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作物学报 ›› 2016, Vol. 42 ›› Issue (05): 633-640.doi: 10.3724/SP.J.1006.2016.00633

• 作物遗传育种·种质资源·分子遗传学 • 上一篇    下一篇

高分子量谷蛋白单亚基缺失对软质小麦宁麦9号加工品质的影响

张平平,马鸿翔*,姚金保,周淼平,张鹏   

  1. 江苏省农业科学院 / 江苏省农业生物学重点实验室 / 江苏省现代作物生产协同创新中心,江苏南京 210014
  • 收稿日期:2015-08-26 修回日期:2016-03-02 出版日期:2016-05-12 网络出版日期:2016-03-11
  • 通讯作者: 马鸿翔, E-mail: hongxiangma@163.com, Tel: 025-84390300
  • 基金资助:

    本研究由国家自然科学基金(31101146)、江苏省农业科技自主创新资金项目(CX(14)2002)、国家小麦产业技术体系项目(CARS-03)和江苏省自然科学基金(BK2011667)资助。

Effect of HMW-GS Deletion on Processing Quality of Soft Wheat Ningmai 9

ZHANG Ping-Ping,MA Hong-Xiang*,YAO Jin-Bao,ZHOU Miao-Ping,ZHANG Peng   

  1. Jiangsu Academy of Agricultural Sciences / Jiangsu Provincial Key Laboratory for Agrobiology / Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing 210014, China
  • Received:2015-08-26 Revised:2016-03-02 Published:2016-05-12 Published online:2016-03-11
  • Contact: Ma Hongxiang, E-mail: hongxiangma@163.com, Tel: 025-84390300
  • Supported by:

    This study was supported by the National Natural Science Foundation (31101146), the Indigenous Innovation Foundation of Jiangsu Provincial Agricultural Science And Technology of China (CX(14)2002), the China Agriculture Research System (CARS-03), and the Natural Science Foundation of Jiangsu Province (BK2011667).

摘要:

基因敲除是研究高分子量谷蛋白(HMW-GS)亚基功能的重要方法。本研究以软质小麦宁麦9号野生型及其单亚基缺失系为材料,探讨了HMW-GS缺失对籽粒品质性状、谷蛋白组分含量和加工品质的影响。在29份参试品系中,野生型有3个穗系,Glu-A1x、Glu-B1x、Glu-B1y、Glu-D1x和Glu-D1y缺失型分别有5、7、5、5和4份。野生型与缺失型,以及缺失型之间的蛋白质含量、湿面筋含量、籽粒硬度和溶剂保持力无显著差异。缺失型的谷蛋白/醇溶蛋白、高分量谷蛋白/低分子量谷蛋白含量比值低于野生型,其中Glu-B1x和Glu-D1x缺失型的比值显著低于野生型(P<0.05)。缺失型的揉面仪峰值时间和8 min带宽变异范围分别为1.38~1.64 min和3.38%~3.98%,显著低于野生型的2.00 min和4.57% (P<0.05),以Glu-B1x和Glu-D1x缺失型表现最低。与野生型相比,缺失型的糖酥饼干直径均有增加,其中Glu-B1x、Glu-B1y和Glu-D1y缺失型饼干直径的增加达显著水平(P<0.05),而缺失型之间的差异不显著。在宁麦9号背景下,高分子量麦谷蛋白单亚基缺失弱化了面筋强度,改善了糖酥饼干加工品质,亚基敲除可能是进一步提高软质小麦加工品质的有效途径。

关键词: MW-GS缺失, 宁麦9号, 加工品质

Abstract:

Gene knockout is an effective approach to investigate gene function of high-molecular-weight glutenin subunit (HMW-GS). In this study, we developed a set of single HMW-GS deletion lines of Ningmai 9 (soft wheat) to understand the effects of HMW-GS deletion on kernel quality, quantity of gluten protein fractions and processing quality. Among the 29 lines tested, three lines were wild type and the remaining were knockout mutants including Glu-A1x, Glu-B1x,Glu-B1y, Glu-D1x, and Glu-D1y deletion types of five, seven, five, five, and four lines, respectively. Compared with the wild type, the HMW-GS deletion lines had no significant difference in flour protein content, wet gluten content, kernel hardness, and solvent retention capacity. All the single HMW-GS deletion types decreased the ratios of glutenin-to-gliadin and HMW-GS-to-LMW-GS in quantity, and the decreases in Glu-B1x and Glu-D1x deletion types were significant at P < 0.05. In the wild type, mixograph peak time was 2.00 min and TIMEX width was 4.57%; whereas, those in the HMW-GS deletion lines were significantly lower (P < 0.05), varying from 1.38 min to 1.64 min and from 3.38% to 3.98%, respectively. Particularly, the Glu-B1x and Glu-D1x deletion lines showed the lowest mixograph peak time and TIMEX width. Although similar sugar snap cookie diameter was observed among the five deletion types, Glu-B1x, Glu-B1y, and Glu-D1y deletion types showed significantly higher cookie diameter than the wild type (P < 0.05). In this study, single deletion of HMW-GS weakened gluten strength and improved sugar snap cookie processing quality, indicating that HMW-GS knockout can be used to improve soft wheat quality.

Key words: HMW-GS deletion, Ningmai 9, Processing quality

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