小麦谷蛋白聚合体的MS-SDS-PAGE及其与面包烘烤品质的关系  

Multi-stacking SDS-PAGE for Wheat Glutenin Polymer and It′s Relation to Bread-making Quality

作　　者：梁荣奇[1] 张义荣[1] 尤明山[1] 毛善锋[1] 宋建民[1] 刘广田[1] 

机构地区：[1]中国农业大学作物学院植物遗传育种系

出　　处：《作物学报》2002年第5期609-614,共6页Acta Agronomica Sinica

基　　金：国家自然科学基金重点项目 (批准号 3 993 0 110 );北京市自然科学基金项目 (编号 6990 0 0 1)

摘　　要：选用品质 (微量 SDS沉淀值、稳定时间 )优劣不同的 10个“931116 8/ / / 81831- 1/ pernell/ /京 4 11”的 F6 品系 ,探索多层浓缩胶 SDS- PAGE(MS- SDS- PAGE)的实验方法 ,初步探讨可溶性谷蛋白的分子量分布状况和不溶性谷蛋白(GMP)与面包烘烤品质的关系。结果表明 ,通过 SDS-磷酸缓冲液可将谷蛋白聚合体分成两部分 :分子量较小的 SDS-可溶性谷蛋白聚合体和分子量较大的 SDS-不溶性谷蛋白聚合体 (GMP) ;多层浓缩胶 SDS- PAGE可用于分析可溶性谷蛋白的含量及其分子量分布。总蛋白含量相当时 ,随着醇溶蛋白含量的降低 ,谷蛋白含量增加 ,小麦品质 (微量 SDS-沉淀值、稳定时间 )变优。品质优良材料的 GMP、分子量较大的可溶性谷蛋白的比例高于品质差劣的材料。仅靠蛋白质及其组分的含量、 HMW- GS组成进行品质评价是不够全面的 ,结合谷蛋白聚合体的组成和含量进行评价和选择育种 。Ten F 6 lines with the difference in bread making quality (according to their mini SDS sedimentation values and mixing tolerances) were used to explore the procedure of multi stacking (MS) SDS PAGE, and to understand the relationship between bread making quality and soluble and insoluble glutenin polymers. The results showed that: 1) the smaller molecular weight (SDS soluble) and the larger molecular weight (SDS insoluble) glutenin polymers could be partitioned from glutenin protein by SDS phosphate buffer; 2) the amount and molecular size of soluble polymers could be estimated by MS SDS PAGE; 3) as the decreasing of the monomer relative content, the gluten relative content increased and the quality became better; 4) the content of SDS insoluble polymers (Glutenin Macro Polymers, GMP) and the percent of larger SDS soluble polymers were higher in good quality lines than that in poor lines. Therefore, it was not enough to assess bread making quality only by the high molecular weight glutenin subunits(HMW GS) and the amounts of total protein and its components. The amounts and components of glutenin polymers must also be taken into account in wheat breeding programs.

关 键 词：小麦 谷蛋白 聚合体 MS-SDS-PAGE 面包 烘烤品质 

分 类 号：S512.101[农业科学—作物学]