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冬小麦品种的HMW-GS组成和1BL/1RS易位分布及其与品质性状的关系研究 总被引：3，自引：1，他引：2
研究了我国代表性冬小麦品种(系)高分子量麦谷蛋白亚基(HMW-GS)以及1BL/1RS易位的分布和组成,探讨了其对揉面仪特性等小麦加工品质性状的影响,结果表明:在Glu-A1位点,我国小麦品种中1亚基的频率为64.0%,N亚基为32.5%,2*亚基频率低,为3.5%;在Glu-B1位点,7 9亚基占56.8%,7 8亚基为26.4%,14 15亚基为10.7%,而20,13 16,7亚基的材料极少(频率分别为3.6%,1.5%和1%);在Glu-D1位点,2 12和4 12亚基合计占63.0%,而5 10亚基的比例偏低,为37.0%.1BL/1RS易位系的比例仍然偏高,为50.8%.HMW-GS组成及1BL/1RS易位对小麦加工品质影响较大,其中5 10亚基对小麦绝大多数加工品质指标起正向作用,而1BL/1RS易位对大多数品质指标起负向作用.因此,我国小麦品种5 10亚基的频率仍然偏低,1BL/1RS易位系频率仍然偏高,可能正是目前我国小麦生产中优质品种面筋强度不够,品质稳定性差的原因所在.根据SDS-PAGE麦谷蛋白电泳结果或分子标记进行优质高、低分子量麦谷蛋白亚基选择,提高5 10等优质亚基的比例,并根据醇溶蛋白电泳结果进行1BL/1RS易位筛选,降低1BL/1RS频率,应成为今后我国优质小麦育种的重要目标和手段之一. 相似文献
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小麦-黑麦1RS/1BL新易位系的创制和分子细胞遗传学鉴定 总被引：4，自引：0，他引：4
利用普通小麦（Triticum aestivum L．）品种小偃6号与黑麦（Secale cereale L．）品种德国白粒杂交，选育出一批带有黑麦抗病性状的小偃6号类型种质材料。应用连续C-分带-基因组原位杂交（sequent C-banding-GISH）技术对上述材料进行染色体组成分析，筛选出2个小麦-黑麦1RS/1BL纯合易位系BC152-1-1和BC01-89-1。其中，BC152-1-1（2n=42）除含有1对1RS/1BL易位染色体外，未见其他染色体变异；BC01-89-1（2n=43）除含有1对1RS/1BL纯合易位染色体外，还附加1条两端缺失的3R染色体。高分子量麦谷蛋白亚基（HMW-GS）组成分析和品质分析结果表明，BC152-1-1和BC01-89-1不仅含有来自小偃6号的14＋15优质亚基，而且其蛋白质含量、湿面筋含量和SDS沉降值等品质性状都得到显著改良。 相似文献
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以1BL/1RS易位系小麦川农18(1, 7+9, 2+12)分别作母本和父本与川农19(N, 7+8, 2+12)杂交, 统计正反交F2单株后代中1BL/1RS易位染色体所占的比例及HMW-GS的遗传规律, 研究了1BL/1RS易位染色体对HMW-GS遗传的影响。结果表明, 1BL/1RS易位染色体在雌配子和雄配子中都不能完全传递至后代, 且雄配子的传递率低于雌配子。HMW-GS在正、反交F1中呈共显性遗传。在F2中, Glu-A1位点上亚基的分离正常; 而Glu-B1位点上亚基的分离以及Glu-A1与Glu-B1位点之间的组合都与理论值不符。在川农19×川农18杂交F1中发现了一粒变异, 其HMW-GS组成为(1, 7+8, x+9, 2+12)。分别检测了其F2代HMW-GS和醇溶蛋白的组成, 并用SSR分子标记分析了F1变异和非变异株, 结果证实该变异粒确系两个亲本的杂交后代, 变异的亚基在SDS-PAGE电泳图上位于1Dx5和1Bx7亚基之间, 迁移率与1Bx6相似。 相似文献
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HMW-GS和LMW-GS组成对小麦加工品质的影响 总被引：11，自引：0，他引：11
高分子量麦谷蛋白亚基(HMW-GS)和低分子量麦谷蛋白亚基(LMW-GS)是决定小麦加工品质的重要因素。以小麦品种PH82-2(亚基组成1, 14+15, 2+12和Glu-A3d, Glu-B3d, Glu-D3c)和内乡188(亚基组成1, 7+9, 5+10和 Glu-A3a, Glu-B3j, Glu-D3b)的242份F3和F4株系(试验I)和91份产量比较试验材料(试验II)研究了贮藏蛋白组成对小麦加工品质的影响。结果表明,HMW-GS和LMW-GS等位变异对籽粒蛋白质含量的影响不大,但对加工品质均有极显著影响(P<1%)。就位点的效应而言,Glu-D1位点对加工品质的效应较大,而Glu-D3位点的效应较小。就单个亚基而言,在Glu-B1位点,14+15<7+9;在Glu-D3位点,Glu-D3c>Glu-D3b。1B/1R易位系的部分品质性状,如和面时间、曲线下降斜度和峰积分好于非1B/1R易位系。 相似文献
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用STS标记检测春化基因Vrn-A1在中国小麦中的分布 总被引：2，自引：1，他引：1
在证实Vrn-A1春化基因的STS标记与CAPS标记结果一致的基础上,用STS标记检测了全国主要麦区历史上大面积推广和当前主栽的250份品种的春化基因Vrn-A1。结果表明,中国品种Vrn-A1基因平均分布频率为36.8%,不同麦区的分布频率不同,依次为东北春麦区=北部春麦区=西北春麦区（100%）＞新疆冬春麦区（42.9%）＞西南冬麦区（35.3%）＞黄淮冬麦区（19.8%）＞长江中下游冬麦区（17.4%）＞北部冬麦区（3.0%）,这与冬春特性有关。在长江中下游冬麦区和西南冬麦区品种中,Vrn-A1基因分布频率随着时间推移呈降低趋势;在黄淮冬麦区品种中,20世纪50到70年代呈上升趋势,随后呈下降趋势。在年最大推广面积大于66.7万hm2的58份品种中,Vrn-A1基因的频率为27.6%。这些信息有助于改良小麦品种的适应性和提高产量潜力。 相似文献
