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当前位置: 首页 > 文章 > 缺失不同Wx蛋白对普通小麦直链淀粉含量及淀粉特性的影响 麦类作物学报 2005,25 (6)
Position: Home > Articles > Effects of Wx Protein Deficiencies on Amylose Content and Starch Properties in Bread Wheat Journal of Triticeae Crops 2005,25 (6)

缺失不同Wx蛋白对普通小麦直链淀粉含量及淀粉特性的影响

作  者：
姚金保;R.Sharma;C.F.Jenner;姚国才;杨学明
单  位：
江苏省农业科学院粮食作物研究所 南京210014;江苏省农业科学院粮食作物研究所;Department of Plant Science Adelaide University Waite Agricultural Researach Institute Glen Osmond;SA5064;Australia
关键词：
普通小麦;Wx蛋白;直链淀粉含量;膨胀势;淀粉粘度
摘  要：
为了明确普通小麦缺失不同W x蛋白对直链淀粉含量的影响以及部分糯小麦品系的淀粉特性,采用单向改良SDS-PAGE方法对1个非糯×糯杂交组合F2分离群体的196个单籽粒进行了W x蛋白筛选,测定了这批籽粒的直链淀粉含量,同时测定了1个部分糯小麦品系(缺失W x-B 1和W x-D 1)和2个正常型小麦品系粗面粉的直链淀粉含量、膨胀势和RVA粘度。结果表明,缺失1对W x蛋白的直链淀粉含量比正常型降低3.29~7.15个百分点,缺失2对W x蛋白的比正常型降低9.45~13.82个百分点,缺失3对W x蛋白的直链淀粉含量几乎为0;缺失W x-B 1和W x-D 1的部分糯小麦品系粗面粉的直链淀粉含量比正常型降低5.62~7.49个百分点,膨胀势则增加4.51~4.72,RVA高峰粘度显著高于正常型。
译  名：
Effects of Wx Protein Deficiencies on Amylose Content and Starch Properties in Bread Wheat
作  者：
YAO Jin-bao~1,R Sharma~2,C F Jenner~2,YAO Guo-cai~1,YANG Xue-ming~1(1.Institute of Food Crops,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;2.Department of Plant Science,Adelaide University,Waite Agricultural Researach Institute,Glen Osmond,SA 5064,Australia)
关键词：
Bread wheat;Wx protein;Amylose content;Swelling power;Starch viscosity
摘  要：
196 single half seeds were identified for Wx proteins and meanwhile measured for amylose content in a F_2 segregating population from the cross RAC892(normal type) × TN(waxy type) in bread wheat.Semolina milled from 1 double null allels of Wx-B1 and Wx-D1 and 2 normal bread wheat lines was analysed for amylose content,swelling power and starch pasting properties as measured by the Rapid Viscoanalyzer(RVA).The result showed the amylose content of single Wx protein deficiency was(3.29~)(7.15) percentage points lower than that of the normal type,9.45~13.82 percentage points lower in the double null Wx proteins than that in the normal type and the amylose content for whole proteins deficiencies was almost zero.The amylose content of the double null allels of Wx-B1 and Wx-D1 was 5.62~7.49 percentage points lower than that of the normal type,and swelling power was 4.51~4.72(g/g) higher than that of the normal type.And the double null allels of Wx-B1 and Wx-D1 line had much higher starch peak viscosity than the two normal lines.

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