小麦不溶性谷蛋白含量与HMW-GS及品质的关系

为了探索小麦不溶性谷蛋白(IG)含量与品质的关系,对176份不同筋力小麦材料的IG含量、HMW-GS组成类型和加工品质参数进行了检测及相关性分析。结果表明,供试材料的平均IG含量为2.44%,变化范围为1.25%～3.71%。共检测到10种HMW-GS亚基类型和16种亚基组合,其中,出现频率较高亚基类型是1(76.13%)、7+9(61.37%)、2+12(51.70%)和5+10(48.30%),出现频率较高亚基组合是1/7+9/2+12(25.57%)和1/7+9/5+10(22.16%)。亚基类型与IG含量显著相关,其中,优质亚基1、7+8和5+10比同位点的其他等位变异均显著增加IG含量,亚基组合1/7+8/5+10的IG含量最高,N/14+15/5+10的IG含量最低。IG含量与蛋白质含量、吸水率和稳定时间均呈显著正相关。IG含量可以作为小麦品质育种的快速有效检测指标。

Relationship between Insoluble Glutenin Content and HMW-GS and Quality in Wheat

To explore relationship between insoluble glutenin(IG) content and wheat quality, 176 accessions with different gluten strength were collected to determine their IG content, HMW-GS compositions and quality. Statistical analysis showed that the average IG content was 2.44%, and the variation among the materials was large, ranging from 1.25% to 3.71%. A total of 10 HMW-GS types and 16 combinations were found. The subunits 1,7+9,2+12 and 5+10 had higher frequency of occurrence:76.13%, 61.37%, 51.70% and 48.30%, respectively, and the combinations 1/7+9/2+12 and 1/7+9/5+10 had higher frequency of occurrence:25.57%and 22.16%, respectively. The IG content was significantly associated with different subunit combinations. Good quality subunits 1, 7+8 and 5+10 had higher IG content compared with other alleles at the same locus.The subunit combination1/7+8/5+10 had the highest IG content, while N/14+15/5+10 had lowest IG content. Moreover, IG content was significantly positively correlated with protein content, water absorption and stability time. IG content can be used as a quick and effective index for quality detection in wheat breeding.