| 摘要: |
| 本研究以京411为背景的含有不同小麦高分子量谷蛋白亚基(HMW-GS)的小麦近等基因系为材料,通过1年3点试验,研究了HMW-GS与小麦SDS-沉降值、揉混特性的关系。结果表明:1)Glu-D1,Glu-B1,Glu-A1位点对沉降值和揉混特性的影响顺序为Glu-D1>Glu-B1>Glu-A1。2)各个位点对沉降值的贡献表现为,在Glu-A1上,N=1;在Glu-B1上7+8-17+18;在Glu-D1上,5+10>2+12。3)各个位点对揉混特性的影响表现为,在Glu-A1位点上,N>1;当Glu-B1位点为17+18亚基,Glu-D1位点为2+12亚基时,但N亚基与1亚基的揉混特性没显著性差异,但是当Glu-B1位点为7+8亚基,Glu-D1位点为2+12亚基时,N亚基的揉混特性明显优于1亚基;当Glu-A1亚基都为1,Glu-D1亚基都为2+12时,Glu-B1位点上7+8亚基与17+18的揉混特性无显著差异,但当Glu-A1亚基都为N,Glu-D1亚基都为2+12时,Glu-B1位点上7+8亚基的揉混特性优于17+18亚基;在Glu-D1上,5+10>2+12。4)组合为N,7+8,5+10的小麦无论是在耐柔性上还是在面筋强度上都是最好的。研究还发现,Glu-D1位点对谷蛋白含量及揉混仪参数的加性效应最大。 |
| 关键词: 小麦 近等基因系 高分子量谷蛋白亚基 SDS沉降值 揉混特性 |
| DOI：10.11841/j.issn.1007-4333.2013.04.03 |
| 投稿时间：2013-02-07 |
| 基金项目:国家自然科学基金资助项目(31071404) |
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| Influence of high molecular weight glutenin subunits near-isogenic lines on wheat quality |
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DAI Jun-li1,2, LI Bao-yun2, YAO Da-nian1
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| (1.College of Agronomy, Anhui Agricultural University, Hefei 230036, China;2.College of Agronomy and Biotechnology/Key Laboratory of Crop Genetic Improvement of Beijing Municipality/Key Open Laboratory ofCrop Genomics and Genetic Improvement of Ministry of Agriculture/Key Laboratory of research and utilization of Heterosisin crops of Ministry of Education, China Agricultural University, Beijing 100193, China) |
| Abstract: |
| The effects of high molecular weight glutenin subunits(HMW-GS) on SDS-sedimentation value and kneading mixing properties were evaluated in this paper.A set of Beijing 411 Near-isogenic lines with different wheat high molecular weight glutenin subunit(HMW-GS) gene were used through the one year experiment at three locations.The results showed that:1) Different HMW-GS loci for SDS-sedimentation value and kneading mixing properties was ranked as Glu-D1>Glu-B1>Glu-A1.2) Effects of HMW-GS on SDS-sedimentation value followed the following order:Glu-A1,N=1;Glu-B1,7+8>17+18;Glu-D1,5+10>2+12.3) The importance of HMW-GS effect on kneading mixing properties was:When it is 17+18 on Glu-B1 and 2+12 on Glu-D1,the effects of N and 1 on Glu-A1 locus is not significant;But when it is N on 7+8 Glu-B1 and 2+12 on Glu-D1,N is superior to the 1 subunit significantly on the the kneading characteristic.When it is 1 on Glu-A1 and 2+12 on Glu-D1,the effect of 7+8 and 1 on Glu-A1 locus was not significant.But when it is N on Glu-A1 and 2+12 on Glu-D1,the effect of 7+8 is superior to the 17+18 subunit significantly on the the kneading characteristic.Glu-D1,5+10>2+12.4) The line of N,7+8,5+10 was not only associated with the best crumpling resistance but also the best gluten strength.This study also suggested that Glu-D1 loci had the largest additive effect on glutenin content and Mixograph parameters. |
| Key words: wheat near-isogenic lines HMW-GS SDS-sedimentation value kneading mixing properties |
