(英文)

用SDS-PAGE方法测定了我国10个小麦主产省份171份小麦品种和高代品系的高分子量麦谷蛋白亚基（HMW-GS）组成。鉴定出18种HMW-GS，40种HMW-GS组成形式，其中20种亚基其组成形式只在一个品种（系）中出现。Glu-A1位点亚基1和Null出现最多，Glu-B1位点7＋8和7＋9亚基对占绝对优势，Glu-D1位点2＋12亚基对出现频率最高。Null、7＋9、2＋12、Null，7＋8，2＋12，1、7＋8，2＋12，1、7＋9、2＋12等亚基组成形成出现频率最高，占分析品种的49.71％。与前人研究相比，新育成品种HMW-GS亚基组成发生了明显变化，面包优质亚基（对）1、5＋10出现的频率显著升高，亚基多态性增加，组成形式明显改善，这些对于品质改良和品种选育是非常有利的，新育成品种Glu-1品质评分已超过7。尽管个别品种亚基组成好，品质优良，但总体上看，我国小麦品种与其它国家相比品质还存在一定差距，提高5＋10、17＋18等优质亚基的频率是改善我国小麦面包品质的重要措施。     

HMW-GS对春小麦品质的影响及不同亚基评分比较

为了明确高分子麦谷蛋白亚基(HMW-GS)对春小麦品质的影响,以及不同亚基评分方法的准确性,对22份春小麦的亚基组成和数目与小麦品质的关系进行研究,并对不同亚基的评分方法进行对比。结果表明,Glu-A1位点Null的小麦品质明显低于2*亚基和1亚基。Glu-B1位点17+18和7+8及7+9亚基的差异对小麦品质影响不大,仅在面筋指数上17+18亚基优于7+8亚基,在延伸度(L)上17+18亚基显著优于7+9亚基。Glu-D1位点等位基因的变异对小麦品质的影响较大,5+10亚基明显优于2+12亚基,在面筋指数、颗粒度、灰分、P、W、IE、PRMAX、WA上差异显著或极显著。综合评价,Glu-1位点对小麦品质的贡献大小顺序依次为Glu-D1Glu-A1Glu-B1。在4种亚基评分方法中Payne评分方法与春小麦的品质相关性最好。本研究结果为春小麦品质的育种早代选择提供了一定的理论依据。     

六倍体小黑麦品种资源Glu-1位点的多态性

利用SDS-PAGE技术分析了我国新疆101份和波兰11份六倍体小黑麦品种资源高分子量谷蛋白亚基(HMW-GS)组成,共检测到17种高分子量谷蛋白亚基,其中Glu-A1位点编码的HMW-GS有3种变异类型,即1(a)、2*(b)和Null(c),Glu-B1位点编码的HMW-GS有8种变异类型,即7(a)、7+8(b)、7+9(c)、6+8(d)、20(e)、13+19(g)、7+18(r)和6.8+20y(s),Glu-R1位点编码的HMW-GS有6种变异类型,即1r+4r(a)、2r+6.5r(b)、6r+13r(c)、2r+9r(d)、6.5r(e)和0.8r+6r(f)。这些小黑麦品种的HMW-GS组成以Null(c)、7+18(r)和6r+13r(c)为主,分别占58.93%、67.90%和58.00%。在112份供试材料中共检测到30种HMW-GS组合变异类型,其中[Null,7+18,6r+13r(c,r,c)]和[2*,7+18,6r+13r(b,r,c)]出现频率较高,分别为16.91%和16.02%,其他类型组合出现频率较低,个别材料具有少见的特殊亚基组合,如[2*,7+18,2r+9r(b,r,d)]、[2*,6.8+20y,2r+6.5r(b,s,b)]等类型。分析2个地域品种的遗传多样性,发现新疆品种的遗传变异范围小于波兰品种,波兰品种在Glu-1位点上的遗传变异更丰富。结果还显示,在六倍体小黑麦的人工进化过程中Glu-B1位点发生了很大变异,产生了小黑麦特有的7+18(r)和6.8+20y(s)亚基,而且频率很高,为小麦品质改良提供了丰富的基因资源。     

