx-B1缺失型(缺失4A蜡质蛋白)的淀粉特性,利用SDS-PAGE电泳分析技术对1个硬粒小麦F2分离群体(来源于以硬粒小麦品系B413Wx-B1缺失型为母本、PI435045Wx-A1缺失型为父本的杂交组合)的102个单籽粒进行了Wx蛋白的筛选,并测定了其中72个单籽粒(其中Wx-B1缺失型21粒,Wx-A1缺失型10粒,正常型41粒)的直链淀粉含量;同时测定了11个Wx-B1缺失型和7个正常型硬粒小麦品系面粉的直链淀粉含量、膨胀势和RVA黏度。结果表明,硬粒小麦2对Wx基因的分离符合9∶3∶3∶1的分离模式,Wx-B1缺失型籽粒的直链淀粉含量比正常型低4.78%。Wx-B1缺失型的面粉直链淀粉含量比正常型低5.76%,RVA高峰黏度和膨胀势比正常型分别高116.02 RVU和3.69 g/g。相关分析表明,直链淀粉含量与RVA高峰黏度和膨胀势均呈极显著负相关。To understand the effects of different Wx protein deficiency on amylose content and the starch properties of Wx-B1 null in durum wheat, 102 single half seeds were screened for Wx genotype in a F2 segregating population derived from a cross of two durum wheat lines of B413 with Wx-B1 null and PI435045 with Wx-A1 null as female and male parents, respectively, and meanwhile 72 single half seeds with 21 Wx-B1 null, 10 Wx-A1 null and 41 normal genotypes from the F2 population were measured for amylose content. Flours milled from 11 Wx-B1 null and 7 normal durum wheat lines was analysed for amylose content, swelling power and starch properties as measured by RVA. The result showed that the segregating model of this two pairs of Wx genes fit the expected ratio of 9 ： 3 ： 3 ： 1. The effect of Wx-B1 null on amylose content was highly significant. The amylose content was 4.78% lower in Wx-B1 null seeds compared with the normal ones. Flour amylose content in Wx-B 1 null lines was 5.76% lower than that in the normal ones, and flour peak viscosity and swelling power were 116.02 RVU and 3.69g/g larger in the Wx-B1 null lines than that in the normal ones. Flours amylose content had highly significant and negative correlation with both peak viscosity and swelling power.

关 键 词：硬粒小麦 Wx-B1缺失 直链淀粉 品质特性 

分 类 号：S512.1[农业科学—作物学] S331