高分子量麦谷蛋白亚基的品质效应研究进展

介绍了小麦高分子量谷蛋白亚基(HMW—GS)的遗传，不同基因位点及位点内各等位亚基对品质的效应等研究进展，提出了通过回交转育创建几套不同高分子量谷蛋白亚基的近等基因系群，然后在同一遗传背景和不同遗传背景条件下分析高分子量谷蛋白亚基及其组合的品质效应及与遗传基础的关系。     

小麦Glu-A1位点null和1亚基重组姊妹系间品质差异的研究

为了解小麦Glu-A1位点的null和1亚基间的遗传差异，对具有null和1亚基的8个重组姊妹系进行了品质差异的研究。结果表明，在Glu-A1位点为1亚基与其相应的null亚基的重组姊妹系间在蛋白质含量、湿面筋、SDS沉降值、硬度的平均值分别为16．65％／17．44％、29．38／32．00、36．09／40．68、50．56／51．42，均以null亚基的为高。研究结果为两种亚基在小麦品质育种中的亲本选配及其应用提供了参考依据。     

利用SDS-PAGE鉴定转基因小麦HMW-GS的表达类型和后代遗传

采用SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)在蛋白质水平上对T2～T5代小麦转基因株系高分子量谷蛋白亚基(HMW—GS)的遗传表达及其分离进行了鉴定和分析。结果发现，外源1Dx5和1Dy10基因在T2代部分株系中表达；在有的株系中出现了原亚基(8亚基)的缺失或沉默和新亚基(暂定8^*)的产生，因而检测出2 5 10 12，2 5 7 8^* 10 12，5 7 10，2 7 10 12的多种类型。对2 5 10 12型株系进行了多代跟踪分析，发现其在T2～T5代陆续发生分离，存在于不同单株、不同单穗的子粒和同一单粒后代之间。经筛选，获得了天然不存在的亚基类型为2 5 10 12，2 10 12，2 5 12等稳定表达的种质创新株系。     

普通小麦-Elymus rectisetus衍生系的细胞学鉴定及其特征特性研究

利用细胞学方法对2个普通小麦-Elymus rectisetus(Nees in Lehm)A.Lve et Connor衍生系1059A1和1063A1进行了鉴定,并对它们的细胞学稳定性、白粉病抗性、高分子量麦谷蛋白亚基组成和植物学性状进行了研究。2个衍生系在形态学和细胞学上已经基本稳定,根尖体细胞含有44条染色体,花粉母细胞减数分裂中期I(PMC MI)染色体构型为2n=22Ⅱ,与普通小麦亲本Fukuhokomugi杂交F1PMC MI染色体构型为2n=20Ⅱ 3Ⅰ。结果表明,它们均为普通小麦-E.rectisetus异代换-附加系。白粉病抗性鉴定结果表明,2种异代换-附加系高感白粉病。2种异代换-附加系及亲本的SDS-PAGE分析表明,它们的高分子量麦谷蛋白亚基组成与Fukuhokomugi相同。     

部分引进优质小麦高分子量谷蛋白亚基的组成研究

通过SDS－PAGE聚丙烯酰胺凝胶电泳技术分析了从国内外引进的23个优质小麦材料的高分子量谷蛋白亚基组成。研究表明，大多数品系（种）都具有优质亚基：5＋10，其中还有1个品系具有5＋12优质新亚基。在所分析的材料中，还出现了一些少见的特殊亚基：6＋7＋8、6＊＋8、4＋5＋12、2＋12＋5＋10。本文对利用引进优质小麦材料改良我省小麦品质的策略进行了分析和讨论。     

Polymerisation of gluten proteins in developing wheat grain as affected by desiccation

The breadmaking quality of wheat is affected by the composition of gluten proteins and the polymerisation of subunits that are synthesised and accumulated in developing wheat grain. The biological mechanisms and time course of these events during grain development are documented, but not widely confirmed. Therefore, the aim of this study was to monitor the accumulation of gluten protein subunits and the size distribution of protein aggregates during grain development. The effect of desiccation on the polymerisation of gluten proteins and the functional properties of gluten were also studied. The results showed that the size of glutenin polymers remained consistently low until yellow ripeness (YR), while it increased during grain desiccation after YR. Hence, this polymerisation process was presumed to be initiated by desiccation. A similar polymerisation event was also observed when premature grains were dried artificially. The composition of gluten proteins, the ratios of glutenin to gliadin and high molecular weight-glutenin subunits to low molecular weight-glutenin subunits, in premature grain after artificial desiccation showed close association with the size of glutenin polymers in artificially dried grain. Functional properties of gluten in these samples were also associated with polymer size after artificial desiccation.     

