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1.
[目的]为杂交油菜品种的真实性和纯度鉴定提供理论基础和参考依据。[方法]以杂交油菜种子为试材,分别提取种子中谷蛋白和球蛋白,采用SDS-PAGE技术分析并比较杂交油菜种子中谷蛋白和球蛋白的电泳图谱差异,并进行了杂交油菜种子纯度的验证性试验。[结果]谷蛋白和球蛋白的SDS-PAGE谱带在不同油菜品种间存在差异。谷蛋白电泳图谱谱带丰富且多态性较强,特征带也较多,能有效鉴定油菜杂种与亲本间的差异。球蛋白谱带虽然多态性较好,但图谱较为模糊,从而影响到品种鉴别的准确性。纯度验证性试验中,杂交油菜种子的电泳谱带具有较好的一致性,其中3粒种子电泳的谱带较多且染色深,可能为混入的其他品种种子。[结论]谷蛋白电泳图多态性较强,图谱清晰度较高,鉴定杂交油菜品种的效果更好。 相似文献
2.
水稻谷蛋白突变体的研究现状与展望 总被引：9，自引：1，他引：9
水稻 (OryzasativaL .)是基因组研究的模式植物。随着培育功能性专用品种日渐成为水稻育种的重要目标 ,作为研究真核生物基因表达调控理想材料的谷蛋白突变体也为功能性专用水稻品种的选育提供了优良的遗传资源。利用低谷蛋白突变体可以培育肾脏病和糖尿病患者专用的低谷蛋白水稻品种。笔者在概述水稻谷蛋白突变体的主要类型及其突变的遗传规律的基础上 ,结合其它作物中的成功范例着重介绍了低谷蛋白突变体的研究现状 ,探讨了后基因组学时代适用于功能性育种的水稻谷蛋白突变体的相关研究方向。 相似文献
3.
提高外源蛋白在特定目标组织器官中的表达量是转基因植物研究与开发的核心技术之一。谷蛋白是水稻种子中最主要的贮藏蛋白,其表达具有严格的时空特异性。为进一步研究谷蛋白信号肽序列在指导基因表达中的作用,本研究克隆了水稻谷蛋白Glu A-2基因的启动子及其信号肽编码序列,并与GUS报告基因编码区融合,构建了分别含有和不含有信号肽的表达载体p13GG和p13GSG;经农杆菌介导法分别转入同一水稻品种中,获得了20多个独立转化子,PCR证明外源基因都已整合进了水稻基因组中。Northern杂交结果表明,融合Glu A-2信号肽编码序列可显著提高GUS基因在水稻胚乳中的转录;利用GUS特异的抗体进行Western杂交分析,显示该信号肽序列可显著提高外源蛋白在转基因水稻胚乳中的积累,但是其所指导表达的GUS蛋白在水稻胚乳中并没有表现出相应的活性,其机制有待进一步深入解析。相关结果对于水稻品质改良基因工程研究以及以水稻种子作为生物反应器高效表达外源蛋白具有重要的指导作用。 相似文献
4.
GluB-4是水稻种子谷蛋白的编码基因,在种子成熟过程中,由GluB-4启动子调控,在胚乳中特异地表达。以水稻基因组DNA为模板,通过PCR扩增技术得到GluB-4启动子片段,序列分析结果表明:获得的启动子片段的大小为1 560 bp,与已报道的该启动子序列相比较,其核苷酸序列同源性为99.8%。该启动子区域含有TATA-box,CAAT-box,GCN4基序,Skn-1基序等胚乳特异表达启动子所必需的正调控元件,同时还含有高水平转录调控因子5UTR Py-rich stretch序列。利用该启动子构建了植物种子特异表达载体pCGB4P,为进一步的研究工作奠定了基础。 相似文献
5.
摘要蚕豆结实鼓粒期间及成熟后的籽粒中清蛋白、谷蛋白、球蛋白、醇溶蛋白的含量及其变化情况对蚕豆育种栽培与开发利用具有一定的意义。在蚕豆结实过程中清蛋白含量由高至低再升高,最低为20％左右,最终达68％;而谷蛋白含量先低再高又下降,虽曾达50％,但最后只有12.6％。球蛋白含量由低渐高有所起伏,收获期仅11％。不溶性蛋白呈下降趋势,成熟籽粒中约7％。醇溶蛋白始终含量均不足1％,成熟时减少至0.23％。比较大豆与蚕豆蛋白质组分的情况可见,两者清蛋白含量均占蛋白质总量的三分之二以上,醇溶蛋白含量最低,都在1％以下,而与清蛋白类似,其氨基酸组成平衡的谷蛋白与球蛋白,在蚕豆籽粒中相对含量都明显高于大豆。这对进一步开发蚕豆蛋白综合利用提供了有益的资料。 相似文献
6.
Rice (Oryza sativa L. ) is one of the model plants for genomics research. As the raising offunctional rice breeding for special usage, glutelin mutants play a more and more important role in the func-tional rice breeding as well as eukaryotic gene expression and regulation research materials. For example, therice cultivar special for the patients suffering from kidney disease and diabetes could be developed from the riceglutelin mutants. In this paper, current researches on characterization, mutation mechanism and breeding us-age of various rice glutelin mutants, especially the low glutelin content cultivars, were all discussed with per-spectives on the trends of the glutelin mutant researches in the era of post-genomics. 相似文献
7.
