山西小麦育成品种品质性状及HMW-GS组成演变分析  

Variation of Quality-related Traits and HMW-GS of Wheat Varieties in Shanxi Province

作　　者：赵佳佳[1] 乔玲[1] 郑兴卫 李晓华[1] 曹勇[1] 马小飞[1] 杨斌[1] 姬虎太[1] 乔麟轶[1] 郑军[1] 张建诚[1] ZHAO Jia-jia;QIAO Ling;ZHENG Xing-wei;LI Xiao-hua;CAO Yong;MA Xiao-fei;YANG Bin;JI Hu-tai;QIAO Lin-yi;ZHENG Jun;ZHANG Jian-cheng(Institute of Wheat Research,Shanxi Academy of Agricultural Sciences,Linfen 041000)

机构地区：[1]山西省农业科学院小麦研究所,临汾041000

出　　处：《植物遗传资源学报》2018年第6期1126-1137,共12页Journal of Plant Genetic Resources

基　　金：国家重点研发计划项目(2017YFD0100600);山西省重点研发项目(201703D211007);山西省农科院育种工程项目(17yzgc010);山西省国际合作项目

摘　　要：研究山西省小麦育成品种的品质及高分子量麦谷蛋白亚基的演变,有助于优异种质资源的挖掘和创新,可以为小麦品质改良和品种推广提供依据。对山西小麦育成品种的品质及HMW-GS组成进行演变分析,结果表明,山西小麦整体上以中筋为主,除硬度指数呈逐年下降趋势外,其他品质指标在20世纪90年代之前均逐渐提升,而后呈现下降趋势;山西省小麦品种HMW-GS的Glu-1位点等位变异较为丰富,Glu-A1位点有1、2*和Null 3种亚基类型,Glu-B1位点有7种亚基类型(7+8、7+9、6+8、13+16、14+15、17+18、20),Glu-D1位点有6种亚基类型(2+12、2+10、5+12、5+10、4+12和2. 2+12),共检测到亚基组合类型32种,"Null,7+8,2+12"出现频率最高,且优质亚基的变化与品质演变趋势一致; Glu-D1位点对蛋白质含量、硬度指数、容重、湿面筋含量、延伸性和吸水率的效应较大,其中4+12和2+10对蛋白质含量和湿面筋含量具有正效应,Glu-B1位点主要影响沉降值、形成时间、稳定时间、拉伸面积和最大抗延阻力等指标,其中7+8、7+9亚基对拉伸面积具有正效应,Glu-A1位点的2*对沉降值、最大抗延阻力、稳定时间、形成时间和拉伸面积具有正效应;"2*,7+8,4+12"和"1,7+9,2+10"亚基组合对品质性状效应较高。In order to provide a theoretical basis for further improvement of quality, and to excavate excellent germplasm resources,quality-related traits and high molecular weight glutenin subunit （HMW-GS） composition of wheat varieties in Shanxi Province were investigated. Results showed that the medium-strong gluten wheat varieties dominate in Shanxi,with the hardness index decreasing year by year,and other quality traits increase first then de- crease. Allelic variation at Glu-1 locus, encoding HMW-GS,was abundant in wheat varieties in Shanxi. Three types of subunits（1 and 2＊ ,Null）at the Glu-Al,seven types of subunits（7 ＋8,7 ＋9,6 ＋8,13 ＋ 16,14 ＋ 15,17 ＋ 18, 20）at Glu-B1 locus,and six types of subunits（2 ＋ 12,2 ＋ 10,5 ＋ 12,5 ＋ 10,4 ＋ 12 and 2.2 ＋ 12）at Glu-D1 locus were detected. Totally,thirty-two subunit combinations were detected,and of that,the combination ＂Null,7 ＋ 8,2 ＋ 12＂ was abundant. The employment of the quality-related subunits was associated with that of quality traits. It was found that Glu-D1 contributed to the protein content,hardness,test weight,wet gluten content, extensihility and ab-sorption. The glutenin subunits 4 ＋ 12 and 2 ＋ 10 positively contributed to the protein content and wet gluten con- tent. Glu-B1 is associated with the Zeleny sedimentation, development time, stability time, stretch area and max resistance, and out of that, the 7 ＋ 8 and 7 ＋ 9 subunits have positive effects on stretch area. 2 ＊ of Glu-A1 locus has positive effects on Zeleny sedimentation,development time,stability time, stretch area and max resistance. Notably, the combinations ＂2 ＊ ,7 ＋ 8,4 ＋ 12＂ and ＂! ,7 ＋ 9,2 ＋ 10＂ positively contributed to the quality of wheat varieties in Shanxi province,China.

关 键 词：山西省 小麦育成品种 品质性状 高分子量麦谷蛋白亚基 演变 

分 类 号：S512.1[农业科学—作物学]