低分子量谷蛋白亚基在小麦品种形成过程中的变化特征.pdfVIP

2013,46(9):1745-1755 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2013.09.001 1 2 712100 / 712100 Study on the Characteristics of the Low-Molecular-Weight Glutenin Subunits in the Formation of the Wheat Varieties 1 1,2 1 1 1,2 1 YANG Rui , GAO Xiang , CHEN Qi-jiao , LI Xiao-yan , DONG Jian , MENG Min , ZHAO Wan-chun1,2, SHI Yin-gang1,2, CHEN Liang-guo1,2 1 2 ( College of Agronomy, Northwest AF University, Yangling 712100, Shaanxi ; Wheat Engineering Research Center of Shaanxi Province/New Varieties Cultivation of Wheat Engineering Research Center of Shaanxi Province, Yangling 712100, Shaanxi) Abstract:ObjectiveTo understand the diversity origin of low-molecular-weight glutenin subunits (LMW-GS), and provide references for wheat quality improvements, the variation features of LMW-GS in the formation of wheat cultivars were characterized. MethodWith the capillary electrophoresis (CE), the seeds of three sets of hybrid materials (F5/F6), together with their corresponding parents, were used to test the variability of the LMW-GS. A series of specific primers, designed according to the genetic sequence published in GenBank, PCR amplification, gene cloning, and sequence analysis were employed to characterize the features of LMW-GSs. ResultThe results of CE indicated that all the tested lines contained the relatively stable numbers of LMW-GS compared to the parents, while the accumulation amount of several subunit