Glu-B1位点亚基色谱鉴定及7OE对面团强度的影响

作物学报 ›› 2007, Vol. 33 ›› Issue (10): 1575-1581.

Glu-B1位点亚基色谱鉴定及7^OE对面团强度的影响

张平平¹; 张岐军²; 刘丽¹; 夏先春¹; 何中虎^1,3,*

1中国农业科学院作物科学研究所/国家小麦改良中心/国家农作物基因资源与基因改良重大科学工程,北京100081; 2天津市农业科学院农作物研究所,天津 300112; 3国际玉米小麦改良中心办事处, 北京 10008

收稿日期:2007-02-12 修回日期:1900-01-01 出版日期:2007-10-12 网络出版日期:2007-10-12
通讯作者: 何中虎

Identification of HWM-GS in Glu-B1 Loci by HPLC and the Effects of 7^OE on Wheat Dough Strength

ZHANG Ping-Ping ¹;ZHANG Qi-Jun²;LIU Li ¹;XIA Xian-Chun ^1_;HE Zhong-Hu ^1,3,*

1 Institute of Crop Sciences / National Wheat Improvement Centre / National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences, Beijing 100081; 2 Crop Research Institute, Tianjin Academy of Agricultural Sciences, Tianjin 300112; 3 CIMMYT China Beijing Office, Beijing 100081, China

Received:2007-02-12 Revised:1900-01-01 Published:2007-10-12 Published online:2007-10-12
Contact: HE Zhong-Hu

摘要/Abstract

摘要： 准准确鉴定高分子量谷蛋白亚基（HMW-GS）及探讨其对面团特性的影响是小麦品质研究的重要内容。用聚丙烯酰胺凝胶电泳（SDS-PAGE）和反相高效液相色谱（RP-HPLC）对62份品种（系）的HMW-GS组成进行鉴定。结果表明，结合SDS-PAGE和RP-HPLC两种方法可以对Glu-B1位点，尤其是Glu-B1（7+8）进行有效鉴定。选用13份姊妹系为材料，使用RP-HPLC和凝胶色谱（SE-HPLC）方法，研究了Glu-B1al（7^OE+8*）以及贮藏蛋白组分含量对面团强度的影响。结果表明，Glu-B1al（7^OE+8*）可显著提高HWM-GS总量和面团强度，7OE可作为优质亚基用于强筋小麦育种。相关性分析表明，谷蛋白总量、HWM-GS、LMW-GS以及x-HMW含量与最大抗阻力呈1%显著正相关，相关系数分别为0.76、0.76、0.77和0.72。SDS-不溶性谷蛋白大聚体（UPP）占谷蛋白聚合体总量的百分比与揉面仪峰值时间、粉质仪形成时间和稳定时间以及最大抗阻呈1%或0.1%显著正相关，相关系数分别为0.77、0.90、0.89和0.87。醇溶蛋白与谷蛋白含量的比值与揉面仪峰值时间呈1%显著负相关，相关系数为－0.69；与粉质仪稳定时间和最大抗阻呈5%显著负相关，相关系数分别为－0.58和－0.64。HPLC可有效分离和量化HWM-GS，并作为小麦品质育种有效的辅助手段。

关键词: 普通小麦, 麦谷蛋白, Glu-B1位点, SDS聚丙烯酰胺凝胶电泳, 反相高效液相色谱, 凝胶色谱

Abstract:

Correct identification of high molecular weight glutenin subunits (HMW-GS), and clarify their effects on wheat dough properties are very important in wheat (Triticum aestivum L.) quality study. Sixty-two cultivars or lines were used in present study to identify the composition of HMW-GS by SDS-PAGE and reversed-phase high-performance liquid chromatography (RP-HPLC). The results showed that combination of SDS-PAGE and RP-HPLC can effectively identify the composition of HWM-GS in Glu-B1 loci, especially for Glu-B1(7+8). Thirteen sib lines were used to study the effect of Glu-B1al (7^OE+8*) and protein fractions on wheat quality properties related to dough strength by RP-HPLC and size-exclusion high-performance liquid chromatography (SE-HPLC). The results showed that sib lines with Glu-B1al (7^OE+8*) significantly increased the quantity of HMW-GS, thus significantly improved dough strength, which could be used as high quality subunits in improving wheat gluten strength. Correlation analysis showed that the quantity of total glutenin, HMW-GS, LMW-GS and x-HMW were highly and positively correlated with extensograph maximum resistance (Rmax) with r of 0.76, 0.76, 0.77 and 0.72 (P＜0.01), respectively. The relative content of SDS-unextractable glutenin polymeric protein (UPP percentage) were highly and positively correlated with mixograph development time (MDT), farinograph development time (DT) and stability (ST), and Rmax with r of 0.77 (P＜0.01), 0.90 (P＜0.001), 0.89 (P＜0.001) and 0.87 (P＜0.001) , respectively. The ratio of gliadin to glutenin in quantity was negatively and significantly correlated with MDT, ST and Rmax with r of -0.69 (P＜0.01), -0.58 (P＜0.05) and -0.64 (P＜0.05) , respectively. HPLC is a useful tool for wheat quality breeding.

Key words: Common wheat, Glutenin, Glu-B1 loci, SDS-PAGE, RP-HPLC, SE-HPLC

张平平 ; 张岐军; 刘丽; 夏先春; 何中虎. Glu-B1位点亚基色谱鉴定及7^OE对面团强度的影响[J]. 作物学报, 2007, 33(10): 1575-1581.

ZHANG Ping-Ping ;ZHANG Qi-Jun ;LIU Li ;XIA Xian-Chun _;HE Zhong-Hu ;

. Identification of HWM-GS in Glu-B1 Loci by HPLC and the Effects of 7^OE on Wheat Dough Strength[J]. Acta Agron Sin, 2007, 33(10): 1575-1581.

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