摘要
面包、面条加工品质对我国小麦生产和消费非常重要,我们前期筛选出面包优质和劣质、面条优质和劣质、二者兼优和均劣6类品质差异显著的小麦品种,研究发现其蛋白和淀粉理化特性、面包和面条加工品质存在显著差异。本研究选取花后7、17、27 d的籽粒,利用RNA-Seq技术构建了籽粒灌浆动态转录组文库。通过转录组测序,以面包优质小麦为对照,花后7 d共找到4 529个差异表达基因,花后17 d共找到3 198个差异表达基因,花后27 d共找到2 955个差异表达基因。进一步针对蔗糖与淀粉代谢通路研究,结果表明,不同品质类型小麦籽粒中蔗糖代谢形成淀粉合成前体的相关酶类(蔗糖磷酸合酶SPS、蔗糖转化酶INV、蔗糖合成酶SuS)以及淀粉代谢相关酶类(淀粉去分支酶DBE、α-淀粉酶与β-淀粉酶)存在差异,可能是总淀粉含量及其组分差异的重要原因。同面包优质小麦相比,其他5类小麦品种中DBE与α-淀粉酶基因均上调,可能是面包优质小麦总淀粉含量较低、支链淀粉含量较高的原因。由此推测,调控籽粒蔗糖代谢通路以及淀粉水解通路可以作为调控小麦加工品质的新思路。
The quality of bread and noodle is important for wheat production and consumption in China.In this study,the wheat germplasm resources were worldwidely collected and 12 representative cultivars were screened according to their protein properties,starch physicochemical properties,bread-and noodle-making quality.The twelve wheat cultivars belonged to six different end-use quality grades:cultivars for producing good-quality bread(GB),cultivars for producing good-quality noodles(GN),cultivars for producing bad-quality bread(BB),cultivars for producing bad-quality noodles(BN),cultivars for producing both good-quality bread and good-quality noodles(GBN),and cultivars for producing both bad-quality bread and bad-quality noodles(BBN).It was found that the physical and chemical properties of protein and starch and the bread and noodle quality of these different types of cultivars were significantly different.In this study,a wheat transcriptome library of the six types of wheat varieties was established by RNA-Seq using the grains collected on the 7 th,17 th and 27 th day after anthesis.With the GB wheat as control,4529,3198 and 2955 differentially expressed genes(DEGs)were identified using the method of high-throughput transcript on the 7 th,17 th and 27 th day after anthesis,respectively.Further study on sucrose and starch metabolism pathways found that the differences in sucrose-related enzymes(SPS,INV,SuS)and starch metabolism-related enzymes(DBE,alpha-amylase and beta-amylase)in wheat grains of different quality types were main reasons for the differences in total starch content and its components.Compared with GB wheat cultivars,DBE and alpha-amylase genes in the other 5 types of wheat varieties were up-regulated,so the total starch content of GB wheat was lower and the amylopectin content was higher.Therefore,regulating sucrose metabolism pathway and starch hydrolysis pathway could be used as new ideas to regulate wheat end-use quality.
作者
巨伟
王红日
薛春芝
庞亚男
吴德豪
郭宪峰
程敦公
韩冉
刘爱峰
李豪圣
刘建军
曹新有
宋健民
訾妍
Ju Wei;Wang Hongri;Xue Chunzhi;Pang Yanan;Wu Dehao;Guo Xianfeng;Cheng Dungong;Han Ran;Liu Aifeng;Li Haosheng;Liu Jianjun;Cao Xinyou;Song Jianmin;Zi Yan(Crop Research Institute,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Shandong Luyan Agricultural Co.,Ltd.,Jinan 250100,China;Development and Protection Center of Seed Resources,Peony District of Heze City,Heze 274000,China)
出处
《山东农业科学》
北大核心
2021年第5期8-18,共11页
Shandong Agricultural Sciences
基金
国家重点研发计划项目(2017YFD0100600)
山东省农业良种工程项目(2019LZGC001)
山东省农业科学院农业科技创新工程项目(CXGC2018E01)
国家自然科学基金项目(32001544)。
关键词
小麦
面包面条特性
转录组学
蔗糖与淀粉代谢
Wheat(Triticum aestivum L.)
Bread-and noodle-making quality
Transcriptomics
Sucrose and starch metabolism
