小麦高分子量谷蛋白亚基及1B·1R易位系对新疆拉面品质性状的影响  

Effect of High-Molecular-Weight Glutenin Subunits and 1B·1R Translocation on Quality Characters of Xinjiang Hand-Stretched Noodle

作　　者：芦静[1] 黄天荣[1] 聂莉[1,2] 高永红[1] 吴新元[1] 张新忠[1] 周安定[1] 曹俊梅[1] 

机构地区：[1]新疆农业科学院粮食作物研究所,乌鲁木齐830091 [2]石河子大学农学院,新疆石河子832003

出　　处：《新疆农业科学》2010年第10期1909-1917,共9页Xinjiang Agricultural Sciences

基　　金：新疆农业科学院院长基金(2007Y08);新疆维吾尔自治区研究与技术开发计划重大专项基金(200731132-1)

摘　　要：【目的】小麦高分子量谷蛋白亚基的遗传变异及1B.1R易位系对新疆拉面品种品质性状的影响。【方法】利用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)及1B.1R易位系分子标记,分析了82份新疆小麦材料高分子量谷蛋白亚基及1B.1R易位系组成和分布频率,对其理化品质和面团流变学特性进行检测,评价拉面蒸煮品质。【结果】82份小麦材料共出现9种高分子量谷蛋白亚基类型,6种高分子量谷蛋白亚基与9项次理化品质性状相关性显著,6种亚基与14项次面团流变学特性相关性显著,5种亚基与15项次拉面感官评价指标评分相关性显著。其中7+8、5+10、2+10为优质亚基,7、7+9、2+12为劣质亚基。同时,小麦品质性状以及拉面品质指标在1B.1R易位系中的表现都比在非1B.1R易位系中差,特别是面团流变学特性方面两者相差较大。【结论】利用HMW-GS组成,能够对小麦品质特性和拉面食用品质特性指标进行准确预测。在以后研究中应注意亚基组合对拉面品质指标的影响。同时,淘汰1B.1R易位系材料将有助于提高小麦的面筋质量。【Objective】In order to investigate the effects of high-molecular-weight glutenin subunits（HMW-GS） variation and 1B·1R translocation on quality characters of Xinjiang hand-stretched noodle varieties.【Method】In this paper, composition and distributing frequency of HMW-GS and 1B·1R translocation in 82 wheat cultivars from Xinjiang were analyzed by SDS-PAGE and molecular markers.Their physical chemistry qualities and farinograph were tested,then their cooking qualities of hand-stretched noodle were evaluated.【Result】The results showed that 9 kinds of HMW-GS were observed in 82 wheat cultiv1ars,significant correlation were found between 6 of 9 HMW-GS and 9 kinds of wheat physical chemistry qualities,significant correlation were found between 6 of 9 HMW-GS and 14 kinds of wheat farinograph characters,the correlation between 5 of 9 HMW-GS and 15 items of noodle sensory evaluation score were significant,and 7＋8,2＋10,5＋10 are superior for quality,and7,7＋9,2＋12 are inferior.As well as,wheat quality characters and hand-stretched noodle quality index in 1B·1R translocation were inferior to that in the non-1B·1R translocation,the both of which expecially have greater differences in dough rheological characteristics.【Conclusion】Wheat quality characters and Xinjiang hand-stretched noodle quality parameters can be accurately predict by HMW-GS composition.The effects of HMW-GS combinations on hand-stretched noodle quality parameters should be paid attention to,and to eliminate 1B·1R translocation will be helpful for improving gluten quality.

关 键 词：小麦 品质 高分子量谷蛋白 1B.1R易位系 

分 类 号：S512.1[农业科学—作物学]