【作者】 董中东；

【导师】 崔党群；

【作者基本信息】 河南农业大学 ， 作物遗传育种， 2003， 硕士

【摘要】 为了进行高分子量麦谷蛋白亚基与品质关系的研究，2001-2002年选用筋力不同的小麦品种(系)36个，在河南农业大学郑州科教试验园区进行田间试验。在扬花时开始取样，测定粒重增长，并进行SDS-PAGE电泳，鉴定HMW-GS的表达时序，还测定了粗蛋白含量、沉淀值和面团流变学特征；最后用UVI凝胶成像系统和UVI PhotoMW软件对HMW-GS亚基进行了量化。 对于面团流变学特征和沉淀值、粗蛋白含量之间的相关关系，研究结果表明：沉淀值与面团形成时间、面团稳定性、评价值相关极显著；粗蛋白含量与面团形成时间的相关显著，与面团稳定时间、评价值的相关达极显著水平；面团形成时间与面团稳定性、评价值、弱化度，面团稳定性与评价值的相关达极显著水平；并且粗蛋白与沉淀值的相关系数也达极显著水平。 对于含不同亚基的品种(系)的面团流变学特征、沉淀值、粗蛋白含量的差异研究表明：面团流变学特征中吸水率、弱化度差异不显著，平均数大小分别是第一类＞第二类＞第三类、第三类＞第二类＞第一类。面团形成时间、评价值、沉淀值、粗蛋白含量差异显著，平均数大小顺序都为第三类＞第一类＞第二类，面团稳定性平均数的顺序为第一类＞第三类＞第二类。通过面团流变学特征、沉淀值、粗蛋白含量平均数比较可以看出三类亚基的优劣是第三类＞第一类＞第二类。 对于不同亚基品种(系)的粒重和HMW-GS积累特点，研究结果表 明：三类亚基品种（系）的粒重增长符合LOgistiC曲线，各品种在前期 灌浆特点大致相同，在后期第三类亚基的各品种（系）速度下降明显，而 前二者不明显。在亚基积累方面，三者的特点也不相同，第一、第二类亚 基在花后16刁0d的时间内迅速积累并达到最大，第三类亚基则从出现到 后期一直很活跃，故在后期显示出粒重增长有所下降。三类亚基开始出现 的时间大致相同都是花后11上 d开始有部分亚基出现，并且都是QUE1 位点的X型亚基。另外，三类亚基含量在最后阶段都有一定的降低。从粒 重和亚基积累的动态关系可以看出，粒重增长和蛋白亚基的积累有密切关 系，在蛋白的迅速增长期粒重增长开始进入了渐增期，也就是说蛋白积累 降低了灌浆速度。同时也可以看出亚基的积累与粒重增长的此彼间的消长 关系。 依各亚基的量化值，建立了各性状的回归方程及最优回归方程。分析 结果表明单个亚基对品质的影响顺序为 8m＞7＞2 of 2，亚基组合对品 质的影响作用为 7咕门）＞2八，并且增加 2或 12亚基的含量会导致品 质的下降。更多还原

【Abstract】 Supervisor: Prof. Cui Dangqun Master Candidate: Dong ZhongdongIn order to study the relationships among high molecular weight glutenin subunits (HMW-GS), SDS-sedimentation value and protein content, 38 varieties(lines) of good agricultural characters were selected and planted in 200-2002 in Zhengzhou science-teaching farm of Henan Agriculture University. And the following indexes were mensurated : farinogramme, SDS-sedimentation value, protein content.To the correlation among farinogramme, SDS-sedimentation value and protein content, results from correlative analysis showed that the correlative coefficients of protein content with development time and with percentage of water were significant, and the correlations of protein content with stable time, with valorimeter value and with SDS-sedimentation value are more significant, as well as SDS-sedimentation with development time, with stable time and with valorimeter value, development time with stable time, with valorimeter value, and with softening of dough, and stable time with valorimeter value.To the effects of different subunits on fainogramme , SDS-sedimentation value, and protein content, 16 varieties (lines) were divided into three types, there were 5 varieties(lines) contained subunits 7+8 and 2+12 in the first type , 5 varieties (lines) contained subunits 7+9 and 2+12 in the second type, and 6 varieties (lines) contained subunits 7(8) and 5+10in the third type, results from analysis of variance indicated that: the difference of the means of water absorption and softening of dough was not significant ,and the order of mean of them is 1(for the first type)>2( for the second type) > 3 (for the thirdtype),3>2>1 respectively . the difference of the means of development time ,stable time , valorimeter value ,SDS-sedimentation value and protein content was significant, and the order of them was 3>1>2, 1>3>2, 3>1>2, 3>1>2, 3>l>2,therefore the order of effect of these subunits on baking quality of wheat was 3 ≥ 1 >2.To the dynamic accumulation of grain growth and subunits of different varieties (lines) with different subunits, the character of grain filling duration in the forepart is approximately same, but for the third type the grain growth became obviously slow in the evening. For the accumulation of subunit the quantity of the first and second type accumulated rapidly and reached the peak in 16-30 days post-anthesis, however, the third type always went up during the period. The first HMW-GS that appeared around 11 th-20th day after anthesis was the X-type subunit coded on glu-b1 loci. In addition , the quantity of subunit decreased in a way in the end. From the relationship between the accumulation of subunit and grain growth, there seemed to the accumulation of subunit decreased the speed of grain growth, that is to say, the accumulation of subunit is based on the loss of grain growth.To the qualification of subunits, based on analysis of regression and gradual regression, the results showed that the order of effect of subunits on wheat quality is 8(9)>7>2>12,for subunit pair, is 7+8(9)>2+12, and the increase of quantity of subunit 2 or 12 resulted in decrease of wheat quality, and subunit 7 or 8(9) reversed.更多还原