新疆小麦地方品种资源HMW-GS的遗传多样性组成分析

为了明确新疆小麦地方品种高分子量麦谷蛋白亚基的遗传多样性,并为小麦品质改良提供基础材料,利用十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE) 技术,分析了源自新疆地区的282份小麦地方品种的高分子量麦谷蛋白亚基组成。结果表明,在Glu-A1、Glu-B1和Glu-D1位点上的等位变异分别为3、6和 5种,三个位点上的优势亚基依次为null、7+8和2+12,其频率分别是75.5%、90.8%和72.0%。在Glu-1位点共检测到20种亚基组合,其中(null, 7+8, 2+12)组合的频率最高,为52.8%, 其次是(null, 7+8, 2.6+12)和(2*, 7+8, 2+12)组合,其频率分别为14.1%和11.0%,其它亚基组合的频率均低于10%。另外,在Glu-D1位点上还检测到一个新的亚基2.6+12。在供试的282份新疆地方品种中发现了两份具有优质亚基组合的材料,它们的亚基组成为(2*, 7+9, 5+10)和(1, 7+9, 5+10),这些地方品种可作为改良小麦品质性状的重要遗传资源。     

卫星搭载小麦SP3代高分子麦谷蛋白亚基的SDS-PAGE分析

利用十二烷基磺酸钠-聚丙烯胺凝胶电泳（SDS-PAGE）技术对返回式卫星搭载小麦两个品种SP3代籽粒的高分子麦谷蛋白亚基（HMW-GS）进行了分析,并按照相关评分方法计算了高分子量麦谷蛋白Glu-1位点的品质得分。结果表明,经卫星搭载可产生较高频率的HMW-GS基因变异,陕253和西农1043 两个品种SP3代HMW-GS组成的变异频率分别为27.08%和27.45%。陕253和西农1043 SP3代的小麦品质得分分别为7分和6分,陕253 SP3代变异株为优质小麦。     

斯卑尔脱小麦高分子量谷蛋白亚基组成分析

采用十二烷基硫酸钠－聚丙烯酰胺凝胶电泳（SDS－PAGE）方法，鉴定分析了80份斯卑尔脱小麦（Triticum spelta L.)高分子量谷蛋白亚基（HMW－GS）组成特点，3个位点上一共检测到13种不同的亚基类型，其中在Glu-Al和Glu-Bl位点上，以1和6＋8亚基出现频率最高，分别高达93．75％和78．75％，与普通小麦（T.aestivum L.)相比，斯卑尔脱小麦高分子量谷蛋白亚基具有其明显的组成特点。在Glu-Dl位点上，斯卑尔脱小麦以2＋12亚基出现频率最高（87．5％），5＋10亚基次之（11．25％）。表明2＋12亚基和5＋10亚基为其主要变异类型，这与普通小麦的研究结果相似，但远低于粗山羊草（Aegilops squarrosa L.)1D染色体上的高分子量谷蛋白亚基变异形式。另外，研究还筛选出9份具有5＋10优质亚基的材料，为提高斯卑尔脱小麦与普通小麦是杂交种的品质杂种优势提供了基础材料。     

新疆小麦高分子量麦谷蛋白亚基组成及主效亚基分析

为探索新疆强筋小麦的主效亚基,本文采用SDS-PAGE方法对新疆主栽的21种中筋小麦和17种强筋小麦的高分子量麦谷蛋白亚基进行了分析。结果表明:供试材料中共出现12种类型的亚基和12种亚基组合。中筋小麦Glu-A1位点亚基主要为N,Glu-B1位点亚基主要为7+8,Glu-D1位点亚基主要为2+12。强筋小麦Glu-A1位点亚基主要为1和N,Glu-B1位点亚基主要为7+8和7+9,Glu-D1位点亚基主要为5+10。聚类分析结果显示:在相似系数为0.43时可将供试小麦分为2类:第1类包括28个品种,均含有2+12亚基,其中既有强筋小麦也有中筋小麦;第2类包括12个品种,均含有5+10亚基,全部为强筋小麦。5+10亚基对小麦品质贡献明显大于其他亚基,是新疆强筋小麦的主效亚基。本研究可为提高新疆小麦面筋强度的分子育种提供理论依据。     

