普通小麦醇溶蛋白组份的分布及其与HMW——麦谷蛋

本研究利用ＳＤＳ－ＰＡＧＥ和改良的ＡＰＡＧＥ技术分析了１１２４份普通小麦材料的ＨＭＷ－麦谷蛋白基和麦醇溶蛋白谱带的组成，共分离组１８种主要的ＨＭＷ麦谷蛋白的等位变６７条不同迁移率的醇溶蛋白谱带。根据多元回归分析，筛选出ｇｌｉ４２．３，６２．７，３９．６（２），１１．４，２３，Ｇｌｕ５＋１０等蛋白谱带对以沉降值为代表的面包烘烤品质起增效作用。品种间品质性状是的２８－４２％可以由两种蛋白组份的差异所翊     

含6X小黑麦血缘的抗病小麦新材料的种子储藏蛋白分析

６Ｘ小黑麦品种Ｖｅｎｕｓ和２个普通小麦品种杂交回交,选育出ＮＲ９８４９等８个系群９４个系,其中大部份抗条锈病或（和）白粉病。应用酸性聚丙烯酰胺凝胶电脉（ＡＰＡＧＥ）分析了ＮＲ９８４９等系群的６４个株及其亲本Ｖｅｎｕｓ、小偃６号和川育１２号的醇溶蛋白,结果表明,５０．００％的株系具有１ＲＳ／１ＢＬ所特有的Ｇ１ｄ１Ｂ３位点,２０．３１％的株系在Ｇｌｉ－２位点发生了普通小麦与６Ｘ小黑麦遗传物质重组;６４个株系中出现了１种亲本类型,３种重组类型和３种突变重组类型,突变率１５．６２％。ＳＤＳ－聚丙烯酰胺凝胶电泳（ＳＤＳ－ＰＡＧＥ）指出,大多数株系Ｇｌｕ－１位点与普通小麦亲本相同,即由Ｇｌｕ－Ａ１编码的亚基１,Ｇｌｕ－Ｂ１编码的亚基７＋８、１４＋１５,Ｇｌｕ－Ｄ１编码的亚基５＋１０、２＋１２。文中还讨论了６Ｘ小黑麦向普通小     

几个籼稻良种胚乳蛋白高营养组分的生化研究

用ＩＥＦ－ＰＡＧＥ与ＳＤＳ－ＰＡＧＥ分析和制备分离、层析自动扫描、微量蛋白分离纯化、氨基酸自动分析、ＦＡＯ／ＷＨＯ评判蛋白营养价值标准统计学方法,研究来源、类型不同的８个籼稻良种（着重其中４个）的胚乳蛋白不同等电点（ＰＩ）范围组分营养水平。结果表明：参试品种胚乳蛋白的等电点范围是ＰＩ８．６－４．０,含有１５－１７种等电聚焦组分;以弱酸性ＰＩ范围尤以ＰＩ６．０－５．２组分的必需氨基酸配比最佳－营养水     

GA1,3,4,7酶联免疫检测法（ELISA）的建立

用碳二亚胺法将赤霉素Ａ４与卵清蛋白连接，形成ＧＡ４－ＯＶＡ复合物用于包板，利用ＧＡ４－Ｍｅ与ＧＡ４－０ＶＡ对兔抗ＧＡ４－ＰＡｂｓ竞争结合反应，建立了ＧＡ１，３，４，７间接酶闻免疫检测法。其灵敏度，检测范围和最小检测样品量分别为４５ｐｇ，０．２－２００ｎｇ和５０－５００ｍｇ，样品的平均回收率为９７％，批内和批间的变异系数分别为４．２％和４．８％。     

GA_3诱导人工棉纤维的作用特点

使用愈伤组织为材料进行悬浮培养诱导人工棉纤维发现，ＧＡ３对纤维细胞的产生及纤维细胞的伸长具有显著的促进作用；通过对过氧化物酶同工酶分析及全蛋白ＳＤＳ－ＰＡＧＥ分析表明，随着纤维的发育，过氧化物酶同工酶的谱带有着明显的变化，全蛋白谱中高分子量蛋白带增加，低分子量蛋白带减少，ＧＡ３处理的与其它相比有一条明显的低分子量蛋白带消失，从而探讨了ＧＡ３诱导纤维发育作用与分子机制关系     

