小麦高压诱变后代醇溶蛋白变异分析及其对品质性状的影响  

Variations of Gliadin Compositions in the High Pressure Mutagenesis Offspring of Wheat and Their Effects on Quality Properties

作　　者：王甜[1] 张正茂[1] 刘玉秀[1] 白婷[1] 何娇[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《麦类作物学报》2013年第1期176-179,184,共5页Journal of Triticeae Crops

基　　金：国家科技支撑计划项目(2006BAD02-02);陕西省"13115"项目;西北农林科技大学大学生科技创新计划项目

摘　　要：为了验证高压诱变对小麦品质改良的有效性,利用酸性聚丙烯酰胺凝胶电泳(A-PAGE)分析了39份小麦高压诱变后代的醇溶蛋白遗传变异情况,并测试了小麦高压诱变后代的理化品质和面团流变学特性。结果表明,39份高压诱变材料出现24条迁移率不同的电泳谱带,与对照相比共有6条迁移率不同的谱带;发生的变异可分为三大类,共37种,变异率达94.8%,变异主要发生在ω和γ区,6条变化的谱带均与8项品质性状相关显著或极显著。总体趋势是当经过高压诱变之后,醇溶蛋白谱带数总量减少,但是部分面团相关品质提高。In order to verify that high pressure was one kind of effective method of wheat breeding,the genetic variation in gliadins of 39 wheat offsprings by high pressure mutagenesis were analyzed by acid polyacrylamide gel electrophoresis（A-PAGE）,meanwhile,their physical chemistry qualities and farinograph were tested.The results showed that 24 kinds of bands,with the characteristics of different relative mobility,were observed in 39 wheat offsprings by high pressure mutagenesis,among those,6 kinds of bands were different with that of the wild type.Those variations could be divided into three categories with a total of 37 kinds and mutation rate of 94.8%.The variations occured mainly in the ω-and γ-gliadin areas.The correlations between the 6 mutation bands and the 8 wheat quality characters were significant or extremely.The overall trend was as in the condition of high pressure mutagenesis,the total number of gliadin spectrum decreased,but parts of the dough related quality improved.

关 键 词：小麦 高压 醇溶蛋白 品质 相关性 

分 类 号：S512.1[农业科学—作物学] S331