不同来源小麦种质高分子质量谷蛋白亚基多样性及其与加工品质的关系

doi:10.7668/hbnxb.201751750

摘要/Abstract

摘要： 为了明确小麦高分子质量谷蛋白亚基（HMW-GS）与加工品质的关系，以来源于国内外不同种植区的148个小麦种质为材料，研究小麦HMW-GS的多样性及其与小麦粉和馒头加工品质的关系。结果表明，参试材料在Glu-A1、Glu-B1、Glu-D1 3个位点分别检测到3，7，7种不同的亚基类型，1、7+9、2+12亚基在各自位点上出现的频率均最高，分别为56.8%，47.3%，45.9%；亚基组合类型共有35种，其中，（1/7+9/2+12）、（1/7+8/5+10）、（N/7+9/2+12）、（1/7+9/5+10）组合出现频率较高；不同来源小麦种质的HMW-GS组成存在一定差异，国外引进种质和黄淮冬麦区种质的亚基类型较丰富，且优质亚基出现的频率较高；1、2^*、7+8、17+18、5+10亚基对面筋强度具有明显的正向效应，2^*、17+18、2+10亚基对馒头的硬度和咀嚼性具有重要影响，携带（1/14+15/2+12）、（1/7+9/5+10）、（N/7+8/2+12）亚基组合种质馒头的加工品质较好。

关键词: 小麦, 高分子质量谷蛋白亚基, 馒头, 品质

Abstract: In order to clarify the relationship between high molecular weight glutenin subunit (HMW-GS) and wheat processing quality,148 wheat germplasms from different regions of the world were used to study the genetic diversity of high molecular weight glutenin subunits(HMW-GS) and its relationship with the quality of flour and steamed bread. Results showed that the tested materials had abundant polymorphisms at the three gene loci of Glu-A1, Glu-B1 and Glu-D1, of which, three, seven and seven types of subunits were detected, respectively. The highest frequency of allele was 1, 7+9 and 2+12 at each of the three loci, which accounted for 56.8%, 47.3% and 45.9%, respectively. A total of 35 HMW-GS combinations were identified in the tested materials, among which the combinations of(1/7+9/2+12), (1/7+8/5+10), (N/7+9/2+12) and(1/7+9/5+10) had higher frequencies. The compositions of HMW-GS were different in wheat varieties(lines) from different regions. Moreover, the most abundant type of subunit and the highest frequency of high-quality subunit were found in germplasms from aboard and Huanghuai winter wheat region. Furthermore, subunits 1, 2^*, 7+8, 17+18 and 5+10 had positive effects on gluten strength, while subunits 2^*, 17+18 and 2+10 had important influence on hardness and chewiness of steamed bread. The genotypes with combination forms of(1/14+15/2+12), (1/7+9/5+10) or(N/7+8/2+12) had good processing quality of steamed bread.

Key words: Wheat, HMW-GS, Steamed bread, Quality

中图分类号:

S512.1

张自阳, 姜小苓, 王智煜, 朱启迪, 刘明久, 茹振钢. 不同来源小麦种质高分子质量谷蛋白亚基多样性及其与加工品质的关系[J]. 华北农学报, 2019, 34(3): 75-81. doi: 10.7668/hbnxb.201751750.

ZHANG Ziyang, JIANG Xiaoling, WANG Zhiyu, ZHU Qidi, LIU Mingjiu, RU Zhengang. Genetic Diversity of HMW-GS and Its Relationship with Quality of Wheat Germplasms from Different Regions[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2019, 34(3): 75-81. doi: 10.7668/hbnxb.201751750.