PEG渗调对苦瓜种子活力和膜脂过氧化的影响

１５％￣３５％ＰＥＧ能提高苦瓜种子活力,但以２５％ＰＥＧ渗调效果最好,经２５％ＰＥＧ渗调４小时,发芽率、生长势和活力指数分别由对照的６２．５、３．０５和１．９５提高到９０．６、７．８８和７．１５。实验表明,ＰＥＧ可明显提高苦弧种子ＳＯＤ和ＣＡＴ的活性,并能抑制ＬＯＸ的活性。经２５％ＰＥＧ处理后ＳＯＤ和ＣＡＴ的活性分别由对照的６２．０、７．２提高到１１１．８和１１．４,ＬＯＸ活性由１．２７降低到０．     

用超敏感银染SDS-PAGE方法绘制黄瓜、菜豆蛋白质指纹图谱

利用超敏感银染ＳＤＳ－ＰＡＧＥ方法对黄瓜胚轴和菜豆胚轴、胚根组织的全蛋白指纹图谱作了初步分析,黄瓜胚轴至少有４０条蛋白质谱带被检测到;黄豆胚轴中有５０多条、胚根６０多条蛋白质谱带被检出,谱带清晰、稳定,个体间谱型一致,且分离过程短,减少了蛋白质的部分变性和损失,结果较全面。     

普通小麦醇溶蛋白组份的分布及其与HMW——麦谷蛋白亚基对品质的组合效应

本研究利用SDS-PAGE和改良的APAGE技术分析了1124份普通小麦材料的HMW—麦谷蛋白亚基和麦醇溶蛋白谱带的组成,共分离出18种主要的HMW麦谷蛋白的等位变异和67条不同迁移率的醇溶蛋白潜带。根据多元回归分析,筛选出gli42.3,62.7,39.6(2),11.4,23,Glu 5 10等蛋白谱带对以沉降值为代表的面包烘烤品质起增效作用。品种间品质性状变异的28％～42％可以由两种蛋白组份的差异所决定,而一种蛋白组份只能决定12.3％～31.0％。国内品种中优质谱带少,非优质谱带比例高,这可能是造成我国小麦面包烘烤品质差的原因之一。提出在后代选育中要立足于优中选优,避免非优质谱带组合的出现。按高效谱带做第一次分类效果最好。此外,对这两项生化技术在品质育种中的应用进行了讨论。     

引发结合杀菌剂减轻莴苣种子热休眠和带菌量

试验研究了ＰＥＧ杀菌剂对两批莴苣种子发芽和带菌量的影响。结果表明，用－１．２５ＭＰａＰＥＧ８０００溶液，在２０℃黑暗条件下引发莴苣种子７ｄ，漂洗后干燥２ｄ，能显著减轻３５℃高温下的热休眠，提高了的发芽率，显著增３５℃，２０℃和１５℃下的发指数。ＰＥＧ引发后种子与杀菌ＦｕｎａｂｅｎＴ和Ａｐｒｏｎ３５ＳＤ混合减轻热休眠的效果最好，两样品中，以生活力较低的样品２效果较佳，发芽率从零提高到６５．５％，在不     

小麦未熟胚离体培养的研究—再生植株后代籽粒醇溶蛋白和谷蛋白亚？…

采用ＳＤＳ－聚丙烯酰胺凝胶电泳法和半微量凯氏定氮法，对在形态学特征和穗部产量构成因子已稳定的小麦胚培无性系ＩＥ５代醇溶蛋白，谷蛋白亚基和蛋白质含量进行测定和分析的研究。结果表明，小麦籽粒胚乳醇溶蛋白和谷蛋白电泳谱带发生较大变化，出现三种变异类型；（１）增加新谱带；（２）亲本原有特异性谱带缺失；３）亲本原有特异性变带强度改变，高分子量和低分子量蛋白亚基发生变化，籽粒蛋白质含量出现范围较广（９．７５％     

