低分子量谷蛋白亚基与醇溶蛋白的关系及其对小麦烘烤品质的影响

被引：42
作者：
韩彬
K.W.Shepherd
不详
机构：
[1] 不详
[2] 中国农业科学院作物育种栽培研究所
[3] 不详
[4] 澳大利亚阿德莱德大学韦特农业研究所 北京
[5] 不详
来源：
中国农业科学 | 1991年 / 04期
关键词：
低分子量谷蛋白亚基; 醇溶蛋白; 小麦烘烤品质;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
对Cook.Aroona F6代55个品系的籽粒分别进行了高分子量谷蛋白亚基、低分子量谷蛋白亚基和醇溶蛋白的电泳分析,并测定了其面粉的延伸性、SDS-沉淀值和蛋白质含量。结果表明,低分子量谷蛋白亚基Glu-A3b与醇溶蛋白Gli-Al（7+12或12）之间;Glu-A3c与Gli-Al（7+11或11）之间及Glu-A3e与Gli-Al（7）之间有着十分紧密的关系。Glu-A3b与Glu-A3c或Gli-Al（7+12、12）与Gli-Al（7+11、11）所对应的品质指标RmaxE与SDS-SED值明显高于其等位基因Glu-A3e或Gli-Al（7）所对应的品质指标值。高分子量谷蛋白亚基5+10对烘烤品质的明显优势,在本试验材料中不显著。文中分析了不显著的原因及品质极差的基因Glu-A3e与Gli-Al（7）的来源。
引用
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页码：19 / 25
页数：7
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