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小麦育种亲本材料Dx5、Bx14亚基及1BL/1RS易位的分子检测 总被引：1，自引：0，他引：1
为给小麦优质育种的亲本选配等研究提供参考,利用优质谷蛋白Dx5、Bx14亚基及1BL/1RS易位的特异性分子标记,对本课题组近年常用的38份杂交亲本材料进行了分子检测.结果表明,在引进品种和自育品种(系)中,含Dx5亚基的材料分别占16.0％和7.7％,含Bx14亚基的材料分别占16.0％和23.1％,1BL/1RS易位材料分别占24.0％和38.5％.与引进品种相比,自育品种(系)含Dx5亚基的材料很少,而含Bx14亚基和1BL/1RS易位的材料较多.总体来看,育种亲本含Dx5、Bx14亚基的材料较少,而含1BL/1RS易位的材料相对较多.因此,今后小麦优质育种中应重视含Dx5、Bx14亚基材料的引进和利用,合理使用1BL/1RS易位材料,并加强杂种后代的分子鉴定与选择. 相似文献
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1BL·1RS特异性分子标记的筛选及其对不同来源小麦品种1RS易位染色体的鉴定 总被引：3，自引：2，他引：1
1BL?1RS易位系在我国小麦育种和生产中占有重要地位,快速而准确地鉴定1BL?1RS易位系对小麦品质改良具有重要意义。本研究选用15个1BL?1RS特异性STS、SCAR和RAPD标记及22个1RS染色体上的SSR标记,检测不同来源的1BL?1RS易位系78份以及非1BL?1RS易位系品种10份和黑麦材料3份,其中1BL?1RS易位系包括周8425B及其衍生系36份、兰考906及其衍生系5份、矮孟牛及其衍生系8份和洛类1BL?1RS易位系品种29份。结果表明,7个STS标记、1个SCAR标记、3个RAPD标记和3个黑麦SSR标记可作为鉴别1BL?1RS易位系的可靠分子标记,其中ω-sec-p1/ω-sec-p2、ω-sec-p3/ω-sec-p4、H20和SECA2/SECA3标记最好,扩增效果稳定,重复性好,条带清晰,实验操作简单。周8425B及其衍生系、兰考906及其衍生系、矮孟牛及其衍生系与洛类1BL?1RS易位系的1RS染色体在分子标记检测中没有差异。 相似文献
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A collection of 63 bread wheats (Triticum aestivum L.) and 21 durum wheats (Triticum durum Desf.) commonly grown in Portugal since 1982 were characterized for the composition of wheat storage proteins (WSP), high molecular weight glutenin subunits (HMW-GS), low molecular weight glutenin subunits (LMW-GS) and ω-gliadins. The composition of HMW-GS, LMW-GS and &-gliadins, encoded at loci Glu-1, Glu-3 and Gli-1, respectively, was revealed by sodium dodecyl sulphate polyacrylamide gel electrophoresis. WSP allelic compositions of bread and durum wheat patterns were given. In the bread wheats, a total of 24, 24 and 18 patterns were observed for HMW-GS, LMW-GS and ω-gliadins, respectively. Forty-two different alleles were identified for the nine loci studied, Glu-A1 (3), Glu-B1 (7), Glu-D1 (4), Glu-A3 (5), Glu-B1 (7), Glu-D3 (2), Gli-A1 (2), Gli-B1 (8) and Gli-D1 (4). In the case of durum wheats, 19 alleles were identified: one allele at Glu-A1, two at Glu-B3, Glu-B2 and Gli-A1, three at Glu-B1, four at Glu-A3 and five at Gli-B1. For HMW-GS, LMW-GS and ω-gliadins, three, six and six different patterns were revealed, respectively. This study represents the first attempt to discriminate the bread and durum wheat varieties commonly grown in Portugal by the allelic variation of storage proteins. The database is useful for varietal identification and for plant breeders who seek to devise effective programmes aimed at improving wheat quality. 相似文献
