小麦低分子量谷蛋白亚基品质效应的研究  

Effect of Low Molecular Weight Glutenin Subunits on Wheat Quality

作　　者：胡琳[1] 许为钢[1] 王根松[1] 董海滨[1] 张留臣[1] 赵新西[1] 

机构地区：[1]河南省农业科学院小麦研究中心,河南郑州450002

出　　处：《麦类作物学报》2009年第3期424-428,共5页Journal of Triticeae Crops

基　　金：国家支撑计划项目(2006BAD13B02-09);国家863计划项目(2006AA10Z1F5);中原学者专项基金(082101510001)

摘　　要：为了在小麦品质遗传改良中更好地利用低分子量麦谷蛋白亚基(LMW-GS)的品质效应,以35个小麦品种为材料,对17种LMW-GS的品质效应进行了研究。结果表明,在Glu-A3位点,对面筋数量的正向效应为A3 c、A3 b、A3 d、A3 e>A3 a,对面筋强度的正向效应为A3 c>A3 b、A3 d>A3 a、A3 e。在Glu-B3位点,对面筋数量的正向效应为B3 i、B3 d>B3 f>B3 e、B3 h>B3 g>B3 j,对面筋强度的正向效应为B3 d>B3 h>B3 j、B3 e>B3 i、B3 f>B3 g。在Glu-D3位点,对面筋数量的正向效应为D3 e>D3 c>D3 d>D3 b、D3 a,对面筋强度的正向效应为D3 a>D3 c、D3 e>D3 b、D3 d。综合各个亚基的品质效应,本研究提出了包含17种小麦LMW-GS的评分体系,品种品质类型与LMW-GS的对应分析结果验证了LMW-GS品质效应的分析结果。研究结果还表明,不同位点优异LMW-GS的品质效应具有累加作用。Low molecular weight glutenin subunit （LMW-GS） plays an important role in wheat quality. Considerable attention has now been focused on identification of LMW-GS composition, while seldom application was performed in genetic improvement of wheat quality. In the current paper, quality effects of 17 LMW-GS from 35 wheat cultivars were studied. The positive effects of LMW-GSs on the quality traits were determined as： at Glu-A3, A3c, A3b, A3d and A3e〉A3a for gluten quantity, and A3c〉A3b and A3d〉A3a and A3e for gluten strength; at Glu-B3, B3i and B3d〉B3f〉B3e and B3h〉B3g〉B3j for gluten quantity, and B3d〉B3h〉B3j and B3e〉B3i and B3f〉B3g for gluten strength〉 at Glu-D3, D3e〉 D3c〉D3d〉D3b and D3a for gluten quantity, and D3a〉D3c and D3e〉D3b and D3d for gluten strength. Based on the quality effects of glutenin subunit, the score system of 17 LMW-GS was put forward, which was confirmed by quality traits of cultivars with different LMW-GSs. This study also indicated the accumulative effects of LMW-GS in different loci on quality traits.

关 键 词：小麦 低分子量谷蛋白亚基 品质效应 

分 类 号：S512.1[农业科学—作物学] S331