甘肃小麦品种1BL/1RS易位系鉴定及面筋熟制特性分析  

Identification of 1BL/1RS Translocation Lines and Analysis of Gluten Cooking Features of Wheat(Triticum aestivum) Germplasms in Gansu Province

作　　者：马小乐[1,2] 李葆春[1,3] 孟亚雄[1,2] 杨轲[2] 师桂英[2] 王化俊[1,3] 尚勋武[2] 

机构地区：[1]甘肃省作物遗传改良与种质创新重点实验室,兰州730070 [2]甘肃农业大学农学院,兰州730070 [3]甘肃省干旱生境作物学重点实验室,兰州730070

出　　处：《农业生物技术学报》2015年第6期747-754,共8页Journal of Agricultural Biotechnology

基　　金：国家自然基金(No.31060188);甘肃省农牧厅创新项目(No.GNCX-2014-29)

摘　　要：为了解甘肃省春小麦(Triticum aestivum)品种的品质状况并明确其影响因素,在已测定其高分子量麦谷蛋白亚基(high molecular weight glutenin subunits,HMW-GS)的基础上,本研究利用分子检测、生化检测和基因组原位杂交(genomic in situ hybridization,GISH)对小麦种质1BL/1RS易位系进行鉴定及面筋熟制特性分析。结果表明,甘春23号、甘春20号、永良4号以及和尚头为非1BL/1RS易位系,甘春24号、甘春22号、武春4号和武春121为1BL/1RS易位系,从而解释了这4个1BL/1RS易位系品种尽管含有优质的HMW-GS,但其品质并未达到高筋的原因。比较3种1BL/1RS易位系的检测方法发现,利用酸性聚丙烯酰胺凝胶电泳技术(acid poly acrylamide gel electrophoresis,A-PAGE)和GISH技术检测1BL/1RS易位系准确性高,而分子检测中个别品种的检测结果与实际不符。面筋熟制特性分析结果表明,1BL/1RS易位系品种的面筋在熟制过程中表现出易膨大、易塌陷的特征。在4个易位系品种中,甘春24号、甘春22号和武春4号均为中筋品种,含有优质亚基(5+10),武春121无(5+10)亚基,为弱筋品种,说明优质亚基(5+10)对1BL/1RS易位系造成的品质负面效应有较大的补偿作用。研究结果为1BL/1RS易位系的精确和高效鉴定及小麦品质育种和食品加工提供一定的理论依据。In order to study the quality condition of the spring wheat （Triticum aestivum） in Gansu Province and identify the corresponding quality-affecting factors, the present research, based on the determination of their high molecular weight glutenin subunits （HMW-GS）, identified the 1BL/1RS translocation lines using molecular and biochemical detection technologies, as well as the genomic in situ hybridization （GISH） and analyzed gluten cooking features. The result showed that Ganchun 24, Ganchun 22, Wuchun 4 and Wuchun 121 were truly the translocated line and Ganchun 23, Ganchun 20, Yongliang 4 and Heshangtou were not. The result explained why the 4 varieties of translocated lines had high quality HMW-GS without high quality. Comparing the 3 detection technologies, it was found that acid poly acrylamide gel electrophoresis （A-PAGE） and GISH could produce more accurate results in determining 1BL/1RS than molecular detection technology. The gluten cooking features analysis showed that the varieties of 1BL/1RS translocated lines were inclined to swollen and collapse. Ganchun 24, Ganchun 22, Wuchun 4 of the 4 of 1BL/1RS translocated line varieties were middle gluten and had the fine subunit of （5＋ 10）, while Wuchun 121 was weak gluten variety and did not have the subunit （5＋ 10）. This indicated that the high-quality subunit （5＋ 10） could compensate the negative effect on variety quality caused by 1BL/1RS translocation lines. The result could provide theoretical basis for accurate and effective determination of 1BL/1RS translocation lines, as well as for wheat quality breeding and food processing.

关 键 词：小麦 1BL/1RS易位系 酸性聚丙烯酰胺凝胶电泳(A-PAGE) 基因组原位杂交(GISH) 面筋熟制 

分 类 号：S512.1[农业科学—作物学]