论文部分内容阅读
本研究采用SDS—PAGE方法,对小麦与豌豆远缘杂交后代种子麦谷蛋白的遗传变异行为进行了研究,探讨了在豌豆的豌豆球蛋白影响下麦谷蛋白的变异情况。 结果表明:小麦×豌豆后代麦谷蛋白亚基数目及组成麦谷蛋白的亚基成份,+与亲本小麦存在很大差异,豌豆球蛋白的个别亚基在后代中得到了充分的表达:(1)后代高分子量麦谷蛋白的亚基数目不变,但构成发生变异,且这种变异随着以豌豆作父本连续回交次数的不同而异;(2)后代高分子量麦谷蛋白亚基数目出现减少和新增;(3)后代低分子量麦谷蛋白遗传信息的翻译表达发生了与母本小麦不同的变异。
In this study, SDS-PAGE was used to study the genetic variation of glutenin in the progeny of wheat and pea hybrids. The variation of glutenin under the influence of pea globulin was also investigated. The results showed that the number of wheat glutenin subunits and the subunit composition of wheat glutenin were significantly different from that of the parent wheat, and the individual subunits of pea globulin were well expressed in the offspring. (1) The offspring The number of high molecular weight glutenin subunits remains unchanged, but the variation occurs in the composition, and this variation varies with the number of successive backcrosses with the male parent of pea; (2) there is a decrease in the number of high molecular weight glutenin subunits Added; (3) The translational expression of low molecular weight glutenin genetic information of offspring had different mutation from that of female parent wheat.