Pins基因等位变异对磨粉品质和新疆拉面加工品质的影响  

Influence of Pins Gene on Milling Quality and Xinjiang Hand-Stretched Noodle Processing Quality

作　　者：桑伟[1,2] 刘鹏鹏 聂迎彬[1,2] 崔凤娟 韩新年[1,2] 孔德真 邹波[1] 徐红军 穆培源[1,2] SANG Wei;LIU Pengpeng;NIE Yingbin;CUI Fengjuan;HAN Xinnian;KONG Dezhen;ZOU Bo;XU Hongjun;MU Peiyuan(Institute of Crop Research,Xinjiang Academy of Agri-Reclamation Sciences,Shihezi,Xinjiang 832000,China;Key Lab of Xinjiang Production and Construction Corps for Cereal Quality Research and Genetic Improvement,Shihezi,Xinjiang 832000,China)

机构地区：[1]新疆农垦科学院作物研究所,新疆石河子832000 [2]谷物品质与遗传改良兵团重点实验室,新疆石河子832000

出　　处：《麦类作物学报》2020年第12期1425-1433,共9页Journal of Triticeae Crops

基　　金：国家自然科学基金项目(31560391,31260324,U1178306);新疆兵团科技局项目(2012BB047,2016AC027);国家重点研发计划“七大农作物育种”专项(2017YFD0101003);新疆农垦科学院引导计划资助项目(80YYD201505)。

摘　　要：为了探讨新疆冬小麦品种Pins基因等位变异对小麦磨粉品质和新疆拉面加工品质的影响,对109份新疆冬小麦品种的籽粒硬度及其Pins基因等位变异、磨粉品质和新疆拉面加工品质进行测定,初步分析了新疆冬小麦品种资源籽粒硬度Pins基因的分布规律以及不同Pins基因等位变异对籽粒硬度、磨粉品质和新疆拉面加工品质的影响。结果表明,新疆冬小麦品种属硬质麦类型,Pins基因型以Pina-D1a、Pinb-D1b和Pina-D1a/Pinb-D1b为主,Pins突变类型及Pins突变基因型组合类型小麦的籽粒硬度均显著高于野生型,Pinb-D1a基因型小麦的籽粒硬度最低,L*值和a*值最高,b*值最低;Pinb-D1ab基因型小麦的吸水率最高。不同Pins基因型组合中,野生型小麦的籽粒硬度、b*值和吸水率最低;Pina-D1a/Pinb-D1aa的出粉率最高,Pina-D1a/Pinb-D1ab的灰分含量最低,吸水率最高。Pins基因及其基因型组合对新疆拉面加工品质无直接影响,主要通过对灰分、面粉色泽和吸水率等磨粉品质的作用对新疆拉面产生间接影响。优质新疆拉面品种中,Pinb基因突变对新疆拉面加工品质的影响大于Pina基因突变,育种中应优先选择Pinb基因突变型材料,其中Pina-D1a/Pinb-D1b可以作为重点选择的基因型组合。In order to evaluate the allelic distribution and the genetic differences of Puroindoline(Pins)genes in Xinjiang winter wheat varieties(lines),so as to clarify the molecular genetic basis and mechanism of grain hardness affecting the milling quality and Xinjiang hand-stretched noodle.A total of 109 Xinjiang winter wheat cultivars(lines)were used to detect the grain hardness alleles by using Pins molecular markers,and the grain hardness,milling quality and Xinjiang hand-stretched noodle quality were also measured.The results showed that the winter wheat varieties in Xinjiang are the type of hard wheat.The Pins genotypes are dominated by Pina-D1a,Pinb-D1b and Pina-D1a/Pinb-D1b.The type of Pins mutation and its combination grain hardness was higher than the wild type of Pina-D1a,Pinb-D1a and Pina-D1a/Pinb-D1a.Pinb-D1a had significantly the lowest grain hardness,the highest flour L*values and a*values,and the lowest flour b*value.The type of Pinb-D1ab had the highest water absorption.Among the different Pins genotype combinations,the wild type of Pina-D1a/Pinb-D1a had significantly the lowest grain hardness,flour b*value and water absorption.The type of Pina-D1a/Pinb-D1aa had the highest flour yield.The type of Pina-D1a/Pinb-D1ab had the lowest ash content,but the water absorption is highest.Pins gene and its genotype combination did not significantly impact on the Xinjiang hand-stretched noodle processing quality,but had the indirect effects on ash,flour color and water absorption for the milling quality.The effect of Pinb gene mutation on Xinjiang hand-stretched noodle processing quality was greater than that of Pina gene mutation.The Pinb gene mutation should be selected in breeding,and the type of Pina-D1a/Pinb-D1b could be used as dominant genotype combination.

关 键 词：新疆冬小麦 品种资源 PINS 籽粒硬度 磨粉品质 新疆拉面 

分 类 号：S512.1[农业科学—作物学] S330