小麦高分子量麦谷蛋白亚基及籽粒蛋白质组分与烘烤品质性状关系的研究

利用染色体工程新方法创造的小麦 -黑麦远缘杂交后代的 30个株系作为供试材料 ,进行了高分子谷蛋白亚基、蛋白质组分及比例与品质性状 (SDS沉淀值和Glu - 1评分 )的相关性研究。结果发现 :Glu - 13个基因位点的亚基对品质性状变异的影响大小如下 :亚基 5 +10 >2 +12 (Glu -D1位点 ) ,亚基 7+8>7+9(Glu -B1位点 ) ,亚基1>Null(Glu -A1位点 ) ;按现有学者总结出的方法计算的Glu - 1品质总评分与SDS沉淀值的简单相关系数均达到极显著正相关 ;而多元回归分析的结果表明 ,Glu - 13个基因位点对SDS沉淀值的影响均达极显著水平 ,其中对沉淀值变异的影响 ,Glu -D1>Glu -A1>Glu -B1。对相同的 30个株系进行麦胚乳蛋白质组分及其比例与品质性状 (SDS沉淀值和Glu - 1评分 )的相关性研究 ,结果发现 :3种主要的小麦胚乳蛋白质组分中 ,只有麦谷蛋白含量与SDS沉淀值极显著正相关 ,球清蛋白和醇溶蛋白的含量与SDS沉淀值的相关性很小。

Study on Effect of High Molecular Weight Glutenin Subunits and Protein Components on Bread-baking Quality Characteristics of Wheat

advance wheat lines, obtained from a wide cross between wheat and rye inbred lines, were studied on correlation between HMW-GS, protein components and quality characteristics including SDS sedimentation volume and Glu-1 quality score. Based on the analysis of significance test, it is concluded that different subunits influence SDS sedimentation volume differently. Progenies containing subunits 5+10 have remarkably higher SDS sedimentation volume than those containing 2+12. The rank of effects of alleles at Glu-B1 locus on SDS sedimentation volume is 7+8>7+9. Subunit 7+8 is slightly higher than subunit 7+9 nevertheless. The rank of Glu-A1 locus is 1>Null. Furthermore, subunit 1 is much better than Null. Stepwise multiple regression analysis shows that the rank of effects of alleles at Glu-1 locus on SDS sedimentation volume is Glu-D1>Glu-A1>Glu-B1. The relationship between protein components of 30 1B/1R lines is the same as above-mentioned and SDS sedimentation volume has been studied systematically. The results show that significant positive correlation is observed in the content of glutenins (or the ratio of glutenins to other protein components) and SDS sedimentation volume (or Glu-1 quality scores).