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麦谷蛋白亚基Clu-1和Glu-3位点基因等位变异对小麦品质特性的影响 总被引：6，自引：0，他引：6
甲单向一步SDS-PAGE方法分析表明亲本品种Suneca和Cook在麦谷蛋白亚基的5个位点(Glu-B1,Glu-D1,Glu-A3,Glu-B3和Glu-D3)均含不同等位基因。本研究重点对Suneca×Cook的F_4代群体中在麦谷蛋白亚基位点均为纯合基因的60个系的出粉率(FY),面粉蛋白质含量(FP)及和面时间(PTM)进行了分析,以研究麦谷蛋白各亚基位点等位基因变异及位点间互作对小麦品质特性的影响。结果表明,不同基因型间出粉率无显著差异,Glu-D1位点等位基因d和a对FP的效应存在显著差异,Glu-Dld基因(编码5 10亚基)的正效应显著高于Glu-Dla基因(编码2 12亚基);Glu-D1、Glu-A3和Glu-B3位点上基因的等位变异对PTM有显著和极显著影响,含Glu-Dld、Glu-A3b和Glu-B3b基因的系分别比含Glu-Dla,Glu-A3d和Glu-B3h基因的系有较长的和面时间;Glu-B1位点上等位变异i和u以及Glu-D3位点等位基因b和e分别对PTM无明显影响。在这种遗传背景下,麦谷蛋白亚基位点对PTM的效应大小依次排列为Glu-D1>Glu-B3>Glu-A3>GIu-B1=Glu-D3。Glu-1位点和Glu-3位点间对和面特性的影响存在累加效应和互作效应。 相似文献
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Allelic variations at the Glu-1 and Glu-3 loci play an important role in determining dough properties and bread-making quality. Two hundred and fifty-one cultivars and advanced lines from four major Chinese wheat-producing zones in the autumn-sown wheat regions were used to investigate the high-molecular-weight glutenin subunits (HMW GS) and low-molecular-weight glutenin subunit (LMW GS) composition controlled by the Glu-1 and Glu-3 loci, respectively, as well as the presence of the 1B.1R translocation, and to determine the association of storage protein composition with protein content, SDS sedimentation value, and dough-mixing properties measured by mixograph. Three, nine, and four allelic variations were present at Glu-A1, Glu-B1, and Glu-D1, respectively. Subunits 1, N, 7+8, 7+9, and 2+12 are the dominant HMW GS, with frequencies of 51.3, 39.4, 38.2, 45.0, and 59.8%, respectively. Five and eight allelic variations were present at the Glu-A3 and Glu-B3 loci (data of Glu-D3 were not available), Glu-A3a, Glu-A3d, Glu-B3j (presence of the 1B.1R translocation), and Glu-B3d are the dominant LMW GS, with frequencies of 37.1, 31.7, 44.6, and 20.3%, respectively. The frequencies of allelic variation at Glu-1 and Glu-3 differ greatly in different regions. The effects of HMW GS and LMW GS on SDS sedimentation value, mixing time, and mixing tolerance were significant at P = 0.01, with Glu-D1 and Glu-B3 showing the largest contributions to mixing time and mixing tolerance. Averaged data from two locations showed that the quality effects of glutenin loci could be ranked as Glu-B3 > Glu-B1 > Glu-A1 > Glu-D1 > Glu-A3 for SDS