遗传工程改良小麦面包烘烤品质研究.pdf

河北师大生物东遗传学教研室一一.9.94士毕业论丈 摘要 小麦可以加工成馒头、面条、面包、饼干等许多食品，麦谷蛋白的一类— 高分子量麦谷蛋白使面筋产生弹性，决定着各种食品的加工特性。小麦的不同品质受高分子量麦谷蛋白的“质”和“量”两方面影响。“质”的影响表现在不同亚基的结构及其与低分子量麦谷蛋白形成聚合体的能力不同，“量”表现在不同品种高分子量 麦谷蛋白亚基的数目不同。提高小麦品质的最简单的对策就是增加 品种中优质高分子量麦谷蛋白亚基的数目。经研究表明高分子量麦谷蛋白亚基对5+10对面包烘烤品质贡献最大。本实验通过导入含有自身调控序列的5+10亚基基因的质粒以期提高小麦面包烘烤品质。我们改进和发展了两种转化体系:一、应用基因枪转化幼胚和幼穗愈伤组织;二、通过花粉管通道法进行直接转化。我们利用除草剂对愈伤组织和转化植株进行了筛选和鉴定，并且对转基因植株 进行了PCR鉴定。 关键词: 小麦，基因工程，高分子量麦谷蛋白，面包烘烤品质， 基因枪，花粉管通道 谢启光— 理带工霍At反,I. it面己#矛A才时15TZ abstract High-molecular-weight glutenin subunits (HMW-GS), one class ofseed storage. proteins, are major determinants of the elastic properties ofgluten that alow the use of wheat Boughs to make steamed breadnoodles, bread, pasta, and a range of other foods. There are bothqualitative and quantitative efects of HMW subunits on the quality ofthe grain. The former is related to that diferent subunits are different instructure and polymer forming ability with LMW-GS. The later isrelated to diferences in the number of expresed HMW subunit genes.The simple and most obvious strategy to improve gluten quality is toincrease the number of expressed good-qualify HMW-GS genes. TheHMW subunits pair 5+10 has the greatest efects of wheat breadmakingquality than any other else. To change the amount and composition ofthese proteins and to improve the functional properties of the flour viagenetic engineering, a plasmid which including good-qualify pair Dx5and Dy10 under the control of native HMW-GS regulatory sequenceswas inserted into wheat. Two transformation systems for hexaploidwheat were developed. One is via particle bombardment by using calusof cultured immature embryos and immature spikes, the other is via thepolen-tube pathway. Selection have been caried out using the herbicideBasta or bialaphos. Transgenic wheat plants were determined by PCRamplification oftransgene fragments. Key words: Triticum weight aestivum L; genetic engineering; highglutenin; breadmaking quality molecular particlebombardment; po