High-Molecular-Weight Glutenin Subunits of the Most Commonly Grown Wheat Cultivars in the U.S. in 1984*

All wheat varieties (106) grown in the U.S. on more than 100,000 acres (38,610 ha) as of the latest (1984) crop variety survey were characterized by sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The high-molecular-weight glutenin subunit (HMW-GS) band patterns for each variety were assigned the corresponding Payne numbers and theoretical quality scores based on those assignments. The subunit assignments were compared for the different wheat varieties and the five main wheat classes grown in the U.S. Hard red spring (HRS) and winter (HRW) wheats used mainly for breadmaking showed a remarkably high percentage of bands associated with good breadmaking quality. The allele 5+10, which has the strongest association with good quality, was present in 91 % of the hard red spring wheats and 62 % of the hard red winter wheats. Also, 91 % of all HRS and 53 % of HRW wheat varieties had quality scores of 9 or 10 (10 is the highest possible score). Evidently, by selecting for quality through close cooperation with quality testing laboratories, U.S. breeders have unknowingly selected for high quality glutenin subunits in their released varieties. HRS and HRW wheat varieties are normally grown in different environments in time and/or space, accounting to a large extent for differences in protein content (～2 %) and other quality traits in the two crops. The uniformly high theoretical quality scores of the HRS wheats compared to more variable scores for HRW wheats may help to explain the popular perception that spring wheats have intrinsically higher quality than winter wheats. Admixing grain from variable (some poorer, most good) HRW wheat varieties (due to genetics or environment) has probably also led to the perception of overall lower quality for HRW than HRS wheats. In the soft red winter (SRW) and soft white (SW) wheat classes where the end-use is typically cookies and cakes, 40 and 90 %, respectively, have the allele 2+12 that correlates with poor bread baking quality. The absence of alleles for good bread baking quality may be predictive of good quality for soft wheat products.     

花后干旱和渍水对小麦籽粒HMW-GS及GMP含量的影响

采用SDS-PAGE和切胶比色进行亚基定量，研究花后干旱和渍水对小麦强筋品种豫麦34和弱筋品种扬麦9号籽粒HMW-GS和GMP含量的影响。结果表明，两品种的干旱处理和豫麦34淹水处理在花后10 d籽粒HMW-GS形成，两品种对照和扬麦9号淹水处理在花后15 d籽粒HMW-GS形成，说明花后干旱提早了小麦籽粒HMW-GS的起始形成。干旱促进了小麦籽粒HMW-GS早期积累，但对后期积累不利，使快速积累期缩短，渍水处理更明显缩短籽粒HMW-GS快速积累期。两品种成熟期总HMW-GS和GMP含量表现为对照>干旱>渍水，且豫麦34各处理大于扬麦9号的对应处理。     

Effect of Shading from Jointing to Maturity on High Molecular Weight Glutenin Subunit Accumulation and Glutenin Macropolymer Concentration in Grain of Winter Wheat

Accumulations of high molecular weight glutenin subunits (HMW‐GS) and glutenin macropolymer (GMP) in wheat grains are important indicators of grain quality. Two wheat cultivars, Yangmai 158 (shading tolerant) and Yangmai 11 (shading intolerant) which contains the same subunit pairs of 7 + 8 and 2 + 12, were used to evaluate the impacts of shading on HMW‐GS accumulation and GMP concentration in the grain. Three shading levels were implemented from jointing to maturity, i.e. S1, S2 and S3, in which the plants received 8 %, 15 % and 23 % less radiation of the control (S0), respectively. The initial formation of HMW‐GS was pre‐dated by shading. The rapid HMW‐GS accumulation duration was shortened, and the accumulation rate during late grain filling period was lowered in the two relatively severe shaded treatments (S2 & S3). Thus, the total HMW‐GS accumulation in single grain at maturity was lower in S2 and S3 than in the control (S0). However, concentrations of HMW‐GS and GMP at maturity increased because of the reduced single grain weight in S2 and S3, as compared to S0. In contrast, the low density shading (S1) prolonged the rapid accumulation duration of HMW‐GS, hence increased the accumulation and concentration of HMW‐GS in the grains. Consequently, S1 reduced falling number and SDS‐sedimentation volume, while shortened dough development time (DDT) and dough stability time (DST). In contrast, S2 and S3 increased falling number, wet‐gluten concentration and SDS‐sedimentation volume, and lengthened the DDT and DST. In addition, the fluctuations in accumulations of HMW‐GS and GMP and most quality traits because of shading in Yangmai 158 were less than Yangmai 11. The interrelations between HMW‐GS accumulation, GMP concentration and quality of grain and dough were further discussed.     

