欢迎访问作物学报，今天是
作物学报

作物学报 ›› 2009, Vol. 35 ›› Issue (2): 203-210.doi: 10.3724/SP.J.1006.2009.00203

• 作物遗传育种·种质资源·分子遗传学 • 上一篇    下一篇

HMW-GS和LMW-GS组成对小麦加工品质的影响

雷振生1,2;刘丽2,3**;王美芳1;阎俊2;杨攀1;张艳2;何中虎2,4,*   

  1. 1河南省农业科学院小麦研究所,河南郑州,450002;2中国农业科学院作物科学研究所/国家小麦改良中心,北京,100081;3云南省农业科学院粮食作物研究所,云南昆明650205;4国际玉米小麦改良中心(CIMMYT)中国办事处,北京100081
  • 收稿日期:2008-05-14 修回日期:2008-07-17 出版日期:2009-02-12 网络出版日期:2008-12-10
  • 通讯作者: 何中虎
  • 基金资助:

    本研究由北京市自然科学基金项目(5041001),国家重点基础研究发展计划(973计划)项目(2002CB101300)资助

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

LEI Zhen-Sheng1,2;LIU Li2,3**;WANG Mei-Fang1,YAN Jun2,YANG Pan1;ZHANG Yan2;HE Zhong-Hu2,4,*   

  1. 1Wheat Research Institute, Henan Academy of Agricultural Sciences, Zhengzhou 450002; 2 National Wheat Improvement Center/Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China;3 Crop Research Institute, Yunnan of Agricultural Sciences, Kunming 650205;4 CIMMYT-China Office, c/o Chinese Academy of Agricultural Sciences, Beijing 100081, China
  • Received:2008-05-14 Revised:2008-07-17 Published:2009-02-12 Published online:2008-12-10
  • Contact: HE Zhong-Hu

PDF

1974

被引次数

35

摘要：

高分子量麦谷蛋白亚基(HMW-GS)和低分子量麦谷蛋白亚基(LMW-GS)是决定小麦加工品质的重要因素。以小麦品种PH82-2(亚基组成1, 14+15, 2+12和Glu-A3d, Glu-B3d, Glu-D3c)和内乡188(亚基组成1, 7+9, 5+10和 Glu-A3a, Glu-B3j, Glu-D3b)的242份F3和F4株系(试验I)和91份产量比较试验材料(试验II)研究了贮藏蛋白组成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的影响不大，但对加工品质均有极显著影响(P<1%)。就位点的效应而言，Glu-D1位点对加工品质的效应较大，而Glu-D3位点的效应较小。就单个亚基而言，在Glu-B1位点，14+15<7+9；在Glu-D3位点，Glu-D3c>Glu-D3b。1B/1R易位系的部分品质性状，如和面时间、曲线下降斜度和峰积分好于非1B/1R易位系。

关键词: 普通小麦, 高分子量麦谷蛋白亚基, 低分子量麦谷蛋白亚基, 加工品质

Abstract:

Chinese wheat (Triticum aestivum L.) is generally considered to have acceptable protein content, but weak gluten properties, and is thus of inferior quality for mechanized production of pan bread and noodles in China. Therefore, improvement of gluten quality including strength and extensibility has become a major breeding objective. Composition of high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS) play an important role in determinating the gluten quality in common wheat. The purposes of this study were to investigate the effects of allelic variation in HMW-GS and LMW-GS especially in subunit 14+15 and Glu-D3 locus on quality traits with two independent trials using 242 and 91 lines of progenies from the cross between PH 82-2 (Glutenin composition of 1, 14+15, 2+12, and Glu-A3d, Glu-B3d, Glu-D3c)and Neixiang 188 (Glutenin composition of 1, 7+9, 5+10, and Glu-A3a, Glu-B3j, Glu-D3b), respectively. The results showed that allelic variation had slight contribution to kernel protein content. Glu-D1 locus took a primary role in processing quality, Glu-D3 locus had slight contribution to them. The effect of locus was 14+15<7+9 at Glu-B1 and Glu-D3c>Glu-D3b at Glu-D3. 1B/1R translocation lines showed more desirable quality characteristics in peak time, right of peak slope, and peak integral than normal lines.