http://www.hbnxb.net/CN/Y2019/V34/I3/75

参考文献

[1] Gianibelli M C,Larroque O R,MacRitchie F,Wrigley C W. Biochemical,genetic and molecular characterization of wheat glutenin and its component subunits[J]. Cereal Chemistry,2001,78:635-646.doi:10.1094/CCHEM.2001.78.6.635.
[2] Shewry P R,Halford N G,Lafiandra D. Genetics of wheat gluten proteins[J]. Advances in Genetics,2003,49:111-184.doi:10.1016/S0065-2660(03) 01003-4.
[3] Mohan D,Gupta R K. Gluten characteristics imparting bread quality in wheats differing for high molecular weight glutenin subunits at Glu D1 locus[J]. Physiology and Molecular Biology of Plants,2015,21(3):447-451.doi:10.1007/s12298-015-0298-y.
[4] Payne P I,Holt L M,Law C N. Structural and genetical studies on the high-molecular-weight subunits of wheat glutenin[J]. Theoretical & Applied Genetics,1981,60(4):229-236.doi:10.1007/BF02342544.
[5] Payne P I,Nightingale M A,Krattiger A F,Holt L M. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties[J].Journal of the Science of Food and Agriculture,1987,40:51-65.doi:10.1002/jsfa.2740400108.
[6] 张学勇,董玉琛. 过去50年中中国小麦品种在Glu-A1,Glu-B1和Glu-D1 位点上等位基因的变化[J]. 遗传,2001,23(1):53-54.doi:10.16288/j.yczz.2001.01.030.
Zhang X Y,Dong Y C. Allelic variation of Glu-A1, Glu-B1 and Glu-D1 in chinese commercial wheat varieties in the last 50 years[J]. Hereditas,2001,23(1):53-54.
[7] 马传喜,吴兆苏. 小麦胚乳蛋白质组分及高分子量麦谷蛋白亚基与烘烤品质的关系[J].作物学报,1993,19(6):562-566.doi:10.3321/j.issn:0496-3490.1993.06.014.
Ma C X,Wu Z S. Effect of variation of protein fractions and HMW glutenin subunits on SDS sedimentation volume in wheat varieties[J]. Acta Agronomica Sinica,1993,19(6):562-566.
[8] Kolster P,Krechting C F,van Gelder W M J. Quantification of individual high molecular weight subunits of wheat glutenin using SDS-PAGE and scanning densitometry[J]. Journal of Cereal Science,1992,15:49-61.doi:10.1016/S0733-5210(09) 80056-8.
[9] 杨丹,姚金保,杨学明,周淼平,马鸿翔,王亚松. 北方麦区小麦品种高分子量谷蛋白亚基组成及其与品质性状的关系[J].江苏农业学报,2015,31(2):241-246.doi:10.3969/j.issn.1000-4440.2015.02.003.
Yang D,Yao J B,Yang X M,Zhou M P,Ma H X,Wang Y S. High molecular weight gluten subunit(HMW-GS) composition of wheat cultivars in northern region and its relationship with quality traits[J]. Jiangsu Journal of Agricultural Sciences,2015,31(2):241-246.
[10] 李鸿恩,张玉良,吴秀琴,李宗智. 我国小麦种质资源主要品质特性鉴定结果及评价[J]. 中国农业科学,1995,28(5):29-37.
Li H E,Zhang Y L,Wu X Q,Li Z Z. Determination and evaluation on the main quality characters of wheat germplasm resources in China[J].Scientia Agricultura Sinica,1995,28(5):29-37.
[11] 马传喜,吴兆苏. 我国主要冬小麦推广品种的高分子量麦谷蛋白亚基变异分析[J].安徽农业大学学报,1993,20(4):298-302.doi:10.13610/j.cnki.1672-352x.1993.04.003.
Ma C X,Wu Z S. Variation of high molecular weight glutenin subunits in China-grown winter wheat cultivars[J]. Journal of Anhui Agricultural University,1993,20(4):298-302.
[12] 董永梅,杨欣明,柴守诚,李洪杰,李立会,李秀全. 中国小麦代表性地方品种高分子量谷蛋白亚基组成分析[J]. 麦类作物学报,2007,27(5):820-824.doi:10.7606/j.issn.1009-1041.2007.05.201.
Dong Y M,Yang X M,Chai S C,Li H J,Li L H,Li X Q. HMW-GS composition in the representativewheat landraces from China[J]. Journal of Triticeae Crops,2007,27(5):820-824.
[13] 范玉顶,李斯深,孙海艳,李瑞军. HMW-GS与北方手工馒头加工品质关系的研究[J]. 作物学报,2005,31(1):97-101.doi:10.3321/j.issn:0496-3490.2005.01.018.
Fan Y D,Li S S,Sun H Y,Li R J. Relationship between HMW-GS and making quality of northern style hand-made steamed bread[J]. Acta Agronomica Sinica,2005,31(1):97-101.
[14] 张玲丽,李秀全,杨欣明,李洪杰,王辉,李立会. 小麦优良种质资源高分子量麦谷蛋白亚基组成分析[J]. 中国农业科学,2006,39(12):2406-2414.doi:10.3321/j.issn:0578-1752.2006.12.002.
Zhang L L,Li X Q,Yang X M,Li H J,Wang H,Li L H. High-molecular-weight glutenin subunit composition of Chinese wheat germplasm[J]. Scientia Agricultura Sinica,2006,39(12):2406-2414.
