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【目的】确定Glu-A1位点高分子量麦谷蛋白亚基(HMW-GS)Null和1间的遗传差异。【方法】利用生化标记和选择性回交的方法将1亚基转移到了黑龙江省小麦品种龙辐麦3号中,获得了龙辐麦3号的N亚基和1亚基的HMW-GS近等基因系。2004和2005年这2个近等基因系被种植在黑龙江省农科院育种所的实验地里,田间设计采用双列对比排列,4次重复。【结果】两年的品质分析结果表明,1亚基龙辐麦3号与N亚基龙辐麦3号两年平均数相比,其面粉蛋白质含量、干面筋和吸水率在统计学上无显著差异;面筋指数、沉降值、沉降值/干面筋、形成时间、稳定时间和断裂时间分别提高5.8%、9.3%、8.6%、127.3%、79.2%、53.6%,而湿面筋/干面筋和软化度分别低1.7%和16.5%。【结论】在5+10亚基的遗传背景下,1亚基对面筋强度仍有较大的影响,因此在选育强筋小麦时,1亚基也是必需被考虑的亚基之一。
【Objective】 The objective of this study was to determine the genetic difference between Null and 1 of high molecular weight glutenin subunit (HMW-GS) at Glu-A1 locus. 【Method】 The 1 subunit was transferred to the wheat variety Longfumai No.3 in Heilongjiang Province using biochemical markers and selective backcrossing method. The HMW-GS of N and 1 subunits of Longfumai 3 was obtained Isogenic lines. In 2004 and 2005, the two near-isogenic lines were planted in the experimental ground of the breeding institute of Heilongjiang Academy of Agricultural Sciences. The field design was double-aligned and repeated 4 times. 【Result】 The results of two-year quality analysis showed that the average protein content, dry gluten and water absorption of 1 sub-base Longfumai 3 compared with the 2-year average of N sub-base Longfumai 3 were statistically Gluten index, sedimentation value, sedimentation value / dry gluten, forming time, settling time and breaking time increased by 5.8%, 9.3%, 8.6%, 127.3%, 79.2% and 53.6% Softening degrees were lower by 1.7% and 16.5%. 【Conclusion】 Under the genetic background of 5 + 10 subunits, 1 subunit still has a great influence on gluten strength. Therefore, in the selection of strong gluten wheat, subunit 1 is also one of the subunits that must be considered.