摘要
小麦籽粒高分子量谷蛋白亚基(HMW-GS)Glu-B1x7与加工品质密切相关。本研究创制了以宁麦9号为背景的Glu-B1x7亚基缺失系,克隆并分析Glu-B1x基因,评价该基因对弱筋小麦加工品质的影响。结果表明,该基因编码区第514位发生了C/G到T/A转换,相应的第514、第515和第516位碱基组成的三联密码子由CAA替换为终止密码子TAA。与野生型宁麦9号相比,具有Glu-B1x7亚基缺失的品系籽粒硬度和蛋白质含量无显著变化,水溶剂保持力和乳酸溶剂保持力均降低,部分品系降低幅度达显著水平。HMW-GS总量和高分子量谷蛋白/低分子量谷蛋白比显著降低,和面仪和面时间显著降低,糖酥饼干直径显著增加。Glu-B1x7基因沉默在宁麦9号背景下可提高弱筋小麦加工品质,该等位变异可用于优质弱筋小麦培育。
Glu-B1x7,a high molecular glutenin subunits（HMW-GS）,in wheat gain was highly related with processing quality. In order to clarify the effect of Glu-B1x7 on the processing quality of weak-gluten wheat,genotypes with Glu-B1x deletion were created under the background of Ningmai 9. As a result,C/G to T/A transition was observed at position514 of coding sequence in Glu-B1x null gene,which resulted in one new TAA stop codon,and consequently Glu-B1x deletion. Contrast wild-type Ningmai 9,no significant differences were observed in kernel hardness and protein content in Glu-B1x deletion lines,while water solvent retention capacity（WSRC） and lactic acid solvent retention capacity（LASRC） decreased. Significant lower content of HMW-GS,and lower ratio of HMW to LMW,and mixograph mixing time were also showed in Glu-B1x deletion lines. Subsequently,Glu-B1x deletion lines produced larger cookie diameter than wild-type Ningmai 9. This study showed that Glu-B1xnull could improve the weak-gluten wheat processing quality under the Ningmai 9 background,which could be used to breed high qualty weak-qulten wheat.
出处
《核农学报》
CAS
CSCD
北大核心
2018年第4期708-714,共7页
Journal of Nuclear Agricultural Sciences
基金
国家自然科学基金(31671690)
江苏省自然科学基金(BK20161375)
国家重点研发计划(2016YFD0100502)
国家小麦产业技术体系(CARS-03)
关键词
高分子量谷蛋白亚基
基因序列
弱筋小麦
加工品质
high molecular weight glutenin subunit, gene sequence, weak-gluten wheat, processing quality
