Influence of high molecular near-isogenic lines weight glutenin subunits onwheat quality | 小麦近等基因系高分子量谷蛋白亚基对品质的影响
2014
Dai Junli, Anhui Agricultural University, Hefei(China),College of Agronomy | Li Baoyun, Anhui Agricultural University, Hefei(China),College of Agronomy | Yao Danian, Anhui Agricultural University, Hefei(China),College of Agronomy
Chino. 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。
Mostrar más [+] Menos [-]Inglés. 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.
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