小麦HMW-GS和LMW-GS对新疆拉面及蛋白质品质的影响  

Effect of Allelic Variation in HMW/LMW-GS on Processing Quality of Xinjiang Hand-Stretched Noodles and Protein Traits of Wheat

作　　者：相吉山[1,2] 穆培源[1,2] 桑伟[1,2] 徐红军[1,2] 聂迎彬[1,2] 庄丽[2,3] 崔凤娟[1,2] 韩新年[1,2] 邹波[1] 

机构地区：[1]新疆农垦科学院作物研究所,新疆石河子832000 [2]谷物品质与遗传改良兵团重点实验室,新疆石河子832000 [3]石河子大学生命科学院,新疆石河子832003

出　　处：《麦类作物学报》2015年第5期629-637,共9页Journal of Triticeae Crops

基　　金：新疆兵团种质资源专项(2012BB047);国家自然科学基金项目(U1178306;31260324);新疆兵团青年创新基金项目(2013CB022);新疆兵团重点领域科技攻关项目(2011BA002);新疆农垦科学院科技引导计划项目(44YYD201204;76YYD201505)

摘　　要：为了探讨小麦HMW-GS和LMW-GS对新疆拉面及蛋白质品质的影响,以195份新疆小麦品种(系)为供试材料,测定其蛋白质品质性状,评价其新疆拉面加工品质,筛选出HMW-GS、LMW-GS存在单亚基等位变异的材料,进行成对数据的t测验。结果表明,就不同位点等位变异对新疆拉面加工品质的贡献大小来讲,Glu-A1位点上,1≥2*>Null;Glu-B1位点上,17+18≥7+9≥7+8≥20≥6+8;Glu-D1位点上,5+10>2≥2+12;Glu-A3位点上,gluA3c≥gluA3a>gluA3d;Glu-B3位点上,gluB3b≥gluB3a>gluB3d>gluB3c≥gluB3g>gluB3j。不同亚基造成新疆拉面加工品质改善的蛋白质机理不同,其中1、2*、7+9、17+18、5+10、gluA3a、gluB3a、gluB3b、gluB3d和gluB3g显著提高了蛋白质的质量;7+8亚基同时显著提高了蛋白质的数量和质量。对于单个亚基而言,Null、7+8、2、gluB3d和gluB3g对籽粒和面粉蛋白质含量,Null、1、2、gluA3d和gluB3d对湿面筋含量,1、2*、7+8、7+9、5+10、gluB3a、gluB3b、gluB3d和gluB3g对Zeleny沉淀值,1、2*、7+8、17+18、5+10、gluB3a和gluB3b对峰值时间,1、7+8、gluA3a、gluB3c、gluB3b、gluB3d和gluB3g对峰值高度,1、2*、7+8、5+10、gluB3a、gluB3b、gluB3d和gluB3g对峰值宽度,1、2*、7+8、17+18、5+10、gluB3a、gluB3b、gluB3d和gluB3g对8min宽度,1、2*、7+8、7+9、17+18、5+10、gluB3a、gluB3b和gluB3g对8min面积均有显著提高或增加的作用。In order to discuss the effects of HMW-GS and LMW-GS on processing quality of Xinjiang hand-stretched noodles （XHSNs） and protein quality, 195 Xinjiang wheat varieties （lines） were used to test protein qualities and evaluate the XHSNs processing qualities,and the paired data t test for dif- ferent traits of the materials with single subunit allelic variation on HMWTGS and LMW-GS was car- ried out. The result was that the contributions to the XHSNs processing quality of HMW-GS and LMW-GS were as. 1≥2＊〉Null atGlu-A1 loci,17＋18≥7＋9≥7＋8≥20≥6＋8 atGlu-Blloci,5＋10〉2≥2＋12 at Glu-D1 loci, gluA3c≥gluA3a〉gluA3d at Glu-A3loci, gluB3≥gluB3a〉gluB3d〉gluB3c ≥gluB3g〉gluB3j at Glu-B3loci. Different subunits had different mechanism on improving the pro- cessing quality of XHSNs. Glu-A3c significantly increased the quantity of proteins. 1,2＊ , 7＋9,17 ＋ 18,5 ＋ 10, gluA3a, gluB3a, gluB3b, gluB3d, and gluB3g significantly increased the quality of proteins. 7 ＋8 significantly increased quantity and quality of proteins at the same time. For the single subunit, Null,7＋8,2, gluB3d, and gluB3g had significant and positive effects on protein content of grain and flour ; Null, 1,2, gluA3d, and gluB3d had significant and positive effects on wet gluten content ; 1,2＊ , 7 ＋8,7＋ 9,5 ＋ 10, gluB3a, gluB3b, gluB3d, and gluB3g had significant and positive effects on Zeleny sedimentation value; 1,2＊ , 7 ＋ 8, 17 ＋ 18,5 ＋ 10, gluB3a, and gluB3b had significant and positive effects to peak time; 1,7 ＋ 8, gluA3a, gluB3c, gluB3b, gluB3d, and gluB3g had significant and positive effects ton peak height; 1,2＊ , 7 ＋ 8,5 ＋ 10, gluB3a, gluB3b, gluB3d, and gluB3g had significant and positive effects on peak width; 1,2＊ ,7＋8,17＋18,5＋10,gluB3a,gluB3b,gluB3d,and gluB3g had sig- nificant and positive effects on 8 minutes width; 1,2＊ ,7＋8,7＋9,17＋18,5＋10,gluB3a,gluB3b,and gluB3g had significant and positive effects on 8 minutes area.

关 键 词：新疆小麦 HMW-GS LMW-GS 新疆拉面 加工品质 蛋白质品质 

分 类 号：S512.1[农业科学—作物学] S331