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。

The Distribution of Gliadin Composition and Its Interaction with HMW-Glutenin Subunits on Breadbaking Quality of Common Wheat

SDS-PAGE and an improved APAGE method were utilized to analyse the HMW-glutenin subunits and gliadin composition of 1124 wheat varieties. 18 HMW-glutenin sub-units and 67 gliadin bands different in mobility were separated. According to stepwise multiple linear regression analysis, gli. 42. 3, 62. 7, 39. 6(2), 11. 4, 23. 0, Glu5 10, etc. protein bands showed a significantly positive effect on breadbaking quality as represented by Zeleny-sedi-mentation test. About 28% to 43% of the variation in quality characters among varieties could be explained by the composition of two proteins, but only 12. 3% to 31% could be accounted for by any single protein. Low frequency of "good quality" bands and high frequency of "poor quality" bands in Chinese varieties was considered an important reason that resulted in poor breadbaking quality of common wheat in this country. In breeding for superior breadbaking quality, screen hybrid materials from those crosses whose parental lines possess "good quality" protein bands in complementation is stressed.