57份陕西新育成小麦品种(系)HMW-GS组成及品质分析  

HMW-GS Composition and Quality Analysis of 57 New Shaanxi Wheat Varieties(Lines)

作　　者：张海龙 宋鹏博 张傲琰 王紫檀 张泽源 赵文莎 李浩阳 冯毅[1] 孙道杰[1] ZHANG Hailong;SONG Pengbo;ZHANG Aoyan;WANG Zitan;ZHANG Zeyuan;ZHAO Wensha;LI Haoyang;FENG Yi;SUN Daojie(College of Agronomy,Northwest A&F University,Yangling,Shaanxi 712100,China)

机构地区：[1]西北农林科技大学农学院,陕西杨凌712100

出　　处：《麦类作物学报》2023年第12期1578-1586,共9页Journal of Triticeae Crops

基　　金：陕西“两链”融合重点专项(2023KXJ-011)。

摘　　要：为探究陕西关中地区小麦HMW-GS亚基与品质性状间的关系,采用SDS-PAGE法对57份陕西关中地区小麦品种(系)HMW-GS亚基组成及相关品质性状进行了分析。结果表明,供试品种(系)中共检测出7种HMW-GS亚基类型和8种HMW-GS亚基组合;Glu-A1位点上有3种亚基类型,分别为1、2^(*)和Null,以1亚基为主(78.95%);Glu-B1位点上检测到7+8(61.40%)与7+9(38.60%)两个类型;Glu-D1位点上检测到5+10(70.18%)和2+12(29.82%)两个类型。3个HMW-GS基因位点编码亚基共组成8种亚基组合,品质得分6~10分,其中1/7+8/5+10组合品质得分10分,出现频率最高。就HMW-GS不同位点对品质性状效应进行分析发现,Glu-D1位点对b^(*)值、形成时间、稳定时间、弱化度和粉质质量指数的影响达到极显著水平(P<0.01);对面团流变学特性的影响,Glu-D1>Glu-B1。不同类型亚基对小麦品质的效应存在差异,7+8亚基对蛋白质含量、湿面筋含量和容重具有正效应,7+9和5+10亚基对形成时间和稳定时间的影响显著高于其他亚基(P<0.05);携带1/7+8/5+10亚基组合小麦的蛋白质、湿面筋含量和容重最高;携带1/7+9/5+10亚基组合具有较高面粉L^(*)值和面团流变学特性指标值。In order to explore the relationship between HMW-GS subunits and quality traits of wheat,the composition of HMW-GS subunits of 57 wheat varieties(lines)in Guanzhong area of Shaanxi was analyzed by SDS-PAGE.The results showed that seven types of HMW-GS subunits and eight combinations of HMW-GS subunits were detected in the tested varieties(lines).There were three types of subunits at Glu-A1 locus:Ax1,Ax2^(*)and AxNull,of which Ax1 subunit showed the highest frequency(78.95%).Two alleles Bx7+By8(61.40%)and Bx7+By9(38.60%)were detected at Glu-B1 locus.At Glu-D1 locus,Dx5+Dy10(70.18%)and Dx2+Dy12(29.82%)were detected.Eight subunit combinations were detected encoded by the three HMW-GS gene loci,and the quality score was 6-10 points.Among them,the quality score of Ax1/Bx7+By8/Dx5+Dy10 combination was 10 points,with the highest frequency.The effects of different loci of HMW-GS on quality traits were analyzed.The results showed that the effects of Glu-D1 locus on b^(*),development time,stability time,softening and farinograph quality index were significant.Glu-D1 showed greater influence on dough rheological properties,compared with Glu-B1.Different types of subunits had different effects on quality.Bx7+By8 subunit had positive effects on protein content,wet gluten content and bulk density,while Bx7+By9 and Dx5+Dy10 subunits had significantly higher effects on development time and stability time than other subunits.The Ax1/Bx7+By8/Dx5+Dy10 subunit combination had the highest protein content,wet gluten content and bulk density.The Ax1/Bx7+By9/Dx5+Dy10 subunit combination had higher flour L^(*)value and dough rheological properties.The results of this study show that the combination of high-quality subunits can improve wheat quality,which provide reference for the selection of high-quality subunits and quality improvement in Shaanxi wheat breeding process in the future.

关 键 词：小麦 陕西 高分子量麦谷蛋白亚基 品质特性 

分 类 号：S512.1[农业科学—作物学] S330