磷肥对小麦籽粒HMW-GS积累及GMP粒度分布的影响

在112.5 kg hm^-2和225 kg hm^-2两种氮水平下,检测了施磷量对强筋小麦山农12籽粒高分子量谷蛋白亚基(HMW-GS)积累及谷蛋白大聚合体(GMP)粒度分布的调控效应。结果表明,小麦籽粒HMW-GS在花后14 d已形成, 成熟期籽粒HMW-GS含量表现为施磷处理高于不施磷处理。在低氮条件下,施磷有助于HMW-GS的积累,而在正常施氮条件下过多施磷则不利于其积累。在低氮条件下,粒径<10 μm GMP颗粒体积百分比随施磷量增加而显著降低;在正常氮水平下,施磷降低粒径<10 μm GMP颗粒体积百分比,其效应表现施磷0 kg hm^-2处理最大,其次为施磷40 kg hm^-2和100 kg hm^-2处理,施磷160 kg hm^-2处理最小。两种施氮水平下分别增施磷肥,粒径在10~100 μm和>100 μm GMP颗粒的体积百分比均呈现随磷肥用量增加而增加的趋势。在正常氮水平下,各施磷处理间籽粒中GMP颗粒数目百分比无明显差异。成熟期籽粒中HMW-GS含量与粒径<10 μm GMP颗粒体积百分比呈显著负相关,而与10~100 μm GMP颗粒体积百分比呈显著正相关。说明较大粒径GMP颗粒具有较高的HMW-GS含量。     

小麦高分子量麦谷蛋白亚基组成和检测研究进展

小麦高分子量麦谷蛋白亚基(HMW-GS)组成与面包品质密切相关。为了从目前经常使用的一些HMW-GS检测方法中选择满足试验要求的最佳方法,笔者总结了HMW-GS组成,以及利用十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE),反相高效液相色谱(RP-HPLC)和聚合酶链式反应(PCR)三种方法检测小麦HMW-GS组成的应用和研究进展,讨论了3种方法检测小麦HMW-GS组成的优缺点,指出常规育种材料或栽培小麦品种优先选择SDS-PAGE和PCR方法检测小麦中的HMW-GS,这两种方法适合对材料中亚基组成进行检测;而含有远缘遗传物质的小麦或近缘种属结合双向电泳或RP-HPLC方法检测HMW-GS,这两种方法适合发现新的亚基类型或对分子量接近的亚基进行检测。最后展望了SDS-PAGE和PCR方法在小麦分子标记辅助育种中应用前景。     

利用RIL群体分析HMW-GS对小麦品质性状的量化效应

利用重组自交系群体——RIL-8群体的131个系及其亲本为材料,分析了高分子量麦谷蛋白亚基及亚基组合对10个小麦品质性状的量化效应及其差异。结果表明,RIL-8群体Glu-A1、Glu-B1、Glu-D1位点编码的亚基分别为 1、N,7+9、7+8和5+10、2+12,主要存在7种亚基组合类型。同一位点不同亚基对面粉吸水率、Zeleny沉淀值、面团形成时     

49份山西水地小麦品系的HMW-GS组成及品质分析

为了解在育种过程中各品系材料的品质状况,采用SDS-PAGE技术对选取的49份品系材料高分子量麦谷蛋白亚基的组成进行分析。结果表明：共发现8种等位变异和11种亚基组合类型。其中,Glu-A1位点出现2种亚基类型,以亚基1(83.67%)为主。Glu-B1位点出现4种亚基类型,以亚基14+15(42.86%)为主。Glu-D1位点出现2种亚基类型,亚基2+12(71.43%)和亚基5+10(28.57%)。对49份材料进行品质性状测定,并与各个亚基间做相关性分析。Glu-A1位点,亚基1的各个指标均高于亚基Null的指标。Glu-D1位点,亚基5+10的品质指标也高于亚基2+12。Glu-B1位点4种亚基在各个品质指标间均存在显著差异,亚基7+8对蛋白质含量、容重以及湿面筋的贡献最高,亚基17+18对沉淀值和最大抗延阻力的贡献最高,亚基7+9具有最长的稳定时间。     

小麦谷蛋白亚基的等位基因变异及其对面团和面时间的影响

利用澳大利亚不同谷蛋白亚基组成的小麦配制的４个组合的Ｆ４代材料，研究了小麦高低分子量谷蛋白亚基的等位基因变异及其对面团和面时间的影响，结果表明由Ｇｌｕ－Ｄ１位点内等位基因ｄ控制的５＋１０亚基和由Ｇｌｕ－Ｂ１位点内等位基因ｉ控制的１７＋１８亚基，分别比其相应的等位基因ａ控制的２＋１２和等位基因ｅ控制的２０ｘ＋２０ｙ亚基可以显著地提高面团和面时间；Ｇｌｕ－３位点内同源染色等位基因之间对面时间具有加性和     

