绵阳师范学院学报
綿暘師範學院學報
면양사범학원학보
JOURNAL OF MIANYANG NORMAL UNIVERSITY
2015年
5期
63-69
,共7页
麦谷蛋白%亚基%鉴定%品质测定
麥穀蛋白%亞基%鑒定%品質測定
맥곡단백%아기%감정%품질측정
glutenin%subunit%identification%quality test
微核心种质代表了种质资源的遗传多样性,研究它们就可基本了解整个种质资源分布状况。本研究选取198个中国小麦微核心种质进行 SDS - PAGE 分析。结果表明,Glu -1位点有18种亚基类型,以 N、7+8、2+12亚基组成为主,通过品质分析显示2*、17+18、5+10为该位点的优质亚基类型,但所占比例较小。在 Glu - A3位点检测到7种亚基,以 c 和 a 亚基为主,f 最少,品质分析表明 d 亚基对面筋强度作用最大,但出现频率较低。由此可见我国小麦种质资源还是以劣质亚基组成为主,优质亚基和组合出现频率依然较低。并在其中3个品种 Glu- A3位点检测到未知亚基,初步鉴定这些未知亚基为优质亚基。
微覈心種質代錶瞭種質資源的遺傳多樣性,研究它們就可基本瞭解整箇種質資源分佈狀況。本研究選取198箇中國小麥微覈心種質進行 SDS - PAGE 分析。結果錶明,Glu -1位點有18種亞基類型,以 N、7+8、2+12亞基組成為主,通過品質分析顯示2*、17+18、5+10為該位點的優質亞基類型,但所佔比例較小。在 Glu - A3位點檢測到7種亞基,以 c 和 a 亞基為主,f 最少,品質分析錶明 d 亞基對麵觔彊度作用最大,但齣現頻率較低。由此可見我國小麥種質資源還是以劣質亞基組成為主,優質亞基和組閤齣現頻率依然較低。併在其中3箇品種 Glu- A3位點檢測到未知亞基,初步鑒定這些未知亞基為優質亞基。
미핵심충질대표료충질자원적유전다양성,연구타문취가기본료해정개충질자원분포상황。본연구선취198개중국소맥미핵심충질진행 SDS - PAGE 분석。결과표명,Glu -1위점유18충아기류형,이 N、7+8、2+12아기조성위주,통과품질분석현시2*、17+18、5+10위해위점적우질아기류형,단소점비례교소。재 Glu - A3위점검측도7충아기,이 c 화 a 아기위주,f 최소,품질분석표명 d 아기대면근강도작용최대,단출현빈솔교저。유차가견아국소맥충질자원환시이렬질아기조성위주,우질아기화조합출현빈솔의연교저。병재기중3개품충 Glu- A3위점검측도미지아기,초보감정저사미지아기위우질아기。
The mini core germplasm represents the genetic diversity of the germplasm resources,studying them can be a basic understanding of the whole germ - plasm resource distribution. The 198 wheat mini core germplasms were detected by using SDS - PAGE in this study. The data indicate there were 18 subunits at Glu -1 site included the highest N,7 +8,2 +12. The quality analysis shows that 2*,17 +18,5 +10 was the high quality subunit type in this site,but a smaller proportion. There were 7 subunits at Glu - A3 site,the number of c and a subunit was the most,f subunit was fewest. Quality analysis indicated that the frequency of d subunit which was the biggest effect on dough strength was lesser. This shows that the wheat germplasm resources in China are still in inferior subunit composition, and the frequency of high quality subunits and the combination is still low. The unknown subunits were detected at Glu- A3 site in 3 varieties,preliminary identification of them were quality subunits.