sedimentation value, Glu-D1 > Glu-B3 > Glu-A1 = Glu-B1 = Glu-A3 for mixing time, and Glu-D1 > Glu-B3 = Glu-B1 > Glu-A3 > Glu-A1 for mixing tolerance, respectively. The significant and negative effect of the 1B.1R translocation on dough properties was confirmed. It was concluded that the high frequency of undesirable HMW GS and LMW GS and the presence of the 1B.1R translocation are responsible for the weak gluten property of Chinese germplasm; hence, reducing the frequency of the 1B.1R translocation and integration of desirable subunits at Glu-1 and Glu-3 such as 1, 7+8, 14+15, 5+10, Glu-A3d, and Glu-B3d, could lead to the improvement of gluten quality in Chinese wheats. 相似文献
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低分子量谷蛋白亚基是小麦谷蛋白亚基的重要组成部分,黄淮麦区小麦低分子量谷蛋白亚基组成对品质的效应尚缺乏系统的研究。本研究采用SDS-PAGE方法,鉴定了黄淮麦区42个小麦品种的Glu-A3位点和Glu-B3位点低分子量谷蛋白亚基组成,分析了低分子量谷蛋白亚基对小麦面筋强度和烘烤品质的影响。结果表明,在Glu-A3位点,对面筋强度和面包烘焙品质正向效应为:d,b>a,e;在Glu-B3位点,对面筋强度正效应为:h,d>f>g,b,j,对面包烘焙品质正向效应为:h>f,d>g,b,j。Glu-A3d/Glu-B3h亚基组合具有较好的面筋强度和烘焙品质。就低分子量谷蛋白亚基单个变异位点对品质综合效应而言,Glu-B3位点对品质作用比较大,与Glu-B1位点相近,同时,高低分子量谷蛋白亚基之间存在着互作效应,以Glu-B1/Glu-A3和Glu-D1/Glu-B3位点的互作效应比较显著。Glu-A3和Glu-B3位点及其所编码的不同亚基种类对品质的效应差异显著,并且与高分子量谷蛋白亚基位点存在互作,对不同位点优质亚基的聚合将有助于小麦品质的遗传改良。 相似文献
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Genetic variation of wheat glutenin subunits between landraces and varieties and their contributions to wheat quality improvement in China 总被引：2，自引：0，他引：2
Yulian Li Chengyan Huang Xinxia Sui Qingqi Fan Genying Li Xiusheng Chu 《Euphytica》2009,169(2):159-168
Glutenin, one of major factors effecting bread-making quality, is comprised of a mixture of polymers, viz. high-molecular-weight
glutenin subunits (HMW-GSs) and low-molecular-weight glutenin subunits (LMW-GSs). Understanding variation among these glutenin
subunits can help breeders determine allelic effects on specific quality traits and to use them as genetic markers. The HMW-GS
and LMW-GS compositions of 390 landraces and 225 released varieties were analyzed by SDS–PAGE, and some quality traits, including
Zeleny sedimentation volume, dough development time, stability time and strengths, were evaluated. The results indicated that
17 and 13 HMW-GSs were present in landraces and released varieties, respectively. For LMW-GS (Glu-A3 and Glu-B3 loci), 12 alleles were found in both landraces and released varieties. Total allelic richness at glutenin loci in landraces
was higher, but the genetic dispersion index was lower than in released varieties. Two new subunit combinations 6 + 16 and
