低分子量谷蛋白亚基GlU-A3和GlU-B3位点对小麦面筋强度和烘焙特性影响

低分子量谷蛋白亚基是小麦谷蛋白亚基的重要组成部分,黄淮麦区小麦低分子量谷蛋白亚基组成对品质的效应尚缺乏系统的研究。本研究采用SDS-PAGE方法,鉴定了黄淮麦区42个小麦品种的Glu-A3位点和Glu-B3位点低分子量谷蛋白亚基组成,分析了低分子量谷蛋白亚基对小麦面筋强度和烘烤品质的影响。结果表明,在Glu-A3位点,对面筋强度和面包烘焙品质正向效应为:d,b>a,e;在Glu-B3位点,对面筋强度正效应为:h,d>f>g,b,j,对面包烘焙品质正向效应为:h>f,d>g,b,j。Glu-A3d/Glu-B3h亚基组合具有较好的面筋强度和烘焙品质。就低分子量谷蛋白亚基单个变异位点对品质综合效应而言,Glu-B3位点对品质作用比较大,与Glu-B1位点相近,同时,高低分子量谷蛋白亚基之间存在着互作效应,以Glu-B1/Glu-A3和Glu-D1/Glu-B3位点的互作效应比较显著。Glu-A3和Glu-B3位点及其所编码的不同亚基种类对品质的效应差异显著,并且与高分子量谷蛋白亚基位点存在互作,对不同位点优质亚基的聚合将有助于小麦品质的遗传改良。

Effects of Low Molecular Weight Glutenin Subunits Encoded by Glu-A3 and Glu-B3 Loci on Gluten Strength and Baking Quality in Wheat

Low molecular weight glutenin subunit(LMW-GS) plays an important role in wheat quality.Considerable attention has now been focused on manipulation of LMW-GS composition,while seldom research was performed in wheat quality of Huanghuai zone.In the current paper,LMW-GS composition encoded by Glu-A3 and Glu-B3 was identified by SDSPAGE,effects of LMW-GS on dough property and bread quality were studied,using 42 wheat cultivars as the experimental materials.The contributions of variation in LMW-GS to the quality traits were determined as: at Glu-A3,d,b>a,e to the effects on Gluten strength and bread baking quantity;at Glu-B3,h,d>f>g,b,j to the effects on Gluten strength,and h>f,d>g,b,j to the effect on bread baking quality.The combination of GluA3d/GluB3h performed high Gluten strength and preferable baking quality.The effects of glutenin subunits loci were ranked,GluB3 and GluB1 show great effect on flour quality.There were interactions between Glu-1and Glu-3 loci,Glu-B1/Glu-A3 and Glu-D1/Glu-B3 show significant interaction effect on dough properties.The difference of effect on wheat quality between LMW GSs encoded by Glu-A3 and Glu-B3 loci was significantly,which provided a new theoretics base for the improvement of wheat quality.