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冬小麦高、低分子量麦谷蛋白亚基形成时间和积累强度及其与沉降值的关系 预览 被引量:8

Formation Time and Accumulation Intensity of HMW-GS and LMW-GS and the Relationship with SDS-sedimentation Volume in Winter Wheat
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摘要 采用6个不同品质类型冬小麦品种研究高、低分子量麦谷蛋白亚基形成时间和积累强度及其与沉降值的关系。结果表明,在籽粒形成过程中,各品种的高分子量谷蛋白亚基(HMW—GS)开始形成时间及形成速度不同,低分子量谷蛋白亚基(LMW—GS)B区在花后10d基本形成;随着籽粒发育,HMW—GS和LMW—GS的类型和积累量都逐渐增多。强筋小麦HMW—GS在花后10d就已全部形成,弱筋小麦则部分形成。花后25d到成熟期间,强筋小麦GMP积累量急剧增长,相对于弱筋小麦,各亚基积累速度均较快。同一亚基在不同品质类型小麦品种中,积累趋势基本一致,而积累水平不同,强筋>弱筋。HMW—GS形成时间早晚和积累强度大小影响小麦品质的优劣。HMW—GS总积累量与SDS-沉降值显著正相关;C区LMW—GS/HMW—GS比与Glu—J评分和SDS一沉降值均显著负相关。在进行品质评价时,不但要考虑Glu—J评分,而且要考虑HMW—GS和C区LMW—GS的形成时间和积累强度。 It is well known that different kinds of HMW-GS in wheat flour affect the bread-making quality, generally 1 and 2 * are better than null at Glu-1A , 7+8 is better than 7+9 at Glu-1B and 5+10 is superior to 2+12 at Glu-1D . It has been found that the quality of some cultivars with 5+10 was worse than that with 2+12, which was caused by accumulation of HMW-GS. However,how the quantities of both total HMW-GS and LMW-GS and individual subunits form, accumulate and cooperate in hard winter wheat, and how to affect the bread-making quality, which still remains a question. This study was conducted to investigate how the quantitative variation for HMW-GS and LMW-GS from their formation and accumulation intensity was associated with SDS-sedimentation volume. Six winter wheat cultivars with different qualities were grown in experimental fields at the farm of Shandong Agricultural University in 2001 with three replicates. HMW-GS and LMW-GS compositions were investigated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and densitometry. Initial formation time for HMW-GS was different among culitvars(Fig.1 and Table 2). Zone B of LMW-GS could be found on ten days after anthesis. More types and accumulation intensity of HMW-GS and LMW-GS were increased gradually along with the grain development. HMW-GS in winter wheat with strong gluten was completely formed within ten days after anthesis, while only partially formed in weak gluten wheat (Table 2). GMP in strong gluten wheat extremely increased (Fig.2) and individual HMW-GS accumulation (Fig.3) appeared rapidly during 25 days after anthesis to mature. The trend of accumulation of the same HMW-GS in cultivars with different qualities (Fig.4) was similar, but the quantities were different those of the cultivars with strong gluten were more than those of weak gluten. It appeared significantly positive correlation (Table 4) between HMW-GSs accumulation quantities and SDS-sedimentation volume. At mature, the correlations of the ratio of LMW-GS /HMW-GS in Zon
作者 邓志英 田纪春 张永祥 王延训 孙国兴 盛峰 DENG Zhi-Ying,TIAN Ji-Chun *,ZHANG Yong-Xiang,WANG Yan-Xun,SUN Guo-Xing,SHENG Feng (Key Laboratory of Quality Wheat Breeding, Shandong Agricultural University, Tai′an 271018,Shandong, China)
出处 《作物学报》 CAS CSCD 北大核心 2005年第3期 308-315,共8页 Acta Agronomica Sinica
基金 山东省科技厅“超级小麦育种技术研究”项目 (2 0 0 1 5 0 0 ) 山东省山东农业大学博士基金 (0 0 5 2 3 0 2 3 )资助。
关键词 品质 冬小麦 形成时间 积累强度 HMW—GS LMW—GS GMP SDS-沉降值 Quality Winter wheat Formation time Accumulation intensity HMW-GS LMW-GS GMP SDS-sedimentation volume
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