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本研究利用SDS-PAGE和改良的APAGE技术分析了1124份普通小麦材料的HMW—麦谷蛋白亚基和麦醇溶蛋白谱带的组成,共分离出18种主要的HMW麦谷蛋白的等位变异和67条不同迁移率的醇溶蛋白潜带。根据多元回归分析,筛选出gli42.3,62.7,39.6(2),11.4,23,Glu 5+10等蛋白谱带对以沉降值为代表的面包烘烤品质起增效作用。品种间品质性状变异的28％～42％可以由两种蛋白组份的差异所决定,而一种蛋白组份只能决定12.3％～31.0％。国内品种中优质谱带少,非优质谱带比例高,这可能是造成我国小麦面包烘烤品质差的原因之一。提出在后代选育中要立足于优中选优,避免非优质谱带组合的出现。按高效谱带做第一次分类效果最好。此外,对这两项生化技术在品质育种中的应用进行了讨论。
In this study, the composition of HMW-glutenin subunit and gliadin bands of 1124 common wheat cultivars were analyzed by SDS-PAGE and modified APAGE. Allelic variation of 18 main HMW glutenin 67 gliadin bands with different mobility. According to multiple regression analysis, the protein bands of gli42.3,62.7,39.6 (2), 11.4,23, Glu 5 + 10 were screened for the synergistic effect on bread baking quality represented by the sedimentation value. 28% ~ 42% of variation in quality traits between varieties can be determined by the difference of two protein components, while only 12.3% ~ 31.0% of one protein component can be determined. Among the domestic varieties, there are few high quality bands and high non-high quality bands, which may be one of the reasons for poor quality of wheat bakery in our country. It is suggested that the selection of superiority and middle selection should be based on the selection of middle and high school in future generations and the appearance of non-prime band should be avoided. According to the first band to do the best results. In addition, the application of these two biochemical techniques in quality breeding is discussed.