Key words: Common wheat, HMW-GS, LMW-GS, Processing quality

[1]Sugiyama T, Rafalski A, Peterson D, Soll D. A wheat HMW glu-tenin subunit gene reveals a highly repeated structure. Nucl Acids Res, 1985, 13: 8729-8737
[2]Payne P I. Genetics of wheat storage proteins and the effect of allelic variation of bread-making quality. Annu Rev Psychol, 1987, 38: 141-153
[3]Singh N K, Shpherd K W. Linkage mapping of the genes control-ling endosperm proteins in wheat: 1. Genes on the short arms of group 1 chromosomes. Theor Appl Genet, 1988, 75: 628-641
[4]Nagamine T, Kai Y, Takayama T, Yanagisawa T, Taya S. Allelic variation at the Glu-1 and Glu-3 loci in southern Japanese wheats, and its effects on gluten properties. J Cereal Sci, 2000, 32: 129-135
[5]Branlard G, Felix I. Part of the HMW glutenin subunits and omega gliadin allelic variants in the explanation of the quality parameters. In: Proceeding International Meeting—Wheat Kernel Proteins: Molecular and Functional Aspects, S. Martinal Cimino, Viterbo, Italy, 1994. pp 249-251
[6]Herbert W, Gerhard Z. Importance of amounts and proportions of high molecular weight subunits of glutenin for wheat quality. Eur Food Res Technol, 2000, 210: 324-330
[7]Kolster P, Vereiken J M. Evaluating HMW glutenin subunits to improve breadmaking quality of wheat. Cereal Foods World, 1993, 38: 76-82
[8]Huang D Y, Khan K. Quantitative determination of high molecu-lar weight glutenin subunit of hard red spring wheat by SDS-PAGE: I. Quantitive effects of total amounts on breadmak-ing quality characteristics. Cereal Chem, 1997, 74: 781-785
[9]Payne P I, Holt L M, Law C N. Structural and genetic studies on the high-molecular-weight subunits of wheat glutenin: I. Allelic variation in subunits amongst varieties of wheat (Triticum aesti-vum L.). Theor Appl Genet, 1981, 60: 229-236
[10]Branlard G, Dardevet M. Diversity of grain protein and bread wheat quality: II. Correlation between high molecular weight subunits of glutenin and flour quality characteristics. J Cereal Sci, 1985, 3: 345-354
[11]Gianibelli M C, Larroque O R, MacRichie F, Wrigley C W. Bio-chemical, genetic, and molecular characterization of wheat glu-tenin and its component subunits. Cereal Chem, 2001, 78: 635-646
[12]Carrillo J M, Rousset M, Qualset C O, Kasarda D D. Use of re-combinant inbred lines of wheat for studying the associations of high-molecular-weight glutenin subunits alleles to quantitative traits: 1. Grain yield and quality prediction tests. Theor Appl Genet, 1990, 79: 321-330
[13]Lagudah E S, O’Brien L, Halloran G M. Influence of gliadin composition and high molecular weight subunits of glutenin on dough properties in an F3 population of a bread wheat cross. J Cereal Sci, 1988, 7: 33-42
[14]Cornish G B, Panozzo J F, Wrigley C W. Victorian wheat protein families. Cereals 98. In: O’Brien L, Blakeney A B, Ross A S, Wrigley C W, eds. Proceeding 48th Australian Cereal Chemistry Conference. RACI: Melbourne, Australia, 1999. pp 183-188
