| 宋维富，杨雪峰，赵丽娟，刘东军，仇 琳，宋庆杰，白光宇，张春利，辛文利.7OE+8*亚基对东北强筋小麦品种品质性状影响研究[J].麦类作物学报,2024,(6):742 |
| 7OE+8*亚基对东北强筋小麦品种品质性状影响研究 |
| Effect of 7OE+8* Subunits on Quality Traits of Strong-Gluten Spring Wheat Varieties in Northeastern China |
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| DOI： |
| 中文关键词: 小麦 品质 强筋 高分子量麦谷蛋白亚基 7OE+8*亚基 |
| 英文关键词:Wheat Quality Strong-gluten High-molecular-weight glutenin subunits Subunits 7OE+8* |
| 基金项目:黑龙江省省属科研院所科研业务费(CZKYF2021-2-B007)；黑龙江省博士后科研启动基金项目(LBH-Q20176)；财政部和农业农村部现代农业产业技术体系春麦改良岗位科学家项目(CARS-03-12)；黑龙江省现代农业产业技术小麦协同创新推广体系专项 |
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| 中文摘要: |
| 小麦品质改良是东北春麦区强筋小麦育种的主要目标之一。Glu-B1位点7OE+8*亚基为超强筋小麦品种必备基因。为了明确该亚基在东北春麦区强筋小麦遗传背景下的品质遗传效应，本研究利用分子标记和选择回交相结合的手段，将7OE+8*亚基定向导入到强筋小麦品种龙麦26和龙麦35（Glu-B1位点均为7+9亚基）的遗传背景之中，对BC5F1、BC6F1群体和自交BC6F2鉴定获得的纯合品系进行7OE+8*亚基遗传效应评价。结果表明，在强筋小麦品种龙麦26(7+9)和龙麦35(7+9)遗传背景下转入7OE+8*亚基后，其干面筋、面筋指数、形成时间、稳定时间、断裂时间、拉伸面积、延伸性和最大抗延阻力等品质指标3年平均分别提高1.3%(P=0.82)和1.8%(P=0.49)、6.6%(P=0.59)和4.7%(P=0.37)、55.0%(P=0.24)和35.8%(P=0.56)、44.5%(P=0.43)和32.8%(P=0.73)、41.4%(P=0.31)和30.0%(P=0.66)、28.0%(P=0.05)和23.4%(P=0.37)、6.5%(P=0.47)和5.8%(P=0.42)、19.5%(P=0.31)和18.0%(P=0.38)；Zeleny沉降值2年平均分别提高6.8%和11.4%。以上结果表明，在2个强筋小麦品种遗传背景下，Glu-B1位点转入7OE+8*亚基较7+9亚基对各项品质指标改良均存在正向效应，但提高幅度存在差异，对形成时间、稳定时间、断裂时间、最大抗延阻力、拉伸面积等衡量面筋质量的指标提高幅度更大，表明该亚基对面筋质量改良效应显著。综上所述，7OE+8*亚基可作为东北春麦区强筋小麦遗传背景下品质性状进一步改良的优选基因，为超强筋小麦育种的重要基因资源。 |
| 英文摘要: |
| Wheat quality improvement is one of the great challenges of strong-gluten wheat breeding in the Northeast Spring Wheat Zone. The 7OE+8* subunits at the Glu-B1 locus is essential for extra strong-gluten wheat varieties. In order to understand the genetic effects of 7OE+8* subunits under the genetic background of strong-gluten wheat in the Northeast Spring Wheat Zone, and provide a theoretical basis for the further improvement of strong-gluten wheat quality in this area, the 7OE+8* subunits were introduced into the genetic background of strong-gluten wheat varieties Longmai 26 and Longmai 35 with the 7+9 subunits encoded at the Glu-B1 locus by six consecutive backcrosses with molecular-assisted selection. The genetic effects of 7OE+8* were evaluated using BC5F1 and BC6F1 populations and near isogenic lines (NILs) obtained from inbred BC6F2. The results showed that the 7OE+8* subunits increased the quality indices of dry gluten, gluten index, development time, stability time, break-down time, area, extensibility and maximum resistance by 1.3% (P=0.82) and 1.8% (P=0.49), 6.6% (P=0.59) and 4.7% (P=0.37), 55.0% (P=0.24) and 35.8% (P=0.56), 44.5% (P=0.43) and 32.8% (P=0.73), 41.4% (P=0.31) and 30.0% (P=0.66), 28.0%(P=0.05) and 23.4% (P=0.37), 6.5% (P=0.47) and 5.8% (P=0.42), 19.5% (P=0.31) and 18.0% (P=0.38) under the genetic background of strong gluten wheat varieties Longmai26 (7+9) and Longmai35 (7+9) in 3-year means, respectively. The Zeleny sedimentation was increased by 6.8% and 11.4%, respectively in 2-year means. The results indicated that the 7OE+8* subunits at the Glu-B1 locus has a positive effect on improving various quality indicators compared to the 7+9 subunit in the genetic background of the two strong wheat varieties. However, there are differences in the magnitude of improvement. The development time, stability time, break-down time, maximum resistance and area measuring gluten quality have a greater improvement, indicating that 7OE+8* subunit has a significant effect on gluten quality improvement. In conclusion, the 7OE+8* subunit can be considered as a preferred allele for further improvement of quality traits in the genetic background of strong spring wheat in Northeastern China, and it is an important genetic resource for extra strong gluten wheat breeding. |
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