摘要
本研究应用SDS—PAGE技术分析了国内外757个普通小麦品种的高分子量(HMW)麦谷蛋白亚基组成。发现了部分罕见带和带型。在亚基组成间,绝大多数品质性状存在显著差异,绝大多数农艺性状无显著差异。根据较多品质性状制订了既考虑位点作用又顾及等位基因影响的新的Glu—1品质评分系统。我国小麦品种,尤其是地方品种很少具有优质亚基5+10或1或2,这解释了我国小麦一般烘烤品质较差的部分原因。HMW 亚基在开花后9～13 d 内开始出现,亚基一旦形成以后不再消失。本文还对品质改良策略和SDS—PAGE 在育种实践中的应用进行了讨论。
The grain protein of 757 common wheat varieties from China andabroad was fractionated by SDS-PAGE to determine HMW gluteninsubunit composition.Some rare bands and band types were found.Therewas significant difference among the subunit compositions for most qualitycharacters,but no significant difference for most agronomic characters.The new Glu-1 quality score system in which the effects of both lociand alleles were considered was established on the basis of more qualitycharacters.Few of the varieties,especially local ones in China,had thesubunits 5+10 or 1 or 2~* related with high quality,which partlyexplained why wheat varieties of China had poorer bread baking quality.The subunits started to appear within 9～13 days after bloom,and wouldnot disappear afterwards.The strategies of quality improvement and theuses of SDS-PAGE in wheat breeding programmes were discussed.
出处
《河北农业大学学报》
CAS
CSCD
北大核心
1993年第1期8-12,共5页
Journal of Hebei Agricultural University
关键词
小麦
麦谷蛋白
遗传
HMW亚基
common wneat
glutenin HM W subunit
inneritance
correlation
