高分子量麦谷蛋白亚基作为面包小麦品种烘烤品质评价指标的研究
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An Assessment of HMW Glutenin Subunits for the Prediction of Baking Quality in Bread Wheat Varieties
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    摘要:

    以面包小麦品种为材料,研究了高分子量麦谷蛋白亚基与小麦品质性状(包括籽粒蛋白质含量、SDS沉降值及比沉降值)的关系。相关分析及逐步回归分析结果表明,Glu-B1和GLu-D1位点控制的亚基等位变异与品质性状密切相关。Glu-B1的品质效应来源于7+8亚基、17+18亚基与7+9亚基之间的差异;G1u-D1的品质效应则来源于5+10亚基与2+12亚基之间的差异。还对现有的几种高分子量麦谷蛋白亚基的评分方法进行了评价。

    Abstract:

    The high molecular weight(HMW)glutenin subunits of 42 bread wheat varieties were fractionated by sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)todetermine their relation to quality traits including grain protein content,SDS sedimentation value and specific SDS sedimentation value. The results obtained by simple correlation analysis showedthat subunits 17+18 or 7+8 coded by 1B chromosome and subunits 5+10 by 1D chromosome,with either subunit 1 or 2 from 1A chromosome,were correlated with high SDS sedimentation volume.For the bread wheat varieties used.the subunits controlled by Glu-B1 and Glu-D1 were found to be primarily responsible for the difference in the quality traits.The contributions of variation in HMW subunits of glutenin to the quality traits were determined by stepwise multiple regression analysis and were compared with those estimated from the Glu-1 qualty scores based on other studies.

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