安徽小麦品种醇溶蛋白遗传多样性及其与品质性状的相关性研究
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摘要
为了解安徽省种植小麦品种醇溶蛋白对其品质性状的影响,利用酸性聚丙烯酰胺凝胶电泳(A-PAGE)技术对137份安徽小麦品种进行醇溶蛋白谱带分析,同时测定了面粉的理化特性、面粉粉质特性以及面筋相关指标。结果表明,137份安徽省种植小麦品种共分离出2 690条醇溶蛋白谱带,统计后得出不同迁移率的谱带共96条。其中,出现次数最高的是ω-14.3,出现概率为77.70%;出现次数最低的是α-81.7和α-89.3,出现概率均为0.72%。供试材料的遗传距离(GD)为0.13～0.81,所有材料的遗传距离平均值为0.70,说明供试材料的遗传差异较大。在GD=0.73的水平上将所有材料分为7个类群。57条不同迁移率的谱带与136项次品质性状的相关系数达到极显著或显著水平。其中,谱带β-68.0与面团粉质质量指数和面筋指数呈显著正相关,谱带α-73.4与面粉色泽L~*值和白度值呈显著正相关,与b~*值呈显著负相关。本试验筛选出这些对若干面粉及面团品质性状有显著影响的谱带,可为小麦品质育种工作提供参考。
In order to understand the effect of gliadin on the quality traits of wheat varieties cultivated in Anhui Province,the gliadin bands of 137 wheat varieties were analyzed by acid polyacrylamide gel electrophoresis(A-PAGE) technique,and the physicochemical characteristics,flour mass rheology characteristics and gluten indexes of flour were determined. A total of 2 690 gliadin bands were isolated from 137 wheat cultivars. Among them,the highest occurrence frequency is ω-14.3,with a frenquency of 77.70%,while the lowest occurrence frequency is α-81.7 and α-89.3,both with a frequency of 0.72%.The genetic distance(GD) of the tested materials was from 0.13 to 0.81,and the average genetic distance of all materials was 0.70,indicating that the genetic difference of the tested materials was large. All materials are divided into seven groups at the level of GD=0.73. The results of correlation analysis showed that significant correlation was found between 57 bands and 136 kinds of wheat quality parameters. The spectral band β-68.0 can significantly increase the powder quality index and gluten index of dough. The spectral band α-73.4 can significantly increase the color L~* value and whiteness value of flour,and also show a negative correlation with b~* value. In this experiment,the spectrum bands which had significant influence on the quality traits of some flour and dough were selected to provide reference for wheat quality improvement.
In order to understand the effect of gliadin on the quality traits of wheat varieties cultivated in Anhui Province,the gliadin bands of 137 wheat varieties were analyzed by acid polyacrylamide gel electrophoresis(A-PAGE) technique,and the physicochemical characteristics,flour mass rheology characteristics and gluten indexes of flour were determined. A total of 2 690 gliadin bands were isolated from 137 wheat cultivars. Among them,the highest occurrence frequency is ω-14.3,with a frenquency of 77.70%,while the lowest occurrence frequency is α-81.7 and α-89.3,both with a frequency of 0.72%.The genetic distance(GD) of the tested materials was from 0.13 to 0.81,and the average genetic distance of all materials was 0.70,indicating that the genetic difference of the tested materials was large. All materials are divided into seven groups at the level of GD=0.73. The results of correlation analysis showed that significant correlation was found between 57 bands and 136 kinds of wheat quality parameters. The spectral band β-68.0 can significantly increase the powder quality index and gluten index of dough. The spectral band α-73.4 can significantly increase the color L~* value and whiteness value of flour,and also show a negative correlation with b~* value. In this experiment,the spectrum bands which had significant influence on the quality traits of some flour and dough were selected to provide reference for wheat quality improvement.
引文
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[10]郝小燕,王红玲,刘春,等.改进的ISTA麦醇溶蛋白聚丙烯酰胺凝胶电泳方法在小麦品种真实性和纯度鉴定中的应用[J].种子,2006,25(2):11.HAO X Y,WANG H L,LIU C,et al.A improved PAGE electrophoresis method by ISTA gliadin applied to the reality and purity of identification of wheat variety [J].Seed,2006,25(2):11.
[11]NEI M.Analysis of gene diversity in subdivided populations [J].Proc Natl Acad Sci USA,1973,70(12):3321-3323.
[12]刘华,王宇生,张辉,等.小麦种质资源醇溶蛋白指纹图谱数据库的初步建立及应用[J].作物学报,1999,25(6):679.LIU H,WANG Y S,ZHANG H,et al.Preliminary construction and applieation of gliadin fingerprints database of Chinese wheat germplasm [J].Acta Agronomica Sinica,1999,25(6):679.
[13]KOSMOLAK F G,DEXTER J E,MATSUO R R,et al.A relationship between durum wheat quality and gliadin electrophoresis [J].Can J Plant Sci,1980,60:427.
[14]王曙光,杨海峰,孙黛珍,等.小麦醇溶蛋白亚基与品质性状的相关性分析[J].中国粮油学报,2013,28(5):33.WANG S G,YANG H F,SUN D Z,et al.Analysis of correlation between gliadin subunits and quality characters in wheat [J].Journal of the Chinese Cereals and Oils Association,2013,28(5):33.
