作物学报 ›› 2014, Vol. 40 ›› Issue (09): 1695-1701.doi: 10.3724/SP.J.1006.2014.01695
杨莉1,黄玉莲2,常萍3,阎俊4,张业伦1,夏先春1,田宇兵1,何中虎1,5,张勇1,*
ANG Li1,HUANG Yu-Lian2,CHANG Ping3,YAN Jun4,ZHANG Ye-Lun1,XIA Xian-Chun1,TIAN Yu-Bing1,HE Zhong-Hu1,5,ZHANG Yong1,*
摘要:
阿拉伯木聚糖是小麦中最重要的非淀粉多糖, 对营养和加工品质有重要影响。采用IciMapping软件, 对PH82-2/内乡188重组自交系群体(F2:6)的水溶性和总阿拉伯木聚糖含量进行QTL分析, 在1B、4B、5B、5D和6B染色体上定位5个控制总阿拉伯木聚糖含量的QTL, 分别解释5.6%~18.7%的表型变异; 在1A、1B、5B、6B和7A染色体上定位5个控制水溶性阿拉伯木聚糖含量的QTL, 分别解释4.3%~34.9%的表型变异。其中, 1B、5B和6B染色体上影响水溶性和总阿拉伯木聚糖含量的QTL位于同一标记区间。1BL/1RS易位对水溶性和总阿拉伯木聚糖含量有显著作用, 籽粒硬度对总阿拉伯木聚糖含量有显著作用。阿拉伯木聚糖含量, 特别是总阿拉伯木聚糖含量, 与快速黏度分析仪峰值黏度、稀澥值, 以及面条品质黏弹性、食味呈显著相关, 但相关系数受1BL/1RS易位和籽粒硬度影响。
| [1]Saulnier L, Guillon F, Sado P, Rouau X. Plant cell wall polysaccharides in storage organs: xylans (food applications). In: Comprehensive Glycoscience: from Chemistry to Systems Biology, Vol. 2, Analysis of Glycans, Polysaccharide Functional Properties. Amsterdam: Elsevier, 2007. pp 653–689[2]Broekaert W F, Courtin C M, Verbeke K, Van De Wiele T, Verstraete W, Delcour J A. Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides. Crit Rev Food Sci Nutr, 2011, 51: 178–194[3]Izydorczyk M S, Biliaderis C G. Cereal arabinoxylans: advances in structure and physicochemical properties. Carbohydr Polymers, 1995, 28: 33–48[4]Jelaca S, Hlynka I. Effect of wheat-flour pentosans in dough, gluten, and bread. Cereal Chem, 1972, 49: 489–495[5]Vanhamel S, Cleemput G, Delcour J, Nys M, Darius P. Physicochemical and functional properties of rye nonstarch polysaccharides: IV. The effect of high molecular weight water-soluble pentosans on wheat-bread quality in a straight-dough procedure. Cereal Chem, 1993, 70: 306–306[6]Courtin C M, Delcour J A. Arabinoxylans and endoxylanases in wheat flour bread-making. J Cereal Sci, 2002, 35: 225-243[7]Bettge A, Morris C F. Relationships among grain hardness, pentosan fractions, and end-use quality of wheat. Cereal Chem, 2000, 77: 241–247[8]张岐军, 钱森和, 张艳, 何中虎, 姚大年. 中国软质小麦品种戊聚糖含量的遗传变异及其与饼干加工品质的关系. 中国农业科学, 2005, 38: 1734–1738Zhang Q J, Qian S H, Zhang Y, He Z H, Yao D N. Variation of pentosans in Chinese soft wheat cultivars and correlations with cookie quality. Sci Agric Sin, 2005, 38: 1734–1738 (in Chinese with English abstract)[9]Kaldy M, Rubenthaler G, Kereliuk G, Berhow M, Vandercook C. Relationships of selected flour constituents to baking quality in soft white wheat. Cereal Chem, 1991, 68: 508–512[10]Li S, Morris C F, Bettge A D. Genotype and environment variation for arabinoxylans in hard winter and spring wheats of the U.S. Pacific Northwest. Cereal Chem, 2009, 86: 88–95[11]Gebruers K, Dornez E, Boros D, Dynkowska