摘要
用扬麦 1 58分别与强面筋品种安农 91 92和 Karl组配成 2个杂交组合 ,分析了其 F4代 93个株系的高分子量谷蛋白亚基组成及有关品质性状 ,研究了不同的高分子量麦谷蛋白亚基及亚基组合对品质性状的影响。结果表明 ,Glu-A1的等位变异 (亚基 1和 N)和 Glu-D1的等位变异 (亚基 5+1 0和 2 +1 2 )对 SDS沉淀值、和面时间、耐揉性和 GMP含量有显著影响 ,对蛋白质含量、和面图峰高的影响较小。亚基 1和 5+1 0与强面筋有关 ,N和 2 +1 2则与弱面筋有关 ,5+1 0 /2 +1 2亚基的作用更接近 5+1 0亚基。
Two crosses were made between popular wheat cultivar Yangmai158 and strong gluten wheat variety Annong 9192 or Karl. The glutenin subunits of the derived F 4 lines were fractionated by SDS PAGE to analyse their relationship with bread making quality. The results indicated that allelic variations of Glu A1 (subunit 1 or N) and Glu D1 (subunits 5+10 or 2+12) were associated with SDS sedimentation value, mixing time, mixing tolerence, glutenin macro polymer protein(GMP) content, and were not associated with protein content and mixogram peak height. The F 4 lines with subunits 1 and 5+10 had higher gluten strength, while those with N and 2+12 had lower gluten strength. The effect of subunits 5+10/2+12 on quality was similar to that of subunits 5+10.
出处
《麦类作物学报》
CAS
CSCD
2000年第4期32-36,共5页
Journal of Triticeae Crops
关键词
小麦
高分子量麦谷蛋白亚基
烘焙品质
变异
Wheat
Quality
High molecular weight glutenin subunit(HMW GS)
Variation
