不同颗粒结合型淀粉合成酶Ⅰ亚基组合对小麦淀粉含量及面条品质的影响分析  

Effects of Different Granule Bound Starch SynthaseⅠSubunit Combinations on Starch Content and Noodle Quality of Wheat

作　　者：邓志英[1] 李文淑 郭迎新 赵云哲 陈广凤[2] 王德华 王冠颖 田纪春[1] DENG Zhi-ying;LI Wen-shu;GUO Ying-xin;ZHAO Yun-zhe;CHEN Guang-feng;WANG De-hua;WANG Guan-ying;TIAN Ji-chun(Agronomy college of Shandong Agricultural University,Stage Key Laboratory of Crop Biology,Group of Wheat Quality Breeding,Tai’an,Shandong 271018,China;Dezhou University,College of Ecology,Resources and Environment,Dezhou,Shandong 253000,China)

机构地区：[1]山东农业大学农学院,作物生物学国家重点实验室,小麦品质育种研究室,山东泰安271018 [2]德州学院生态与资源环境学院,山东德州253000

出　　处：《粮油食品科技》2021年第2期9-14,共6页Science and Technology of Cereals,Oils and Foods

基　　金：山东省高等学校科技计划项目(J17KA148);山东省农业良种工程(2019LZGC017);国家自然科学基金(31871613);山东省研究生教育导师能力提升计划;山东省重点研发计划(2017GNC10102);山东省自然基金(ZR20171702170343)。

摘　　要：控制颗粒结合型淀粉合成酶Ⅰ(Wx蛋白)形成的基因是直链淀粉合成的关键基因,该基因的表达影响直链淀粉含量,进而影响最终加工品质。以含有不同Wx蛋白亚基组合类型的重组自交系(RIL)群体为材料,研究不同组合类型对直支链淀粉含量及面条品质质构的影响。结果表明,群体中共含有8种组合类型,不同Wx蛋白亚基位点缺失对小麦直、支链淀粉含量影响的程度不同。双缺失类型之间直支链淀粉含量都没有显著差异;突变型和其他组合相比达显著差异。W_(x)蛋白亚基的缺失主要影响干面条断裂强度。在双缺失类型下,组合中存在W_(x)-B1缺失位点时对面条干面条断裂强度影响较大,不易断裂。单缺失类型下,影响煮熟面条拉伸参数严重程度为W_(x)-A1≥W_(x)-B1>W_(x)-D1;双缺失类型下,W_(x)-B1和Wx-D1同时缺失时为最优;全缺失时,主要影响煮熟面条的拉伸距离,其次是曲线面积和拉伸力。研究结果为优质专用小麦新品种的培育提供参考。Granule Bound Starch SynthaseⅠis the key gene of amylose synthesis.The expression of this gene affects amylose content and final processing quality.In this study,RIL populations with different W_(x) protein subunit combinations were used to study the effects of different combinations on amylose and amylopectin content and texture of dry noodles and cooked wet noodles.The results indicated that there were 8 kinds of combinations in the population.Different W_(x) protein subunits deletion had a certain effect on amylose and amylopectin content of wheat,and the influence degree was different.There was no significant difference in amylose content between double deletion types,but significant difference was found in mutant and total deletion types compared with other combinations.For the texture parameters of dry noodles,the deletion of W_(x) protein subunits mainly affected the breaking strength of dry noodles.Under the condition of double deletion type,when there was W_(x)-B1 deletion site in the combination,the noodle breaking strength was greatly affected,and it was not easy to break.Under the condition of single deletion type,the severity of tensile parameters of cooked noodles was W_(x)-A1 deletion type≥W_(x)-B1 deletion type>W_(x)-D1 deletion type.Under the condition of double deletion,both W_(x)-B1 and W_(x)-D1 deletion showed best.When the three loci were deleted at the same time,the stretching distance of cooked noodles was mainly affected,followed by the curve area and tensile force.These results provide a reference for the cultivation of new wheat varieties with high quality and special use.

关 键 词：小麦 直支链淀粉 面条品质 颗粒结合型淀粉合成酶Ⅰ 

分 类 号：TS202.1[轻工技术与工程—食品科学]