Cambridge Laboratory, JI Centre for Plant Science Research, Colney Lane, NR4 7UJ, Norwich, UK.
Theor Appl Genet. 1990 Aug;80(2):281-7. doi: 10.1007/BF00224399.
The endosperm storage proteins, glutenin and gliadin, are major determinants of bread-making quality in hexaploid wheat. Genes encoding them are located on chromosomes of homoeologous groups 1 and 6. Aneuploid lines of these groups in spring wheat cultivar 'Chinese Spring' have been used to investigate the effect of varying the dosage of chromosomes and chromosome arms upon bread-making quality, where quality has been assessed using the SDS-sedimentation test. Differences between the group 1 chromosomes for quality were greater than those between the group 6 chromosomes. The chromosomes were ranked within homoeologous groups for their effect on quality as follows (>=better quality): 1D>1B>1A and 6A>6B=6D. The relationship of chromosome dosage with quality was principally linear for four of the chromosomes, but not for 6B and 6D. Increases in the dosage of 1B, 6A and, especially, 1D, were associated with significant improvements in quality, whereas increases in the dosage of 1A were associated with reductions in quality. The effects of 1A and 1D were such that the best genotype for quality was nullisomic 1A-tetrasomic 1D. For group 1, effects of the long arm appeared in general to be more important than effects of the short arm. For group 6, effects were found associated with the long arms as well as with the short arms, a surprising result in view of the absence of genes encoding storage proteins on the long arms. Significant interactions were found between chromosomes and genetic backgrounds, and between individual chromosomes. Analysis of trials grown over two years demonstrated that, although additive environmental differences over years and genotype x years interaction were present, they were relatively small in magnitude compared with purely genetic differences.
胚乳贮藏蛋白，醇溶蛋白和麦谷蛋白，是六倍体小麦面包制作质量的主要决定因素。编码这些蛋白的基因位于同源群 1 和 6 的染色体上。春小麦品种“中国春”的这些同源群的非整倍体系被用来研究改变染色体和染色体臂的剂量对面包制作质量的影响，其中质量是使用 SDS 沉降试验进行评估的。1 组染色体的质量差异大于 6 组染色体的质量差异。在同系群内，这些染色体对质量的影响排序如下（>=更好的质量）：1D>1B>1A 和 6A>6B=6D。四条染色体的染色体剂量与质量的关系主要是线性的，但 6B 和 6D 则不是。1B、6A 和 1D 剂量的增加与质量的显著提高有关，而 1A 剂量的增加与质量的降低有关。1A 和 1D 的影响使得质量最佳的基因型是 1A 单体-1D 四体。对于 1 组，一般来说，长臂的影响比短臂的影响更为重要。对于 6 组，发现了与长臂以及短臂相关的影响，这一结果令人惊讶，因为在长臂上没有储存蛋白的基因。发现了染色体之间以及单个染色体之间的显著相互作用。在两年内进行的试验分析表明，尽管存在多年的加性环境差异和基因型 x 年互作，但与纯粹的遗传差异相比，它们的幅度相对较小。
