【作者】 陈加江；

【导师】 王宪泽；

【作者基本信息】 山东农业大学 ， 生物化学与分子生物学， 2008， 硕士

【摘要】 采用酸性聚丙烯酰胺凝胶电泳(A-PAGE)和SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)从106个小麦品种(系)中,共鉴定出了17个1BL/1RS易位系小麦品种,并初步分析了这些易位系小麦品种的醇溶蛋白(Glia)、高分子量谷蛋白(HMW)、低分子量谷蛋白(LMW)的组成特点,对1BL/1RS易位系小麦品种的粗蛋白含量、湿面筋含量、沉淀值、稳定时间、形成时间等主要品质性状与非易位系品种的品质性状做了比较,同时用SAS8.0e软件对醇溶蛋白含量、谷蛋白含量、GMP含量与品质指标的关系进行了统计分析,以期明确1BL/1RS易位系对加工品质性状影响的机理。主要研究结果如下:1 1BL/1RS易位系出现的比率通过A-PAGE,在106个小麦品种(系)中总共鉴定出17个1BL/1RS易位系小麦品种(系),所占比例为16%,与其他文献的研究结果相比,易位系品种出现频率较低。2高分子量谷蛋白亚基的组成通过SDS-PAGE对易位系和非易位系品种的高分子量谷蛋白亚基的构成进行了分析,发现易位系品种亚基的多样性较低,尤其Glu-B1位点编码的亚基中,主要表现为有7+8、7+9亚基组合,而14+15、17+18等亚基组合没有出现。在非易位系品种中,Glu-A1、Glu-B1、Glu-D1编码的高分子量谷蛋白的亚基类型多样性明显。3易位系与非易位系小麦品种的品质性状分析测定了17个1BL/1RS易位系品种的主要理化品质性状,包括粗蛋白质含量、湿面筋含量、沉淀值、稳定时间、面团形成时间等。并与12个非易位系的品质性状进行比较,结果表明,易位系与非易位系在蛋白含量和湿面筋含量上差异不显著,在沉淀值、稳定时间、面团形成时间上两者差异显著。对供试品种的谷蛋白含量、醇溶蛋白含量、GMP含量测定,发现易位系和非易位系品种GMP含量差异不显著,谷蛋白和醇溶蛋白含量存在显著差异,但两种蛋白的比例差异不显著。4易位系和非易位系蛋白含量、品质指标的统计分析对29个小麦品种进行典型相关分析,以醇溶蛋白含量、谷蛋白含量、GMP含量为第一变量组,粗蛋白含量,湿面筋含量,沉淀值、稳定时间、面团形成时间为第二变量组,分析发现,第一典型相关系数为0.7522,P=0.0299,达到0.05的显著水平,第一典型相关系数所包含的信息达到76.95%,能够说明大部分的相关信息。对于反映面筋强度的品质指标,谷蛋白含量和GMP含量所占权重最大,尤其与稳定时间和面团形成时间的关系最为密切。同时统计分析表明,醇溶蛋白含量对易位系品种的品质影响较小,而谷蛋白含量低尤其是LMW谷蛋白含量低是影响1BL/1RS易位系品种加工品质变差的重要因素。更多还原

【Abstract】 1BL/1RS translocation lines play an important role in wheat cultivation, because the chromosome arm 1RS of rye(Secale cereale L.), which transferred to wheat (Triticum sp.) ,carries genes for resistance to disease and drought. Conversely, 1RS chromatin can also negatively impact the wheat end-product quality and efforts to breed for quality. So it is necessary to discuss the disadvantages of 1RS in wheat. Here, we used acid polyacrylamide gel electrophoresis (A-PAGE) and SDS- polyacrylamide gel electrophoresis (SDS-PAGE) to analyse the composition of gliadin and glutenin in 1BL/1RS translocation lines. And the content of the gliadin and gluten proteins were also analysed with the quality trait in 1BL/1RS translocations. The main results were as follows:1 The frequency of 1BL/1RS translocationsWe identified 17 cultivars of 1BL/1RS translocations form 106 wheat varieties.They accounted for 16% among all of the varieties. It’s a lower frequency as compared with the results of other reaearch literature.2 The components of HMW-GS were analysed by SDS-PAGE. There is smaller genetic diversity for HMW-GS in 1BL/1RS translocations. Lower diversity was found for Glu-B1 specially, and the glutenin subunits components were mostly performanced as 7+8 and 7+9.3 The quality parameters measured for this study were Sedimentation Volume, Wet Gluten Content, Protein Content, Stability and Dough Extensibility. Compared with the non-1BL/1RS translocations, the 1BL/1RS translocations mainly affected the Sedimentation Volume, Development time and Stability and it had little effect on protein content and wet gluten content.4 Canonical relation analysis were used here.The gliadin content ,glutenin content and the GMP content were in the fist group and crude protein content , wet gluten content, Sedimentation Volume, Development time and Stability were in the second. The results indicated that glutenin content and GMP content play an important role. And they closely connected with the Stability and development time especially. Gliadin content is not an important factor and there is no significant differences detected between translocations and non-1BL/1RS translocations for theGMP content. So Glutenin content is the most important factor here.Generally, 1BL/1RS translocations cannot affect the HMW-GS because the Glu-1 loci are located on the long arms of group 1 chromosomes A, B and D. It’s most likely that enhancing the amount of LMW-GS is necessary in improving the 1BL/1RS translocation lines .更多还原