不同类型专用小麦HMW-GS和GMP含量与面筋含量的关系  

Relationship between HMW-GS and GMP Contents with Gluten Content in Wheat for Different End Use

作　　者：李春燕[1,2] 张容[1,2] 封超年[1,2] 郭文善[1,2] 朱新开[1,2] 彭永欣[2] 

机构地区：[1]江苏省作物遗传生理重点实验室,农业部长江中下游作物生理生态与栽培重点开放实验室,扬州大学,扬州225009 [2]扬州大学小麦研究所,扬州225009

出　　处：《中国粮油学报》2009年第12期15-20,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(30671224);江苏省高校自然科学重大基础研究项目(07KJA21022);江苏省“333高层次人才培养工程”专项(2007);扬州大学科技创新培育基金(2007CXJ015);扬州大学博士科研启动基金(2006)

摘　　要：高分子质量谷蛋白质亚基(HMW-GS)是决定小麦加工品质的重要因子,以25个小麦品种为材料,采用SDS-PAGE电泳方法研究亚基组成、各位点(Glu-A1、Glu-B1、Glu-D1)亚基积累量、谷蛋白大聚合体(GMP)含量及其与面筋含量的关系。研究结果表明:低蛋白小麦品种HMW-GS组成主要以"N、7+8/7+9、2+12"亚基组合为主,高蛋白小麦品种HMW-GS组成则主要以"1、7+8/7+9、5+10"亚基组合为主,中等蛋白小麦品种兼有以上两种类型亚基组合;亚基组成相同的小麦,籽粒GMP含量和蛋白质含量仍有较大差异。相关分析表明,HMW-GS亚基总积累量与籽粒蛋白质含量和GMP含量呈极显著正相关,与干、湿面筋含量成正相关;GMP含量与干、湿面筋含量、蛋白质含量均呈极显著正相关,说明小麦品质类型虽与HMW-GS组成有关,但亚基积累强度不同可能是导致籽粒品质类型差异的重要因素之一。Glutenin macropolyer（GMP） consists of high molecular and low molecular weight glutenin subunits（HMW-GS and LMW-GS）.HMW-GS plays an important role in exterminating the gluten quality in common wheat.The aim of this study was to analysis the main HMW-GS components,the accumulation of each subunit at different locus（Glu-A1,Glu-B1 and Glu-D1）,and GMP content for 25 wheat varieties by using SDS-PAGE,and to study their relationships with gluten content.Results： the components of HMW-GS in wheat grains with low-- protein content are usually N, 7 ＋8/7 ＋9, 2 ＋ 12, the frequency of subunit pairs N,7 ＋9, 2 ＋ 12 is mgn; while those with high protein content are usually 1,7 ＋ 8/7 ＋ 9, 5 ＋ 10, the frequency of subunit pairs 1,7 ＋ 8, 5 ＋ 10 is high; and those with medium protein content has the both types of subunit composition. Different wheat genotypes might have the same subunit components of HMW - GS, but their subunit accumulations are different. GMP and protein content in grains with the same HMW -GS subunits could still be significantly different. HMW -GS ac- cumulation amount is significantly and positively correlated with grain protein as well as GMP content, and positively correlated with gluten content. GMP content has a very significant positive correlation with gluten and protein contents. In conclusion, even though wheat grain quality for different end use is influenced by HMW - GS composition, HMW -GS accumulation amount might play a key role in affecting wheat grain quality.

关 键 词：小麦 高分子质量谷蛋白亚基 谷蛋白大聚合体 面筋 

分 类 号：S512.1[农业科学—作物学]