引进美国小麦种质资源抗病性及品质性状鉴定

为了挖掘新的种质资源，本研究对引自美国的442份小麦材料对白粉病和条锈病的抗病性、蛋白含量以及高分子量麦谷蛋白(HMW-GS)亚基组成进行了鉴定分析。抗病性鉴定结果显示，153份材料抗白粉病，27份抗条锈病，6份兼抗两种病害。蛋白质含量达到GB/T 17892-1999《优质小麦强筋小麦》一等(粗蛋白质含量≥15.0%)的样品有143份。高分子量麦谷蛋白检测发现，供试材料共含18种HMW-GS亚基和100种不同亚基组合类型，其中N,7+9,5+10出现次数最多，优质亚基1、2*、7^oe、17+18、5+10的材料分别占总材料数的25.6%、5.2%、27.8%、7.7%和25.6%，含7^oe,5+10亚基的有36份，含2*,5+10亚基的有1份，含2*,7^oe亚基的有7份。综合抗病性及品质分析结果显示，PI 17738等11份材料至少抗1种病害，且蛋白含量≥15.0%，湿面筋含量≥35.0%，同时含有稀有优质亚基。以上11份材料可作为我国优质、抗病小麦培育亲本，为我国小麦抗病和品质遗传改良提供优异基因源。     

小麦面粉蛋白品质与其加工特性的关系

文中收集了我国2010年收获的83个小麦品种用以研究小麦面粉中蛋白质数量及质量对面粉加工特性的影响。结果表明,面粉的蛋白质含量与SDS沉降值、粉质及拉伸参数大部分指标间存在显著或极显著相关性。湿面筋含量与SDS沉降值、形成时间、延伸度呈极显著正相关,与其它各指标间相关性不显著。单个亚基对小麦加工品质的影响在Glu-A1位点上2*> 1>Null;在Glu-B1 位点上13+16>17+18>14+15> 7+9>7+8>6+8;在Glu-D1 位点上5+10>4+12>2+12。     

小麦高分子量谷蛋白亚基突变体的筛选与鉴定

本研究对小麦品种白硬冬2号航天搭载SP2代单株籽粒的高分子量麦谷蛋白亚基（HMW-GS）组成进行了SDS-PAGE电泳分析,在92株材料中发现了2个突变体mut1和mut2,突变频率为2.17%,并利用醇溶蛋白电泳验证了航天诱变引发HMW-GS变异的真实性。在突变体mut1中发现了4种HMW-GS组成突变类型,突变发生在Glu-1B和 Glu-1D位点。突变亚基是由航天诱变引发相关编码基因突变形成的,它们的电泳迁移率发生了明显变化,为新的亚基类型。本文的研究表明,航天诱变能够诱导产生新的HMW-GS,是丰富HMW-GS基因资源的有效途径。     

Characterization of Monomeric and Glutenin Polymeric Proteins of Hard Red Spring Wheats During Grain Development by Multistacking SDS-PAGE and Capillary Zone Electrophoresis