W, BedöZ, Rakszegi M, Delcour J A, Courtin C M. Variation in the content of dietary fiber and components thereof in wheats in the HEALTHGRAIN diversity screen. J Agric Food Chem, 2008, 56: 9740–9749[12]Pritchard J R, Lawrence G J, Larroque O, Li Z, Laidlaw H K, Morell M K, Rahman S. A survey of β-glucan and arabinoxylan content in wheat. J Sci Food Agric, 2011, 91: 1298–1303[13]Saulnier L, Peneau N, Thibault J-F. Variability in grain extract viscosity and water-soluble arabinoxylan content in wheat. J Cereal Sci, 1995, 22: 259–264[14]Finnie S, Bettge A, Morris C F. Influence of cultivar and environment on water-soluble and water-insoluble arabinoxylans in soft wheat. Cereal Chem, 2006, 83: 617–623[15]Dornez E, Gebruers K, Joye I J, De Ketelaere B, Lenartz J, Massaux C, Bodson B, Delcour J A, Courtin C M. Effects of genotype, harvest year and genotype-by-harvest year interactions on arabinoxylan, endoxylanase activity and endoxylanase inhibitor levels in wheat kernels. J Cereal Sci, 2008, 47: 180–189[16]Bordes J, Ravel C, Le Gouis J, Lapierre A, Charmet G, Balfourier F. Use of a global wheat core collection for association analysis of flour and dough quality traits. J Cereal Sci, 2011, 54: 137–147[17]Charmet G, Masood-Quraishi U, Ravel C, Romeuf I, Balfourier F, Perretant M, Joseph J, Rakszegi M, Guillon F, Sado P. Genetics of dietary fibre in bread wheat. Euphytica, 2009, 170: 155–168[18]Groos C, Bervas E, Chanliaud E, Charmet G. Genetic analysis of bread-making quality scores in bread wheat using a recombinant inbred line population. Theor Appl Genet, 2007, 115: 313–323[19]Quraishi U M, Murat F, Abrouk M, Pont C, Confolent C, Oury F X, Ward J, Boros D, Gebruers K, Delcour J A. Combined meta-genomics analyses unravel candidate genes for the grain dietary fiber content in bread wheat (Triticum aestivum L.). Funct Integr Genomics, 2011, 11: 71–83[20]Nguyen V L, Huynh B L, Wallwork H, Stangoulis J. Identification of quantitative trait loci for grain arabinoxylan concentration in bread wheat. Crop Sci, 2011, 51: 1143–1150[21]Gilmour A R, Cullis B R, Verbyla A P. Accounting for natural and extraneous variation in the analysis of field experiments. J Agric, Biol, Environ Stat, 1997, 2: 269–293[22]Kiszonas A M, Courtin C M, Morris C F. A critical assessment of the quantification of wheat grain arabinoxylans using a phloroglucinol colorimetric assay. Cereal Chem, 2012, 89: 143–150[23]Zhang Y, Quail K, Mugford D C, He Z. Milling quality and white salt noodle color of Chinese winter wheat cultivars. Cereal Chem, 2005, 82: 633–638[24]Zhang Y, Wu Y, Xiao Y, Yan J, Zhang Y, Zhang Y, Ma C, Xia X, He Z. QTL