强筋小麦贮藏蛋白的积累动态、种类及相对含量分析  

Accumulation Dynamics,Species and Relative Content Analysis of Storage Protein in High-Gluten Wheat

作　　者：房春豪 韩冉[1] 毛凤鑫 汪晓璐 徐文竞 王开 祁广 曹新有[1] 李豪圣[1] 刘爱峰[1] 刘成[1] Fang Chunhao;Han Ran;Mao Fengxin;Wang Xiaolu;Xu Wenjing;Wang Kai;Qi Guang;Cao Xinyou;Li Haosheng;Liu Aifeng;Liu Cheng(Crop Research Institute,Shandong Academy of Agricultural Sciences/Key Laboratory of Wheat Biology and Genetic Breeding in Northern Huang-Huai Region,Ministry of Agriculture/National Engineering Laboratory for Wheat and Maize/Shandong Wheat Technology Innovation Center,Jinan 250100,China)

机构地区：[1]山东省农业科学院作物研究所/农业部黄淮北部小麦生物学与遗传育种重点实验室/小麦玉米国家工程实验室/山东省小麦技术创新中心,山东济南250100

出　　处：《山东农业科学》2023年第4期50-55,共6页Shandong Agricultural Sciences

基　　金：国家自然科学基金项目(32001544);山东省自然科学基金项目(ZR2020MC098);小麦玉米国家工程实验室开放课题(2018LYZWS05)。

摘　　要：小麦贮藏蛋白是面粉品质的主要评价指标。本研究以不同高分子量麦谷蛋白亚基组合的强筋小麦(济麦44和济麦229)和中筋小麦(济麦22)为试材,分析强筋小麦和中筋小麦及4+12和5+10高分子量麦谷蛋白亚基组合的籽粒醇溶蛋白、麦谷蛋白及谷蛋白大聚合体(GMP)在小麦灌浆期的积累动态和成熟籽粒中的贮藏蛋白种类、相对含量。结果表明,强筋小麦和中筋小麦的麦谷蛋白和醇溶蛋白在整个小麦灌浆期的积累趋势相同,均持续上升,但GMP积累却存在较大差异,强筋小麦的GMP含量持续增加而中筋小麦呈“下降-上升-下降-上升”的趋势。从高分子量麦谷蛋白亚基组成类型上看,5+10亚基组合的醇溶蛋白、麦谷蛋白及GMP在灌浆中后期的含量均高于4+12亚基组合类型。通过TMT(tandem mass tags)蛋白质组学分析发现,3个小麦品种的成熟籽粒共检测到53个贮藏蛋白,共分为三类,包括27个醇溶蛋白、16个Avenin-like蛋白和10个麦谷蛋白。济麦44较济麦22相对含量高的原因是大多数贮藏蛋白的表达量高,而济麦229相对含量高的原因是部分贮藏蛋白超高量表达。本研究结果可为我国小麦品质改良和优质小麦生产提供技术参考。Wheat storage protein is the main evaluation index of flour quality.In this study,the accumu-lation dynamics of gliadin,glutenin and glutenin macropolymer(GMP),and specis and relative contents of storage proteins in mature seeds were analyzed by using strong gluten and medium gluten wheat varieties as materials.Jimai 44 and Jimai 229 are strong gluten varieties with HMW-GS of 5+10,while Jimai 22 is a medium gluten variety with HMW-GS of 4+12.The results showed that the accumulation trend of glutenin and glia-din in strong gluten and medium gluten wheat varieties were the same and continued to increase during the whole grain filling stage,but there were great differences in GMP accumulation.The GMP content continued to increase in strong gluten wheat varieties but showed a trend of“down-up-down-up”in medium gluten variety.In terms of composition types of HMW-GS,the contents of gliadin,glutenin and GMP in the varieties with HMW-GS of 5+10 were higher than those in the variety with 4+12 at middle and late grain filling stages.By TMT proteomic analysis,a total of 53 storage proteins were detected in the mature seeds of the three wheat varieties,and were divided into three categories,including 27 gliadins,16 Avenin-like proteins and 10 glutenins.The higher storage protein relative content of Jimai 44 was due to the higher expression of most storage proteins,while that of Jimai 229 was due to the ultra-high expression of some storage proteins.The results of this study would provide technical references for wheat quality improvement and good-quality production in China.

关 键 词：强筋小麦 中筋小麦 麦谷蛋白 醇溶蛋白 谷蛋白大聚合体(GMP) 

分 类 号：S512.1[农业科学—作物学]