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1、作物学报ACTAAGRONOMICASINICA2009,35(2):203−210http://www.chinacrops.org/zwxb/ISSN0496-3490;CODENTSHPA9E-mail:xbzw@chinajournal.net.cnDOI:10.3724/SP.J.1006.2009.00203HMW-GS和LMW-GS组成对小麦加工品质的影响1,22,3,**12122,4,*雷振生刘丽王美芳阎俊杨攀张艳何中虎123河南省农业科学院小麦研究所,河南郑州450002;中国农业科学院作物科学研究所/国家小麦改良中心,北京100081;云南省4农业科学院粮食作物研究所
2、,云南昆明650205;国际玉米小麦改良中心(CIMMYT)中国办事处,北京100081摘要:高分子量麦谷蛋白亚基(HMW-GS)和低分子量麦谷蛋白亚基(LMW-GS)是决定小麦加工品质的重要因素。以小麦品种PH82-2(亚基组成1,14+15,2+12和Glu-A3d,Glu-B3d,Glu-D3c)和内乡188(亚基组成1,7+9,5+10和Glu-A3a,Glu-B3j,Glu-D3b)的242份F3和F4株系(试验I)和91份产量比较试验材料(试验II)研究了贮藏蛋白组成对小麦加工品质的影响。结果表明,HMW-GS和LMW-GS等位变异对籽粒蛋白质含量的影响不大,但对加工品质均有极
3、显著影响(P<0.01)。就位点的效应而言,Glu-D1位点对加工品质的效应较大,而Glu-D3位点的效应较小。就单个亚基而言,在Glu-B1位点,14+15<7+9;在Glu-D3位点,Glu-D3c>Glu-D3b。1B/1R易位系的部分品质性状,如峰值时间、曲线下降斜度和峰积分好于非1B/1R易位系。关键词:普通小麦;高分子量麦谷蛋白亚基;低分子量麦谷蛋白亚基;加工品质EffectofHMWandLMWGluteninSubunitsonProcessingQualityinCom-monWheat1,22,3,**1212LEIZhen-Sheng,LIULi,WANGMei-Fa
4、ng,YANJun,YANGPan,ZHANGYan,and2,4,*HEZhong-Hu12WheatResearchInstitute,HenanAcademyofAgriculturalSciences,Zhengzhou450002,China;NationalWheatImprovementCenter/Instituteof3CropSciences,ChineseAcademyofAgriculturalSciences,Beijing100081,China;CropResearchInstitute,YunnanAcademyofAgriculturalSci-4ence
5、s,Kunming650205,China;CIMMYT-ChinaOffice,c/oChineseAcademyofAgriculturalSciences,Beijing100081,ChinaAbstract:Chinesewheat(TriticumaestivumL.)isgenerallyconsideredtohaveacceptableproteincontent,butweakglutenproper-ties,andisthusofinferiorqualityformechanizedproductionofpanbreadandnoodlesinChina.The
6、refore,improvementofglutenqualityincludingstrengthandextensibilityhasbecomeamajorbreedingobjective.Compositionofhighmolecularweightgluteninsubunits(HMW-GS)andlowmolecularweightgluteninsubunits(LMW-GS)playanimportantroleindeterminatingtheglutenqua-lityincommonwheat.Thepurposesofthisstudyweretoinves
7、tigatetheeffectsofallelicvariationinHMW-GSandLMW-GSespe-ciallyinsubunit14+15andGlu-D3locusonqualitytraitswithtwoindependenttrialsusing242and91linesofprogeniesfromthecrossbetweenPH82-2(Glutenincompositionof1,14+15