[15]Bietz J A, Wall J S. Isolation and characterization of gliadin-like subunits from glutenin. Soil Biol Biochem, 1973, 50: 537-547
[16]Gupta R B, Paul J G, Cornish G B, Palmer G A, Bekes F, Rathjen A J. Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1, of common wheat: I. Its additive and interaction effects on dough properties. J Cereal Sci, 1994, 19: 9-17
[17]Luo C, Griffin W B, Brandlard G, McNeil D L. Comparison of low and high molecular weight wheat glutenin allele effects on flour quality. Theor Appl Genet, 2001, 102: 1088-1098
[18]Branlard G, Dardevet R, Saccomano F, Lagoutte F, Gourdon J. Genetics diversity of wheat storage proteins and bread wheat quality. Euphytica, 2001, 119: 59-67
[19]Gupta G B, MacRitchie F. A rapid one-step one-dimensional SDS-PAGE procedure for analysis of subunit composition of glu-tenin in wheat. J Cereal Sci, 1991, 14: 105-109
[20]Liu Y-H(刘艳华), Wang H-G(王洪刚), Liu S-B(刘树兵), Gao J-R(高居荣), Zhang H-L(张宏领). Study on the relationship be-tween 14+15, 7+8, 1 HMW glutenin subunits and some quality properties of wheat. Acta Agric Boreali-Sin (华北农学报), 2003, 18(3): 4-7(in Chinese with English abstract)
[21]Zhang H(张宏), Ren Z-L(任志龙), Ji W-Q(吉万全), Wang C-Y(王长有), Wang Q-Y(王秋英), Xue X-Z(薛秀庄), Cai D-M(蔡东明). The effects of pyramiding 14+15 and 5+10 sub-units on wheat quality in sister lines. Acta Bot Boreal-Occident Sin (西北植物学报), 2004, 24(12): 2272-2276(in Chinese with English abstract)
[22]Liu L(刘丽), Zhou Y(周阳), He Z-H(何中虎), Wang D-S(王德森), Zhang Y(张艳), Pe?a R J. Effect of allelic variation in HMW and LMW glutenin subunits on the processing quality in common wheat. Sci Agric Sin (中国农业科学), 2004, 37(1): 8-14(in Chi-nese with English abstract)
[23]Liu L(刘丽), Zhou Y(周阳), He Z-H(何中虎), Yan J(阎俊), Zhang Y(张艳), Pe?a R J. Effect of allelic variation at Glu-1 and Glu-3 loci on processing quality in common wheat. Acta Agron Sin (作物学报), 2004, 30(10): 959-968(in Chinese with English abstract)
[24]Liu L(刘丽), Zhou Y(周阳), He Z-H(何中虎), Pe?a R J, Zhang L-P(张立平). Effect of allelic variation at Glu-1 and Glu-3 loci on insoluble glutenin content. Acta Agron Sin (作物学报), 2004, 30(11): 1086-1092(in Chinese with English abstract)
[25]Liu L(刘丽), Zhou Y(周阳), Liu J-J(刘建军), He Z-H(何中虎), Yang J(杨金). Effect of allelic variation at the Glu-1 and Glu-3 loci and presence of 1BL/1RS translocation on pan bread and dry white Chinese noodle quality. Sci Agric Sin (中国农业科学), 2004, 37(9): 1265-1273(in Chinese with English abstract)
[26]Chen D-S(陈东升), Liu L(刘丽), Dong J-L(董建力), He Z-H(何中虎), Zhang Y(张艳), Liu J-J(刘建军), Wang D-S(王德森). Ef-fect of HMW and LMW glutenin subunits and presence of 1BL/1RS translocation on quality traits in spring wheat. Acta Agron Sin (作物学报), 2005, 31(4): 414-419(in Chinese with English abstract)
