小麦Glu－3位点编码亚基的研究进展

 小麦Glu-3位点编码的低分子量麦谷蛋白亚基对面筋有重要决定作用,但由于其分子量与醇溶蛋白相近,单向电泳很难将其分离出来。低分子量谷蛋白亚基自身的复杂多态性,也增加了其深入研究的难度,因此有关低分子量麦谷蛋白亚基的文献报道较少,更谈不上将其用于育种实践。本文拟从亚基命名、遗传及多态性、结构、分子标记及与烘烤品质的关系等方面全面回顾了低分子量麦谷蛋白亚基的研究状况。

Review on Subunits Encoded by Glu-3 Loci in Wheat

Low-molecular-weight glutenin subunits encoded by Glu-3 loci impart important effects on properities of dough in wheat. Because low-molecular-weight glutenin subunits have shown extensive polymorphism and their size distribution means that they are difficult to identify with one dimensional electrophoresis procedure, being mixed with gliadin, their role in dough quality has attracted relatively little attention in the literature, say nothing of applying to breeding program. In this paper the authors give a comprehensive review on low-molecular-weight glutenin subunits, including nomenclature, genetics and polymorphism, structure, molecular marker, and its correlation with wheat quality.