摘要
分析了 96个小麦品种高、低分子量麦谷蛋白亚基组成的差异及其分布规律 ,结果表明 :强面筋品种与普通品种在高分子量及低分子量麦谷蛋白亚基组成上存在明显差异。强面筋品种含 Glu-A1 a( 1亚基 )、Glu-A1 b ( 2 *亚基 )、 Glu-B1 b ( 7+8亚基 )、 Glu-B1 i ( 1 7+1 8亚基 )、 Glu-D1 d ( 5+1 0亚基 )、 Glu-A3 b和 Glu-D3 c的频率较高 ,而普通品种则含 Glu-A1 c ( N)、 Glu-B1 c ( 7+9亚基 )、 Glu-B1 e ( 2 0亚基 )、 Glu-B1 d ( 6+8亚基 )、 Glu-D1 a ( 2 +1 2亚基 )、 Glu-A3 a、 Glu-A3 e和 Glu-D3 a的频率较高。这些麦谷蛋白亚基对面筋强度的作用是累加性的 。
Ninety six wheat varieties were selected to determine their variations and frequences in HMW and LMW glutenin subunits The results showed that there were significant differences between strong wheat varieties and weak ones in glutenin subunits Glu A1a(subunit 1),Glu A1b(subunit 2 *),Glu B1b(subunits 7+8),Glu B1i(subunits 17+18),Glu D1d(subunits 5+10),Glu A3b and Glu D3c were high freqent in strong wheat varieties, while Glu A1c(N),Glu B1c(subunits 7+9),Glu B1e(subunit 20),Glu B1d(subunits 6+8),Glu D1a(subunits 2+12),Glu A3a,Glu A3e and Glu D3a were high frequent in medium or weak ones The effects of these subunits on gluten strength were accumulative and quality improvement could be obtained by recombination between wheat varieties with different glutenin subunits
出处
《安徽农业大学学报》
CAS
CSCD
2000年第2期126-130,共5页
Journal of Anhui Agricultural University
关键词
小麦
品质
麦谷蛋白亚基
遗传变异
分子量
wheat
quality
high molecular weight glutenin subunit
low molecular weight glutenin subunit
