春播小麦醇溶蛋白组成及其对品质性状的影响

对来源于中国、CIMMYT和澳大利亚的33份春性小麦品种进行2年4种环境的田间试验，利用反相高效液相色谱（RP-HPLC）对醇溶蛋白组分进行了量化分析。结果表明，醇溶蛋白总量及ω、α/β和γ（γ1、γ2、γ3）各组分含量及比例在基因型间和环境间存在显著差异。α/β型含量最高（43.12%～50.87%），γ型次之（32.71%～43.14%），ω型含量较低（11.89%～21.58%）。1BL/1RS易位显著改变小麦醇溶蛋白组分含量和比例，易位系的ω型醇溶蛋白含量显著高于非易位系，为17.44%～21.58%，而γ型醇溶蛋白显著低于非易位系，α/β型醇溶蛋白在易位和非易位系中的含量差异不显著。不论在1BL/1RS易位系或非易位系中，醇溶蛋白总量及ω、α/β和γ型醇溶蛋白含量都与面粉蛋白质含量显著正相关，与其他大部分面粉品质性状相关不显著，说明谷蛋白组分可能对加工品质更重要。在易位系中，ω、γ1和γ型醇溶蛋白总量与沉降值呈显著正相关，醇溶蛋白总量、γ2和γ型醇溶蛋白与形成时间显著正相关，ω和γ型醇溶蛋白含量与延伸性呈显著负相关。

Gliadin Composition and Their Effects on Quality Properties in Spring Wheat

Gliadin composition affects processing quality in bread wheat. CIMMYT and Australian germplasms have made a great contribution to improving yield and quality for Chinese spring wheat, so thirty-three spring wheat (Triticum aestivum L.) genotypes originated from CIMMYT, Australia and China were grown under four environments in 2003 and 2004. The flour sample was separated and quantified by reverse-phase high-performance liquid chromatography method in order to understand the composition of gliadin and the effects on quality properties in spring wheat. The results showed that significant variation in total gliadin and gliadin subgroups were observed among genotypes and environments. Within the subgroups, the α/β-type gliadins were generally presented the greatest amount (43.12%–50.87%), the γ-type gliadins content were the middle (32.71%–43.14%), and the ω-type gliadins content at lower levels (11.89%–21.58%). 1BL/1RS translocation affects the composition and the content of gliadin. High proportion of ω-type gliadins (17.44%–21.58%) was presented in 1B/1R translocation, however, no significant difference was observed on the amount of α/β-type gliadins between the 1B/1R translocation and the non-translocation genotypes. The amounts of total gliadin and the gliadin subgroups were significantly correlated with the protein content in flour of both the translocation and non-translocation lines, while weakly correlated with sedimentation volume, development time, stability time, extensibility and maximum resistance. It is likely that glutenin might play more important role in determining processing quality. In the translocation lines, ω, γ1 and γ-type gliadins had significantly positive correlation with sedimentation volume. Total gliadin, γ2 and γ-type gliadins had significantly positive correlation with dough development time, while ω and γ-gliadins had significantly negative correlation with dough extensibility.