黄淮麦区小麦中类燕麦蛋白的分类、等位基因及质量评价  

Classification,Alleles and Quality Evaluation of Avenin-Like Proteins in Common Wheat from the Huang-Huai Wheat Region

作　　者：晁岳恩[1] 李文旭 王沙沙 王亚欢 汪庆昌[1] 黄超 CHAO Yueen;LI Wenxu;WANG Shasha;WANG Yahuan;WANG Qingchang;HUANG Chao(Institute of Wheat Research,Henan Academy of Agricultural Sciences,Zhengzhou,Henan 450002,China;Henan Institute of Crop Molecular Breeding,Henan Academy of Agricultural Sciences,Zhengzhou,Henan 450002,China)

机构地区：[1]河南省农业科学院小麦研究所,河南郑州450002 [2]河南省作物分子育种研究院,河南郑州450002

出　　处：《麦类作物学报》2024年第10期1238-1244,共7页Journal of Triticeae Crops

基　　金：河南省农业科学院自主创新项目(2024ZC131);河南省重点研发与推广专项(232102110252)。

摘　　要：类燕麦蛋白(ALPs,avenin-like proteins)是一类富含半胱氨酸残基的非典型面筋蛋白,对小麦面团强度具有重要作用。为明确ALPs在黄淮麦区小麦品种中的表达类型、等位基因数量及可能的面粉品质效应,本研究以黄淮麦区的40个栽培品种为研究对象,选取灌浆中期的籽粒并根据品质不同分别组成2个混合池进行转录组测序。结果表明,在40个品种的转录产物中,鉴定到14个ALPs基因和24个ALPs的等位基因;14个ALPs基因在4AL、7DS和7AS染色体分别有5个、5个和4个。聚类分析表明,14个ALPs蛋白可以分为A、B两个大类,细分为A1、A2、B1、B2和B3五个亚类。ALP基因的表达水平在强筋群体和中筋群体间存在差异,两个A类ALPs基因在强筋群体中显著上调表达,B3亚类ALP显著下调。面粉品质效应评估表明,14个ALPs对面团强度性状的贡献存在差异,但除B1亚类外,其他所有蛋白对面筋强度贡献值都不低于高分子麦谷蛋白,推测ALPs可能也是影响中国黄淮麦区面团强度的重要蛋白类型。Avenin-like proteins(ALPs)are a class of typical gluten proteins rich in cysteine residues,which play an important role in the strength of dough.In order to investigate the expression patterns,allelic diversity of ALPs and its potential effects on flour quality,this study was conducted using 40 wheat cultivars from the Huanghuai Region.These cultivars were categorized into two groups based on quality.Transcriptome sequencing was performed on mixed pools representing strong gluten and moderate gluten cultivars during the mid-grain-filling stage.The analysis revealed there are 14 ALPs genes and 24 ALPs alleles among the transcripts of the 40 cultivars.The 14 ALPs genes were found to be located on chromosomes 4AL,7DS,and 7AS.Phylogenetic analysis categorized the encoded proteins into two major types(A and B)and five subclasses(A1,A2,B1,B2,and B3).Differential expression of ALP genes was observed between the strong gluten and moderate gluten populations,with two A subclass genes up-regulated in the strong gluten populations and B3 subclass gene down-regulated.Evaluation of flour quality indicated varying contributions of ALPs to dough strength,with most proteins(except for B1 subclass)showing contributions equal to or greater than high-molecular-weight glutenin.These findings suggest that ALPs may play a crucial role in dough strength in the Huang-Huai Wheat Region of China.

关 键 词：小麦 燕麦类似蛋白 面团强度 等位基因 

分 类 号：S512.1[农业科学—作物学] S330