| 高分子量麦谷蛋白亚基表达量与小麦加工品质性状的关系研究 |
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| 引用本文： | 于亚雄,刘 丽,胡银星,程 耿,杨金华,徐俊萍,余荣芝.高分子量麦谷蛋白亚基表达量与小麦加工品质性状的关系研究[J].云南农业大学学报,2004,19(5):503-509. |
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| 作者姓名： | 于亚雄 刘 丽 胡银星 程 耿 杨金华 徐俊萍 余荣芝 |
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| 作者单位： | 云南省农业科学院粮食作物研究所，云南省农业科学院粮食作物研究所，云南省农业科学院粮食作物研究所，云南省农业科学院粮食作物研究所，云南省农业科学院粮食作物研究所，云南省农业科学院粮食作物研究所，云南省农业科学院粮食作物研究所 云南昆明650205，云南昆明650205，云南昆明650205，云南昆明650205，云南昆明650205，云南昆明650205，云南昆明650205 |
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| 基金项目： | 云南省科技攻关项目(2001NG18)，云南省国际合作项目(99C004) |
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| 摘 要： | 高分子量麦谷蛋白亚基表达量是影响小麦品质性状的重要原因之一。用251份我国秋播麦区主栽品种和高代品系研究了高分子量麦谷蛋白亚基表达量与全粉蛋白质含量、SDS沉降值、和面时间、耐揉性及弱化值的关系。结果表明,20亚基的表达量最高,而8亚基的表达量最低。高分子量麦谷蛋白亚基表达量与全粉蛋白质含量和SDS沉降值的相关系数较高,与和面时间、耐揉性及弱化值的相关系数较低。就单个亚基的表达量而言,5亚基的表达量与SDS沉降值、和面时间、耐揉性和弱化值的相关性较高,皆达1%的显著水平,相关系数分别为0.38,0.46,0.37和0.37,10亚基的表达量与全粉蛋白质含量、SDS沉降值、和面时间、耐揉性和弱化值的相关系数较小,分别为0.22,0.08,0.03,0.04和-0.03.
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| 关 键 词： | 普通小麦 高分子量麦谷蛋白亚基 表达量 加工品质 |
| 文章编号： | 1004-390X(2004)05-0503-07 |
| 收稿时间： | 2004-3-15 |
Correlation between Quantification of HMW Glutenin Subunits and the Processing Quality in Common Wheat |
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| YU Ya-xiong,LIU Li,HU Yin-xing,CHENG Geng,YANG Jin-hua,XU Jun-ping,YU Rong-zhi.Correlation between Quantification of HMW Glutenin Subunits and the Processing Quality in Common Wheat[J].Journal of Yunnan Agricultural University,2004,19(5):503-509. |
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| Authors: | YU Ya-xiong LIU Li HU Yin-xing CHENG Geng YANG Jin-hua XU Jun-ping YU Rong-zhi |
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| Institution: | (Crop Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205,China) |
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| Abstract: | Quantitative variation of HMW-GS played an important role in determing wheat quality. A collection of 251 Chinese wheat cultivars and advanced lines from Autumn-sown Wheat Zones in China were utilized to investigate the effect of quantity of HMW-GS on wheat processing quality characteristics such as whole meal protein content, SDS sedimentation, mixing time, mixing tolerance and weakness. Among HMW-GSs subunit 20 had the largest quantity while subunit 8 with the lowest quantity. Correlation coefficients between quantity of HMW-GS and whole meal protein content, and SDS sedimentation were relatively higher than coefficients between quantity of HMW-GS and Mixograph parameters such as mixing time, mixing tolerance and weakness. As to the quantity of individual subunit, subunit 5's was significantly correlated with wheat processing quality characteristics such as SDS sedimentation, mixing time, mixing tolerance and weakness with r=0.38, 0.46, 0.37, and -0.37, respectively. There were almost no correlation between the quantity of subunit 10 and processing quality parameters such as whole meal protein content, SDS sedimentation, mixing time, mixing tolerance and weakness and coefficients were 0.22, 0.08, 0.03, 0.04,and -0.03, respectively. |
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| Keywords: | common wheat HMW-GS quantification processing quality |
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