[15]聂莉,芦静,黄天荣,等.部分新疆小麦材料的醇溶蛋白组成及其对品质性状的影响[J].麦类作物学报,2010,30(4):754.NIE L,LU J,HUANG T R,et al.Gliadin composition in Xinjiang wheat and their effect on quality properties [J].Journal of Triticeae Crops,2010,30(4):754.
[16]POGNA N E,AUTRAN J C,MELLINI F,et al.Chromosome 1B-encoding gliadins and glutenin subunits in durum wheat:Genetics and relationship to gluten strength [J].Journal of Cereal Science,1990,11:33.
[2]晏月明,刘广田,ZORIC D.小麦醇溶蛋白的遗传与品质改良[J].麦类作物学报,1998(1):1.YAN Y M,LIU G M,ZORIC D.Genetic and quality improvement of wheat gliadin [J].Journal of Triticeae Crops,1998(1):1.
[3]王正阳,倪永静,牛吉山,等.99份国内小麦新品种(系)醇溶蛋白的遗传多样性分析[J].麦类作物学报,2010,30(2):234.WANG Z Y,NI Y J,NIU J S,et al.Analysis of the genetic diversity at gliadin loci in 99 new domestic wheat cultivars or lines [J].Journal of Triticeae Crops,2010,30(2):234.
[4]PAYNE P I.Genetics of wheat storage protein and the effect of allelic variation on bread making quality [J].Annu Rev Plant Physiol,1987,38:142.
[5]REDELLI R,METAKOVSKY E V,DAVIDOV S D,et al.Two-dimensional mapping of gliadins using biotypes and null mutants of common wheat cultivar Saratovskaya 29 [J].Hereditas,1994,121:132.
[6]姜小苓,张自阳,李小军,等.301份小麦种质醇溶蛋白遗传多样性及其与品质性状的相关性分析[J].中国粮油学报,2017,32(11):14.JIANG X L,ZHANG Z Y,LI X J,et al.Genetic diversity of gliadin in 301 wheat germplasms and the relationship with quality properties [J].Journal of the Chinese Cereals and Oils Association,2017,32(11):14.
[7]阎旭东,卢少源,李宗智.普通小麦醇溶蛋白组份的分布及其与HMW-麦谷蛋白亚基对品质的组合效应[J].作物学报,1997,23:73.YAN X D,LU S Y,LI Z Z.The distribution of gliadin composition and Its interaction with HMW-gluten subunits on bread baking quality of common wheat [J].Acta Agronomica Sinica,1997,23:73.
[8]BRANLARD G,DARDEVET M,SACCOMANO R,et al.Genetic diversity of wheat storage proteins and bread wheat quality [J].Euphytica,2001,119:60.
[9]马晓岗,李凤珍,王晓辉,等.青海省小麦种质材料醇溶蛋白的遗传多样性分析[J].麦类作物学报,2012,32(6):1061.MA X G,LI F Z,WANG X H,et al.Gliadin genetic diversity analysis of wheat cultivars and germplasms from Qinghai Province [J].Journal of Triticeae Crops,2012,32(6):1061.
[10]郝小燕,王红玲,刘春,等.改进的ISTA麦醇溶蛋白聚丙烯酰胺凝胶电泳方法在小麦品种真实性和纯度鉴定中的应用[J].种子,2006,25(2):11.HAO X Y,WANG H L,LIU C,et al.A improved PAGE electrophoresis method by ISTA gliadin applied to the reality and purity of identification of wheat variety [J].Seed,2006,25(2):11.
[11]NEI M.Analysis of gene diversity in subdivided populations [J].Proc Natl Acad Sci USA,1973,70(12):3321-3323.
[12]刘华,王宇生,张辉,等.小麦种质资源醇溶蛋白指纹图谱数据库的初步建立及应用[J].作物学报,1999,25(6):679.LIU H,WANG Y S,ZHANG H,et al.Preliminary construction and applieation of gliadin fingerprints database of Chinese wheat germplasm [J].Acta Agronomica Sinica,1999,25(6):679.
[13]KOSMOLAK F G,DEXTER J E,MATSUO R R,et al.A relationship between durum wheat quality and gliadin electrophoresis [J].Can J Plant Sci,1980,60:427.
[14]王曙光,杨海峰,孙黛珍,等.小麦醇溶蛋白亚基与品质性状的相关性分析[J].中国粮油学报,2013,28(5):33.WANG S G,YANG H F,SUN D Z,et al.Analysis of correlation between gliadin subunits and quality characters in wheat [J].Journal of the Chinese Cereals and Oils Association,2013,28(5):33.
[15]聂莉,芦静,黄天荣,等.部分新疆小麦材料的醇溶蛋白组成及其对品质性状的影响[J].麦类作物学报,2010,30(4):754.NIE L,LU J,HUANG T R,et al.Gliadin composition in Xinjiang wheat and their effect on quality properties [J].Journal of Triticeae Crops,2010,30(4):754.
[16]POGNA N E,AUTRAN J C,MELLINI F,et al.Chromosome 1B-encoding gliadins and glutenin subunits in durum wheat:Genetics and relationship to gluten strength [J].Journal of Cereal Science,1990,11:33.