[15] Payne P I,Lawrence G J. Catalogue of alleles for the complex gene loci, Glu-A1, Glu-B1 and Glu-D1 which code for high molecular weight subunits of glutenin in hexaploidwheat[J]. Cereal Research Communications,1983,11:29-35.doi:10.2307/23781365.
[16] 姜小苓,张自阳,冯素伟,董娜,陈向东,茹振钢. 收获期对BNS杂交小麦面粉和馒头品质的影响[J]. 应用生态学报,2013,24(12):3495-3500.doi:10.13287/j.1001-9332.2013.0585.
Jiang X L,Zhang Z Y,Feng S W,Dong N,Chen X D,Ru Z G. Effects of harvest time on quality of flour and steamed bread in BNS hybrid wheat[J]. Chinese Journal of Applied Ecology,2013,24(12):3495-3500.
[17] 付蕾,田纪春,孙振. 抗性淀粉对北方馒头加工品质的影响[J]. 中国粮油学报,2010,25(7):53-56.
Fu L,Tian J C,Sun Z. Effect of resistant starch on processing quality of northern style Chinese steamed bread[J]. Journal of the Chinese Cereals and Oils Association,2010,25(7):53-56.
[18] 吴芳,董惠,韩兆雪,潘志芬,邓光兵,余懋群. 中国小麦品种高分子量谷蛋白亚基和低分子量谷蛋白亚基组成分析[J]. 麦类作物学报,2006,26(3):82-86.doi:10.7606/j.issn.1009-1041.2006.03.110.
Wu F,Dong H,Han Z X,Pan Z F,Deng G B,Yu M Q. Genetic diversity of HMW and LMW glutenin subunits in Chinese hexaploid wheats[J]. Journal of Triticeae Crops,2006,26(3):82-86.
[19] 张学勇,董玉琛,游光侠,王兰芬,李培,贾继增. 中国小麦大面积推广品种及骨干亲本的高分子量麦谷蛋白亚基组成分析[J]. 中国农业科学,2001,34:355-362.doi:10.3321/j.issn:0578-1752.2001.04.002 Zhang X Y,Dong Y C,You G X,Wang L F,Li P,Jia J Z. Composition of High molecular weight glutenin subunit in Chinese wheat major cultivars and corner stone breeding parents[J]. Scientia Agricultura Sinica,2001,34:355-362.
[20] 李硕碧,单明珠,李必运. 陕西省小麦品种资源高分子量谷蛋白亚基组成研究[J]. 西北农林科技大学学报(自然科学版),2002,30(4):1-5.doi:10.13207/j.cnki.jnwafu.2002.04.001.
LI S B,Shan M Z,Li B Y. Study on high molecular weight glutenin subunit composition of wheat genetic resources in Shaanxi province[J]. Journal of Northwest A & F University(Natural Science Edition),2002,30(4):1-5.
[21] 雷振生,刘丽,王美芳,阎俊,杨攀,张艳,何中虎. HMW-GS和LMW-GS组成对小麦加工品质的影响[J]. 作物学报,2009,35(2):203-210.doi:10.3724/SP.J.1006.2009.00203.
Lei Z S,Liu L,Wang M F,Yan J,Yang P,Zhang Y,He Z H. Effect of HMW and LMW glutenin subunits on processing quality in common wheat[J]. Acta Agronomica Sinica,2009,35(2):203-210.
[22] Nagamine T,Kai Y,Takayama T,Yanagisawa T,Taya S. Allelic variation at the Glu-1 and Glu-3 loci in southern Japanese wheats,and its effects on gluten properties[J]. Journal of Cereal Science,2000,32:129-135.
[23] 谢科军,朱保磊,孙家柱,刘冬成,陈树林,任妍,程西永,薛辉,常向楠,詹克慧. 黄淮南片小麦高分子量谷蛋白亚基组成及其与品质的关系[J].麦类作物学报,2016,36(5):595-602.doi:10.7606/j.issn.1009-1041.2016.05.09.
Xie K J,Zhu B L,Sun J Z,Liu D C,Chen S L,Ren Y,Chen X Y,Xue H,Chang X N,Zhan K H.Composition of high molecular weight glutenin subunits of wheat varieties(lines) in huanghuai southern region and their relationship with quality[J]. Journal of Triticeae Crops,2016,36(5):595-602.
[24] 张钰,杨坤,曾卫军,范玲,祝长青.新疆小麦高分子量麦谷蛋白亚基组成及主效亚基分析[J]. 核农学报,2015,29(2):0229-0234.doi:10.11869/j.issn.100-8551.2015.02.0229.
Zhang Y,Yang K,Zeng W J,Fan L,Zhu C Q. Analysis of high molecular weight glutenin subunit composition and main subunits of Xinjiang wheat[J]. Journal of Nuclear Agricultural Sciences, 2015, 29(2):0229-0234.
[25] 相吉山,穆培源,桑伟,徐红军,聂迎彬,庄丽,崔凤娟,韩新年,邹波. 小麦HMW-GS和LMW-GS对新疆拉面及蛋白质品质的影响[J]. 麦类作物学报,2015,35(5):629-637.doi:10.7606/j.issn.1009-1041.2015.05.08.
Xiang J S,Mu P Y,Sang W,Xu H J,Nie Y B,Zhuang L,Cui F J,Han X N,Zou B. Effect of allelic variation in HMW/LMW-GS on processing quality of Xinjiang hand-stretched noodles and protein traits of wheat[J]. Journal of Triticeae Crops,2015,35(5):629-637.
[26] 张金乾,张成,刘自成,施万喜,孟建军,杨琥.陇东旱塬冬小麦资源的HMW-GS组成及品质比较[J]. 干旱地区农业研究,2016,34(2):146-151.doi:10.7606/j.issn.11300-7601.2016.02.24.
Zhang J Q, Zhang C,Liu Z C,Shi W X,Meng J J,Yang X. Compositions of HMW-GS and quality properties of winter wheat varieties in Longdong drought area[J]. Agricultural Research in the Arid Areas, 2016,34(2):146-151.

选择文件类型/文献管理软件名称

选择包含的内容