Zhang PingPing

Characterization of Overexpressed Bx7 gene (Bx7OE) in Chinese and CIMMYT wheats by STS markers

Over-expression of the high molecular weight glutenin subunit(HMW-GS) Bx7 is highly associated with dough strength of wheat(Triticum aestivum L.) flour.A total of 163 Chinese and CIMMYT wheat cultivars and advanced lines were tested by two STS markers and RP-HPLC to understand the presence of HMW-GS gene Bx7OE.The results indicated that the markers TaBAC1215C06-F517/R964 and TaBAC1215C06-F24671/R25515 could amplify a 447 bp and a 844 bp PCR fragments,respectively,in the lines with Bx7OE,whereas no PCR products were detected in the lines without Bx7OE.Of the 163 cultivars and lines,specific PCR fragments were amplified in 11 genotypes by the two markers,indicating the presence of Bx7OE in these lines,with a frequency of 6.7%.The results obtained by RP-HPLC were consistent with those revealed by STS markers.These two STS markers could be used to detect the presence of Bx7OE gene in wheat cultivars.

Effect of allelic variation at the Glu-1 Loci and 1B/1R translocation on the quantity of gluten protein fractions and pan bread making quality in common wheat

选用北方冬麦区近年来育成的优质强筋品种及山东省主栽品种共42份,采用反相高效液相色谱法（RP-HPLC）和凝胶色谱法（SE-HPLC）对小麦贮藏蛋白组分进行量化,分析了不同高分子量谷蛋白亚基（HMW-GS）组成对其表达量、面团流变学特性和面包加工品质的影响。结果表明,Glu-D1位点对谷蛋白亚基含量和加工品质的加性效应最大,达5%显著水平,贡献率为28.5%～71.3%。在Glu-A1和Glu-D1位点,单个亚基对谷蛋白亚基含量和加工品质的贡献分别为1〉2^＊〉N和5＋10〉2＋12〉4＋12,而在Glu-B1位点,则表现为差异不显著。不同亚基组合的HMW–GS表达量差异达5%显著水平,相同亚基组合的品种间贮藏蛋白组分表达量的变异较大,亚基表达量的差异可能是导致品种间品质差异的重要原因。1B/1R易位显著降低LMW-GS、谷蛋白总量和%UPP,导致加工品质变劣。选择具有优质亚基组合,且谷蛋白亚基表达量高的类型,是有效改良面筋强度,进一步提高优质新品种选育的有效途径。