甘肃小麦品种(系)面筋强度和糯蛋白基因分布规律研究  

Characterization of Distribution Frequency of Genes Associated with Gluten Strength and Waxy Protein in Gansu Province

作　　者：杨芳萍[1] 杨莉[2] 郭莹[1] 何中虎[2] 李志虎 夏先春[2] 

机构地区：[1]甘肃省农业科学院小麦研究所,甘肃兰州730070 [2]中国农业科学院作物科学研究所,北京100081 [3]陇南高等师范专科学校,甘肃成县742500

出　　处：《麦类作物学报》2015年第7期933-939,共7页Journal of Triticeae Crops

基　　金：国家自然基金项目(31360336);甘肃省国际科技合作计划项目(1304WCGA175);甘肃省农科院科技创新专项(2013GAAS24);甘肃省兰州市科技计划项目(2013-4-141)

摘　　要：高分子量麦谷蛋白、1B/1R易位系和糯蛋白基因是影响小麦面包、面条和馒头加工品质的重要因素。为明确甘肃省小麦品种(系)品质状况,用Dx5、By8、By9、Bx7OE、1B/1R、Wx等基因的特异性分子标记鉴定其对应基因在甘肃4个麦区298份小麦材料中的存在状况。结果表明,甘肃省小麦品种(系)中被检测基因分布频率在不同生态区域存在一定差异,从西部到东南部,Dx5、By8、Bx7OE、Wx-B1b基因的检出频率逐渐降低,而By9基因和1B/1R易位系检出频率逐渐升高;春小麦中Dx5(46.4%)、By8(26.1%)、Bx7OE(1.4%)、Wx-B1b(14.4%)基因的检出频率明显高于冬小麦中Dx5(26.3%)、By8(25.0%)、Bx7OE(0)、Wx-B1b(7.5%)基因的检出频率;但春小麦By9(34.8%)基因、1B/1R易位系(27.5%)检出频率低于冬小麦By9(41.3%)、1B/1R(38.8%)的被检出频率。面筋强度和糯蛋白基因的分布频率表明甘肃省小麦品种(系)用于加工面包、面条和馒头的品质状况较差,且从西部到东南部品质逐渐变劣,春小麦品质优于冬小麦。甘肃省大部分小麦品种(系)仅适宜于加工普通馒头和面条。The genes associated with HMW-GS,1B/1Rtranslocation and waxy protein in common wheat affect its processing quality of bread,noodle and steamed bread.In order to understand quality status of Gansu wheat cultivars（lines）,Dx5,By8,By9,Bx7 OE,1B/1Rand Wxgenes were identified using gene-specific molecular markers.The results showed that the distribution frequencies of genes detected were different in various ecological regions of Gansu,and the frequency of Dx5,By8,Bx7 OE,Wx-B1 b decreased from western to southeastern areas,but those of By9,1B/1Rtranslocation increased.Frequency of Dx5（46.4%）,By8（26.1%）,Bx7 OE（1.4%）and Wx-B1b（14.4%）in spring wheat was higher than that of Dx5（26.3%）,By8（25.0%）,Bx7 OE（0）and Wx-B1b（7.5%）in winter wheat,whereas frequency of By9（34.8%）and 1B/1R（27.5%）in spring wheat was lower than that of By9（41.3%）and 1B/1R（38.8%）in winter wheat.Distribution frequency of genes associated with gluten strength and waxy protein indicated the quality of wheat cultivars,which decreased from west to south-east,was not good in Gansu province,and quality of spring wheat was better thanthat of winter wheat;most of them are served to process common noodle and steamed bread.

关 键 词：小麦品种(系) 面筋强度 糯蛋白 分子检测 品种改良 

分 类 号：S512.1[农业科学—作物学] S330