小麦高分子量谷蛋白亚基间的互补效应对面包加工品质的影响  

Complementary Effect of High Molecular Weight Glutenin Subunits on Bread-Making Quality in Common Wheat

作　　者：杨玉双[1,2] 庞斌双[2] 王兰芬[2] 张学勇[2] 于元杰[1] 

机构地区：[1]山东农业大学农学院,山东泰安271018 [2]中国农业科学院作物科学研究所/农作物基因资源与基因改良国家重大科学工程/农业部作物种质资源应用重点开放实验室,北京100081

出　　处：《作物学报》2009年第8期1379-1385,共7页Acta Agronomica Sinica

基　　金：国家重点基础研究发展计划(973计划)项目(2004CB117202);国家自然科学基金项目(30671293);国家小麦产业技术体系项目资助

摘　　要：利用偃展1号的10个HMW-GS近等基因系,研究了不同HMW-GS基因对面包烘烤品质的效应。两年的品质测试结果基本一致,说明所用近等基因系是评价亚基组成对加工品质影响的较理想材料。不同HMW-GS组成对面包评分影响较大,变异系数达到21.5%。相关分析表明,面包体积与形成时间(r=0.90,P<0.01)、沉淀值(r=0.89,P<0.01)、稳定时间(r=0.67,P<0.05)和面粉蛋白质含量(r=0.52,P<0.05)均达显著正相关;面包评分与面包体积(r=0.98,P<0.01)、沉淀值(r=0.93,P<0.01)、形成时间(r=0.89,P<0.01)也呈显著正相关。Glu-A1位点1Ax1基因的表达可以提高多数品系的面包评分;当Glu-A1位点是Null、Glu-D1位点是5’+12时,Glu-B1位点等位变异的面包加工品质效应为7+8>14+15>6+8>7,而当Glu-A1位点是1号亚基、Glu-D1位点是5’+12时,Glu-B1位点的等位变异的面包品质效应为6+8>14+15>7;当Glu-A1位点是Null时,14+15与5+10组合优于与5’+12组合,7+8与5’+12组合优于与5+10组合;1Dx5基因的沉默显著降低面包烘烤品质,HMW-GS对面包品质的作用似乎在X-亚基和Y-亚基之间存在一定的配合效应,任何一种基因的缺失或沉默都会造成品质的明显下降。High molecular weight glutenin subunits （HMW-GS） play the major role in determining bread-making quality （BMQ）. In this paper, effect of different HMW subunit compositions on bread making quality （BMQ） was evaluated using 10 near isogenic lines and Yanzhan 1 as recurrent parent. The results of correlation analysis showed that the composition of HMW-GS had great impact on bread score, and the variation coefficient between near isogenic lines with different HMW-GS compositions was 21.5%. Bread volume was significantly correlated positively with dough formation time （r = 0.90, P 〈 0.01）, Zeleny sedimentation （r = 0.89, P 〈 0.01）, dough stability time （r = 0.67, P 〈 0.05） and flour protein content （r = 0.52, P 〈 0.05）. Therefore, bread score was significantly correlated positively with bread volume （r = 0.98, P 〈 0.01）, Zeleny sedimentation （r = 0.93, P 〈 0.01）, and dough formation time （r = 0.89, P 〈 0.01）. The results of BMQ tests indicated that the expression of 1Ax1 at Glu-A1 locus could improve BMQ in most lines. Contribution of alleles at Glu-B1 to BMQ was 7＋8〉14＋15〉6＋8〉7 in lines with Null at Glu-A1and 5’＋12 at Glu-D1. However, it was 6＋8〉14＋15〉 7 in the lines with 1 at Glu-A1 and 5’＋12 at Glu-D1. When Null was at Glu-A1, lines with 14＋15 and 5＋10 subunits were slightly better than those with 14＋15 and 5’＋12. In addition, lines with 7＋8 and 5’＋12 were much better than those with 7＋8 and 5＋10. Compared to the 5＋10 lines, silence of 1Dx5 caused significant BMQ decline. Therefore, it seems that there is complementary effect between X-type and Y-type of HMW-GS on BMQ, either absence will cause decline of BMQ.

关 键 词：小麦 高分子量谷蛋白亚基 近等基因系 面包加工品质 互补效应 

分 类 号：S512.1[农业科学—作物学] TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]