Glutelin, a major protein in rice grains, is encoded by a multigene family. However, its protein composition is not well characterised. Here, we identified and characterised two novel glutelin subunits, GluBX and GluC. The individual glutelin subunits of japonica cv. Nipponbare and indica cv. 93-11 rice were analysed using 2-dimensional gel electrophoresis, LC–MS/MS, and Western blotting. Comparison of the glutelin profiles between three japonica and three indica cultivars indicated two distinct subunits (GluA-1 and GluA-3 isomers) and a distinction in the subunit composition (notably GluA-3 and Lys-rich GluB-1 components) of these two subspecies. Sequence alignment revealed different nutritional (Lys residues) and functional (Cys residues) characteristics between the type-A and type-B glutelin subfamilies. We also analysed amino acid and total protein contents of the grains in thirty-five cultivars, and we demonstrated that the Lys-rich glutelin composition of indica cultivars is superior to that of japonica cultivars. The Lys-rich and Cys-poor GluBX subunit is a native protein and is a high nutritional protein in grains. Our combined approaches for the identification of glutelin subunits have revealed the nutritional characteristics of individual subunits in rice, and this knowledge will provide new insights for improving grain quality during rice breeding. 相似文献
8.
Wenwei Zhang Jingcui Bi Liangming Chen Leina Zheng Sulan Ji Yumei Xia Kun Xie Zhigang Zhao Yihua Wang Linglong Liu Ling Jiang Jianmin Wan 《Journal of Cereal Science》2008
Improvement of rice storage proteins is important in rice breeding for high nutritional quality. Seventy-one recombinant inbred lines (RIL) derived from a cross between japonica variety Asominori and indica variety IR24 were used to study the inheritance of crude protein and protein fraction contents in rice. A total of 16 QTL were identified and mapped on eight chromosomes. Several QTL affecting contents of different protein fractions were mapped in the same chromosomal region. In particular, two QTL with a significant contribution were identified to simultaneously affect prolamin and glutelin contents. One QTL denoted as qCP-12 affecting crude protein content (CP) was located in the same region as QTL qGLT-12 affecting glutelin content, in agreement with the positive correlation between glutelin level and protein content. QTL with larger genetic effects were further confirmed using two sets of chromosome segment substitution lines (CSSL), where Asominori and IR24 were used as the recurrent parents. By QTL comparative analysis, two QTL for CP, three for globulin content and one for prolamin content were located in the vicinity of CP QTL previously identified in polished rice. Application of these results in rice breeding is discussed. 相似文献
9.
Effects of glutelin and globulin on the physicochemical properties of rice starch and flour 总被引：1，自引：0，他引：1
The effect of two rice endosperm proteins, glutelin and globulin, on the physicochemical properties of rice starch and flour was investigated. Albumin, globulin, prolamin and glutelin were sequentially extracted from defatted rice flour with de-ionised water, 1.5 M NaCl, propan-2-ol and 0.1 M NaOH, respectively, followed by dialysis and lyophilisation. Globulin and glutelin were then added to pure rice starch at various concentrations, separately and together, and the pasting and textural properties of mixtures were analysed by the Rapid Visco Analyser (RVA) and TA-XT2 textural analyser, respectively. The presence of glutelin in rice starch caused an increase in pasting temperature but a decrease in the viscosity parameters of the starch paste. The concentration of glutelin was also positively correlated with the hardness and adhesive properties of the starch gel. The presence of globulin, on the other hand, resulted in a decrease in all the pasting and textural parameters except gel hardness and the changes were linearly correlated with the concentration of the protein for most of the physical parameters. When the two proteins were added to rice starch together, the outcomes in pasting and textural properties were generally dependent upon the relative concentrations of the two proteins, but were also influenced by the presence of the other two protein fractions, albumin and prolamin. The presence of globulin initially accelerated the rate of water absorption by starch during cooking while the presence of glutelin slowed it down, but in both cases, the ultimate amount of water absorbed was significantly lower than that by pure starch. The contrasting effects of the different protein fractions mean that it might be possible to manipulate the textural properties of rice starch and flour to achieve desirable sensory outcomes by varying the proportions of the protein fractions in product formulations. 相似文献
10.
Albumin, globulin, glutelin and prolamin fractions were isolated from an Australian rice variety (cv. Langi) and characterised by yield, protein content and molecular weight profile using both capillary electrophoresis (SDS-CE) and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). The influence of pre-extraction enzymatic hydrolysis of starch and heating to 70 °C was also investigated, as was the extraction of the glutelin fraction without prior removal of the albumin and globulin fractions. Pre-extraction treatment affected mainly the albumin fraction, increasing dry matter yield but reducing protein content. SDS-CE was able to separate the protein fractions over a wider molecular weight range than SDS-PAGE, and the peaks from SDS-CE showed slightly higher molecular weight compared to equivalent bands from SDS-PAGE. The glutelin fraction extracted without prior removal of albumin and globulin fractions had different characteristics compared to those obtained by conventional extraction methods. Pre-extraction hydrolysis of starch did not significantly affect the emulsifying, foaming and gelling properties of extracted protein. Although rice glutelin had poor solubility, emulsifying and foaming properties in aqueous systems, it had good gelling properties which could be important for food applications. 相似文献