麦谷蛋白亚基与小麦品质的关系研究进展

麦谷蛋白对小麦加工品质具有重要决定作用。高分子量麦谷蛋白亚基（HMW-GS）与低分子量麦谷蛋白亚基（LMW-GS）通过分子间二硫键形成麦谷蛋白聚合体,影响面团流变学特性。HMW-GS组成可作为品质育种中亲本选配和杂交后代选择的重要蛋白标记。由于LMW-GS基因拷贝数较多、分子量小,且在电泳图谱上与醇溶蛋白相互重叠,其与品质的关系研究远不及HMW-GS深入。从麦谷蛋白亚基的质和量两个层次包括HMW-GS组成与品质的关系、LMW-GS组成对品质的贡献大小、HMW-GS和LMW-GS的比例对品质的影响等全面综述了麦谷蛋白亚基与品质的关系,并对麦谷蛋白亚基在品质育种中的应用前景进行探讨,为HMW-GS和LMW-GS用于小麦品质改良提供理论基础。

Research Progress in Effects of Glutenin Subunits on Wheat Processing Quality

The glutenin subunits play a very important role in wheat processing quality.The high molecular weight glutenin subunits(HMW-GS) and low molecular weight glutenin subunits(LMW-GS) linked by intermolecular disulfide bonds and form to a polymeric mixture that determine the rheological characteristics of dough.Up to now,the effects of HMW-GS on wheat processing quality have been well studied and the HMW-GS are widely used as a protein marker for quality screening of parents and progenies.However,less research on the relationship between LMW-GS and wheat processing quality has been carried out due to the larger number of expressed subunits and their overlapping mobility with the abundant gliadin proteins in the SDS-PAGE.In this paper,the effects of HMW-GS,LMW-GS and the ratio of HMW-GS/LMW-GS on wheat processing quality were reviewed.We also discussed about the future application of glutenin subunits in wheat quality breeding program,so as to provide a theoretical basis for using glutenin subunits in improving wheat quality.