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中国小麦品种品质评价体系建立与分子改良技术研究
引用本文:何中虎,晏月明,庄巧生,张艳,夏先春,张勇,王德森,夏兰芹,胡英考,蔡民华,陈新民,阎俊,周阳.中国小麦品种品质评价体系建立与分子改良技术研究[J].中国农业科学,2006,39(6):1091-1101.
作者姓名:何中虎  晏月明  庄巧生  张艳  夏先春  张勇  王德森  夏兰芹  胡英考  蔡民华  陈新民  阎俊  周阳
作者单位:摘要 中国小麦品种品质评价体系建立与分子改良技术研究主要进展包括4个方面,(1)从食品品质-性状-蛋白质-DNA四个层次对中国230份小麦品种的6类49个品质性状进行深入系统研究,建立了中国小麦品种品质评价体系;建立了中国面条标准化实验制作与评价方法,明确了选种指标,建立并验证其分子标记选择体系,还优化并完善面包、北方馒头和饼干的评价方法与选种指标;(2)创立高分子量谷蛋白亚基酸性毛细管电泳(A-CE)与高低分子量谷蛋白亚基质谱(MS)鉴定方法;发现了与面筋强度直接相关的水溶性蛋白WS-6;改进SDS-PAGE方法,明确了面包和面条对亚基组成的要求。筛选出Glu-B1和Glu-D3位点8个亚基的STS标记,明确了Glu-D3位点亚基与基因的关系;在小麦近缘种中鉴定了15个新亚基,丰富了品质改良的候选基因资源;(3)阐明了从农家种、历史改良品种到目前主栽品种的籽粒硬度演变规律和等位变异特点,发现7个新等位基因,修正硬度形成的分子理论;(4)制定全国小麦品质区划方案,为全国品质育种提供了3批亲本。为了更好推动中国小麦品质改良工作的发展,建议加强4个方面的工作。
基金项目:引进国际先进农业科技计划(948计划);国家研究发展基金;国家高技术研究发展计划(863计划)
摘    要:中国小麦品种品质评价体系建立与分子改良技术研究主要进展包括4个方面,(1)从食品品质-性状-蛋白质-DNA四个层次对中国230份小麦品种的6类49个品质性状进行深入系统研究,建立了中国小麦品种品质评价体系;建立了中国面条标准化实验制作与评价方法,明确了选种指标,建立并验证其分子标记选择体系,还优化并完善面包、北方馒头和饼干的评价方法与选种指标;(2)创立高分子量谷蛋白亚基酸性毛细管电泳(A-CE)与高低分子量谷蛋白亚基质谱(MS)鉴定方法;发现了与面筋强度直接相关的水溶性蛋白WS-6;改进SDS-PAGE方法,明确了面包和面条对亚基组成的要求。筛选出Glu-B1和Glu-D3位点8个亚基的STS标记,明确了Glu-D3位点亚基与基因的关系;在小麦近缘种中鉴定了15个新亚基,丰富了品质改良的候选基因资源;(3)阐明了从农家种、历史改良品种到目前主栽品种的籽粒硬度演变规律和等位变异特点,发现7个新等位基因,修正硬度形成的分子理论;(4)制定全国小麦品质区划方案,为全国品质育种提供了3批亲本。为了更好推动中国小麦品质改良工作的发展,建议加强4个方面的工作。

关 键 词:普通小麦  籽粒硬度  贮藏蛋白  面条品质  分子标记  专论
收稿时间:2005-07-28
修稿时间:2005-07-282006-02-14

Establishment of Quality Evaluation System and Utilization of Molecular Methods for the Improvement of Chinese Wheat Quality
HE Zhong-hu,YAN Yue-ming,ZHUANG Qiao-sheng,ZHANG Yan,XIA Xian-chun,ZHANG Yong,WANG De-sen,XIA Lan-qin,HU Ying-kao,CAI Min-hua,CHEN Xin-min,YAN Jun,ZHOU Yang.Establishment of Quality Evaluation System and Utilization of Molecular Methods for the Improvement of Chinese Wheat Quality[J].Scientia Agricultura Sinica,2006,39(6):1091-1101.
Authors:HE Zhong-hu  YAN Yue-ming  ZHUANG Qiao-sheng  ZHANG Yan  XIA Xian-chun  ZHANG Yong  WANG De-sen  XIA Lan-qin  HU Ying-kao  CAI Min-hua  CHEN Xin-min  YAN Jun  ZHOU Yang
Institution:1, Institute of Crop Science/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences, Beijing 100081; 2,College of Life Science, Capital Normal University, Beijing 100037
Abstract:Quality improvement has become an important objective for wheat breeding,and the aim of this paper is to review the progress of quality evaluation and improvement methods of Chinese wheat during the last ten years.(1) A standardized quality evaluation system including end-use quality testing and use of molecular markers has been established,a laboratory protocol and evaluation method was developed for Chinese noodles,selection criterion and molecular markers were identified.Laboratory testing protocols for pan bread,north style steamed bread,an dcookie have also been optimized.(2) An acidic capillary electrophoresis method for separation of high molecular weight glutenin subunits(HMW-GS) and MALDI-TOF-MS for separation of high and low molecular weight glutenin subunits(HMW-GS and LMW-GS) were established.A water soluble protein,named WS-6,was found to be directly linked with gluten quality,and SDS-PAGE method was used to investigate the composition of HMW-GS and LMW-GS of Chinese wheat,and association between glutenin subunits and quality performance of pan bread and Chinese noodle quality were clarified.Y-type gene specific markers for discrimination of HMW-GS at Glu-B1 locus were established and the association between LMW-GS genes and alleles at Glu-D3 locus were identified.(3) Grain hardness distribution and occurrence of puroindoline alleles in Chinese wheat were characterized,and five new mutations were discovered.(4) A regional wheat quality proposal was developed and released by the Ministry of Agriculture.Three groups of parents were recommended to provincial wheat breeding programs.Future directions for quality improvement in China are also proposed.
Keywords:Common wheat  Kernel hardness  Storage protein  Noodle quality  Molecular marker  Review
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