Effect of phosphorus on composition and content of glutenin 7s and 11s in different soybean varieties

Китайский. 【目的】研究不同磷素水平对不同大豆品种7S和11S球蛋白亚基组成及含量的影响。【方法】选用东农42（高蛋白品种）、合丰25（中间型品种）、东农46（高油品种）3个大豆品种作为试验材料,采用盆栽,在每千克土壤施N和K2O各为0.033g基础上,设P1、P2、P3、P44个P处理（即每千克土壤分别施P2O50、0.033、0.067、0.100g）,采用SDS-PAGE电泳法测定7S和11S球蛋白亚基组成和含量。【结果】3个大豆品种7S球蛋白由α′、α、γ、β4个亚基组成,11S球蛋白由酸性亚基和碱性亚基组成;各种亚基分子量在品种间差异不显著。同一品种不同处理间东农42和合丰25两个品种7S、11S球蛋白和各种亚基含量P3处理最高,东农46P2处理最高;同一处理不同品种间7S、11S球蛋白和各种亚基含量始终是东农42最高,东农46最低,合丰25处于二者之间;3个大豆品种7S和11S球蛋白及各种亚基含量在品种间和施磷处理间差异显著。【结论】施磷对3个大豆品种7S和11S球蛋白各种亚基组成没有影响,对分子量影响很小。施磷对3个大豆品种7S和11S球蛋白和亚基含量有影响,适宜的施磷量有利于提高球蛋白和亚基的含量。

Английский. [ Objective ] The present study is to investigate the effect of phosphorus on composition and content of glutenin 7S and llS in different soybean varieties. [Method] Three soybean genotypes （Dongnong 42, Dongnong 46 and Hefeng 25 ） were used. The genotype Dongnong 42 contains high proteins. The genotype Dongnong 46 is of charactistic of high oil. The content of protein and oil of the genotype Hefeng 25 is lower then the formers. The soybeans were planted in pots and fertilized with 0.033 g of N and K20 per kg soil. At the same time, four levels of phosphorous treatments were designed, which were P1 for 0, P2 for 0.033, P3 for 0.067 and P4 for 0.100 g of P205 per kg soil, respectively. The glutenin subunits, 7S and 11S were extracted, then analyzed by SDS-PAGE. [Result] Results show that the 7S glutenin fraction of all the three genotypes is made of α′,α,γ and β subunits. The 11S glutenin fraction has the acidic and basic subunits. The molecular weight of each subunit is significantly different. Under P3 treatment, the content of 7S and 11S fractions and other subunits reaches their highest value in Dongnong 42 and Hefeng 25 while Dongnong 46 found highest when using P2, respectively. Among the three genotypes, the content of 7S and 11S fractions as well as different subunits was found higher in Dongnong 42 than that in Hefeng 25, while the lowest value was found in Dongnong 46. The significant difference was found in the content of 7S and llS fractions as well as different subunits due to genotypes and phosphorous treatments. [Conclusion] The phosphorous treatment has an effect on the content of 7S and 11S as well as different subunits but not on the composition of glutenin subunits. It has little effect on molecular weight. An appropriate phosphorous treatment is beneficial to improve glutenin and subunits.