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为给面条小麦亲本材料的筛选提供可靠依据,用SDS-PAGE和STS-PCR结合的方法鉴定了24个品种的Wx蛋白亚基组成,测定了这些品种的淀粉含量、膨胀势和RVA参数。结果表明,与正常材料相比,Wx蛋白亚基缺失材料的胚乳中直链淀粉含量减少,支链淀粉和总淀粉含量变化不明显,Wx蛋白亚基缺失的数目越多,直链淀粉含量减少得就越多,糯麦的直链淀粉含量最少。在本研究参试材料特定遗传背景干扰的情况下,在Wx蛋白的三个亚基中Wx-A1蛋白亚基对直链淀粉含量影响最大。Wx蛋白亚基的缺失还使面粉的膨胀势、RVA参数的高峰粘度、崩解值增大,峰值时间延长,而使最终粘度、回生值和糊化温度降低,Wx蛋白亚基缺失的数目越多,这些特性变化的幅度越大。在缺失单个亚基的情况下,Wx-B1亚基的缺失使小麦粉的淀粉特性表现最好。相关分析表明,直链淀粉合成数量的减少是导致上述淀粉特性发生变化的主要原因。
In order to provide a reliable basis for the screening of wheat parental material, the Wx protein subunits of 24 cultivars were identified by SDS-PAGE and STS-PCR. The starch content, swelling potential and RVA parameters were determined. The results showed that compared with normal materials, the content of amylose in endosperm of Wx protein subunit deletion material was reduced, the content of amylopectin and total starch did not change obviously, the number of Wx protein subunit deletion was more, and the amylose content was decreased The more waxy, the less amylose content of waxy wheat. The Wx-A1 protein subunits most affected amylose content in the three subunits of the Wx protein in the context of the specific genetic background of the test material in this study. The loss of Wx protein subunits also led to the swelling potential of flour, the peak viscosity, disintegration value and peak time of RVA parameters, which led to the decrease of the final viscosity, reversion value and gelatinization temperature. The number of missing Wx protein subunits More, these characteristics change the greater the magnitude. In the absence of a single subunit, the absence of the Wx-B1 subunit renders the starch properties of wheat flour the best. Correlation analysis showed that the decrease of amylose synthesis was the main reason for the change of starch characteristics mentioned above.