黄淮麦区部分小麦种质资源高分子量谷蛋白亚基组成分析

为了深入了解黄淮麦区小麦(Triticum aestivum L.)种质资源高分子量麦谷蛋白亚基(HMW-GS)组成情况,为品质育种提供信息,利用SDS-PAGE电泳技术对185份普通小麦材料和5份黑粒小麦共计190份种质材料的HMW-GS组成进行了分析.结果表明这些材料在Glu-A1位点具有2种亚基类型(null,1),Glu-B1位点具有5种亚基类型(7 8,7 9,14 15,6 8,17 18),Glu-D1位点上具有3种亚基类型(2 12,5 10,5 12).对面包加工品质具有正效应的优质亚基14 15出现频率为7.36%,5 10出现频率为34.74%,5 12出现频率为2.63%.对面包烘烤而言,优质亚基组合1/14 15/5 10、1/7 8/5 12和1/7 8/5 10出现频率较低,分别为 0.53%、0.53%和11.58%;适合制作优质手工馒头的亚基组合1/7 8/2 12和null/7 8/2 12出现频率分别为6.32%和19.47%;适合制作优质面条的理想亚基组合1/14 15/2 12出现频率为4.21%,较好的亚基组合共计占23.16%.黄淮麦区的小麦种质资源主要适合面条和馒头专用品种的选育.

HMW-GS Component Analysis of the Wheat Germplasms in Huanghuai Wheat Zone

In order to provide useful information for wheat(Triticum aestivum L.) quality breeding,the HMW-GS components of 185 common wheat and 5 black grain wheat germplasms in Huanghuai wheat zone were analyzed by SDS-PAGE.The results showed that in cultivars or lines analyzed there were 2 kinds of subunit alleles at locus of Glu-A1(null,1),5 allele combinations(7 8,7 9,14 15,6 8,17 18) at Glu-B1 and 3 allele combinations(2 12,5 10,5 12) at Glu-D1.The frequencies of bread making positively associated subunits 14 15 and 5 10 were 7.36% and 34.74%,respectively.The frequencies of bread making positively related subunit combinations 1/14 15/5 10,1/7 8/5 12 and 1/7 8/5 10 were 0.53%,0.53% and 11.58%,respectively.The frequencies of steamed bread making positively related subunit combinations 1/7 8/2 12 and null/7 8/2 12 were 6.32% and 19.47%,respectively;that of ideal subunit combination 1/14 15/2 12 for noodle making was 4.21%,and the total frequency of the better combinations for noodle making was 23.16%.The result showed that the wheat germplasms in Huanghuai wheat zone are mainly suitable for noodle and steam bread wheat breeding.