在一对面包小麦杂交后代中Glu—B1控制的麦谷蛋白亚基17 18对烘烤品质的影响

将两个优质面包小麦品种安农8455(含Glu-Bl控制的7 8亚基)和Yecora Rojo(含Glu-Bl控制的17 18亚基)进行杂交,测定了其F_3代重组株系的高分子量麦谷蛋白亚基组成、SDS沉降值、伯尔辛克值、蛋白质含量和籽粒产量以及收获指数。利用方差分析、协方差分析和回归分析说明了,17 18亚基对面包品质的作用明显优于7 8亚基,两者的品质差异随着蛋白质含量的增加而增大。文中讨论了17 18亚基在培育较高面包品质潜力的小麦品种中的利用价值。     

不同品质类型小麦籽粒麦谷蛋白亚基及谷蛋白聚合体形成和累积动态

选用高分子量麦谷蛋白亚基(HMW-GS)组成不同的3个强筋和4个弱筋小麦品种,研究了其籽粒发育过程中麦谷蛋白亚基、谷蛋白聚合体的形成和累积动态。结果表明,强筋小麦籽粒HMW-GS和B区低分子量麦谷蛋白亚基(LMW-GS)从花后9～12d开始表达;而弱筋小麦从花后12～15d开始表达,即强筋小麦麦谷蛋白亚基开始形成时间早于弱筋小麦。各品种的HMW-GS一旦形成,其累积速度较快,花后27d基本达到稳定值,之后维持稳定量;而LMW-GS形成后,累积较慢,直到花后30d左右达到稳定量。3个强筋小麦品种籽粒灌浆期谷蛋白总聚合体百分含量(TGP%)和谷蛋白大聚合体百分含量(GMP%)累积动态趋势基本一致,即在花后12～30d一直持续增加,花后30d至成熟达到最大值并保持稳定水平。4个弱筋小麦TGP%和GMP%累积动态均表现为在花后12～24d(灌浆早中期)形成和持续累积,花后24d至成熟逐渐降低。麦谷蛋白亚基表达模式以及谷蛋白聚合体累积动态的差异可能是导致小麦强筋或弱筋品质形成的关键。     

Comparative Analysis of High-Molecular-Weight Glutenin Subunit Composition in Various Triticum Species

Variation in high-molecular-weight glutenin subunit composition amongst Triticum durum cvs. of different origins was investigated by SDS-PAGE and compared with that reported for T. dicoccum and T. aestivum. Tetraploid wheat collections (408 cvs.) were found to carry nearly twice as many Glu-A1 and Glu-B1 alleles as a hexaploid wheat sample of comparable size. In each of the taxa considered, allelic variation at the Glu-B1 locus was markedly greater than that observed for Glu-A1. However, because all the Glu-B1 subunits so far discovered exhibit a restricted and distinctive mobility range during. SDS-PAGE, it is suggested that they are derived from a single source, possibly from Aegilops searsii. Most durum cvs. carried a ‘null’Glu-A1 allele and therefore fewer subunits than dicoccums and common wheats. It is argued that differences in the frequency of occurrence of ‘null’Glu-1 alleles between taxa probably resulted from random samplings made by early agriculturalists and breeders, rather than from an inherent tendency of polyploid wheats to suppress the activity of “redundant” genes.     

小麦品质的麦谷蛋白亚基评定标准研究

测定了233份小麦面粉样品的高分子量谷蛋白亚基(HMW-GS)含量、Zeleny-沉降值和谷蛋白大聚体(GMP)含量,并根据SDS-PAGE结果计算了其Payne亚基品质评分.结果表明,不同HMW-GS含量差异显著,不同HMW-GS所对应品种的HMW谷蛋白总量、沉降值、GMP含量、Payne品质评分平均值也存在显著差异,说明不同亚基对品质的影响存在显著差异.HMW谷     

二倍体长穗偃麦草高分子量谷蛋白亚基多态性研究

二倍体长穗偃麦草(Thinopyrum elongatum)E组染色体携带有对小麦遗传育种有益的基因。通过SDS-PAGE，分析了9份二倍体长穗偃麦草的高分子量谷蛋白亚基类型，初步发现有6种等位变异类型，显示了二倍体长穗偃麦草E组染色体携带有丰富的高分子量谷蛋白亚基(HMW-GS)等位基因类型，是普通小麦进行品质改良的重要基因资源。     

基于相对迁移率的节节麦高分子量谷蛋白亚基组成分析

高分子量谷蛋白亚基(HMW-GS)是影响小麦烘烤品质的重要因素.新的HMW-GS变异类型的发现和利用,有助于优质小麦品种的培育.然而,目前HMW-GS新变异类型众多、对照标准材料多样,导致传统数字命名系统分辨率严重降低.本研究通过利用HMW-GS的条带与中国春1Dx2条带的迁移率比值作为相对迁移率来表示亚基类型,进而提...     

