张海龙,宋鹏博,张傲琰,王紫檀,张泽源,赵文莎,李浩阳,冯 毅,孙道杰.57份陕西新育成小麦品种(系)HMW-GS组成及品质分析[J].麦类作物学报,2023,(12):1578 |
57份陕西新育成小麦品种(系)HMW-GS组成及品质分析 |
HMW-GS Composition and Quality Analysis of 57 New Shaanxi Wheat Varieties(Lines) |
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DOI: |
中文关键词: 小麦 陕西 高分子量麦谷蛋白亚基 品质特性 |
英文关键词:Wheat Shaanxi HMW-GS Quality property |
基金项目:陕西“两链”融合重点专项(2023KXJ-011) |
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中文摘要: |
为探究陕西关中地区小麦HMW-GS亚基与品质性状间的关系,采用SDS-PAGE法对57份陕西关中地区小麦品种(系)HMW-GS亚基组成及相关品质性状进行了分析。结果表明,供试品种(系)中共检测出7种HMW-GS亚基类型和8种HMW-GS亚基组合;Glu-A1位点上有3种亚基类型,分别为1、2*和Null,以1亚基为主(78.95%);Glu-B1位点上检测到7+8(61.40%)与7+9(38.60%)两个类型;Glu-D1位点上检测到5+10(70.18%)和2+12(29.82%)两个类型。3个HMW-GS基因位点编码亚基共组成8种亚基组合,品质得分6~10分,其中1/7+8/5+10组合品质得分10分,出现频率最高。就HMW-GS不同位点对品质性状效应进行分析发现,Glu-D1位点对b*值、形成时间、稳定时间、弱化度和粉质质量指数的影响达到极显著水平(P<0.01);对面团流变学特性的影响,Glu-D1>Glu-B1。不同类型亚基对小麦品质的效应存在差异,7+8亚基对蛋白质含量、湿面筋含量和容重具有正效应,7+9和5+10亚基对形成时间和稳定时间的影响显著高于其他亚基(P<0.05);携带1/7+8/5+10亚基组合小麦的蛋白质、湿面筋含量和容重最高;携带1/7+9/5+10亚基组合具有较高面粉L*值和面团流变学特性指标值。 |
英文摘要: |
In order to explore the relationship between HMW-GS subunits and quality traits of wheat, the composition of HMW-GS subunits of 57 wheat varieties(lines) in Guanzhong area of Shaanxi was analyzed by SDS-PAGE.The results showed that seven types of HMW-GS subunits and eight combinations of HMW-GS subunits were detected in the tested varieties(lines). There were three types of subunits at Glu-A1 locus:Ax1, Ax2* and AxNull,of which Ax1 subunit showed the highest frequency(78.95 %). Two alleles Bx7+By8(61.40 %) and Bx7+By9(38.60 %) were detected at Glu-B1 locus. At Glu-D1 locus, Dx5+Dy10(70.18 %) and Dx2+Dy12(29.82 %) were detected. Eight subunit combinations were detected encoded by the three HMW-GS gene loci, and the quality score was 6-10 points. Among them, the quality score of Ax1/Bx7+By8/Dx5+Dy10 combination was 10 points, with the highest frequency.The effects of different loci of HMW-GS on quality traits were analyzed. The results showed that the effects of Glu-D1 locus on b*, development time, stability time, softening and farinograph quality index were significant. Glu-D1 showed greater influence on dough rheological properties, compared with Glu-B1.Different types of subunits had different effects on quality. Bx7+By8 subunit had positive effects on protein content, wet gluten content and bulk density, while Bx7+By9 and Dx5+Dy10 subunits had significantly higher effects on development time and stability time than other subunits. The Ax1/Bx7+By8/Dx5+Dy10 subunit combination had the highest protein content, wet gluten content and bulk density. The Ax1/Bx7+By9/Dx5+Dy10 subunit combination had higher flour L*value and dough rheological properties. The results of this study show that the combination of high-quality subunits can improve wheat quality, which provide reference for the selection of high-quality subunits and quality improvement in Shaanxi wheat breeding process in the future. |
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