利用Aroona近等基因系研究高分子量麦谷蛋白亚基对面包加工品质的影响

doi:10.3864/j.issn.0578-1752.2013.06.002

中国农业科学 ›› 2013, Vol. 46 ›› Issue (6): 1095-1103.doi: 10.3864/j.issn.0578-1752.2013.06.002

• 作物遗传育种·种质资源·分子遗传学 • 上一篇下一篇

利用Aroona近等基因系研究高分子量麦谷蛋白亚基对面包加工品质的影响

金慧, 何中虎, 李根英, 穆培源, 樊哲儒, 夏先春, 张艳

1.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
2.国际玉米小麦改良中心中国办事处，北京100081
3.山东省农业科学院作物研究所，济南250100
4.新疆农垦科学院作物所，新疆石河子832000
5.新疆农业科学院核技术生物技术研究所，乌鲁木齐830000

收稿日期:2013-01-06 出版日期:2013-03-15 发布日期:2013-02-25
通讯作者: 通信作者张艳，Tel：010-82108741；E-mail：zhangyan07@caas.cn
作者简介:金慧，Tel：010-82108564；E-mail：jinhuicaas@126.com
基金资助:
国家自然科学基金（30830072）、国家重点基础研究发展计划“973”项目（2009CB118300）、国家小麦产业体系（CARS-3-1-3）

Effects of High Molecular Weight Glutenin Subunits on Wheat Quality by Aroona and Its Near-Isogenic Lines

JIN Hui, HE Zhong-Hu, LI Gen-Ying, MU Pei-Yuan, FAN Zhe-Ru, XIA Xian-Chun, ZHANG Yan

1.Institute of Crop Science, Chinese Academy of Agricultural Sciences (CAAS)/National Wheat Improvement Center, Beijing 100081
2.CIMMYT China Office, C/O CAAS, Beijing 100081
3.Crop Research Institute, Shandong Academy of Agricultural Sciences,Jinan 250100
4.Institute of Crop Science, Xinjiang Academy of Agri-Reclamation Sciences, Shihezi 832000, Xinjiang
5.Institute of Nuclear and Biological Technologies, Xinjiang Academy of Agricultural Sciences, Urumqi 830000

Received:2013-01-06 Online:2013-03-15 Published:2013-02-25

摘要/Abstract

摘要： 【目的】低分子量麦谷蛋白亚基（LMW-GS）以Glu-A3c、Glu-B3b、Glu-D3c为背景，明确不同高分子量麦谷蛋白亚基（HMW-GS）对面团流变学特性、贮藏蛋白组份含量和面包加工品质作用大小。【方法】在新疆乌鲁木齐和石河子种植以澳大利亚小麦品种Aroona作为轮回亲本培育的近等基因系（NILs），并测定其粉质仪、拉伸仪、贮藏蛋白组份含量和面包加工品质等参数。【结果】HMW-GS对延展性效应不显著，对面团强度效应大小为Glu-D1＞Glu-B1＞Glu-A1；就单个亚基对而言，7+9、17+18和5+10面团强度最大；亚基组合1、7+9、5+10具有最大面团强度，2*、7+9、2+12和1、7+9、2.2+12具有最好的延展性。HMW-GS对不溶性谷蛋白聚合体百分含量（%UPP）效应大小为Glu-D1＞Glu-B1＞Glu-A1；就单个亚基对而言，7+9、17+18和5+10的%UPP最高；亚基组合1、7+9、5+10具有最高的%UPP。HMW-GS对面包总分效应大小为Glu-D1＞Glu-A1＞Glu-B1；就单个亚基或亚基对而言，1、2*、2+12和5+10具有最高的面包总分；亚基组合1、7+9、2+12面包总分最高，1、7+9、5+10次之，null、7+9、2+12最低。【结论】在相同LMW-GS（Glu-A3c、Glu-B3b、Glu-D3c）背景下，HMW-GS对面团强度、%UPP和面包加工品质影响较大，对延展性影响较小；单个亚基或亚基对1、2*、7+9、17+18和5+10对小麦品质影响较大；亚基组合1、7+9、5+10可作为品质改良的最佳组合。

关键词: 普通小麦 , 近等基因系 , 高分子量麦谷蛋白亚基 , 面包加工品质

Abstract: 【Objective】The effects of high molecular weight glutenin subunits (HMW-GS) on dough properties, quantity of gluten protein fractions, and bread-making quality were determined under the same genetic background of low molecular weight glutenin subunits (Glu-A3c, Glu-B3b, Glu-D3c). 【Method】Near-isogenic lines (NILs) developed from Australian cultivar Aroona planted in Urumqi and Shihezi in Xijiang during the 2010 cropping season were used to investigate Farinograph, Extensograph, quantity of gluten protein fractions, and bread-making quality. 【Result】The effect of HMW-GS on extensibility was not significant. For dough strength, different HMW-GS loci were ranked as Glu-D1＞Glu-B1＞Glu-A1 and the subunit pairs 7+9, 17+18, and 5+10 were correlated with superior dough strength. The line with 1, 7+9, 5+10 performed the best dough strength while those with 2*, 7+9, 2+12 and 1, 7+9, 2.2+12 were associated with superior extensibility. For the percent of SDS-unextractable glutenin polymeric protein (%UPP), different HMW-GS loci were ranked as Glu-D1＞Glu-B1＞Glu-A1 and the subunit pairs 7+9, 17+18, and 5+10 exhibited the highest %UPP. The line with 1, 7+9, 5+10 was associated with the highest %UPP. For bread-making quality, different HMW-GS loci were ranked as Glu-D1＞Glu-A1＞Glu-B1 and the subunits 1, 2*, 2+12, and 5+10 showed the higher total score. The line with 1, 7+9, 2+12 had the highest total score, 1, 7+9, 5+10 showed the second highest total score, and null, 7+9, 2+12 displayed the lowest total score.【Conclusion】The effects of HMW-GS on dough strength, quantity of gluten protein fractions, and bread-making quality were significant under the same genetic background of LMW-GS (Glu-A3c, Glu-B3b, Glu-D3c); Subunits 1, 2*, 7+9, 17+18, and 5+10 were correlated with superior wheat quality and the line with 1, 7+9, 5+10 is ideal for improving bread-making quality.

Key words: common wheat , near-isogenic lines , high molecular weight glutenin subunits , bread-making quality

金慧, 何中虎, 李根英, 穆培源, 樊哲儒, 夏先春, 张艳. 利用Aroona近等基因系研究高分子量麦谷蛋白亚基对面包加工品质的影响[J]. 中国农业科学, 2013, 46(6): 1095-1103.

JIN Hui, HE Zhong-Hu, LI Gen-Ying, MU Pei-Yuan, FAN Zhe-Ru, XIA Xian-Chun, ZHANG Yan. Effects of High Molecular Weight Glutenin Subunits on Wheat Quality by Aroona and Its Near-Isogenic Lines[J]. Scientia Agricultura Sinica, 2013, 46(6): 1095-1103.

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利用Aroona近等基因系研究高分子量麦谷蛋白亚基对面包加工品质的影响

Effects of High Molecular Weight Glutenin Subunits on Wheat Quality by Aroona and Its Near-Isogenic Lines

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