黄淮麦区小麦新品系高分子量谷蛋白亚基的组成及结构变化分析

doi:10.7668/hbnxb.2018.02.022

摘要/Abstract

摘要： 为了解高分子量谷蛋白亚基（HMW-GS）组成对小麦品质产生的影响，利用SDS-PAGE技术对黄淮麦区221份小麦新品系的HMW-GS组成进行鉴定，对其系谱来源进行分析，并比较近10年来黄淮麦区小麦品种（系）的HMW-GS结构变化。结果表明，黄淮麦区小麦新品系的杂交亲本来源较为单一，具有周8425B和豫麦2号血统的材料高达155个，占到全部供试材料的70.1%，以郑麦9023等小偃系列和济麦20等鲁麦系列为亲本的材料分别有34，40个，占全部供试材料的15.4%和18.1%。221份供试材料中共出现13种亚基及亚基组合，其中在Glu-A1位点，亚基1出现频率最高，占供试材料的58.8%，自2008年以来，亚基1的出现频率高于Null类型；在Glu-B1位点上，共出现7种亚基变异类型，出现频率较高的亚基组合是7+9和7+8，分别占供试材料的57.5%和30.3%，自2007年以来，7+9亚基组合类型的出现频率最高，优质强筋的17+18和13+16亚基组合的出现频率相对较低；在Glu-D1位点上，强筋亚基组合5+10占供试材料的15.4%，自2007年以来，5+10和2+12亚基组合的出现频率整体呈平行的趋势。本试验还检测出普通小麦品种中很少出现的5+12亚基组合，占供试材料的9.0%。

关键词: 小麦, 高分子量谷蛋白亚基, SDS-PAGE技术, 黄淮麦区

Abstract: To understand the effect of high-molecular-weight glutenin subunit(HMW-GS) composition on wheat quality, the HMW-GS compositions of 221 new wheat lines from the Huang-Huai wheat area were characterized through SDS-PAGE, and their pedigrees were analyzed. Additionally, the structural changes of HMW-GS in wheat varieties from the Huang-Huai wheat area during the last decade was investigated. Results showed that the cross parent of the new wheat lines from the study area was far less diversified. Up to 155 test materials descended from Zhoumai 8425B and Yumai 2, constituting 70.1% of the overall number. In comparison, 34 and 40 test materials descended from Zhengmai 9023(and other Xiaoyan lines) and Jimai 20(and other Lumai lines), respectively, constituting 15.4% and 18.1% of the total number. A total of 13 subunits and subunit compositions were identified in the 221 materials tested. Among the Glu-A1 locus, the frequency of subunit 1 was the highest, constituting 58.8%, and its occurrence frequency has exceeded that of subunit Null as of 2008. Seven subunits were found in the Glu-B1 locus, among which the frequencies of 7+9 and 7+8 subunit compositions were higher than the rest, constituting 57.5% and 30.3%, respectively. The occurrence frequency of 7+9 subunit was the highest at this locus as of 2007. However, the occurrence frequencies of subunit compositions relating to good gluten quality were relatively low, such as 17+18 and 13+16. Subunit composition 5+10 with strong gluten at Glu-D1 locus constituted 15.4% of the total number. The occurrence frequencies of 5+10 and 2+12 subunit compositions ran paralleled as of 2007. The 5+12 subunit composition, which has rarely been found in historical wheat varieties, was also identified, constituting 9.0% of the total number.

Key words: Wheat, High molecular weight glutenin subunit, SDS-PAGE, Huang-Huai wheat region

中图分类号:

S512.03

李立, 龚梦婕, 李锁平, 张大乐. 黄淮麦区小麦新品系高分子量谷蛋白亚基的组成及结构变化分析[J]. 华北农学报, 2018, 33(2): 157-162. doi: 10.7668/hbnxb.2018.02.022.

LI Li, GONG Mengjie, LI Suoping, ZHANG Dale. Composition and Structural Changes of High-Molecular-Weight Glutenin Subunits in New Wheat Lines in the Huang-Huai Wheat Area[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2018, 33(2): 157-162. doi: 10.7668/hbnxb.2018.02.022.

http://www.hbnxb.net/CN/Y2018/V33/I2/157

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