小麦×玉米杂交双单倍体后代的HMW-GS组成和易位分析

为了提高优质小麦的育种效率,在早代明确高分子量谷蛋白亚基和醇溶蛋白的组成,增加育种的针对性,以1个小麦杂交组合的296个DH株系群体为试材,采用半粒SDS-PAGE法检测麦谷蛋白,且用A-PAGE检测了醇溶蛋白。结果表明:母本衡09-6324的HMW-GS构成为null、7+9、2+12,是有Sec-1特征带的1BL/1RS易位系品种,父本师栾02-1亚基组成1、7+9、5+10,是非1BL/1RS易位系品种。296个DH株系共鉴定出6种不同的HMW-GS类型,均为父母本表达亚基类型的再分配,无变异类型。与面包加工品质呈正相关的5+10亚基出现频率为35.13%。DH株系材料中1BL/1RS易位系类型的占54.05%,1、5+10优质亚基同时出现,且没有Sec-1表达的占15.20%,这些株系可作为新的面包小麦种质资源使用。采用半粒SDS-PAGE和A-PAGE法对育种早代的优异单株进行有效鉴定和选择,可以提高优质小麦育种效率。     

基因型和环境对小麦烘烤品质的影响

利用１２个小麦品种在５个地点的试验结果，分析了品种、环境以及品种与环境的互作对小麦烘烤品质的影响，结果表明：品种、环境以及品种与环境的互作对小麦烘烤品质都有显著影响，品种和地点的互作效应在同一品种不同地点间是不同的，在较差的环境下，也有表现好的品种。不同环境下，烘烤品质指标的变化大于籽粒蛋白质含量的变化，小麦品种品质的评价，不仅应考虑其蛋白质含量在不同地点之间的变化，更重要的是研究最终加工品质的变     

小麦HMW-GS与戊聚糖含量及其组分的相关分析和聚类分析

分析了21个不同小麦品种的HMW_GS组成,并测定了各品种戊聚糖及其组分的含量。根据亚基评分对不同小麦品种HMW_GS等位基因位点变异和亚基组合类型与戊聚糖、各组分和组分比值进行了相关分析,又根据评分和总戊聚糖含量对这21个品种进行了聚类。结果表明,供试材料的HMW_GS组合类型有11余种;不同品种间,阿拉伯糖变异大,木糖变异小,戊聚糖含量和各组分均有较大差异;大部分指标与Glu_1位点有显著的负相关,其中Glu_D1位点大于另外2个位点;N,7,17 18和2 12亚基对戊聚糖及各组分含量影响较大,烘烤品质较好的亚基1和5 10对戊聚糖及各组分含量的贡献则较小;含有亚基组合(N,7,2 12)的大部分戊聚糖指标含量均较高;聚类分析中把这些品种分为4类,第1类可以作为饲料生产,第3类可以作为食品工业生产。     

High-Molecular-Weight Glutenin Subunits of the Most Commonly Grown Wheat Cultivars in the U.S. in 1984*

All wheat varieties (106) grown in the U.S. on more than 100,000 acres (38,610 ha) as of the latest (1984) crop variety survey were characterized by sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The high-molecular-weight glutenin subunit (HMW-GS) band patterns for each variety were assigned the corresponding Payne numbers and theoretical quality scores based on those assignments. The subunit assignments were compared for the different wheat varieties and the five main wheat classes grown in the U.S. Hard red spring (HRS) and winter (HRW) wheats used mainly for breadmaking showed a remarkably high percentage of bands associated with good breadmaking quality. The allele 5+10, which has the strongest association with good quality, was present in 91 % of the hard red spring wheats and 62 % of the hard red winter wheats. Also, 91 % of all HRS and 53 % of HRW wheat varieties had quality scores of 9 or 10 (10 is the highest possible score). Evidently, by selecting for quality through close cooperation with quality testing laboratories, U.S. breeders have unknowingly selected for high quality glutenin subunits in their released varieties. HRS and HRW wheat varieties are normally grown in different environments in time and/or space, accounting to a large extent for differences in protein content (～2 %) and other quality traits in the two crops. The uniformly high theoretical quality scores of the HRS wheats compared to more variable scores for HRW wheats may help to explain the popular perception that spring wheats have intrinsically higher quality than winter wheats. Admixing grain from variable (some poorer, most good) HRW wheat varieties (due to genetics or environment) has probably also led to the perception of overall lower quality for HRW than HRS wheats. In the soft red winter (SRW) and soft white (SW) wheat classes where the end-use is typically cookies and cakes, 40 and 90 %, respectively, have the allele 2+12 that correlates with poor bread baking quality. The absence of alleles for good bread baking quality may be predictive of good quality for soft wheat products.     

