小麦高分子量麦谷蛋白亚基对面包烘烤品质的效应分析  

Effects of High Molecular Weight Glutenin Subunits on Bread-making Quality in Wheat

作　　者：毛沛[1] 李宗智[2] 卢少源[2] 

机构地区：[1]河北省农林科学院粮油作物研究所,石家庄050031 [2]河北农业大学,保定071001

出　　处：《华北农学报》1995年第S1期55-59,共5页Acta Agriculturae Boreali-Sinica

摘　　要：利用SDS-PAGE技术分析了1642份小麦种质资源的高分子量麦谷蛋白亚基组成,并测定了上述材料的沉降值指标,同时分析了242份面包小麦品种(系)的多项品质指标.以期探讨高分子量麦谷蛋白亚基对面包烘烤品质指标的效应.分析结果表明,(1)Glu-1位点对烘烤品质的效应分二种增况,当5+10亚基存在时以Glu-D1位点的加性效应为主;当5+10亚基不存在时,表现为加性效应和互作效应并存,以Glu-B1位点的加性效应和Glu-B1与Glu-D1位点间互作效应占主导地位.(2)就各亚基而言,1A位点2~*】1】Null,1D位点5+10】4+12】2+12,而1B则7】7+8】7+9.The high molecular weight (HMW) glutenin subunit compositions of 1642 wheat varities germplasm resources and their sedimentation volume were analysed, and a lot of important quality parameters of 242 wheat varieties were determined. The results indicated: (1) A subset of data was analysed by three-factors anova. Two conclusions emerged from this work. The first was that single-locus additive effects were considerably larger than the interactive effects when subunits 5 +10 were present, and additive effect of Glu-D1 locus was the largest among all the effects. The second was that the effects of Glu-B1 loci on bread-making quality were partitioned into additive single-locus effects and interactive (two-locus and three-locus) effects when subunits 5 + 10 were absent,and the additive effect of Glu-Bl locus was the same important as the interactive effect among Glu-Bl locus and Glu-Dl locus. (2) Considering the effects of alleles at each locus on bread-making quality,the ranking of Glu-Al locus was 2>1>Null. Subunit 2 * was slightly better than subunit 1, and both subunits 2* and 1 were much better than Null. The ranking of Glu-Dl locus was 5+ 10>4 + 10>2 +12,subunits 5 + 10 were significantly better than the other subunits,and 7>7 + 8>7 + 9 for Glu-Bl locus.

关 键 词：小麦 高分子量麦谷蛋白亚基 品质 

分 类 号：S512.1[农业科学—作物学]