一个小麦附加系改善了小麦的农艺性状和加工品质。

A wheat- addition line improves wheat agronomic traits and processing quality.

作者信息

Du Xuye, Jia Zhenzhen, Yu Yang, Wang Shuang, Che Bingjie, Ni Fei, Bao Yinguang

机构信息

School of Life Sciences, Guizhou Normal University, No. 116, Baoshan North Street, Guiyang, 550001, Guizhou Province, China P.R.

Management Office of Scientific Research, Guizhou Normal University, No. 116, Baoshan North Street, Guiyang, 550001, Guizhou Province, China P.R.

出版信息

Breed Sci. 2019 Sep;69(3):503-507. doi: 10.1270/jsbbs.18200. Epub 2019 Jun 27.

Wheat processing quality is mainly correlated with high-molecular-weight glutenin subunits (HMW-GS) of grain endosperm. In bread wheat, the number of HMW-GS alleles are limited. However, wheat relative species possess numerous HMW-GS genes. In our previous study, a pair of novel HMW-GS 1Ux3.5+1Uy1.9 was characterized in . In this work, a novel wheat- addition line, GN05, carrying a pair of 1U chromosome was developed and identified via cytogenetic analysis. Protein composition analysis indicated that GN05 carried HMW-GS of . Accumulation of glutenin macropolymer (GMP) showed that GN05 had a much higher GMP content than the recurrent parent Chinese Spring. Rheological characteristics were analyzed by mixing test and the dough quality of GN05 was significantly improved compared to Chinese Spring. The results presented here may provide a valuable resource for the improvement of bread wheat quality.

小麦加工品质主要与籽粒胚乳中的高分子量谷蛋白亚基（HMW-GS）相关。在面包小麦中，HMW-GS等位基因数量有限。然而，小麦近缘物种拥有众多HMW-GS基因。在我们之前的研究中，在[具体物种或材料名称未给出]中鉴定出一对新型HMW-GS 1Ux3.5 + 1Uy1.9。在这项工作中，通过细胞遗传学分析开发并鉴定了一个携带一对1U染色体的新型小麦附加系GN05。蛋白质组成分析表明GN05携带[具体材料或品种未明确给出]的HMW-GS。谷蛋白大聚合体（GMP）的积累表明GN05的GMP含量比轮回亲本中国春高得多。通过混合试验分析流变学特性，与中国春相比，GN05的面团品质得到显著改善。本文给出的结果可能为改善面包小麦品质提供宝贵资源。