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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

1716

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

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