小麦高分子量谷蛋白亚基2.2+12及其与品质的关系  

Study on HMW glutenin subunit 2.2 +12 and correlation with flour quality of wheat

作　　者：曾秀英[1] 敖栋辉[1] 李竹林[1] 

机构地区：[1]中国科学院成都生物研究所,四川成都610041

出　　处：《西南农业学报》2001年第1期27-30,共4页Southwest China Journal of Agricultural Sciences

基　　金：中国科学院资源与生态环境研究重大项目! (KZ 95 1 A1 10 1 0 2 0 5 )资助项目

摘　　要：应用SDS PAGE对 6个具有 2 2 + 12亚基的品种及其杂交获得的 6 3个品系和 110个国内外品种的高分子量麦谷蛋白亚基进行了分析 ,并测定了它们的沉淀值和高代品系的面条品质。遗传分析表明 ,2 2亚基受控于一个单一的显性基因。西风× 95EYTV的F3 分析显示 ,具有不同亚基组成的同源品系间SDS—沉淀值差异显著。具 2 2 + 12亚基的多数品种都是中间或软质型的。粗蛋白、沉淀值、湿面筋等测定显示其面筋强度适中 ,面条得分较高 ,表明 2Using SDS-PAGE,wheat HMW-GS for 6 cultivars with HMW-GS 2 2+12,as well as their 63 lines and 110 foreign and domestic cultivars was analyzed.The sedimentation values of all materials were evaluated,but the quality of noodles was only determined for pure line.Genetic analyses indicated that the expression of the 2 2 subunit was controlled by a single dominant gene.The analyses of F 3 from hybridization between“Xifeng”and“95EYTV”showed that the differences of SDS-sedimentation values among the near-isogenic lines with different HMW-GS were significant.Flour types of most of cultivars with 2 2 subunit were intermediate or soft.The measurements of protein,wet gluten and sedimentation values indicated that its gluten strength was moderate,and noodles got relatively high scores.Therefore,2 2 subunit could be used as a new genetic source for wheat quality breeding for a special purpose. -

关 键 词：小麦 高分子麦谷蛋白亚基 遗传规律 SDS-沉淀值 品质 品质育种 

分 类 号：S512.101[农业科学—作物学] S512.103.3