小麦7OE亚基导入及揉面特性探究.docVIP

小麦7OE亚基导入及揉面特性探究 　　 摘要：利用195份矮败小麦与津强5号杂交得到的高代品系，研究了7OE亚基在其中的分布，探讨7OE亚基材料与揉面特性之间的关系。结果表明，195份材料中有6份材料扩增出447 bp的片段，占所检测品系的3.07%。7OE亚基对小麦的揉面特性部分指标有显著的正面影响，峰值高度、8分钟带宽在有无7OE基因间变异系数差别较大，含7OE亚基材料与非7OE亚基材料在8分钟带宽这一指标达到极显著差异。7OE亚基对改良小麦品质作用较大，8分钟带宽可作为品质分析的重要指标之一，此标记特异性较好，可用于中国小麦的品质改良。 　　关键词：矮败小麦； Bx7OE；揉混特性；分子标记 　　　 　　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，这可以显著提高面团强度 [6-7]。国内对7OE亚基也进行了初步研究。张平平等[4]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[5]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