高、低分子量麦谷蛋白亚基等位变异对小麦加工品质性状的影响  

Effect of Allelic Variation in HMW and LMW Glutenin Subunits on the Processing Quality in Common Wheat

作　　者：刘丽[1] 周阳[1] 何中虎[1] 王德森[1] 张艳[1] Pea R.J. 

机构地区：[1]中国农业科学院作物育种栽培研究所/国家小麦改良中心 [2]国际玉米小麦改良中心(CIMMYT),墨西哥apdo664106600

出　　处：《中国农业科学》2004年第1期8-14,共7页Scientia Agricultura Sinica

基　　金：国家"863"计划资助项目 ( 2 0 0 1AA2 410 3 1);"973"重大基础研究发展规划资助项目 ( 2 0 0 2CB10 13 0 0 );北京市自然科学基金资助项目 ( 0 4E0 2 2 )

摘　　要：以面包加工品质差异较大的普通小麦DH群体 (Pavon×Avocet) ,其等位变异位点为Glu A1(N和 2 )、Glu B1(7+8和 17+18)、Glu D1(2 +12和 5 +10 )、Glu A3(a和b)和Glu B3(b和h) ,研究了HMW GS和LMW GS等位变异对小麦加工品质的影响。结果表明 ,HMW GS和LMW GS等位变异对籽粒蛋白质含量和SDS沉降值的影响未达显著水平 ,对和面时间与耐揉性的影响达 1%显著水平。按位点贡献大小排序 ,Glu D1>Glu B1>Glu B3>Glu A1>Glu A3;就单个亚基而言 ,在Glu A1位点N与 2 差异较小 ,在Glu B1位点 7+8>17+18,在Glu D1位点 5+10 >2 +12 ,Glu A3位点的GluA3a与GluA3b对小麦品质的效应差异不显著 ,在Glu B3位点GluB3b>GluB3h。亚基组合为 2 、7+8、5 +10、GluB3b和N、7+8、5 +10、GluB3b的DH系 ,其加工品质优良 ;亚基组合为 2 、17+18、2 +12和GluB3h的DH系 。Effects of allelic variation in HMW-GS and LMW-GS on processing quality were investigated in a DH population derived from poor breadmaking quality cultivar Avocet and good breadmaking cultivar Pavon. Parents differed at five loci: Glu-A1 (N and 2 *), Glu-B1 (7+8 and 17+18), Glu-D1 (2+12 and 5+10), Glu-A3 (a and b), and Glu-B3 (b and h). No significant difference in kernel protein content and SDS sedimentation volume were observed among DH lines based on alleles. According to the allele contribution to mixing time and mixing tolerance, different glutenin subunit loci could be ranked as: Glu-D1> Glu-B1> Glu-B3> Glu-A1> Glu-A3. At Glu-A1, N>2 *; at Glu-B1, 7+8>17+18; at Glu-D1, 5+10>2+12; at Glu-A3, GluA3a≌GluA3b; at Glu-B3, GluB3b> GluB3h. Lines carrying 2 *, 7+8, 5+10, GluB3b and N, 7+8, 5+10, GluB3b performed good mixing time and mixing tolerance, while lines with 2 *, 17+18, 2+12, GluB3h shown poor mixing parameters.

关 键 词：分子量 麦谷蛋白亚基 等位变异 小麦加工 品质性状 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]