摘要
应用SDS电泳对云南省12个地州35个小麦地方品种高分子量谷蛋白亚基进行了分析,并测定其微量SDS沉淀值,在所有材料中发现4种带型,其亚基组成缺少与烘烤品质正相关的3+9亚基;1亚基的频率比华北地区品种低,但7亚基远远较高;所有的品种沉淀值偏低,建议在品质改良中应注意引入具有3+9亚基和沉淀值高的品种作杂交亲本。
35 local wheat cultivars from Yannan were strdied on HMW-GS by SDS-PAGE and SDS sedimentation value. There are 4 patterns of HMW-GS in all matterials. They lack the subunits 3+9, which have a positive correlation with bread-ba king quality. The frequency.of subunit 1 in these cultivars is lower than that of the cultivars from Huabei area, but subunit 7 is higher. The low trends are found on SDS sedimentation value in all cultivars. The results indicate that we must introduce, the cultivars with subunits 3+9 and high sedimentation value as crossing parents in wheat breeding.
出处
《云南农业大学学报》
CAS
CSCD
1991年第1期52-55,共4页
Journal of Yunnan Agricultural University
