【摘要】 从106个小麦品种(系)中,鉴定出了17个1BL/1RS易位系小麦品种,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)分析了这些易位系小麦品种的醇溶蛋白(Glia)、高分子质量谷蛋白(HMW)、低分子质量谷蛋白(LMW)的组成特点,并对其蛋白质含量、湿面筋含量、沉淀值、稳定时间、形成时间等加工品质性状进行了分析,以期明确易位系小麦对加工品质性状影响的机理。结果表明,易位系小麦品种的醇溶蛋白和谷蛋白含量与非易位系品种相比存在显著差异,在沉淀值、稳定时间、形成时间等面筋质量性状上也存在显著差异。但两种蛋白的比例差异不显著。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,尤其是LMW含量,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】 17 1BL/1RS translocation lines were identified from 106 wheat lines.Acid polyacrylamide gel electrophoresis(A-PAGE) and SDS-polyacrylamide gel electrophoresis(SDS-PAGE) were used to analyze the composition of gliadin,glutenin,high molecular weight glutenin(HMW),and low molecular weight glutenin(LMW) in the 1BL/1RS translocation lines;and dough quality parameters including sedimentation volume,wet gluten content,protein content,stability time and development time of dough were measured.Results: The 1BL/1RS translocation lines are significantly different with non-translocation lines in contents of gliadin and glutenin,dough stability,development time and sedimentation volume,not significantly in gliadin/glutenin ratio.Statistic analysis reveals that glutenin content,especially LMW content,is an important affecting factor for the quality variance of translocation lines,and enhancing the amount of LMW is necessary in improving 1BL/1RS translocation lines.更多还原