Kernel vitreousness and protein content: Relationship,interaction and synergistic effects on durum wheat quality

Four sets of durum samples were used in this study to further understand the interrelationships among hard vitreous kernels (HVK), protein content, and pigment concentration, with a focus on the interaction and synergistic effects of protein content and vitreousness on durum quality. HVK level increases with higher protein content in the range of 9.5–12.5%, but this relationship is less evident in durum samples with high protein content (12.5–14.5%). Both protein content and kernel vitreousness can significantly affect durum milling quality. White starchy kernels (WSK) in low protein durum have a very detrimental impact on milling and pasta processing quality, but high protein content can mitigate the adverse impact of WSK on durum quality. Although protein content plays a dominant role, higher HVK might contribute positively to pasta firmness. There was no significant difference in yellow pigment content between HVK and WSK. However, pigment loss from semolina to dough was higher for WSK than HVK. Despite the difference in protein content, HVK and WSK have little difference in gluten strength. The monomeric protein was preferentially accumulated in HVK. The glutenin proteins of HVK and WSK were similar in the ratios of 1Bx/1By and HMW/LMW-GS.     

高分子量麦谷蛋白亚基的品质效应研究进展

介绍了小麦高分子量谷蛋白亚基(HMW—GS)的遗传，不同基因位点及位点内各等位亚基对品质的效应等研究进展，提出了通过回交转育创建几套不同高分子量谷蛋白亚基的近等基因系群，然后在同一遗传背景和不同遗传背景条件下分析高分子量谷蛋白亚基及其组合的品质效应及与遗传基础的关系。     

Ontogeny of testicular inhibin and activin in ducks: An immunocytochemical analysis

The ontogeny of testicular inhibin/activin in ducks was investigated. Testicular localization of three inhibin/activin subunits (α, β_A and β_B) was determined in embryonic and newly hatched ducks from 12 days of incubation to 1 day of age, in immature ducks and in adult ducks. In the duck embryonic testis, positive α‐subunit immunostaining was first detected in the Leydig cells and Sertoli cells on day 15 of incubation, whereas β_A‐subunit and β_B‐subunit immunostaining were found in Sertoli cells and primary germ cells on day 18 of incubation. In 1 month old ducks, intense staining of α‐subunit was present in the seminiferous epithelium consistent with localization in Sertoli cells and primary germ cells, and the immunostaining of the β_A‐ and β_B‐subunit was also present in Sertoli cells and primary germ cells. Specific immunostaining with inhibin/activin α‐, β_A‐ and β_B‐subunits antisera occurred in Sertoli cells in the adult duck testes. In conclusion, it was shown that, in the duck testis, the majority of α‐, β_A‐ and β_B‐subunits are colocalized in Sertoli cells with a certain degree of staining in germ cells and the α‐subunit is present in Leydig cells of embryonic testes before day 18 of incubation. These results indicate that Sertoli cells and possibly germ cells in the embryonic testes of late stage of incubation and newly hatched ducks, immature ducks and mature ducks may produce bioactive inhibin dimers, inhibin A and inhibin B, as a possible regulator of follicle‐stimulating hormone secretion. Free inhibin/activin subunits and their dimers may also play an autocrine/paracrine role in the development of the testis and spermatogenesis. Furthermore, early onset of the α‐subunit in duck testes indicates that it may have an autocrine/paracrine effect on steroid hormones, which is important for sex differentiation.     

小麦重组自交系群体HMW-GS的检测与分析

利用重组自交系群体--RILL-8群体的131个系为材料,检测和分析了其高分子量麦谷蛋白亚基及亚基组合.结果表明,RIL-8群体Glu-A1、Glu-B1、Glu-D1位点编码的亚基分别为1、N,7 9、7 8和5 10、2 12,主要存在7种亚基组合类型.不同亚基及亚基组合类型在相同位点上仅存在1对等位基因差异,可以用其进行相同位点不同亚基及亚基组合对品质性状效应值的估算.     

Glu-1位点缺失对小麦麦谷蛋白聚合体粒度分布及面团特性的影响

以Glu-1位点正常和部分缺失的小麦品系为材料,探讨HMW-GS和LMW-GS组成与谷蛋白聚合体粒度分布和面团特性的关系,为利用HMW-GS缺失系改良小麦品质提供理论依据。在20个供试硬白冬麦品系中,1个品系为Glu-A1位点缺失,5个品系为Glu-D1缺失,3个品系为Glu-A1和Glu-D1双缺失。所有品系的蛋白质含量皆较高(13.39%~14.12%),品系间无显著差异,缺失系与非缺失系间也无显著差异。Glu-1位点缺失显著降低了高分子量谷蛋白/低分子量谷蛋白比(HMW/LMW)、不溶性谷蛋白大聚体的含量和百分比。谷蛋白/醇溶蛋白比(GLU/GLI)在基因型间变幅较小,且在缺失系和非缺失系间无显著差异。Glu-1位点缺失显著降低了面团弹性,但显著提高了面团的延展性。部分Glu-1位点缺失系仍具有较高的面团强度和突出的延展性,谷蛋白聚合体粒度分布和面团特性受谷蛋白亚基组成和表达量的共同影响。研究结果表明,利用Glu-1位点亚基缺失可能是改善面筋延展性,提高食品加工品质的方法之一。     

