浅谈小麦7OE亚基导入和揉面特性的研究.docVIP

浅谈小麦7OE亚基导入和揉面特性的研究 xx论文频道一路陪伴考生编写大小论文，其中有开心也有失落。在此，小编又为朋友编辑了“浅谈小麦7OE亚基导入和揉面特性的研究”，希望朋友们可以用得着! Study on 7OE Subunit Introduction and Flour Mixing Properties of Wheat WANG Jian-he, LIANG Dan, SHI Xiao-wEi, FENG Gang,WANG Cong-lEI, SHI Si-fa,WANG Ji-zhong (College of Gardens and Horticulture, Qingdao Agriculture University, Qingdao, Shandong 266109, China) Abstract: With aim to investigate the presence of the subunit 7OE and its relationship of the quality parameters, a total of 195 advanced lines from the dwarf male-sterile wheat and Jinqiang 5 were tested by a STS markers and mixograph factors. The results suggested that the markers TaBAC1215C06-F517/R964 could amplify a 447-bp in 6 lines, which indicated the presence of Bx7OE in these lines, with a frequency of 3.07%. The subunit 7OE that had a significantly better effect on mixograph factors showed more positive effects than its alternative alleles on peak time and eight minute width, and significantly better effects on eight minute width than non-7OE. Therefore, the study suggested that eight minute width might be a potential factor for improvement of quality; the STS marker could be used to detect the presence of Bx7OE gene in wheat quality improved in China. Key words: dwarf male-sterile wheat; Bx7OE; mixograph factors; molecular marker 小麦贮藏蛋白决定小麦的品质特性，决定面团的弹性和延伸性。高分子量麦谷蛋白亚基(HMW-GS)仅占小麦贮藏蛋白的10%，但对加工品质起着决定性作用。HMW-GS由染色体1A、1B、1D长臂上的位点控制，这些位点总称为GLu-1位点。不同HMW-GS亚基对面团特性和烘烤品质有着不同的影响。Glu-A1编码的1和2*亚基，Glu-B1编码的7+8、17+18、13+16和14+15亚基以及Glu-D1编码的5+10亚基均对面包加工品质有正向作用[1-2]。近年研究发现，1Bx基因的复制导致7亚基的超量表达，这可以显着提高面团强度 [6-7]。国内对7OE亚基也进行了初步研究。张平平等选用13份含7OE亚基姊妹系材料，利用反相高效液相色谱分析法(RP-HPLC)和凝胶色谱(SE-HPLC)方法研究了含Glu-B1al(7OE+8)材料的HMW-GS总量和面团强度。任妍等利用两对STS引物验证了检测7OE引物的特异性，为其快速检测提供了方法。 矮败小麦是用“矮变1号”给太谷核不育小麦授粉，F1不育株再用高秆品种测交所得，中国自主创新的重大科技成果。矮败小麦的后代群体中一半是异交结实的矮秆雄性不育株和一半自交结实的非矮秆可育株，是理想的轮回选择工具。津强5号品质达国家一级强筋小麦标准，且各项品质指标与加麦和硬红春相仿，经张平平等检测含7OE亚基。 Ragupathy 等根据LTR 逆转座子边界与重复片段的结合区域设计了两个STS 标记并检测了400 多