中国农业大学学报2013，Vol.18Issue(4)：13-19,7.DOI:10.11841/j.issn.1007-4333.2013.04.03
小麦近等基因系高分子量谷蛋白亚基对品质的影响
Influence of high molecular weight glutenin subunits near-isogenic lines onwheat quality
摘要
Abstract
The effects of high molecular weight glutenin subunits(HMW-GS) on SDS-sedimentation value and kneading mixing properties were evaluated in this paper.A set of Beijing 411 Near-isogenic lines with different wheat high molecular weight glutenin subunit(HMW-GS) gene were used through the one year experiment at three locations.The results showed that:1) Different HMW-GS loci for SDS-sedimentation value and kneading mixing properties was ranked as Glu-D1＞Glu-B1＞Glu-A1.2) Effects of HMW-GS on SDS-sedimentation value followed the following order:Glu-A1,N=1；Glu-B1,7+ 8＞ 17 + 18； Glu-D1,5 + 10＞2 + 12.3) The importance of HMW-GS effect on kneading mixing properties was:When it is 17 + 18 on Glu-B1 and 2 + 12 on Glu-D1,the effects of N and 1 on Glu-A1 locus is not significant；But when it is N on 7 + 8 Glu-B1 and 2 + 12 on Glu-D1,N is superior to the 1 subunit significantly on the the kneading characteristic.When it is 1 on Giu-A1 and 2 + 12 on Glu-D1,the effect of 7 + 8 and 1 on Glu-A1 locus was not significant.But when it is N on Glu-A1 and 2 + 12 on Glu-D1,the effect of 7 + 8 is superior to the 17 + 18 subunit significantly on the the kneading characteristic.Glu-D1,5 + 10＞2 + 12.4) The line of N,7 + 8,5 + 10 was not only associated with the best crumpling resistance but also the best gluten strength.This study also suggested that Glu-D1 loci had the largest additive effect on glutenin content and Mixograph parameters.关键词
小麦/近等基因系/高分子量谷蛋白亚基/SDS沉降值/揉混特性Key words
wheat/ near-isogenic lines/ HMW-GS/ SDS-sedimentation value/ kneading mixing properties分类
农业科技引用本文复制引用
代俊利,李保云,姚大年..小麦近等基因系高分子量谷蛋白亚基对品质的影响[J].中国农业大学学报,2013,18(4):13-19,7.基金项目
国家自然科学基金资助项目(31071404) （31071404）
