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作物学报 ›› 2009, Vol. 35 ›› Issue (8): 1379-1385.doi: 10.3724/SP.J.1006.2009.01379

• 作物遗传育种·种质资源·分子遗传学 •    下一篇

小麦高分子量谷蛋白亚基间的互补效应对面包加工品质的影响

杨玉双1,2,庞斌双2,**,王兰芬2,张学勇2,*,于元杰1   

  1. 1山东农业大学农学院，山东泰安271018；1中国农业科学院作物科学研究所/农作物基因资源与基因改良国家重点重大科学工程/农业部作物种质资源应用重点开发实验室，北京100081
  • 收稿日期:2009-04-01 修回日期:2009-04-24 出版日期:2009-08-12 网络出版日期:2009-06-10
  • 通讯作者: 张学勇, E-mail: xueyongz@public.bta.net.cn
  • 基金资助:

    本研究由国家重点基础研究发展计划（973计划）项目（2004CB117202），国家自然科学基金项目（30671293）和国家小麦产业技术体系项目资助。

Complementary Effect of High Molecular Weight Glutenin Subumits on Bread-Making Quality in Common Wheat

YANG Yu-Shuang1,2,PANG Bin-Shuang2,**,WANG Lan-Fen2,ZHANG Xue-Yong2*,YU Yuan-Jie1   

  1. 1College of Agronomy，Shandong Agricultural University，Tai'an 271018，China；2Key Laboratory of Crop Germplasm and Utilization，Ministry of Agriculture/National Key Facility for Crop Gene Resources and Genetic Improvement/Institute of Crop Sciences，Chinese Academy of Agricultural Sciences，Beijing 100081，China
  • Received:2009-04-01 Revised:2009-04-24 Published:2009-08-12 Published online:2009-06-10
  • Contact: ZHANG Xue-Yong, E-mail: xueyongz@public.bta.net.cn

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被引次数

24

摘要：

利用偃展1号的10个HMW-GS近等基因系，研究了不同HMW-GS基因对面包烘烤品质的效应。两年的品质测试结果基本一致，说明所用近等基因系是评价亚基组成对加工品质影响的较理想材料。不同HMW-GS组成对面包评分影响较大，变异系数达到21.5%。相关分析表明，面包体积与形成时间(r = 0.90, P < 0.01)、沉淀值(r = 0.89, P < 0.01)、稳定时间(r = 0.67, P < 0.05)和面粉蛋白质含量(r = 0.52, P < 0.05)均达显著正相关；面包评分与面包体积(r = 0.98, P < 0.01)、沉淀值(r = 0.93, P < 0.01)、形成时间(r = 0.89, P < 0.01)也呈显著正相关。Glu-A1位点1Ax1基因的表达可以提高多数品系的面包评分；当Glu-A1位点是Null、Glu-D1位点是5’+12时，Glu-B1位点等位变异的面包加工品质效应为7+8 > 14+15 > 6+8 > 7，而当Glu-A1位点是1号亚基、Glu-D1位点是5’+12时，Glu-B1位点的等位变异的面包品质效应为6+8 > 14+15 > 7；当Glu-A1位点是Null时，14+15与5+10组合优于与5’+12组合，7+8与5’+12组合优于与5+10组合；1Dx5基因的沉默显著降低面包烘烤品质，HMW-GS对面包品质的作用似乎在X-亚基和Y-亚基之间存在一定的配合效应，任何一种基因的缺失或沉默都会造成品质的明显下降。

关键词: 小麦, 高分子量谷蛋白亚基, 近等教育系, 面包加工品质, 互补效应

Abstract:

High molecular weight glutenin subunits (HMW-GS) play the major role in determining bread-making quality (BMQ). In this paper, effect of different HMW subunit compositions on bread making quality (BMQ) was evaluated using 10 near isogenic lines and Yanzhan 1 as recurrent parent. The results of correlation analysis showed that the composition of HMW-GS had great impact on bread score, and the variation coefficient between near isogenic lines with different HMW-GS compositions was 21.5%. Bread volume was significantly correlated positively with dough formation time (r = 0.90, P < 0.01), Zeleny sedimentation (r = 0.89, P < 0.01), dough stability time (r = 0.67, P < 0.05) and flour protein content (r = 0.52, P < 0.05). Therefore, bread score was significantly correlated positively with bread volume (r = 0.98, P < 0.01), Zeleny sedimentation (r = 0.93, P < 0.01), and dough formation time (r = 0.89, P < 0.01). The results of BMQ tests indicated that the expression of 1Ax1 at Glu-A1 locus could improve BMQ in most lines. Contribution of alleles at Glu-B1 to BMQ was 7+8>14+15>6+8>7 in lines with Null at Glu-A1and 5’+12 at Glu-D1. However, it was 6+8>14+15> 7 in the lines with 1 at Glu-A1 and 5’+12 at Glu-D1. When Null was at Glu-A1, lines with 14+15 and 5+10 subunits were slightly better than those with 14+15 and 5’+12. In addition, lines with 7+8 and 5’+12 were much better than those with 7+8 and 5+10. Compared to the 5+10 lines, silence of 1Dx5 caused significant BMQ decline. Therefore, it seems that there is complementary effect between X-type and Y-type of HMW-GS on BMQ, either absence will cause decline of BMQ.

Key words: Wheat, HMW-GS, Near isogenic lines, Bread making quality, Complementary effect

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