低分子量谷蛋白亚基GlU-A3和GlU-B3位点对小麦面筋强度和烘焙特性影响

doi:10.7668/hbnxb.2007.04.038

华北农学报 ›› 2007, Vol. 22 ›› Issue (4): 162-167. doi: 10.7668/hbnxb.2007.04.038

所属专题： 小麦；

低分子量谷蛋白亚基GlU-A3和GlU-B3位点对小麦面筋强度和烘焙特性影响

张留臣^1,2, 胡琳¹, 余大杰³, 赵新西¹, 董海滨¹, 王根松¹, 许为钢¹

1. 河南省农业科学院小麦研究中心, 河南郑州 450002;
2. 南京农业大学农学院, 江苏南京 210095;
3. 河南省农业科学院农业质量标准与检测技术研究中心, 河南郑州 450002

收稿日期:2007-04-12 出版日期:2007-08-28
通讯作者: 许为钢(1958-)，男，山东莱芜人，博士，研究员，主要从事小麦遗传育种研究工作。
作者简介:张留臣(1981-)，男，河南周口人，在读硕士，主要从事小麦遗传育种研究工作。
基金资助:
国家高技术研究发展计划项目(2006AA10Z1F5);河南省重大科技专项(0520010101)

Effects of Low Molecular Weight Glutenin Subunits Encoded by Glu-A3 and Glu-B3 Loci on Gluten Strength and Baking Quality in Wheat

ZHANG Liu-chen^1,2, HU Lin¹, YU Da-jie³, ZHAO Xin-xi¹, DONG Hai-bin¹, WANG Gen-song¹, XU Wei-gang¹

1. Wheat Research Center, Henan Academy of Agriculture Sciences, Zhengzhou 450002, China;
2. College of Agronomy, Nanjing Agricultural University, Nanjing 210095, China;
3. Center of Quality Standard for Agriculture and Test Technology, Henan Academy of Agriculture Sciences, Zhengzhou 450002, China

Received:2007-04-12 Published:2007-08-28

摘要/Abstract

摘要： 低分子量谷蛋白亚基是小麦谷蛋白亚基的重要组成部分，黄淮麦区小麦低分子量谷蛋白亚基组成对品质的效应尚缺乏系统的研究。本研究采用SDS-PAGE方法，鉴定了黄淮麦区42个小麦品种的Glu-A3位点和Clu-B3位点低分子量谷蛋白亚基组成，分析了低分子量谷蛋白亚基对小麦面筋强度和烘烤品质的影响。结果表明，在Glu-A3位点，对面筋强度和面包烘焙品质正向效应为：d，b>a，e；在Glu-B3位点，对面筋强度正效应为：h，d>f>g，b，j，对面包烘焙品质正向效应为：h>f，d>g，b，j。Glu-A3d/Glu-B3h亚基组合具有较好的面筋强度和烘焙品质。就低分子量谷蛋白亚基单个变异位点对品质综合效应而言，Glu-B3位点对品质作用比较大，与Clu-B1位点相近，同时，高低分子量谷蛋白亚基之间存在着互作效应，以Glu-B1/Glu-A3和Glu-D1/Glu-B3位点的互作效应比较显著。Glu-A3和Glu-B3位点及其所编码的不同亚基种类对品质的效应差异显著，并且与高分子量谷蛋白亚基位点存在互作，对不同位点优质亚基的聚合将有助于小麦品质的遗传改良。

关键词: 小麦, 低分子量谷蛋白亚基(LMW-GS), 面筋强度, 面包烘焙品质

Abstract: Low molecular weight glutenin subunit (LMW-GS) plays an important role in wheat quality. Considerable attention has now been focused on manipulation of LMW-GS composition, while seldom research was performed in wheat quality of Huanghuai zone. In the current paper, LMW-GS composition encoded by Glu-A3 and Glu-B3 was identified by SDSPAGE, effects of LMW-GS on dough property and bread quality were studied, using 42 wheat cultivars as the experimental materials. The contributions of variation in LMW-GS to the quality traits were determined as: at Glu-A3, d, b>a, e to the effects on Gluten strength and bread baking quantity; at Glu-B3, h, d>f>g, b, j to the effects on Gluten strength, and h>f, d>g, b, j to the effect on bread baking quality. The combination of GluA3d/GluB3h performed high Gluten strength and preferable baking quality. The effects of glutenin subunits loci were ranked, GluB3 and GluB1 show great effect on flour quality. There were interactions between Glu-1and Glu-3 loci, Glu-B1/Glu-A3 and Glu-D1/Glu-B3 show significant interaction effect on dough properties. The difference of effect on wheat quality between LMW GSs encoded by Glu-A3 and Glu-B3 loci was significantly, which provided a new theoretics base for the improvement of wheat quality.

Key words: Wheat, Low molecular weight glutenin subunit, Gluten strength, Bread baking quality

中图分类号:

S512.035.3

张留臣, 胡琳, 余大杰, 赵新西, 董海滨, 王根松, 许为钢. 低分子量谷蛋白亚基GlU-A3和GlU-B3位点对小麦面筋强度和烘焙特性影响[J]. 华北农学报, 2007, 22(4): 162-167. doi: 10.7668/hbnxb.2007.04.038.

ZHANG Liu-chen, HU Lin, YU Da-jie, ZHAO Xin-xi, DONG Hai-bin, WANG Gen-song, XU Wei-gang. Effects of Low Molecular Weight Glutenin Subunits Encoded by Glu-A3 and Glu-B3 Loci on Gluten Strength and Baking Quality in Wheat[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2007, 22(4): 162-167. doi: 10.7668/hbnxb.2007.04.038.

http://www.hbnxb.net/CN/Y2007/V22/I4/162

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低分子量谷蛋白亚基GlU-A3和GlU-B3位点对小麦面筋强度和烘焙特性影响

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低分子量谷蛋白亚基GlU-A3和GlU-B3位点对小麦面筋强度和烘焙特性影响

Effects of Low Molecular Weight Glutenin Subunits Encoded by Glu-A3 and Glu-B3 Loci on Gluten Strength and Baking Quality in Wheat

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