不同土壤水分对强、弱筋小麦烘焙品质的影响

以强筋小麦济麦20和弱筋小麦宁麦9为材料,在防雨池栽条件下研究了不同土壤水分对强、弱筋小麦烘焙品质的影响。结果表明:随着土壤水分减少,强、弱筋小麦籽粒蛋白质含量显著增加。蛋白质含量、湿面筋含量及沉降值与小麦烘焙品质指标均呈显著相关,可以作为衡量小麦烘焙品质的参考指标。2个供试品种中,强筋小麦(济麦20)烘焙品质受土壤水分影响较大,在土壤相对含水量55%~60%条件下烘焙品质最好;而弱筋小麦(宁麦9)烘焙品质受土壤水分影响不明显。     

311份小麦品种(系)优质麦谷蛋白亚基组成分析

为明确小麦品种(系)中优质麦谷蛋白亚基组成,筛选优质小麦品种资源,本研究以116份贵州省小麦品种(系)、195份省外小麦品种为供试材料,采用STS分子标记方法,对优质高分子量麦谷蛋白亚基Ax2^*、Bx7^oe、By8和低分子量麦谷蛋白亚基Glu-A3d、Glu-B3g进行分子检测,并利用近红外谷物品质分析仪测定311份材料的蛋白质含量,探讨了其与各个优质亚基间的相关性。结果表明:311份供试材料中,亚基Bx7oe、By8和Glu-B3g的分布频率分别为90%、78.14%和39.87%,优质亚基Ax2*和Glu-A3d分布较少,频率均为2.89%,不同优质麦谷蛋白亚基及组合对小麦蛋白质含量存在显著性影响,亚基Ax2^*和亚基组合7oe+8/A3d/B3g对蛋白质含量的贡献最大。本研究结果为改良小麦面筋质量、准确筛选优质种质资源提供依据。     

Kernel hardness and baking quality of wheat — A genetic analysis using chromosome substitution lines

Summary An attempt was made to identify the chromosomal location of genetic control of a few components of wheat quality, using chromosome substitution lines of Cappelle Desprez, Cheyenne, Hope, and Timstein into the recipient variety Chinese Spring.Major factors for kernel hardness and increased baking absorption were found on chromosomes 5D of Cheyenne and Hope, and on 3B, 5D and 7D of Timstein. In Timstein, the presence of one of these chromosomes sufficed to make the wheat kernels hard.Factors for favourable dough properties were identified on a few other chromosomes, different in various varieties. These were 1A of Cappelle Desprez and Cheyenne, 3B of Hope, and 2D of Timstein. All but one of these chromosomes showed an increase in loaf volume to a level in-between those of the recipient variety Chinese Spring and the donor varieties. No relationship was found between kernel hardness and dough-making and baking properties.It was assumed that wheat quality is due to a combination of kernel hardness and favourable dough-making properties. As the genes for these factors are located on different chromosomes, it should not be too difficult to introduce both factors in existing varieties with poor baking properties. In a wheat breeding programme, the quality of new lines can be assessed in a rather simple way by determining kernel hardness and dough stability.     

Variations in the protein content of wheat and its influence on the sedimentation value and the baking quality

The value of the Zeleny test as an indirect determination method of the baking quality of wheat has been assessed by studying the correlation of the results of this method as compared to the direct methods of determination. A number of wheat varieties of different baking quality was involved in the investigations.In addition the influence of differences in protein content of the grains on the baking quality of these varieties was studied. This influence has appeared to be not the same for all the varieties tested.In some cases there is also a difference between the reaction of the Zeleny test and the reaction of the baking test on changes in the protein content.     

小麦高分子量谷蛋白亚基与小麦品质性状关系的研究

采用SDS-PAGE方法, 通过对4个优质亲本与3个农艺亲本间杂交获得的F2群体的每一单株及其亲本进行小麦高分子量谷蛋白亚基(HMW-GS)组成分析, 并对每一F2单株上F3籽粒群体的高分子量谷蛋白亚基组成与其籽粒蛋白质含量、 SDS-沉降值的关系进行研究,结果表明：小麦高分子量谷蛋白亚基组成不同的群体间籽粒蛋白质含量差异不显著