硫对春小麦不同品质类型籽粒蛋白质及贮藏蛋白含量的效应

以6个不同品质类型春小麦为材料,在不同氮水平条件下,研究施硫对小麦籽粒蛋白质含量和贮藏蛋白含量的调节效应.研究结果表明,施硫影响籽粒蛋白质含量,2+12亚基组成品种籽粒蛋白质含量均在尿素60 kg/hm2(N60)水平下配合一定的硫肥表现最好,5+10亚基组成品种均在尿素128 kg/hm2(N128)水平下蛋白质含量较高.硫对籽粒蛋白质含量的     

高分子量麦谷蛋白亚基组成与小麦烘烤品质关系研究

用SDS-PAGE方法测定了全国9个小麦主产省、市163个小麦品种和11个引进品种的高分子量麦谷蛋白亚基（HMW-GS）组成及其含量、沉降值和面粉GMP含量。结果表明，不同HMW-GS及其组合形式对小麦品质的影响显著不同，某些HMW-GS对我国小麦烘烤品质的影响不同于其他国家，如4+12亚基影响较大，而7+8亚基影响偏小。但单个亚基品质评分     

氮肥形态对不同HMW-GS类型春小麦高分子量谷蛋白聚合体积累的效应

以12个具有不同HMW-GS组成类型的春小麦为材料,在同一氮水平条件下研究不同形态氮肥对春小麦籽粒HMW谷蛋白聚合体的效应。结果表明,春小麦开花后10～15 d左右形成可溶性谷蛋白,先出现的是低分子量谷蛋白,接着是HMW谷蛋白聚合体。随籽粒生长谷蛋白积累水平呈上升趋势,花后25 d达最大值,但品种（品系）间的积累强度、最大     

施氮量对小麦籽粒HMW-GS及GMP含量动态的影响

采用SDS-PAGE电泳和切胶比色进行亚基定量的方法,研究施氮量对2个小麦品种胚乳部分HMW-GS和GMP积累的影响。结果表明,高蛋白小麦品种徐州26在花后14 d HMW-GS就开始形成,低蛋白品种宁麦9号在花后21 d才开始形成。增施氮肥对小麦灌浆前期HMW-GS的形成作用不明显,而有利于徐州26 HMW-GS积累速度的提高和HMW-GS快速积累期的     

小麦品种“陕253”低分子量谷蛋白亚基基因的克隆及原核表达

利用LMW-GS特异引物,从强筋小麦品种陕253中克隆了1个1 498 bp的片段(GenBank登录号为FJ172533),该片段包含全长为912 bp的低分子量谷蛋白亚基的完整编码序列.经比较推导氨基酸序列的同源性,发现该基因属于Glu-D3位点编码低分子量谷蛋白亚基的基因,编码产物N-端具有LMW-m型低分子量谷蛋白亚基的典型特征,系统演化分析也支持这一结果.构建了该基因的表达载体pET32a-GluD3-S253,在宿主菌E. coll Rosetta-gami B(DE3)中经IPTG诱导表达融合蛋白.SDS-PAGE和Western blot检测表达产物,证实融合蛋白表达成功.     

普通小麦HMW谷蛋白亚基与蛋白质含量和沉降值的关系

对148个不同小麦品种高分子量麦谷蛋白亚基与蛋白质含量、沉降值之间的关系进行了研究。结果表明:G lu-1三位点控制的亚基等位变异与品质性状关系密切。A 1位点1亚基和N出现的频率基本相当,对蛋白质含量效应N>1,对沉降值1>N;B 1位点7 9亚基对出现频率最高,其次为7 8,各亚基对蛋白质含量效应为17 18>7 8>7>7 9>6 8>14 15>13 16,对沉降值的作用为7 8>13 16>17 18>7 9=7>14 15>6 8;D 1位点5 10亚基对频率高于2 12,各亚基对蛋白质含量效应以5 10>2.2 12>2 12>2 10,沉降值效应以2.2 12>5 10>2 12>2 10。具有亚基N,17 18,5 10组合类型的小麦品种可成为蛋白含量较高的品种;1,7 8,2.2 12组合类型的小麦品种可成为加工品质较好的品种。