mapping for milling, gluten quality, and flour pasting properties in a recombinant inbred line population derived from a Chinese soft × hard wheat cross. Crop Pasture Sci, 2009, 60: 587–597[25]Somers D J, Isaac P, Edwards K. A high-density microsatellite consensus map for bread wheat (Triticum aestivum L.). Theor Appl Genet, 2004, 109: 1105–1114[26]Marone D, Laido G, Gadaleta A, Colasuonno P, Ficco D B, Giancaspro A, Giove S, Panio G, Russo M A, De Vita P. A high-density consensus map of A and B wheat genomes. Theor Appl Genet, 2012, 125: 1619–1638[27]Panozzo J, Mccormick K. The rapid viscoanalyser as a method of testing for noodle quality in a wheat breeding programme. J Cereal Sci, 1993, 17: 25–32[28]Courtin C M, Gelders G G, Delcour J A. Use of two endoxylanases with different substrate selectivity for understanding arabinoxylan functionality in wheat flour breadmaking. Cereal Chem, 2001, 78: 564–571 |
| [1] | 蒋嘉卉, 江炳志, 刘冠明, 王章英, 唐朝臣. 紫肉甘薯品质性状的近红外光谱预测模型构建与优化[J]. 作物学报, 2026, 52(4): 1088-1102. |
| [2] | 刘长友, 王珅, 时会影, 沈颖超, 孙蕾, 王彦, 张志肖, 苏秋竹, 田静, 范保杰. 基于饭豆基因资源的小豆远缘杂交群体抗豆象QTL定位[J]. 作物学报, 2026, 52(3): 936-944. |
| [3] | 张飞飞, 何万龙, 焦文娟, 白斌, 耿洪伟, 程宇坤. 小麦抗条锈病相关性状元分析及候选基因分析[J]. 作物学报, 2025, 51(8): 2111-2127. |
| [4] | 王天译, 杨绣娟, 赵佳佳, 郝宇琼, 郑兴卫, 武棒棒, 李晓华, 郝水源, 郑军. 山西小麦醇溶蛋白多样性及其对面粉品质效应研究[J]. 作物学报, 2025, 51(7): 1784-1800. |
| [5] | 胡蒙, 沙丹, 张晟瑞, 谷勇哲, 张世碧, 李静, 孙君明, 邱丽娟, 李斌. 大豆分枝数QTL定位及候选基因筛选[J]. 作物学报, 2025, 51(7): 1747-1756. |
| [6] | 邵顺伟, 陈卓, 兰振东, 蔡兴奎, 邹华芬, 李晨曦, 唐景华, 朱熙, 张彧, 董建科, 金辉, 宋波涛. 基于BSA-seq技术的块茎芽眼深度QTL定位分析[J]. 作物学报, 2025, 51(7): 1725-1735. |
| [7] | 杨海洋, 吴林宣, 李博纹, 石翰峰, 袁禧龙, 刘金朝, 蔡海荣, 陈诗怡, 郭涛, 王慧. 基于QTL定位发现的OsWRI3调控水稻种子的落粒性[J]. 作物学报, 2025, 51(7): 1712-1724. |
| [8] | 郭栋财, 吕涛, 蔡永生, 买吾鲁达·艾合买提, 全家, 曲延英, 郑凯. 棉花纤维品质相关性状QTL元分析及候选基因鉴定[J]. 作物学报, 2025, 51(6): 1445-1466. |
| [9] | 张金泽, 周庆国, 肖莉晶, 金海润, 欧阳青静, 龙旭, 晏中彬, 田恩堂. 芥菜型油菜不同组织硫苷含量的QTL定位与候选基因分析[J]. 作物学报, 2025, 51(5): 1166-1177. |
| [10] | 林伟津, 郭泽佳, 刘浩, 李海芬, 王润风, 黄璐, 余倩霞, 陈小平, 洪彦彬, 李少雄, 鲁清. 花生荚果产量相关性状QTL定位与候选基因分析[J]. 作物学报, 2025, 51(4): 969-981. |
| [11] | 雍瑞, 胡文静, 吴迪, 汪尊杰, 李东升, 赵蝶, 尤俊超, 肖永贵, 王春平. 小麦穗粒数QTL分析及其对千粒重多效性评价[J]. 作物学报, 2025, 51(2): 312-323. |
| [12] | 胡朋举, 郭颂, 宋亚辉, 金欣欣, 苏俏, 杨永庆, 王瑾. 多环境下花生含油量遗传及QTL定位分析[J]. 作物学报, 2025, 51(2): 324-333. |
| [13] | 郭淑慧, 潘转霞, 赵战胜, 杨六六, 皇甫张龙, 郭宝生, 胡晓丽, 录亚丹, 丁霄, 吴翠翠, 兰刚, 吕贝贝, 谭逢平, 李朋波. 陆地棉D11染色体一个纤维长度主效位点的遗传解析[J]. 作物学报, 2025, 51(2): 383-394. |
| [14] | 王哲, 胡燕灵, 龚方仪, 易睿, 赵书宏, 刘睿琴, 刘雨杭, 张甜, 张亚洲, 郑有良, 刘登才, 黄林, 伍碧华. 基于16K芯片的野生二粒小麦渗入系BAd7-209籽粒蛋白含量QTL定位[J]. 作物学报, 2025, 51(12): 3238-3250. |
| [15] | 张瀚, 余金琎, 谭林璐, 张婧泉, 王小董, 谢庄, 谢可盈, 凌英华, 赵芳明. 基于CSSL-Z267的单/双片段代换系的水稻产量性状QTL遗传效应解析与设计育种应用[J]. 作物学报, 2025, 51(12): 3157-3170. |
|
||