Kernel vitreousness and protein content: Relationship,interaction and synergistic effects on durum wheat quality

Four sets of durum samples were used in this study to further understand the interrelationships among hard vitreous kernels (HVK), protein content, and pigment concentration, with a focus on the interaction and synergistic effects of protein content and vitreousness on durum quality. HVK level increases with higher protein content in the range of 9.5–12.5%, but this relationship is less evident in durum samples with high protein content (12.5–14.5%). Both protein content and kernel vitreousness can significantly affect durum milling quality. White starchy kernels (WSK) in low protein durum have a very detrimental impact on milling and pasta processing quality, but high protein content can mitigate the adverse impact of WSK on durum quality. Although protein content plays a dominant role, higher HVK might contribute positively to pasta firmness. There was no significant difference in yellow pigment content between HVK and WSK. However, pigment loss from semolina to dough was higher for WSK than HVK. Despite the difference in protein content, HVK and WSK have little difference in gluten strength. The monomeric protein was preferentially accumulated in HVK. The glutenin proteins of HVK and WSK were similar in the ratios of 1Bx/1By and HMW/LMW-GS.     

春小麦航天诱变入选后代的变异研究

本文介绍了小麦纯系克498和龙0657航天诱变第2代(SP2)和第3代(SP3)的入选与决选情况,SP2和SP3代主要农艺性状的变异,SP3代决选株籽粒高分子量麦谷蛋白亚基(HM-GS)和醇溶蛋白电泳谱带的变异。研究表明:(1)克498 SP2和SP3代的有益变异入选株率和决选株率分别为1.02%、0.81%和2.47%、1.39%;龙0657 SP2和SP3代的有益变异入选株率和决选株率分别为0.97%、0.50%和3.77%、1.68%。(2)克498 SP2和SP3代的入选株主要农艺性状的变异幅度、极值和变异系数与其亲本相比都有很大差异;SP2代的差异大于SP3代;克498 SP2和SP3代的差异大于龙0657 SP2和SP3代的差异。(3)克498和龙0657 SP3代决选株间主要品质性状存在较大差异;0657 SP3决选株间主要品质性状的差异大于克498 SP3代决选株。(4)克498和龙0657 SP3代HMW-GS组成的变异频率分别为8.3%和28.1%。(5)克498和龙0657 SP3代醇溶蛋白电泳谱带变异频率分别为45.8%和50.0%。     

辐射与杂交结合提高小麦高分子量麦谷蛋白优质亚基转化效果的研究

本文利用核质互作与辐射处理研究了促进优质HMW GS基因的转化。结果表明 ,不同组合处理间F1籽粒优质亚基 (Glu D15+1 0 )的转化存在差异 ,辐射处理的多以杂合型出现。F2 分离群体中 ,反交及反交结合辐射处理的抽穗期明显倾向于早熟的亲本 ,细胞质与辐射具有促进抽穗期的作用。F3 植株Glu D15+1 0亚基的表达频率 ,不论是哪种组合 ,反交时 5+1 0亚基的表达频率高于正交 ;无论正交还是反交 ,辐射处理提高了 5+1 0亚基的表达频率 ,而且在不同组合间存在差异。     

冬播麦区Glu-1和Glu-3位点变异及1B/1R易位与小麦加工品质性状的关系

 贮藏蛋白组成是决定小麦加工品质的重要因素。本文调查了我国冬播麦区251份主栽品种和高代品系的高分子量麦谷蛋白亚基（HMW-GS）、低分子量麦谷蛋白亚基（LMW-GS）和1B/1R易位的分布状况，研究了它们与加工品质性状的关系。结果表明，品质较差的HMW-GS N、7+9、2+12和LMW-GS Glu-A3a与Glu-B3j（1B/1R易位）在冬播麦区分布较广，频率分别为39.4%、45.0%、59.8%、37.1%和44.6%。HMW-GS和LMW-GS等位变异对籽粒蛋白质含量影响较小，对SDS沉降值、和面时间与耐揉性的加性和互作效应达1%的显著水平。按位点对加工品质性状的贡献大小，Glu-D1>Glu-B3>Glu-B1>Glu-A3>Glu-A1；就单个亚基而言，Glu-A1位点，1>2*>N；Glu-B1位点，7+8>14+15>7+9；Glu-D1位点，5+10>4+12>2+12；Glu-A3位点，Glu-A3d>Glu-A3a>Glu-A3c>Glu-A3e，Glu-B3位点； Glu-B3d>Glu-B3b>Glu-B3f >Glu-B3j。1B/1R易位对SDS沉降值、和面时间和耐揉性等加工品质性状有显著负面效应。通过选择优质高低分子量麦谷蛋白亚基和淘汰1B/1R易位系，将有助于提高我国小麦的面筋质量。