不同大豆品种醇溶蛋白亚基累积与品质的关系  

The Relationship Between the Quality and the Accumulation of Prolamine Subunits in the Early and Late-maturing Soybean Varieties

作　　者：冀华[1] 张树伟[2] 赵晋忠[1] 

机构地区：[1]山西农业大学文理学院,山西太谷030801 [2]山西农业大学生命科学学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2011年第3期257-261,共5页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西省科技攻关项目(20100311069);山西高校科技研发项目(20041233)

摘　　要：为进一步研究大豆醇溶蛋白亚基积累及其与品质的关系,利用SDS聚丙烯酰胺凝胶电泳,分析了早熟大豆品种晋大75和晚熟大豆品种晋大53在开花后不同时期醇溶蛋白亚基积累的变化及其与品质的关系。结果表明：不同亚基的积累规律不同,在合成积累的时间顺序上存在差异,早晚熟品种高分子量醇溶蛋白亚基（B、C、D区）积累的情况基本一致,从开花后15 d就开始合成积累。低分子量醇溶蛋白亚基（A′、A区）主要在后期积累,一般情况早熟品种7S醇溶蛋白积累时间比晚熟品种提前15~20 d;晋大75醇溶蛋白的剧增期在开花后45~60 d,晋大53醇溶蛋白的剧增期在开花后40~50 d7、0~75 d。The accumulating variation of protein,fat,seed weight and the accumulating process of protein subunits of prolamine,albumin,gobulin and glufelin were analyzed in the different-period of the early and late-maturing soybean varieties,and the relationship between variation and quality was discussed.The results indicated that（1） As to the early and late-maturing varieties,the rate that the net content of protein and fat increased appeared slowly first and fast afterwards,at last S-curve.（2） The sequence of times that storage protein and partial protein subunits synthetized and accumulated was different.（3） The quickly-increasing period of protein,fat,seed weight and the different protein subunits were in the whole accumulating procces.In addition,the content of seed protein,fat and soybean isoflavone were measured,prolamine,gobulin and glufelin in the seed storage protein were extracted in turn,and analyzed by SDS-PAGE.The results were as follows： ① Among the varieties tested,6 were high in protein,4 were high in fat,6 were high in isoflavone,2 were high in protein and isoflavone,1 was high in fat and isoflavone,1 was high in protein,fat and isoflavone.② By SDS-PAGE of seed storage protein,4 were found to be high quality in protein,2 were special varieties for tohu and one for young soybean.③ Measurement of protein,fat and isoflavone connected with SDS-PAGE can be a handy and quick method for finding varieties that had high quality in protein.

关 键 词：大豆 醇溶蛋白 亚基 品质 剧增期 

分 类 号：S565.1[农业科学—作物学]