7 + 22, and some rare subunits 6 + 9*, 23 + 22, 6* + 8, 7 and 8, were identified in landraces and released varieties. The
Glu-D1 and Glu-B3 loci had significantly positive effects. Based on the comparison of the effect of each subunit on quality, it was concluded
that subunits 1 at Glu-A1, 13 + 16, 17 + 18 and 6 + 16 at Glu-B1, 5 + 10 at Glu-D1, Glu-A3b at Glu-A3 and Glu-B3d at Glu-B3 contributed larger positive effects on bread-making quality than alternative alleles. From this study, genetic materials
with strong gluten and good quality were identified in landraces that did not carry the 1BL.1RS translocation. 相似文献
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利用揉面特性鉴定小麦1BL/1RS易位系 总被引：4，自引：1，他引：3
1BL/1RS易位系曾广泛用于小麦农艺性状改良,但对加工品质有明显的负面影响。利用404份F5至F8高代品系(试验I)和175份山东省主栽品种及高代品系(试验II),研究1BL/1RS易位对小麦揉面参数的影响,分析不同高低分子量蛋白亚基(HWM/LWM-GS)背景下1BL/1RS的揉面特性,探讨利用揉面特性鉴定1BL/1RS易位系的方法。结果表明,1BL/1RS易位系的揉面时间、峰值带宽及峰后1 min带宽显著低于非1BL/1RS易位系,而衰落角和带宽比(峰值带宽/峰后1 min带宽)显著高于非1BL/1RS易位系,说明1BL/1RS易位导致小麦的揉面特性显著变劣。易位系的揉面谱带的主要特征为峰后1 min谱带急剧衰落并变窄,带宽比显著增大,而非1BL/1RS易位系的峰后谱带衰落、变窄平缓或者稳定时间较长,带宽比较小。带宽比1.6可作为判断易位系的有效指标,即大于或等于1.6为1BL/1RS易位系,小于1.6为非1BL/1RS易位系,准确率达85.2%(试验I)和96.8%(试验II)。尽管优质HWM-GS背景对Glu-B3j(1BL/1RS易位系)的揉面特性有一定正向补偿作用,但品质特性仍显著劣于其他Glu-B3位点,带宽比表现尤为突出。因此,揉面特性不仅能测定育种材料的面团流变学特性,而且还能有效鉴别1BL/1RS易位系。 相似文献
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Fifty soft white and hard white wheat cultivars (Triticum aestivum L.), and five club wheat cultivars (T. compactum L.) were partially characterized in terms of their storage protein compositions, i.e. gliadins, and high molecular weight and low molecular weight glutenin subunits (HMW-GS and LMW-GS, respectively). At the Glu-1 loci, HMW-GS composition 1,7 + 9,2+ 12 was found to be predominant, being expressed in 11 cultivars out of 55. The most common alleles at the loci coding for gliadins and LMW-GS were found to be Gli-A1/Glu-A3a (43.6%), Gli-B1/Glu-B3b (36.4%), Gli-D1a/Glu-D3a (38.1%) and Gli-Dli/Glu-D3a (21.8%). Two-dimensional fractionation (acid-poly-acrylamide gel electrophoresis (A-PAGE) × sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE)) of reduced and alkylated glutenins revealed that the number and the relative mobility of LMW-GS polypeptides were different from those reported for the corresponding Glu-3 alleles of hard-bread wheat cultivars. This result could account for the different technological properties of soft white wheats compared with hard-bread wheat cultivars, owing to the major impact of LMW-GS on dough quality. 相似文献
18.
