1BL/1RS易位对小麦贮藏蛋白组分含量和面团流变学特性的影响  

Effect of 1BL/1RS Translocation on Gluten Protein Fraction Quantities and Dough Rheological Properties

作　　者：赵德辉[1] 阎俊[2] 黄玉莲 夏先春[1] 张艳[1] 田宇兵[1] 何中虎[1,4] 张勇[1] 

机构地区：[1]中国农业科学院作物科学研究所/国家小麦改良中心,北京100081 [2]中国农业科学院棉花研究所,河南安阳455000 [3]河南省焦作市修武县植保植检站,河南焦作454350 [4]国际玉米小麦改良中心(CIMMYT)中国办事处,北京100081

出　　处：《作物学报》2015年第11期1648-1656,共9页Acta Agronomica Sinica

基　　金：国家自然科学基金项目(31371623);中国农业科学院作物科学研究所中央级公益性科研院所基本科研业务费专项;国家高技术研究发展计划(863计划)项目(2012AA101105);中国农业科学院创新工程项目资助

摘　　要：利用1BL/1RS易位系后代研究1BL/1RS易位对贮藏蛋白组分含量和面团流变学特性的影响有助于指导小麦品质改良工作。选用师栾02-1/周麦16组合14份F6品系,于2012—2013年度分别种植在河南安阳和焦作,采用反相超高效液相色谱(RP-UPLC)和凝胶排阻超高效液相色谱(SE-UPLC)方法分析贮藏蛋白组分含量,并研究它们与面团流变学特性的关系。结果表明,拉伸仪延展性和最大抗延阻力、不溶性谷蛋白聚合体含量和谷蛋白、醇溶蛋白等贮藏蛋白组分含量及其比例均受1BL/1RS易位有无类别和类内品系效应的显著影响,以类内品系效应较大;拉伸仪拉伸面积、谷蛋白含量及醇溶蛋白与谷蛋白含量比值的类内品系效应显著且较大。易位系和非易位系的贮藏蛋白组分含量和面团流变学特性的相关系数达显著水平,在易位系中,不溶性谷蛋白聚合体含量和拉伸面积(r=0.92,P<0.001)、延展性(r=0.92,P<0.001)、最大抗延阻力(r=0.80,P<0.01)呈显著正相关,面团流变学特性较好的品系不溶性谷蛋白聚合体含量均较高;在非易位系中,醇溶蛋白与谷蛋白含量比值和拉伸面积(r=?0.91,P<0.001)、最大抗延阻力(r=?0.88,P<0.001)呈显著负相关,面团流变学特性较好的品系醇溶蛋白与谷蛋白含量比值均较低。上述信息对以不溶性谷蛋白聚合体含量和醇溶蛋白与谷蛋白含量比值为指标改良1BL/1RS易位系的面筋品质有重要意义。Understanding the effect of gluten protein fractions on major dough rheological quality traits among 1BL/1RS and non-1BL/1RS lines will facilitate quality improvement in wheat. Fourteen advanced facultative wheat lines derived from leading cultivars Shiluan 02-1 without 1BL/1RS and Zhoumai 16 with 1BL/1RS were grown in Anyang and Jiaozuo in Henan province in the 2012–2013 growing season. The gluten protein fractions were quantified with reversed-phase ultra-performance liquid chro-matography （RP-UPLC） and size-exclusion ultra-performance liquid chromatography （SE-UPLC）, and their correlations with dough rheological properties were determined. The results showed that Extensograph extensibility and maximum resistance, content of unextractable glutenin polymeric protein, quantity of gluten protein fractions and their ratios received significant influence from the presence of 1BL/1RS translocation and the line within group, whereas Extensograph extension area, content of glutenin and the ratio of gliadin-to-glutenin were predominantly affected by the line within group. Significant correlations were observed between gluten protein fraction quantities and dough rheological parameters in the 1BL/1RS and non-1BL/1RS lines. The 1BL/1RS lines with good dough rheological quality exhibited high content of unextractable glutenin polymeric proteins, 1BL/1RS lines with good dough rheological quality exhibited high content of unextractable glutenin polymeric proteins, which was significantly and positively correlated with Extensograph extension area （r= 0.92,P〈 0.001）, extensibility （r= 0.92,P〈 0.001） and maximum resistance （r= 0.80,P 〈 0.01）. The non-1BL/1RS lines with good dough rheological quality showed low ratio of gliadin-to-glutenin, which was significantly and negatively correlated with Extensograph extension area （r=-0.91,P 〈 0.001） and maximum resistance （r=-0.88,P 〈 0.001）. These results may guide genotypic selection in early generations to im-prove the dough rheological propert

关 键 词：普通小麦 1BL/1RS易位 面团流变学特性 贮藏蛋白组分 

分 类 号：S512.1[农业科学—作物学]