作 者：
张之为;张立平;赵昌平;樊明寿;单福华;苏青;刘建平;张风廷;叶志杰
单 位：
内蒙古农业大学;北京杂交小麦工程技术研究中心
关键词：
二系杂交小麦;品质;十二烷基硫酸钠-聚丙烯胺凝胶电泳;高分子量麦谷蛋白亚基
摘 要：
为了研究二系杂交小麦HMW-GS类型与蛋白质含量、沉淀值、面团形成时间和衰弱角斜率等品质性状的关系,采用SDS-PAGE方法分析了杂交种的高分子量麦谷蛋白亚基(HMW-GS)的组成。结果表明,在试验材料中普遍存在有劣质亚基N和2+12,它们的频率分别是60.4%,83.0%。在HMW-GS与F1籽粒品质性状关系的研究中发现,各位点对蛋白质含量的贡献率是Glu-B1>Glu-A1>Glu-D1;对沉淀值贡献率是Glu-B1>Glu-D1>Glu-A1;对形成时间和衰落角斜率的贡献率是Glu-D1>Glu-B1>Glu-A1。总体来说,位点按对品质的贡献率大小依次为Glu-B1>Glu-D1>Glu-A1。就单个亚基而言Glu-D1位点,杂合2+12/5+10>纯合2+12;Glu-A1位点蛋白质含量、SDS沉淀值和形成时间均为N/N>N/1;在Glu-B1位点,蛋白质含量是7+8/17+18=7+9/17+18=7+8/7+9=7+8/7+8>7+9/7+9;沉淀值的大小依次为7+8/17+18≥7+9/17+18=7+8/7+9=7+8/7+8≥7+9/7+9;形成时间是7+8/17+18>7+9/17+18=7+8/7+9=7+8/7+8=7+9/7+9;衰弱角斜率大小是7+9/17+18≥7+8/17+18=7+9/7+9≥7+8/7+9=7+8/7+8。在不同亚基组合中,具有N/N,7+8/7+8,2+12/5+10亚基的品质最好。杂合位点5+10亚基对2+12亚基的品质具有补偿效应。
译 名：
The Preliminary Studies on Compositions of High Molecular Weight Glutenin Subunits and Their Effects on Quality in Hybrid Wheat
作 者：
ZHANG Zhi-wei1,2,ZHANG Li-ping1,ZHAO Chang-ping1,FAN Ming-shou2,SHAN Fu-hua1,SU Qing1,LIU Jian-ping1,ZHANG Feng-ting1,YE Zhi-jie1(1.Beijing Engineering Research Center for Hybrid Wheat,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China;2.College of Agronomy,Inner Mongolia Agricultural University,Huhhot 100019,China)
关键词：
Two-lines system hybrid wheat;Quality;SDS-PAGE;HMW-GS
摘 要：
In order to establish the relationships between high molecular weight glutenin subunits(HMW-GS)type and the flour quality parameters of protein content,sedimentation volume,dough development time and feeble angle slope in two-line system hybrid wheat,the SDS-PAGE was used to analyze the compositions of HMW-GS of hybrid wheat seeds.The result indicated that the inferior subunits N and 2+12 existed universally in the experimental materials.Their frequency were 60.4% and 83.0%,respectively.The relationships between HMW-GS type and the flour quality characters of F1 were ranked as follows:in protein content Glu-B1> Glu-A1>Glu-D1;in sedimentation volume Glu-B1> Glu-D1> Glu-A1;in dough development time and feeble angle slope Glu-D1> Glu-B1> Glu-A1,respectively.In all,the order of contributions to the flour quality character was Glu-B1> Glu-D1> Glu-A1.As far as individually subunit was concerned,at Glu-D1,the heterogeneous 2+12/5+10 subunits was higher than homogeneous 2+12 subunits;at Glu-A1,the order in sedimentation volume,protein content and dough development time was N/N> N/1;at Glu-B1,in protein content,it was ranked as 7+8/17+18=7+9/17+18=7+8/7+9=7+8/7+8>7+9/7+9;in sedimentation volume,7+8/17+18≥7+9/17+18=7+8/7+9=7+8/7+8≥7+9/7+9;in dough development time,7+8/17+18>7+9/17+18=7+8/7+9=7+8/7+8=7+9/7+9;in feeble angle slope was 7+9/17+18≥7+8/17+18=7+9/7+9≥7+8/7+9=7+8/7+8.As a whole,HMW-GS combination N/N,7+8/7+8,2+12/5+10 was the best quality in all of the hybrid wheat.This can be ascribed as the compensate effects of the good quality HMW-GS 5+10 on the worse ones 2+12 in heterozygous condition.
