| 贺靖舒，钟晓英，龚方仪，李韵芳，齐天罡，黄辉跃，张梅琳，黄 林，伍碧华.野生二粒小麦和普通小麦及其渐渗系全麦与脱麸面粉蛋白分析[J].麦类作物学报,2024,44(1):56 |
| 野生二粒小麦和普通小麦及其渐渗系全麦与脱麸面粉蛋白分析 |
| Total Protein and Its Component Contents and Their Correlation in the Whole meal and Gluten Free Flours from Wild Emmer and Common Wheat and Their Introgression Lines |
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| DOI： |
| 中文关键词: 野生二粒小麦 普通小麦 渐渗系 全麦粉 脱麸面粉 蛋白质及组分含量 |
| 英文关键词:Wild emmer Common wheat Introgression lines Whole meal flour Gluten free flour Protein and component content |
| 基金项目:四川省科学技术厅重点研发计划项目(2021YFYZ0002-3-3) |
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| 中文摘要: |
| 为了解野生二粒小麦籽粒蛋白特性对普通小麦全麦面粉和脱麸面粉的改良价值，以高产弱筋小麦品种川农16（CN16）为母本，分别与籽粒蛋白含量存在显著差异的四倍体野生二粒小麦D1和D97进行远缘杂交，按高产性状定向选择并连续自交获得稳定高世代渐渗系共61份，本研究对61份渐渗系、7份野生二粒小麦和6份普通小麦进行了全麦和脱麸面粉粗蛋白质含量及其各蛋白组分含量分析、比较。结果显示，野生二粒小麦的籽粒粗蛋白（GPC）及其清蛋白、球蛋白、醇溶蛋白、谷蛋白含量均较普通小麦具有更丰富的遗传多样性，各蛋白组分含量均显著高于普通小麦。61份渐渗系中，分别有54.10%和52.46%的材料全麦面粉和脱麸面粉的粗蛋白含量显著高于母本CN16，全麦和脱麸面粉蛋白质含量最高达17.77%和17.62%，较CN16分别提高了5.05和5.33个百分点；全麦和脱麸面粉的清蛋白、球蛋白、醇溶蛋白、谷蛋白分别有18.03%和32.79%、50.82%和62.30%、67.21%和77.05%、37.70%和81.97%的株系高于母本CN16。全麦和脱麸面粉的粗蛋白含量与醇溶蛋白和谷蛋白含量间、贮藏蛋白的各组分间、可溶性与不可溶性谷蛋白含量间均呈显著正相关（P＜0.01）。因此，通过远缘杂交能有效地将野生二粒小麦高蛋白含量特性转移到普通小麦中，并能提高普通小麦的所有贮藏蛋白组分含量，对丰富小麦蛋白含量的遗传多样性具有重要意义。 |
| 英文摘要: |
| In order to investigate the utilization value of grain protein property of wild emmer for improving the total and different component protein content in whole meal and gluten free flour of common wheat, seven genotypes of wild emmer, six genotypes of common wheat, and 61 introgression lines(over F12) were used in this study. The total protein and its component contents in the whole meal and gluten free flour of all these materials were investigated. The results showed that wild emmer exhibited rich genetic diversity in content of grain protein and its components, such as albumin, globulin, gliadin, and glutenin. There were 54.10% and 52.46% of the 61 introgression lines showed higher GPC and GFFPC (gluten free flour protein content)than the female CN16, among which, the highest protein content was 17.77% and 17.62% in whole meal and gluten free flour, respectively, being increased by 5.05 and 5.33 percentage points compared with CN16. The four protein component contents albumin, globulin, gliadin, and glutenin in the whole meal and gluten free flour were higher than those of CN16, at 18.03% and 32.79 %,50.82% and 62.30%,67.21% and 77.05%, 37.70% and 81.97% of the 61 introgression lines, respectively. The significantly positive correlation at 0.01 level were existed between all the traits such as the crude protein, gliadin, glutenin, soluble glutenin and insoluble glutenin content for both whole meal and gluten free flours. The results showed that the high GPC of wild emmer can effectively transfer into common wheat by wide hybridization, and enhance synergistically the GPC and all the storage protein components content in common wheat in comparison with the albumin and globulin. It is of importance to broaden the genetic diversity of GPC, especially the storage protein content of wheat cultivars. |
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