新疆冬小麦品种资源蛋白组分及品质的遗传多样性

doi:10.3864/j.issn.0578-1752.2025.15.002

Abstract

Abstract:

【Objective】 To provide high-quality parental materials for broadening the genetic foundation of Xinjiang wheat resources as well as parental selection and cultivar development in breeding programs, the genetic diversity and relationships of protein quality traits and storage protein components in Xinjiang wheat germplasm resources were analyzed in this study. 【Method】 A total of 303 Xinjiang wheat accessions were evaluated for variation, correlation, and cluster analysis of protein quality traits and storage protein component contents. Genetic diversity indices (H') and membership function values were calculated to comprehensively assess the materials.【Result】 The coefficients of variation (CV) for protein quality traits and storage protein component contents in Xinjiang wheat resources ranged from 5.52% to 60.99% and 9.17% to 23.69%, respectively. The highest CV for protein quality traits was observed in 8-minute width (60.99%), while the highest CV for storage protein components was found in unextractable polymeric protein (UPP, 23.69%). Genetic diversity indices ranged from 1.06 to 2.15 with an average of 1.78. In addition, the gluten index (GI) exhibiting the highest value (2.15) and peak time (PT) the lowest (1.06). Correlation and multiple regression analyses demonstrated that the comprehensive evaluation value (F₁₅) effectively assessed protein quality (gluten quality). Key traits for protein quality evaluation included gluten index (GI), peak time (PT), 8 minute width, sedimentation value (SV), and unextractable polymeric protein (UPP), which are applicable for future breeding applications. Cluster analysis classified the 303 accessions into three groups (15.84%, 43.23%, and 40.92%, respectively). Group I exhibited the highest comprehensive evaluation value (F₁₅) and optimal quality indices, with significantly superior means for seven parameters, including percentage of unextractable polymeric protein (%UPP), unextractable polymeric protein (UPP), gluten index (GI), peak time (PT), 8 minute width, 8 minute area, and sedimentation value (SV). This confirmed the reliability of F₁₅ in evaluating gluten quality. 【Conclusion】 The genetic diversity distribution patterns and relationships of protein quality traits and storage protein components in Xinjiang winter wheat resources were elucidated. Critical traits for protein quality evaluation were identified, and a set of accessions with superior comprehensive performance in storage protein components and protein quality traits were selected based on F₁₅. These resources hold significant potential for utilization in future wheat breeding programs of Xinjiang.

Key words: wheat, protein quality trait, protein fraction, genetic diversity, cluster analysis

LIU PengPeng, LI JiangBo, XU HongJun, NIE YingBin, HAN XinNian, KONG DeZhen, SANG Wei. Genetic Diversity Analysis of Protein Fractions and Quality in Xinjiang Winter Wheat Cultivar Resources[J].Scientia Agricultura Sinica, 2025, 58(15): 2948-2959.

Figures/Tables 8

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References 29

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分类 Type	指标 Index	平均值Mean	标准差 SD	最小值 Min	最大值 Max	变异系数 CV (%)	H′
分类 Type	指标 Index	平均值Mean	标准差 SD	最小值 Min	最大值 Max	变异系数 CV (%)	自育品种（系） Local-bred material	引进品种（系） Introduced material	地方品种 Landrace	总体 All
贮藏蛋白组分含量Storage protein component contents	谷蛋白含量Glutenin (AU)	53.01	4.97	34.30	64.72	9.38	2.05	1.76	2.21	1.90
	醇溶蛋白含量Gliadin (AU)	57.86	6.3	41.82	80.72	10.89	1.98	1.97	2.03	1.90
	不溶性谷蛋白百分含量% UPP (%)	26.99	5.54	9.96	44.03	20.53	2.04	2.19	1.98	1.90
	可溶性谷蛋白聚合体含量 EPP (AU)	39.91	4.43	24.34	54.31	11.10	1.99	2.01	2.02	1.80
	不溶性谷蛋白聚合体含量 UPP (AU)	14.86	3.52	5.41	26.17	23.69	1.95	2.17	2.00	1.91
	醇溶蛋白/谷蛋白含量比值 Gli/Glu	1.09	0.10	0.85	1.64	9.17	1.71	1.75	1.98	1.56
蛋白质品质性状 Protein quality traits	蛋白质含量PC (%)	12.67	1.03	9.98	15.85	8.13	2.13	1.95	2.15	1.96
	湿面筋含量WGC (%)	34.20	3.73	24.26	44.65	10.91	2.04	2.03	2.23	2.01
	面筋指数GI (%)	55.00	22.00	2.78	99.15	40.00	2.14	2.16	2.03	2.15
	干面筋含量DGC (%)	11.50	1.23	8.39	15.16	10.70	2.12	1.92	2.25	2.02
	峰值时间PT (min)	2.42	0.74	0.76	6.41	30.58	1.78	1.43	2.13	1.55
	峰值高度PH (%)	54.89	3.03	27.14	59.66	5.52	2.19	1.13	1.02	1.06
	沉淀值SV (mL)	28.92	6.89	12.00	54.00	23.82	1.70	1.50	2.13	1.90
	8分钟面积 8 min area (%Tq×Min)	102.37	33.59	29.62	298.47	32.81	1.70	1.28	2.03	1.46
	8分钟宽度8 min width (%)	9.46	5.77	1.50	42.76	60.99	1.97	1.90	2.20	1.57

