| 我国不同时期小麦品种高分子量麦谷蛋白亚基组成比较 |
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| 引用本文： | 宋健民,刘爱峰,姜国华,李豪圣,刘建军,赵振东.我国不同时期小麦品种高分子量麦谷蛋白亚基组成比较[J].农业生物技术学报,2006,14(5):728-735. |
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| 作者姓名： | 宋健民 刘爱峰 姜国华 李豪圣 刘建军 赵振东 |
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| 作者单位： | 山东省农业科学院作物研究所,济南,250100 |
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| 基金项目： | National Natural Science Foundation of China (39970456) and The Key Laboratory of Crop Biology of Shandong. |
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| 摘 要： | 用SDS-PAGE方法测定了我国10个小麦主产省份171份小麦品种和高代品系的高分子量麦谷蛋白亚基(HMW-GS)组成。鉴定出18种HMW-GS,40种HMW-GS组成形式,其中20种亚基其组成形式只在一个品种(系)中出现。Glu-A1位点亚基1和Null出现最多,Glu-B1位点7 8和7 9亚基对占绝对优势,Glu-D1位点2 12亚基对出现频率最高。Null、7 9、2 12、Null,7 8,2 12,1、7 8,2 12,1、7 9、2 12等亚基组成形成出现频率最高,占分析品种的49.71%。与前人研究相比,新育成品种HMW-GS亚基组成发生了明显变化,面包优质亚基(对)1、5 10出现的频率显著升高,亚基多态性增加,组成形式明显改善,这些对于品质改良和品种选育是非常有利的,新育成品种Glu-1品质评分已超过7。尽管个别品种亚基组成好,品质优良,但总体上看,我国小麦品种与其它国家相比品质还存在一定差距,提高5 10、17 18等优质亚基的频率是改善我国小麦面包品质的重要措施。
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| 关 键 词： | 等位变异 高分子量麦谷蛋白亚基 小麦 |
| 文章编号： | 1006-0304（2006）05-0728-08 |
| 收稿时间： | 2005-08-08 |
| 修稿时间： | 2005-09-08 |
Comparison of Allelic Variations at High-molecular-weight Glutenin Subunit Loci in Wheat Cultivars Released in Different Periods in China |
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| SONG Jian-min,LIU Ai-feng,JIANG Guo-hua,LI Hao-sheng,LIU Jian-jun,ZHAO Zhen-dong.Comparison of Allelic Variations at High-molecular-weight Glutenin Subunit Loci in Wheat Cultivars Released in Different Periods in China[J].Journal of Agricultural Biotechnology,2006,14(5):728-735. |
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| Authors: | SONG Jian-min LIU Ai-feng JIANG Guo-hua LI Hao-sheng LIU Jian-jun ZHAO Zhen-dong |
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| Institution: | Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, China |
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| Abstract: | High-molecular-weight glutenin subunit (HMW-GS) compositions of 171 hexaploid wheat cultivars and breeding lines released or bred recently from ten major wheat growing provinces and municipalities of China were determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Eighteen alleles and 40 different glutenin subunit patterns were identified, and 20 subunit patterns were observed only in one genotype. The most common alleles were 1 and Null at Glu-A1, 7 8 and 7 9 at Glu-B1, 2 12 at Glu-D1, and the prevalent subunit composition patterns were Null, 7 9, 2 12; Null, 7 8, 2 12; 1, 7 8, 2 12 and 1, 7 9, 2 12, accounting for 49.71% of cultivars analyzed. Compared with previous studies on old Chinese cultivars released or planted before, the frequencies of high breadmaking quality related subunits, such as subunit 1 and 5 10, together with allelic variations and subunit composition patterns, increased significantly, resulting Glu-1 quality score above seven. Further improvement of breadmaking quality of Chinese wheat cultivars should be focused on increasing the frequencies of subunit 5 10, 17 18 and other high quality subunits. |
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| Keywords: | allelic variation high-molecular-weight glutenin subunit wheat (Triticum aestivum) |
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