【摘要】 为分析LMW-GS基因对面团强度的影响,利用两个重组自交系99G45/京771和Pm97034/京771的F9代,对LMW-GS基因特异位点和与其紧密连锁的Gli-1位点进行分析,研究对面团强度影响差异显著的Glu-B3位点的等位基因核心编码区的序列差异。结果表明,3个亲本LMW-GS核心编码区都具有6个半胱氨酸残基,但PB较GB和JB缺失了一个7氨基酸序列的重复单元,并且在不同序列中出现了氨基酸代换,其中有2个代换可能影响氨基酸序列的亲水性,进而影响面团强度。更多还原

【Abstract】 Locus-specific primers of low-molecular-weight glutenin subunit (LMW-GS) genes and gliadin bands tightly linked to LMW-GS genes were analyzed to evaluate the effect of LMW-GS genes on dough strength in common wheat (Triticum aestivum L.). Analysis of the F9 progeny from two crosses ‘99G45/Jing771’ and ‘Pm97034/J771’ showed that the LMW-GS genes located at the Glu-B3 locus from the three parents had six Cysteine, but ‘PB’ (define) had a seven amino-acid deletion in the repetitive to ‘GB’ and ‘JB’ (define these abbreviations) and amino-acid substitution, two of which would be expected to cause changes in hydrophilicity.更多还原