九份紫色蓝色小麦的麦谷蛋白、醇溶蛋白和农艺性状分析

为了解紫色蓝色籽粒小麦的遗传背景及利用价值,采用聚丙烯酰胺凝胶电泳(PAGE)技术,对9份紫色蓝色小麦品种(系)的麦谷蛋白和醇溶蛋白进行了分析。麦谷蛋白的SDS-PAGE电泳结果显示,9份材料的HMW-GS出现了8种亚基和6种亚基组合类型;Glu-A1位点的主要亚基为1亚基(66.7%),Glu-B1位点主要为7+8亚基(55.6%),优质14+15亚基频率为22.2%,Glu-D1位点,优质亚基5+10的频率为55.6%。主要亚基组合为1/7+8/5+10和Null/7+8/5+10。9份材料的LMW-GS共分离出17条带,其中有7条为共有条带,比例达到41.2%。醇溶蛋白的A-PAGE电泳结果显示,9份材料共分离出20条带,其中共有条带7条(35.0%);9份材料的LMW-GS和醇溶蛋白遗传多样性较低。聚类分析结果显示,9份材料的遗传距离为0.07~0.37,在遗传距离为0.22水平时,9份材料可分为4类,其中HR-1和NH-1,在0.07的水平上聚为一类。综合农艺性状特征、麦谷蛋白和醇溶蛋白分析,紫色籽粒材料漯珍1号、HR-1和NH-1,具有1和5+10优质亚基,可作为优良亲本在遗传和育种中加以研究利用。

The Analysis of Glutenin,Gliadin and Agronomic Traits for Nine Purple and Blue Grain Wheat

In order to understand the background and utility value for purple or blue grain wheat,the glutenin and gliadin of 9 purple or blue grain wheat are analyzed by the method of polyacrylamide gel electrophoresis (PAGE).The high molecular weight glutenin subunits (HMW-GS)results from sodium dodecyl sulfate polyacryl-amide gel electrophoresis (SDS-PAGE)showed that there were 8 types of subunits and 6 types of subunit combina-tion in 9 materials.Subunit 1 (66.7%),7 +8 (55.6%)and 5 +1 0 (55.6%)were the majority subunit in Glu-A1,Glu-B1 and Glu-D1 loci,respectively.Subunit combination 1 /7 +8 /5 +1 0 and Null /7 +8 /5 +1 0 were the mainly type in materials.In low molecular weight glutenin subunits (LMW-GS),there are 7 (41 .2%)bands show-ing in all materials which isolating totally 1 7 bands.The gliadin results from acid polyacrylamide gel electrophoresis (A-PAGE)showed that there are 7 (35.0%)bands showing in all materials which isolating totally 20 bands.The clustering analysis based on the bands from LMW-GS and gliadin indicated that the genetic distance of the materials is from 0.07 to 0.37.These 9 materials can be divided into four categories at the level of 0.22.Materials HR-1 and NH-1 can be gathered at the value of 0.07.Purple grain wheat Luozhen 1 ,HR-1 and NH-1 can be used in breeding and genetics programs for variety improvement because of its good agronomic traits and quality subunits 1 and 5 +1 0.