| 侯丞志，汪 辉，吴 豪，钱 可，郑文寅，张文明，郭文善，姚大年.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[J].麦类作物学报,2019,(5):540 |
| 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 |
| Study on the Genetic Diversity of Gliadin and Its Correlation with Quality Characters of Anhui Wheat Varieties |
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| DOI：10.7606/j.issn.1009-1041.2019.05.05 |
| 中文关键词: 小麦品种 麦醇溶蛋白 遗传多样性 相关性分析 |
| 英文关键词:Wheat varieties Gliadin Genetic diversity Correlation analysis |
| 基金项目:国家重点研发计划项目（2016YFD0300405）；国家自然科学基金项目（31371615） |
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| 中文摘要: |
| 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。 |
| 英文摘要: |
| 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. |
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