| 高分子量谷蛋白单亚基缺失对软质小麦宁麦9号加工品质的影响 |
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| 引用本文： | 张平平,马鸿翔,姚金保,周淼平,张鹏.高分子量谷蛋白单亚基缺失对软质小麦宁麦9号加工品质的影响[J].作物学报,2016,42(5):633-640. |
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| 作者姓名： | 张平平 马鸿翔 姚金保 周淼平 张鹏 |
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| 作者单位： | 江苏省农业科学院 / 江苏省农业生物学重点实验室 / 江苏省现代作物生产协同创新中心，江苏南京 210014 |
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| 基金项目： | 本研究由国家自然科学基金(31101146)、江苏省农业科技自主创新资金项目(CX(14)2002)、国家小麦产业技术体系项目(CARS-03)和江苏省自然科学基金(BK2011667)资助。 |
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| 摘 要： | 基因敲除是研究高分子量谷蛋白(HMW-GS)亚基功能的重要方法。本研究以软质小麦宁麦9号野生型及其单亚基缺失系为材料，探讨了HMW-GS缺失对籽粒品质性状、谷蛋白组分含量和加工品质的影响。在29份参试品系中，野生型有3个穗系，Glu-A1x、Glu-B1x、Glu-B1y、Glu-D1x和Glu-D1y缺失型分别有5、7、5、5和4份。野生型与缺失型，以及缺失型之间的蛋白质含量、湿面筋含量、籽粒硬度和溶剂保持力无显著差异。缺失型的谷蛋白/醇溶蛋白、高分量谷蛋白/低分子量谷蛋白含量比值低于野生型，其中Glu-B1x和Glu-D1x缺失型的比值显著低于野生型(P<0.05)。缺失型的揉面仪峰值时间和8 min带宽变异范围分别为1.38~1.64 min和3.38%~3.98%，显著低于野生型的2.00 min和4.57% (P<0.05)，以Glu-B1x和Glu-D1x缺失型表现最低。与野生型相比，缺失型的糖酥饼干直径均有增加，其中Glu-B1x、Glu-B1y和Glu-D1y缺失型饼干直径的增加达显著水平(P<0.05)，而缺失型之间的差异不显著。在宁麦9号背景下，高分子量麦谷蛋白单亚基缺失弱化了面筋强度，改善了糖酥饼干加工品质，亚基敲除可能是进一步提高软质小麦加工品质的有效途径。
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| 关 键 词： | MW-GS缺失 宁麦9号 加工品质 |
| 收稿时间： | 2015-08-26 |
Effect of HMW-GS Deletion on Processing Quality of Soft Wheat Ningmai 9 |
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| ZHANG Ping-Ping,MA Hong-Xiang,YAO Jin-Bao,ZHOU Miao-Ping,ZHANG Peng.Effect of HMW-GS Deletion on Processing Quality of Soft Wheat Ningmai 9[J].Acta Agronomica Sinica,2016,42(5):633-640. |
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| Authors: | ZHANG Ping-Ping MA Hong-Xiang YAO Jin-Bao ZHOU Miao-Ping ZHANG Peng |
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| Institution: | Jiangsu Academy of Agricultural Sciences / Jiangsu Provincial Key Laboratory for Agrobiology / Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing 210014, China |
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| Abstract: | Gene knockout is an effective approach to investigate gene function of high-molecular-weight glutenin subunit (HMW-GS). In this study, we developed a set of single HMW-GS deletion lines of Ningmai 9 (soft wheat) to understand the effects of HMW-GS deletion on kernel quality, quantity of gluten protein fractions and processing quality. Among the 29 lines tested, three lines were wild type and the remaining were knockout mutants including Glu-A1x, Glu-B1x,Glu-B1y, Glu-D1x, and Glu-D1y deletion types of five, seven, five, five, and four lines, respectively. Compared with the wild type, the HMW-GS deletion lines had no significant difference in flour protein content, wet gluten content, kernel hardness, and solvent retention capacity. All the single HMW-GS deletion types decreased the ratios of glutenin-to-gliadin and HMW-GS-to-LMW-GS in quantity, and the decreases in Glu-B1x and Glu-D1x deletion types were significant at P < 0.05. In the wild type, mixograph peak time was 2.00 min and TIMEX width was 4.57%; whereas, those in the HMW-GS deletion lines were significantly lower (P < 0.05), varying from 1.38 min to 1.64 min and from 3.38% to 3.98%, respectively. Particularly, the Glu-B1x and Glu-D1x deletion lines showed the lowest mixograph peak time and TIMEX width. Although similar sugar snap cookie diameter was observed among the five deletion types, Glu-B1x, Glu-B1y, and Glu-D1y deletion types showed significantly higher cookie diameter than the wild type (P < 0.05). In this study, single deletion of HMW-GS weakened gluten strength and improved sugar snap cookie processing quality, indicating that HMW-GS knockout can be used to improve soft wheat quality. |
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| Keywords: | HMW-GS deletion Ningmai 9 Processing quality |
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