Glu-B1位点亚基色谱鉴定及7OE对面团强度的影响

准准确鉴定高分子量谷蛋白亚基（HMW-GS）及探讨其对面团特性的影响是小麦品质研究的重要内容。用聚丙烯酰胺凝胶电泳（SDS-PAGE）和反相高效液相色谱（RP-HPLC）对62份品种（系）的HMW-GS组成进行鉴定。结果表明，结合SDS-PAGE和RP-HPLC两种方法可以对Glu-B1位点，尤其是Glu-B1（7+8）进行有效鉴定。选用13份姊妹系为材料，使用RP-HPLC和凝胶色谱（SE-HPLC）方法，研究了Glu-B1al（7^OE+8*）以及贮藏蛋白组分含量对面团强度的影响。结果表明，Glu-B1al（7^OE+8*）可显著提高HWM-GS总量和面团强度，7OE可作为优质亚基用于强筋小麦育种。相关性分析表明，谷蛋白总量、HWM-GS、LMW-GS以及x-HMW含量与最大抗阻力呈1%显著正相关，相关系数分别为0.76、0.76、0.77和0.72。SDS-不溶性谷蛋白大聚体（UPP）占谷蛋白聚合体总量的百分比与揉面仪峰值时间、粉质仪形成时间和稳定时间以及最大抗阻呈1%或0.1%显著正相关，相关系数分别为0.77、0.90、0.89和0.87。醇溶蛋白与谷蛋白含量的比值与揉面仪峰值时间呈1%显著负相关，相关系数为－0.69；与粉质仪稳定时间和最大抗阻呈5%显著负相关，相关系数分别为－0.58和－0.64。HPLC可有效分离和量化HWM-GS，并作为小麦品质育种有效的辅助手段。     

High molecular weight glutenin subunit composition of Chinese bread wheats

Summary The endosperm storage proteins of 205 Chinese bread wheat cultivars and advanced lines were fractionated by SDS-PAGE to determine their high molecular weight (HMW) glutenin subunit composition. Seventeen alleles were identified: three at Glu-A1, eight at Glu-B1, and six at Glu-D1. The most common alleles were Null, 1, 7+8, 7+9, and 2+12. The results indicate that wheats from different regions differ in their frequencies of HMW glutenin subunits, however, none of the subunits could be related to specific environments. The glutenin quality scores of Chinese wheats ranged from 3 to 10, with an average of 6.7. Increasing quality scores have implications in improving steam-bread making quality for Chinese consumers. On the basis of HMW glutenin subunit composition, Chinese wheats are close to European wheats, especially Italian wheats because several Italian introductions are widely distributed in the pedigrees of Chinese wheat.     

Limited but specific variations of seed storage proteins in Japanese common wheat (Triticum aestivum L.)

The electrophoretic banding patterns ofgliadin in common wheat lines derived fromJapan were determined byacid-polyacrylamide gel electrophoresis. For the 107 wheat lines used in our study,27 different patterns were identified, 13corresponding to the -gliadin, 8 tothe , -gliadin and 6 to the-gliadin. The gliadin patterns ofJapanese wheat cultivars and landracesgreatly differed from the patterns of wheatlines from other countries, and thevariation seen in wheat lines from Japanwas limited to 46 patterns. Sevencollection or breeding areas in Japanshowed different frequencies in theirgliadin patterns. Combining the gliadinpatterns with high molecular weightglutenin subunit compositions, 67combinations were observed. One gliadinpattern consisting of -gliadinpattern F, , -gliadinpattern H and -gliadin pattern Dwas frequently found in many Japanese wheatlines, though the other patterns werelimited to only one or two wheat lines.     

Duplication of the Bx7 high-molecular-weight glutenin subunit gene in bread wheat (Triticum aestivum L.) cultivar'Red River 68'

SDS-PAGE analysis of seed proteins of the cultivar‘Red River 68’showed a considerably higher staining intensity of the band corresponding to HMW-GS Bx7 relative to the equivalent band in the cultivars‘Chinese Spring’and‘Cheyenne’. Southern blots of restriction enzyme fragments from DNA of these three cultivars were analyzed densitometrically to reveal that the band corresponding to the Bx7 gene of‘Red River 68’had a double staining intensity compared to the equivalent bands from the other two cultivars, which indicates that in‘Red River 68’a duplication of the Bx7 gene has occurred. Although the possibility of the gene copy being a pseudogene was not ruled out, the greater amount of protein corresponding to Bx7 in‘Red River 68’most likely is in accord with an increase in active gene number. SDSPAGE analysis of the proteins showed also that the mobility of Bx7 in‘Cheyenne’was slightly different from the mobilities of the Bx7 subunits of‘Red River 68’and‘Chinese Spring’. The same difference was observed at the gene level by PCR amplification of the genes encoding these subunits.     

Composition and Content of High-Molecular-Weight Glutenin Subunits and Their Effects on Wheat Quality

Sedimentation values, flour glutenin macropolymer (GMP) contents, composition and contents of high-molecular-weight (HMW) glutenin subunits (GS) of 233 flour samples were determined. Our data indicated that subunit 1 occurred more frequently at Glu-A1, subunit pair 7 + 8 at Glu- B1 and 2 + 12 at Glu-D1. The significant relationships between Glu-1 quality score and total HMW glutenin content, sedimentation value and GMP content suggested that the composition of HMW-GS affects wheat quality strongly. Moreover,the total content of HMW-GS was correlated with certain quality parameters more significantly. Relationship between subunit 5 + 10 content and breadmaking quality was better than others, but 2 + 12, 7 + 8, 7 + 9 and 4 + 12 also correlated with certain quality parameters significantly. The contents of total HMW-glutenin, x-type subunits and y-type subunits related with sedimentation value, flour GMP content, and Glu-1 quality score more strongly than that of individual subunit or subunit pair. The flour GMP content, with excellent correlation to sedimentation value, total contents of HMW glutenin, x- and y-type subunits and many other quality parameters, could be an ideal indicator of breadmaking quality at earlier generations for breeding purpose for its simple procedure and small scale.