Three cultivars of hard red spring (HRS) wheats with identical high molecular weight (HMW) glutenin subunit composition (5+10 type, Glu-D1d) but different dough properties and breadmaking quality were used in this study. The synthesis and accumulation characteristics of different protein fractions during grain development were examined. Samples were collected at three-day intervals from anthesis to maturity between day 10 to day 37. The nonreduced SDS-extractable glutenin aggregates of developing grains were characterized by a multistacking SDS-PAGE procedure to obtain information on the size distribution and polymerization of glutenin aggregates. The HMW to low molecular weight (LMW) glutenin subunit ratio was determined for its relationship to polymerization of the various glutenin aggregates of different molecular sizes. Glutenin proteins were quantified using an imaging densitometer. In addition, albumins and globulins, α- and β-gliadins, γ-gliadins, and ω-gliadins were separated by capillary zone electrophoresis. The results indicated that albumins-globulins, gliadins, and glutenins in developing grains were present at 10 days after anthesis or earlier. Albumin-globulins decreased in proportion, while gliadins increased in proportion during grain development. Polymerization of glutenin aggregates occurred 10 days after anthesis or earlier and increased significantly throughout the grain-filling period until maturity. Larger aggregates of glutenin increased in proportion, while smaller ones decreased in proportion during grain development. Ratio of polymers to monomers increased significantly from day 10 to day 22 of grain development and then remained constant until grain maturity. Glutenin polymers arrived at their maximum in proportion to total SDS-extractable proteins or monomers at day 22 after anthesis while the molecular size of these polymers continued to increase, as indicated by a rapid increase in proportion of HMW to LMW glutenin subunits. Significant differences were found in accumulation rates of glutenin polymers among the three cultivars. Cultivars Kulm and Grandin, with better breadmaking quality, appeared to have greater rates of accumulation and HMW subunit synthesis or formation of larger polymers than did Sharp, a cultivar with poorer quality. Significant differences were found among the three cultivars in the proportion of albumins-globulins and gliadins during grain development. However, no significant differences were found among the cultivars in the proportion of albumins-globulins, α-, β-, γ-, and ω-gliadins at grain maturity. Varietal differences in breadmaking quality were due mainly to the differences in glutenin polymers such as ratio of polymeric to monomeric proteins, molecular size distribution, and ratio of HMW to LMW glutenin subunits among wheat cultivars of 2*, 7+9, and 5+10 subunit types. The better breadmaking cultivars might be characterized with higher proportions of glutenins and greater proportion of HMW subunits in total SDS-extractable proteins than the poorer quality cultivar. However, more genotypes need to be examined.     

Genetic variability at the Glu-1 loci in old and modern wheats (triticum aestivum L.) cultivated in Slovakia

The high molecular weight glutenin subunits (HMW-GS) composition at the Glu-1 complex loci, in 23 old original wheat genotypes cultivated in Slovakia several decades ago and 32 modern Slovak and Czech wheat cultivars growed in Slovakia at present were studied by SDS-PAGE. Some of the HMW-GS – subunit pairs 3+12, 17+18, and subunit 20, present in old historical wheats were missing in modern cultivars utilized in Slovakia nowadays. There were observed 15 different HMW-GS encoded by 11 alleles or allelic pairs in old genotypes. Lower number of different HMW-GS and competent alleles were observed in a set of modern wheat cultivars – 11 different HMW glutenin subunits encoded by 8 alleles or allelic pairs. The same number of different HMW-GS patterns was revealed in both sets of wheats. From the point of view of genetic variability, it could be concluded that long-term effort of breeders and decreasing of cultivation of landraces and old cultivars are associated with the loss of several HMW-GS alleles and decreasing of genetic variability of wheats. Molecular characterization can reveal broad allelic variability of old wheat genotypes and landraces. Their maintenance in genetic resource collections can prevent losses of these interesting genes.     

Interactions of Genotype and Glutenin Subunit Composition on Breadmaking Quality of Durum 1AS•1AL‐1DL Translocation Lines

Dual‐purpose durum (Triticum turgidum L. subsp. durum) wheat, having both good pasta and breadmaking quality, would be an advantage in the market. In this study, we evaluated the effects of genotype and varying HMW and LMW glutenin subunit composition on durum breadmaking quality. Genotypes included five near‐isogenic backgrounds that also differed by variability at the Glu‐D1d (HMW subunits 1Dx5+1Dy10), Glu‐B1 (presence or absence of subunit 1By8), and Glu‐B3 (LMWI or LMWII pattern) loci. Quality tests were conducted on genotypes grown at five North Dakota locations. Genotype had a stronger influence on free asparagine content than glutenin subunit composition. Genotypes carrying Glu‐D1d had higher glutenin content than lines that did not carry Glu‐D1d. Among Rugby translocation genotypes, lines carrying LMWI had higher gliadin content and better loaf volume than genotypes carrying LMWII. Absence of 1By8 produced major reductions in loaf volume in nontranslocation lines regardless of whether LMWI or LMWII was present. In contrast, the presence of Glu‐D1d compensated well for the absence of 1By8 regardless of which LMW pattern was present. The durum genotypes did not have loaf volumes equal to bread wheat cultivars, and results suggest that improved extensibility is needed to improve durum breadmaking quality.     