指标 Index	主成分1 PC1	主成分2 PC2	主成分3 PC3
湿面筋含量WGC	-0.86	0.40	0.05
8分钟宽度8 min width	0.84	0.04	0.16
峰值时间PT	0.84	0.31	0.20
8分钟面积8 min area	0.82	0.33	0.18
干面筋含量DGC	-0.78	0.48	0.05
面筋指数GI	0.77	0.35	0.13
可溶性谷蛋白聚合体含量EPP	-0.75	0.24	-0.14
醇溶蛋白含量Gliadin	-0.68	0.44	0.42
不溶性谷蛋白百分含量%UPP	0.66	0.60	0.00
沉淀值SV	0.32	0.82	0.02
不溶性谷蛋白聚合体含量UPP	0.41	0.81	-0.06
蛋白质含量PC	-0.53	0.77	0.16
谷蛋白含量Glutenin	-0.43	0.69	-0.28
醇溶蛋白/谷蛋白含量比值Gli/Glu	-0.38	-0.21	0.85
峰值高度PH	-0.05	0.28	-0.34
特征值Eigenvalue	6.36	3.83	1.27
贡献率Contribution rate (%)	42.39	25.52	8.46
累计贡献率Cumulative contribution rate (%)	42.39	67.91	76.37

排名 Rank	F₁₅ (%)	F₆ (%)	F₄ (%)	F₃ (%)	UPP (%)
1—10	100.00	100.00	100.00	60.00	100.00
1—30	100.00	100.00	100.00	50.00	93.30
1—60	100.00	100.00	100.00	40.00	90.00
1—100	100.00	91.00	89.00	39.00	78.00

序号 Number	因变量 Dependent variable	自变量 Independent variable	逐步回归方程 Stepwise regression equation	R²
1	贮藏蛋白组分综合评价值（F₆） Comprehensive evaluation of storage protein components	蛋白质品质性状 Protein quality trait	F₆=-0.57+0.004 WGC+0.077 PC-0.005 SV	0.64
2	蛋白质品质性状综合评价（F₉） Comprehensive evaluation of protein quality traits	贮藏蛋白组分 Storage protein component	F₉=0.532-0.005Gli+0.126Gli/Glu+0.023UPP-0.008EPP	0.62
3	综合评价值（F₁₅） Comprehensive evaluation	蛋白质品质性状 Protein quality trait	F₁₅=-0.093+0.066PT+0.005SV+0.001GI+0.003 (8 min width) +0.02PC-0.005WGC	0.95
4	综合评价值（F₁₅） Comprehensive evaluation	贮藏蛋白组分 Storage protein component	F₁₅=0.467-0.001Gli+0.025UPP-0.01EPP	0.81

性状 Traits	类群ⅠGroupⅠ			类群ⅡGroupⅡ			类群ⅢGroupⅢ
性状 Traits	平均值 Mean	最大值 Max	最小值 Min	平均值 Mean	最大值 Max	最小值 Min	平均值 Mean	最大值 Max	最小值 Min
谷蛋白含量Glutenin (AU)	52.20±5.14a	64.64	39.01	53.69±4.92a	64.72	41.77	52.60±4.90a	62.32	34.30
醇溶蛋白含量Gliadin (AU)	55.29±6.35b	71.81	43.96	57.74±6.14a	75.19	43.21	58.98±6.18a	80.72	41.82
不溶性谷蛋白百分含量%UPP (%)	34.77±3.72a	42.83	26.38	28.62±3.19b	44.03	18.89	22.25±3.21c	30.59	9.96
可溶性谷蛋白聚合体含量EPP (AU)	35.91±4.40c	44.35	27.23	39.58±3.92b	50.56	24.34	41.81±3.82a	54.31	27.90
不溶性谷蛋白聚合体含量UPP (AU)	19.09±2.72a	26.17	12.64	15.91±2.48b	21.63	8.53	12.10±2.29c	17.49	5.41
醇溶蛋白/谷蛋白含量比值Gli/Glu	1.06±0.09b	1.28	0.91	1.08±0.09b	1.38	0.85	1.12±0.10a	1.64	0.90
蛋白质含量PC (%)	12.60±1.02a	15.07	10.86	12.80±1.04a	15.51	10.44	12.57±1.01a	15.85	9.98
湿面筋含量WGC (%)	30.49±3.09c	37.05	24.26	34.29±3.51b	44.05	27.39	35.54±3.21a	44.65	25.56
面筋指数GI (%)	89.57±8.07a	99.15	64.40	59.09±13.39b	85.90	27.01	37.28±13.18c	69.04	2.78
干面筋含量DGC (%)	10.57±1.08b	13.17	8.61	11.51±1.22a	15.16	9.05	11.84±1.11a	14.42	8.39
峰值时间PT (min)	3.59±0.89a	6.41	2.38	2.47±0.37b	3.64	1.71	1.90±0.33c	2.98	0.76
峰值高度PH (%)	55.15±2.11a	59.40	50.97	54.99±2.29a	59.66	50.62	54.67±3.91a	58.95	27.14
8分钟宽度8 min width (%)	17.92±7.26a	42.76	5.69	9.11±3.56b	18.64	3.12	6.56±3.43c	21.82	1.50
8分钟面积8 min area (%Tq×Min)	154.74±42.77a	298.47	106.38	104.33±16.36b	149.65	48.53	80.03±14.55c	120.62	29.62
沉淀值SV (mL)	36.17±3.95a	49.50	28.25	30.94±5.93b	54.00	16.50	23.98±4.90c	37.00	12.00

Genetic Diversity Analysis of Protein Fractions and Quality in Xinjiang Winter Wheat Cultivar Resources

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