以Glu-1位点正常和部分缺失的小麦品系为材料,探讨HMW-GS和LMW-GS组成与谷蛋白聚合体粒度分布和面团特性的关系,为利用HMW-GS缺失系改良小麦品质提供理论依据。在20个供试硬白冬麦品系中,1个品系为Glu-A1位点缺失,5个品系为Glu-D1缺失,3个品系为Glu-A1和Glu-D1双缺失。所有品系的蛋白质含量皆较高(13.39%~14.12%),品系间无显著差异,缺失系与非缺失系间也无显著差异。Glu-1位点缺失显著降低了高分子量谷蛋白/低分子量谷蛋白比(HMW/LMW)、不溶性谷蛋白大聚体的含量和百分比。谷蛋白/醇溶蛋白比(GLU/GLI)在基因型间变幅较小,且在缺失系和非缺失系间无显著差异。Glu-1位点缺失显著降低了面团弹性,但显著提高了面团的延展性。部分Glu-1位点缺失系仍具有较高的面团强度和突出的延展性,谷蛋白聚合体粒度分布和面团特性受谷蛋白亚基组成和表达量的共同影响。研究结果表明,利用Glu-1位点亚基缺失可能是改善面筋延展性,提高食品加工品质的方法之一。 相似文献
19.
选用我国春播麦区23份(试验I)和北部冬麦区21份(试验II)品种(系),研究了Glu-1位点等位变异及其亚基表达量对谷蛋白聚合体粒度分布的影响。结果表明,Glu-1位点等位变异及其亚基表达量显著影响谷蛋白聚合体的粒度分布,且影响程度受蛋白质含量,尤其是高分子量谷蛋白总量水平的影响。在高分子量谷蛋白总量较低时(试验I),Glu-B1和Glu-D1位点对不溶性谷蛋白大聚体含量(UPP)及其占聚合体蛋白总量的百分比(%UPP)的加性效应都达1%显著水平;Glu-B1和Glu-D1位点单个亚基对两者的贡献分别为7OE+8* >7+9 >17+18 >7+8和5+10 >2+12,具有5+10亚基组合的%UPP显著高于具有2+12的亚基组合。高分子量谷蛋白的亚基表达量与UPP含量呈高度正相关,相关系数为0.79~0.93(P < 0.01)。而在高分子量谷蛋白总量较高时(试验II),仅Glu-D1位点对%UPP的加性效应达5%显著水平,5+10亚基对%UPP的贡献显著高于2+12和4+12;亚基组合间的聚合体粒度分布无显著差异。高分子量谷蛋白的亚基表达量与UPP含量的相关系数为0.42~0.86(P < 0.05或0.01)。结合高分子量谷蛋白表达量和优质亚基进行选择,能有效提高不溶性谷蛋白大聚体的含量和相对比例,有利于面筋强度和加工品质的进一步提高。 相似文献