新疆春小麦品种Pins基因等位变异及其对新疆拉面加工品质的影响  

Allelic Variations of Pins Genes in Xinjiang Spring Wheat Varieties and Their Influence on Processing Quality of Xinjiang Hand-Stretched Noodles

作　　者：相吉山 刘鹏鹏[2] 桑伟[2] 崔凤娟[2] 韩新年[2] 聂迎彬[2] 孔德真 邹波[2] 徐红军[2] 穆培源[2] XIANG JiShan;LIU PengPeng;SANG Wei;CUI FengJuan;HAN XinNian;NIE YingBin;KONG DeZhen;ZOU Bo;XU HongJun;MU PeiYuan(Academy of Agricultural Sciences,Chifeng University/Key Laboratory of Agro-ecological Protection&Exploitation and Utilization of Animal and Plant Resources in Eastern Inner Mongolia,Chifeng 024000,Inner Mongolia;Institute of Crop Research,Xinjiang Academy of Agri-Reclamation Sciences/Key Lab of Xinjiang Production and Construction Corps for Cereal Quality Research and Genetic Improvement,Shihezi 832000,Xinjiang)

机构地区：[1]赤峰学院农业科学研究院/蒙东农业生态保护与动植物资源开发利用实验室,内蒙古赤峰024000 [2]新疆农垦科学院作物研究所/谷物品质与遗传改良兵团重点实验室,新疆石河子832000

出　　处：《中国农业科学》2020年第19期3857-3866,共10页Scientia Agricultura Sinica

基　　金：国家自然科学基金(31260324,31560391,U1178306);新疆兵团农业领域攻关项目(2012BB047,2016AC027,2019AB021);国家重点研发计划育种专项(2017YFD0101003)。

摘　　要：【目的】检测新疆春小麦品种Pins等位变异分布规律,分析不同Pins基因型春小麦品种籽粒硬度的差异,探讨Pins对春小麦品种主要品质性状和新疆拉面加工品质的影响,明确籽粒硬度影响新疆拉面加工品质的分子遗传基础及机理。【方法】以386份新疆春小麦品种资源为材料,用分子标记检测籽粒硬度Pins,测定品质性状(籽粒性状、磨粉品质、面粉品质、面团特性、淀粉糊化特性等),制作新疆拉面并进行评鉴。【结果】Pins等位变异分布规律:在新疆春小麦品种资源中,Pina有2种等位变异,分别为Pina-D1a(占比86.79%)、Pina-D1b(13.21%);Pinb有3种等位变异,分别为Pinb-D1a(64.77%)、Pinb-D1b(32.12%)和Pinb-D1p(3.11%);Pina/Pinb有6种基因型组合,分别为Pina-D1a/Pinb-D1a(58.81%)、Pina-D1a/Pinb-D1b(25.39%)、Pina-D1a/Pinb-D1p(2.59%)、Pina-D1b/Pinb-D1a(5.96%)、Pina-D1b/Pinb-D1b(6.74%)和Pina-D1b/Pinb-D1p(0.52%)。Pins对春小麦品种品质性状的影响:Pina-D1a的籽粒蛋白含量、灰分含量、白度、湿面筋含量、Zeleny沉淀值均显著高于Pina-D1b;籽粒硬度、黄度(b*值)、面筋指数、峰值时间、8分钟面积、稀懈值均显著低于Pina-D1b。与其他等位变异相比,Pinb-D1a的白度、湿面筋含量,Pinb-D1b的出粉率、黄度(b*值),Pinb-D1p的籽粒硬度、面筋指数均最高且达显著差异水平。与其他基因型组合相比,Pina-D1a/Pinb-D1a的白度,Pina-D1a/Pinb-D1p的籽粒硬度、面筋指数、8分钟面积,Pina-D1b/Pinb-D1b的淀粉稀懈值,Pina-D1b/Pinb-D1p的籽粒蛋白含量、出粉率、面粉的湿面筋含量均最高且达显著差异水平。Pins对新疆拉面加工品质的影响:Pina-D1a的拉面手感、粘弹性、总分极显著低于Pina-D1b;Pina-D1b/Pinb-D1p的拉面手感最好,Pina-D1a/Pinb-D1p、Pina-D1b/Pinb-D1a和Pina-D1b/Pinb-D1b的粘弹性最高;Pina-D1b/Pinb-D1a、Pina-D1b/Pinb-D1b的总分最高。【结论】Pina突变会使新疆春小麦胚乳质地变硬、主要品质性状�【Objective】The objectives of this study were to detect the allelic variations of Pins genes in Xinjiang spring wheat varieties, analyze the difference of grain hardness among different Pins genotypes of spring wheats, and explore the effects of Pins genes on different quality characters and the processing quality of Xinjiang hand-stretched noodles.【Method】First, the allelic variations of Pins genes in 386 Xinjiang spring wheats varieties were detected with molecular markers. Second, the quality characters of these materials were determined, including milling quality, gluten quality, dough character, and starch gelatinization character. Third, the processing qualities of Xinjiang hand-stretched noodles were evaluated. 【Result】The allelic variations of Pins genes: In Xinjiang spring wheat varieties, there were two alleles(Pina-D1 a and Pina-D1 b) at Pina locus with proportions of 86.79% and 13.21%, respectively, three alleles(Pinb-D1 a, Pinb-D1 b, Pinb-D1 p) at Pinb locus with proportions of 64.77%, 32.12%, and 3.11%, respectively, and six genotype combinations(Pina-D1 a/Pinb-D1 a, Pina-D1 a/Pinb-D1 b, Pina-D1 a/Pinb-D1 p, Pina-D1 b/Pinb-D1 a, Pina-D1 b/Pinb-D1 b, Pina-D1 b/Pinb-D1 p) for Pina/Pinb with proportions of 58.81%, 25.39%, 2.59%, 5.96%, 6.74%, and 0.52%, respectively. The effect of Pins gene on the quality characters of Xinjiang spring wheat: the grain protein content, and flour ash content, whiteness, and wet gluten content, Zeleny sedimentation value with Pina-D1 a were significantly higher than those with Pina-D1 b(P<0.05), whereas the grain hardness, flour yellowness(b*), gluten index, mid line peak time, 8 min integral, and starch breakdown of Pina-D1 a were significantly lower than those of Pina-D1 b(P<0.05). Among different alleles of Pinb, the flour whiteness and weak gluten content of Pinb-D1 a, the grain flour yield and flour yellowness(b*) of Pinb-D1 b, and the grain hardness and flour gluten index of Pinb-D1 p were significantly higher than those of other alleles(P<0.05). Among di

关 键 词：新疆春小麦 品种资源 PINS 品质性状 新疆拉面 

分 类 号：S512.12[农业科学—作物学]