小麦高分子量麦谷蛋白亚基的遗传变异与小麦加工品质改良(英文)  

Genetic Variation of High Molecular Weight Glutenin Subunits Associated with Processing Quality Improvements in Wheat

作　　者：刘树伟[1] 夏光敏[1] 

机构地区：[1]山东大学生命科学学院,植物细胞工程与种质创新教育部重点实验室,济南250100

出　　处：《植物生理学报》2011年第6期531-539,共9页Plant Physiology Journal

基　　金：supported by the Natural Science Foundation of China (31000568 and 30871320);the National Transgenic Project (2009ZX08002-014B);the Doctoral Foundation of Shandong Province (BS2010NY013)

摘　　要：高分子量麦谷蛋白亚基(HMW-GS)是小麦胚乳中一种具有多态性的蛋白质组分, 在面团中它们可以通过相互之间或与低分子量麦谷蛋白亚基(LMW-GS)之间形成二硫键来组成麦谷蛋白多聚体。由于其在小麦面粉加工所需的粘性和弹力方面具有极其重要的作用, 过去几十年间在小麦加工品质相关蛋白研究方面的工作大多数集中在高分子量麦谷蛋白亚基上。近几年在高分子量麦谷蛋白亚基及其编码基因的鉴定、基因的遗传变异以及不同变异在小麦加工品质中的作用方面进行了大量研究。本文对近几年在HMW-GS领域的研究进展进行综述并且重点讨论HMW-GS的变异及其对小麦品质育种的重要意义。High-molecular-weight glutenin subunits （HMW-GS） are polymeric protein components of wheat endosperm which could form the glutenin polymers through the inter-molecular disulphide bonds with each other and/or with low-molecular-weight glutenin subunits （LMW-GS） in dough. Due to their particular importance for dough viscosity and elasticity in wheat processing, a majority of studies on the gluten proteins associated with wheat processing quality have focused on the HMW-GS in the past few decades. Abundant research results have been achieved in recent years on the characterization of HMW-GS and their encoding genes, the variation of these genes and their roles in wheat processing quality. This review will concern the recent research results on the HMW-GS and focus on the variation of HMW-GS proteins and their potential role in wheat quality breeding.

关 键 词：小麦 遗传变异 高分子量麦谷蛋白亚基 加工品质 

分 类 号：S512.1[农业科学—作物学]