豌豆种子发育进程中蛋白质组分的动态变化  

Dynamic Changes of Protein Components During Pea Seed Developmental Procedure

作　　者：乐帅 郭瑞 陈高 屈雪华 陈禅友 YUE Shuai;GUO Rui;CHEN Gao;QU Xuehua;CHEN Chanyou(School of Life Sciences,Jianghan University,Hubei Province Engineering Research Center of Legume Plants,Wuhan 430056,China)

机构地区：[1]江汉大学生命科学学院/湖北省豆类(蔬菜)植物工程技术研究中心,武汉430056

出　　处：《种子》2023年第2期51-58,共8页Seed

基　　金：湖北省技术创新专项(重大项目)(2017 ABA 147);湖北省教育厅百校联百县项目(BXLBX 0360,BXLBX 0361)。

摘　　要：为探究豌豆种子发育进程中蛋白质组分动态变化规律,明确具有种质特异性的特定发育时期和组分,本研究以8个豌豆品种为材料,分5个种子发育时期对4种蛋白质组分进行了定量分析和SDS-PAGE电泳分析。结果表明,豌豆种子蛋白组分变化随发育进程呈明显时序性,可能与基因表达的时序性和发育阶段营养需求不同有关,且变化趋势无种质特异性。在嫩荚期前检测到醇溶蛋白组分,之后便消失,可能仅供种子早期发育之需;水溶蛋白、盐溶蛋白和碱溶蛋白分别从嫩荚期、青熟期和黄熟期开始出现积累,到完熟期碱溶蛋白组分渐呈优势组分,成为主要的豌豆种子贮藏蛋白。在黄熟期以前豌豆种子蛋白质组分和含量品种间差异较小,到完熟期种质间差异极显著。WD-021和WD-123两个甜豌豆品种商品荚可溶性蛋白含量最高,有利于通过栽培来获取优质蛋白营养。豌豆完熟期种子蛋白电泳图谱信息可区分种质。种子嫩荚期蛋白电泳谱带品种间同质性强,说明其仅具有营养属性;到青熟期或黄熟期出现品种间谱带差异,仍以营养属性为主;完熟期种子蛋白电泳图谱信息量较大,品种间分化明显,具备营养和遗传的双重属性,故可运用完熟期种子碱溶蛋白和水溶蛋白等组分电泳技术进行豌豆种质判别。总之,蛋白质种类和含量随着豌豆种子发育进程不断地变化,优先满足种子生长发育需要,到生理成熟阶段种子蛋白大量贮藏积累。To explore the pattern of dynamic changes of protein components during the development of pea seeds,and to make clear the specific developmental stages and components with germplasm diversity.In this study,the four protein components were quantitatively detected and analyzed by SDS-PAGE electrophoresis at five seed developmental stages in eight pea cultivars.The results showed that the changes of pea seed protein components showed obvious time sequence,which might be related to time sequence of gene expression and the demand of nutritive substances in the process of plant growth and development,and its trend had no germplasm diversity.Gliadin fractions were detected at the stages of young and tender pod,and then they disappeared,therefore maybe they were required only at the early seed developmental stage;Albumin,salt-soluble and alkali-soluble proteins accumulations were detected from the tender pod stage,green ripening stage and yellow ripening stage,respectively.However,the alkali-soluble protein fraction gradually became the dominant one till the full ripe stage and the main seed storage protein fraction as well.The protein fraction and content levels of pea seeds showed no significant difference among cultivars before the yellow ripening stage,but they varied significantly among accessions at last.Two sweet pea cultivars,WD-021 and WD-123,had the highest soluble protein content in commercial pods,which was beneficial for gaining high-quality protein nutrition by cultivation.Information on the electrophoretic patterns of seed storage proteins at the full ripe stage could be used to discriminate pea accessions.The seed protein electrophoresis bands demonstrated homogeneity among varieties at the tender pod stage,indicating its nutritional attributes only.There were different bands emergence at the green or yellow ripening stage,which was still dominated by nutritional attributes.Seed protein electrophoresis patterns at the full ripen stage were highly informative with significant diversity between cultivars.Th

关 键 词：豌豆 种子蛋白 动态变化 种质特异性 

分 类 号：S643.3[农业科学—蔬菜学]