青稞B-hordein基因对小麦面粉加工特性的影响  

Influence of B-hordeinsfrom Hulless Barley on Flour Processing Properties of Bread Wheat

作　　者：马兴芹[1,2] 余水洋[1,2] 龙海[1] 梁俊俊[1] 潘志芬[1] 邓光兵[1] 余懋群[1] 

机构地区：[1]中国科学院成都生物研究所,四川成都610041 [2]中国科学院大学,北京100049

出　　处：《麦类作物学报》2014年第6期745-750,共6页Journal of Triticeae Crops

基　　金：国家转基因生物新品种培育科技重大专项(2011ZX08009-003)

摘　　要：B组醇溶蛋白是大麦的主要贮藏蛋白之一,其组成及含量与大麦的营养品质和加工品质密切相关。为探究大麦B组醇溶蛋白对小麦面粉加工特性的影响,以转青稞B-hordein基因的小麦转基因高代株系(T4、T5代)及其受体品种龙麦30为材料,分别对转B-hordein基因小麦高代株系及龙麦30进行分子检测、农艺性状测量、近红外分析和粉质分析。结果表明,转B-hordein基因小麦高代植株均为阳性植株;在农艺性状方面,转B-hordein基因小麦与龙麦30无显著差异;在品质方面,转B-hordein基因小麦的蛋白质含量、湿面筋含量的平均值均极显著高于龙麦30;粉质分析结果也表明转B-hordein基因小麦的粉质参数优于龙麦30。由此推测,B-hordein基因的成功转化能够改善小麦的面粉加工特性。Prhordeins are one of the major storage proteins of barley. Its component and content are closely associated with barley nutritional quality and processing quality. This study was to explore the effect of barley B-hordeins on flour processing features of bread wheat. The high generations of trans- genic wheat lines （T4 and TS） transformed with B-hordein gene from hulless harley were took as ma- terials, and they were detected by PCR amplification, their agronomic traits were evaluated and their quality were analyzed by near-infrared spectroscopy analysis and farinograph test. The results showed that the high generations of transgenic wheat lines were all positive plants; there was no significant difference in agronomic characteristics between transgenic wheat and Longmai30; the average of quali- ty parameters of transgenic wheat were higher in protein content, wet gluten content with extremely significant difference; farinograph test showed that the transgenic wheat was better than Longmai30. Preliminary analysis indicated that the B-hordein gene was expressed in transgenic wheat and im- proved the quality of flour.

关 键 词：B-hordein基因 小麦 面粉加工特性 

分 类 号：S512.3[农业科学—作物学] S330