春播小麦醇溶蛋白组成及其对品质性状的影响

作物学报 ›› 2006, Vol. 32 ›› Issue (12): 1796-1801.

春播小麦醇溶蛋白组成及其对品质性状的影响

张平平^1,2;陈东升³;张勇²;夏先春²;何中虎^2,4,*

1华中农业大学植物科技学院，湖北武汉430007； 2中国农业科学院作物科学研究所/国家农作物基因资源与基因改良重大科学工程/国家小麦改良中心，北京100081；3宁夏省农林科学院作物研究所，宁夏永宁750105；4 CIMMYT中国办事处，北京100081

收稿日期:2006-02-13 修回日期:1900-01-01 出版日期:2006-12-12 网络出版日期:2006-12-12
通讯作者: 何中虎

Gliadin Composition and Their Effects on Quality Properties in Spring Wheat

ZHANG Ping-Ping¹²,CHEN Dong-Sheng³,ZHANG Yong²,XIA Xian-Chun²,HE Zhong-Hu^24*

1 College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei; 2 Institute of Crop Sciences/The National Key Facility for Crop Gene Resources and Genetic Improvement/ National Wheat Improvement Center, Chinese Academy of Agricultural Sciences, Beijing 100081; 3Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, Ningxia; 4 CIMMYT China Office, Beijing 100081, China

Received:2006-02-13 Revised:1900-01-01 Published:2006-12-12 Published online:2006-12-12
Contact: HE Zhong-Hu

摘要/Abstract

摘要：

对来源于中国、CIMMYT和澳大利亚的33份春性小麦品种进行2年4种环境的田间试验，利用反相高效液相色谱（RP-HPLC）对醇溶蛋白组分进行了量化分析。结果表明，醇溶蛋白总量及ω、α/β和γ（γ1、γ2、γ3）各组分含量及比例在基因型间和环境间存在显著差异。α/β型含量最高（43.12%～50.87%），γ型次之（32.71%～43.14%），ω型含量较低（11.89%～21.58%）。1BL/1RS易位显著改变小麦醇溶蛋白组分含量和比例，易位系的ω型醇溶蛋白含量显著高于非易位系，为17.44%～21.58%，而γ型醇溶蛋白显著低于非易位系，α/β型醇溶蛋白在易位和非易位系中的含量差异不显著。不论在1BL/1RS易位系或非易位系中，醇溶蛋白总量及ω、α/β和γ型醇溶蛋白含量都与面粉蛋白质含量显著正相关，与其他大部分面粉品质性状相关不显著，说明谷蛋白组分可能对加工品质更重要。在易位系中，ω、γ1和γ型醇溶蛋白总量与沉降值呈显著正相关，醇溶蛋白总量、γ2和γ型醇溶蛋白与形成时间显著正相关，ω和γ型醇溶蛋白含量与延伸性呈显著负相关。

关键词: 春小麦, 反相高效液相色谱, 醇溶蛋白, 加工品质

Abstract:

Gliadin composition affects processing quality in bread wheat. CIMMYT and Australian germplasms have made a great contribution to improving yield and quality for Chinese spring wheat, so thirty-three spring wheat (Triticum aestivum L.) genotypes originated from CIMMYT, Australia and China were grown under four environments in 2003 and 2004. The flour sample was separated and quantified by reverse-phase high-performance liquid chromatography method in order to understand the composition of gliadin and the effects on quality properties in spring wheat. The results showed that significant variation in total gliadin and gliadin subgroups were observed among genotypes and environments. Within the subgroups, the α/β-type gliadins were generally presented the greatest amount (43.12%–50.87%), the γ-type gliadins content were the middle (32.71%–43.14%), and the ω-type gliadins content at lower levels (11.89%–21.58%). 1BL/1RS translocation affects the composition and the content of gliadin. High proportion of ω-type gliadins (17.44%–21.58%) was presented in 1B/1R translocation, however, no significant difference was observed on the amount of α/β-type gliadins between the 1B/1R translocation and the non-translocation genotypes. The amounts of total gliadin and the gliadin subgroups were significantly correlated with the protein content in flour of both the translocation and non-translocation lines, while weakly correlated with sedimentation volume, development time, stability time, extensibility and maximum resistance. It is likely that glutenin might play more important role in determining processing quality. In the translocation lines, ω, γ1 and γ-type gliadins had significantly positive correlation with sedimentation volume. Total gliadin, γ2 and γ-type gliadins had significantly positive correlation with dough development time, while ω and γ-gliadins had significantly negative correlation with dough extensibility.

Key words: Spring wheat, Reversed-phase high-performance liquid chromatography, Gliadin, Processing quality

中图分类号:

S512

张平平;陈东升;张勇;夏先春;何中虎. 春播小麦醇溶蛋白组成及其对品质性状的影响[J]. 作物学报, 2006, 32(12): 1796-1801.

ZHANG Ping-Ping;CHEN Dong-Sheng;ZHANG Yong;XIA Xian-Chun;HE Zhong-Hu. Gliadin Composition and Their Effects on Quality Properties in Spring Wheat[J]. Acta Agron Sin, 2006, 32(12): 1796-1801.

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