[27]Liu L, He Z H, Yan J, Zhang Y, Xia X C, Pe?a R J. Allelic varia-tion at the Glu-1 and Glu-3 loci, presence of 1B/1R translocation, and their effect on mixographic properties in Chinese bread wheats. Euphytica, 2005, 142: 197-204
[28]He Z H, Liu L, Xia X C, Liu J J, Pe?a R J. Composition of HMW and LMW glutenin subunits and their effects on dough properties, pan bread, and noodle quality of Chinese bread wheats. Cereal Chem, 2005, 82: 345-350
[29]He Z H, Yang J, Zhang Y, Quail K J, Pe?a R J. Pan bread and dry white Chinese noodle quality in Chinese winter wheats. Euphytica, 2004, 139: 257-267
[30]Pe?a R J, Amaya A, Rajaram S, Mujeep-Kazi A. Variation in quality of characteristics associated with some spring 1B/1R translocation wheats. J Cereal Sci, 1990, 12: 105-112
[31]Walker A E, Walker C E. Documentation and User Instructions for Mixsmart Software, Chapter 10. National Mfg: Lincoln, 1992
[32]Wang A L, Gao L Y, Li X H, Zhang Y Z, He Z H, Xia X C, Zhang Y, Yan Y M. Characterization of two 1D-encoded o-gliadin sub-units closely related to dough strength and pan bread-making quality in common wheat (Triticum aestivum L.). J Cereal Sci, 2008, 47: 528-535
[33]Martín P, Gomez M, Carrillo J M. Interaction between allelic variation at the Glu-D1 locus and 1BL/1RS translocation on flour quality in bread wheat. Crop Sci, 2001, 41: 1080-1084
[1] 靳义荣, 刘金栋, 刘彩云, 贾德新, 刘鹏, 王雅美. 普通小麦氮素利用效率相关性状全基因组关联分析[J]. 作物学报, 2021, 47(3): 394-404.
[2] 张平平,姚金保,王化敦,宋桂成,姜朋,张鹏,马鸿翔. 江苏省优质软麦品种品质特性与饼干加工品质的关系[J]. 作物学报, 2020, 46(4): 491-502.
[3] 王旭虹,李鸣晓,张群,金峰,马秀芳,姜树坤,徐正进,陈温福. 籼型血缘对籼粳稻杂交后代产量和加工及外观品质的影响[J]. 作物学报, 2019, 45(4): 538-545.
[4] 杨芳萍,刘金栋,郭莹,贾奥琳,闻伟鄂,巢凯翔,伍玲,岳维云,董亚超,夏先春. 普通小麦‘Holdfast’条锈病成株抗性QTL定位[J]. 作物学报, 2019, 45(12): 1832-1840.
[5] 王林生,张雅莉,南广慧. 普通小麦-大赖草易位系T5AS-7LrL·7LrS分子细胞遗传学鉴定[J]. 作物学报, 2018, 44(10): 1442-1447.
[6] 赵德辉, 张勇, 王德森, 黄玲, 陈新民, 肖永贵, 阎俊, 张艳, 何中虎. 北方冬麦区新育成优质品种的面包和馒头品质性状[J]. 作物学报, 2018, 44(05): 697-705.
[7] 苗永杰, 阎俊, 赵德辉, 田宇兵, 闫俊良, 夏先春, 张勇, 何中虎. 黄淮麦区小麦主栽品种粒重与籽粒灌浆特性的关系[J]. 作物学报, 2018, 44(02): 260-267.
[8] 方雅洁，朱亚军，吴志超，陈凯，申聪聪，石英尧，徐建龙. 全基因组关联定位籼稻种质资源外观和加工品质QTL[J]. 作物学报, 2018, 44(01): 32-42.
[9] 肖永贵,Susanne DREISIGACKER,Claudia NU?EZ-RíOS,胡卫国,夏先春,何中虎. 基于FLUOstar平台的小麦dsDNA荧光定量与基因型分析[J]. 作物学报, 2017, 43(07): 947-953.
[10] 董雪,刘梦,赵献林,冯玉梅,杨燕. 普通小麦近缘种低分子量麦谷蛋白亚基Glu-A3基因的分离和鉴定[J]. 作物学报, 2017, 43(06): 829-838.
[11] 刘凯,邓志英,张莹,王芳芳,刘佟佟,李青芳,邵文,赵宾,田纪春*,陈建省*. 小麦茎秆断裂强度相关性状QTL的连锁和关联分析[J]. 作物学报, 2017, 43(04): 483-495.
[12] 宫希,蒋云峰,徐彬杰,乔媛媛,华诗雨,吴旺,马建,周小鸿,祁鹏飞,兰秀锦. 利用普通六倍体小麦和西藏半野生小麦杂交衍生的重组自交系定位小麦芒长QTL[J]. 作物学报, 2017, 43(04): 496-500.
[13] 王鑫,马莹雪,杨阳,王丹峰,殷慧娟,王洪刚. 小麦矮秆种质SN224的鉴定及农艺性状QTL分析[J]. 作物学报, 2016, 42(08): 1134-1142.
[14] 孔欣欣,张艳,赵德辉,夏先春,王春平,何中虎. 北方冬麦区新育成优质小麦品种面条品质相关性状分析[J]. 作物学报, 2016, 42(08): 1143-1159.
[15] 张星星,王召军,杨玉双,王道文,郑文明,董振营. 利用HMW-GS全缺失突变体快速构建Glu-1位点近等渗入系[J]. 作物学报, 2016, 42(08): 1247-1252.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
京ICP备15008789号-2