The relationship between high-molecular-weight glutenin subunit composition and the quality of Japanese hexaploid wheat lines

To reveal the high-molecular-weight (1-1MW) glutenin subunit composition, the seed storage proteins of 40 Japanese wheat (Triticum aestivum) lines were fractionated by sodium dodecyl sulfate- polyacrylamide gel electrophoresis to determine their HMW glutenin subunit composition. These were identified by comparison of subunit mobility with that previously found in hexaploid wheat. Twelve different, major glutenin HMW subunits were identified. Each line contained three to five subunits, and 11 different glutenin subunit patterns were observed for 11 alleles in Japanese lines. The Glu-1 quality scores were not particularly high for most of the Japanese wheats in the southern part of Japan (Kyushu district). However, the Glu-1 quality scores of several wheat lines in the Hokkaido area (north Japan) were high. South Japanese wheat lines showed specialty allelic variation in the glutenin HMW 145 kfla subunit, different from those in non-Japanese hexaploid wheats.     

Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain

The primary goal of this study is to improve our understanding of the extent of influence of climatic factors in Serbia and high‐molecular‐weight glutenin subunit (HMW‐GS) composition upon wheat end‐use quality. In‐depth analyses were performed on four bread wheat cultivars that are the most common in agricultural practice in Serbia. Total glutenin content showed significant difference between the production years, in opposition to gliadins. Cluster analysis of different percentages of glutenin and gliadin subunit molecular weight ranges (<40,000, 40,000–80,000, 81,000–120,000, and >120,000) indicated that the year of production and the cultivar did not have a significant effect on the percentage ranges for glutenins. However, they had a considerable impact on the percentage ranges for gliadins. Production year and the interaction of year and cultivar had the strongest influences on the percentage of SDS‐unextractable polymeric proteins. A synergistic effect of the HMW‐GS composition and climatic conditions revealed that all eight samples with HMW‐GS composition 2*, 5 + 10, 7 + 9 along with the highest Glu 1 score of 9 (out of a maximum of 10) produced in the year 2011 belonged to two clusters with the best wheat end‐use quality. Furthermore, the climate conditions in 2011 made it possible for the wheat cultivars with HMW‐GS composition –, 2 + 12, 7 + 9 to possess similar qualities as cultivars with HMW‐GS composition 2*, 5 + 10, 7 + 9 produced in 2012.     

Quantitative Variation of HMW Glutenin Subunits from Hard Red Spring Wheats Grown in Different Environments

The objective of this study was to investigate the quantitative variation of HMW glutenin subunits in relation to glutenin polymers and hence breadmaking quality across different environments. Six genotypes of hard red spring (HRS) wheat were grown at seven locations in North Dakota in 1998 in a randomized complete‐block experimental design with three replicates at each location. Unreduced SDS‐soluble glutenins of flour were fractionated by multistacking SDS‐PAGE into different sized glutenin polymers, followed by SDS‐PAGE and imaging densitometry to determine the quantitative variation of HMW glutenin subunits. SDS‐insoluble glutenin polymers also were examined for their quantitative composition of HMW glutenin subunits. The results showed that the percentage of HMW glutenin subunits was significantly affected by growing locations. The quantity of HMW glutenin subunits in SDS‐insoluble glutenins was significantly and positively correlated with loaf volume. SDS‐insoluble glutenin polymers had a higher percentage of HMW glutenin subunits than did SDS‐soluble glutenins. SDS‐insoluble glutenin polymers in flour were positively and significantly correlated in proportions of both total and individual HMW glutenin subunits in total SDS glutenins. SDS‐insoluble glutenin polymers also were positively and significantly correlated with the combined proportion of HMW glutenin subunits 2* + 5. The results of this study indicated that either subunit 2* or 5 might be more important in forming a greater quantity of larger SDS‐insoluble glutenin polymers than other subunits. SDS‐insoluble glutenin polymers from different cultivars or locations could have different quantities of HMW glutenin subunits in their composition. SDS‐insoluble glutenin polymers with more HMW glutenin subunits might be larger sized than those with less HMW glutenin subunits. Environment significantly influenced the quantitative variation of HMW glutenin subunits, which in turn affected the size distribution of glutenin polymers, and hence breadmaking quality.     

Protein Heterogeneity in European Wheat Landraces and Obsolete Cultivars: Additional Information II

The endosperm storage protein of 46 European wheat (Triticum aestivum L.) landraces and obsolete cultivars have been fractionated by SDS-PAGE to determine the composition of high molecular weight glutenin subunits (HMW-GS) composition. It has been discovered that about 46% of the wheats were heterogeneous, comprising 2–11 different glutenin profiles. Eighteen of them were observed to be homogeneous. A total of 13 HMW-GS alleles, including 3 at the Glu-A1, 8 at the Glu-B1, and 3 at the Glu-D1 loci were revealed. HMW-GS null controlled by locus Glu-A1, subunits 7 + 8 by Glu-B1, and 2 + 12 by Glu-D1 predominated. However low frequented alleles such as 17 + 18, 20, 6, and 7 were observed. Furthermore, other new alleles encoding HMW-GS at the locus Glu-B1 have been found in one of France cultivar (Saumur d’Automne). The glutenin-based quality score ranged from 4 to 10.     

High Molecular Weight (HMW) Glutenin Subunit Composition of Some Nordic and Middle European Wheats

A collection of 123 winter and 106 spring wheat (Triticum aestivum L.) cultivars and breeding lines commonly grown in Nordic and Middle European countries were characterised for the composition of high-molecular-weight (HMW) glutenin subunits on the ground of data from literature and experiments of author. HMW glutenin subunit composition was determined by one-dimensional sodium dodecyl sulphate- polyacrylamide gel electrophoresis (SDS-PAGE). The present database includes data for cultivars and breeding lines from Finland (FIN – 56), Estonia (EST – 27), Sweden (SW – 27), Germany (D – 24), Lithuania (LIT – 17), United Kingdom (UK – 6), France (F – 3), Poland (POL – 5), Italy (IT – 7), Netherlands (NL – 6), Norway (NOR – 12), Russian Federation (RUS – 14 items). The occurrence of individual alleles and corresponding HMW glutenin subunits in surveyed cultivars is demonstrated. Special attention has been paid to cultivars growing in neighbouring countries with the aim to apply them in Estonian plant breeding. The database consists of 4 tables with data of HMW glutenin subunits, encoding them Glu-1 alleles, quality score and sources of data. The database could be useful for varietal identification and for plant breeders to improve wheat quality and accelerate the breeding process.     

Characterization of Glutenin Protein Fractions from Sequential Extraction of Hard Red Spring Wheats of Different Breadmaking Quality

Gluten proteins from two cultivars of hard red spring (HRS) wheat with good and poor breadmaking quality were fractionated into 13 fractions by sequential extraction with dilute hydrochloric acid. Each subfraction was characterized by multistacking (MS) SDS‐PAGE under nonreducing conditions, followed by imaging densitometry. The glutenin polymers from the origins of MS‐SDS‐PAGE were analyzed by SDSP‐PAGE under reducing conditions to determine the composition of high and low molecular weight subunits. The results showed that fractions differed significantly in glutenin‐to‐gliadin ratios and in the size distribution of glutenin polymers. The earlier precipitated fractions were composed of more gliadins but fewer glutenin polymers. However, the glutenin polymers gradually increased in their relative quantities with the residue having the largest glutenin‐to‐gliadin ratio. The size distribution of glutenin polymers differed significantly from early precipitated to later fractions. The relative quantities of glutenin aggregates at the 4% origins increased significantly. The ratio of high molecular weight (HMW) to low molecular weight (LMW) glutenin subunits increased significantly from early to intermediate fractions. Between the two cultivars, significant differences were found in the ratio of HMW to LMW glutenin subunits and quantity of SDS insoluble glutenin polymers in the residue fraction with the better breadmaking quality cultivar ND706 having a greater ratio than the cultivar Sharp. It was concluded that the size distribution of glutenin polymers played an important role in determining the differences in breadmaking quality between the good and poor HRS wheat cultivars.