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首页> 外文期刊>Journal of genetics >Allelic variation of high molecular weight glutenin subunits of bread wheat in Hebei province of China
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Allelic variation of high molecular weight glutenin subunits of bread wheat in Hebei province of China

机译：中国河北省面包小麦高分子量谷蛋白亚基等位基因变异

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摘要

In common wheat (Triticum aestivum L.), allelic variations of Glu-1 loci have important influences on grain end-use quality. The allelic variations in high molecular weight glutenin subunits (HMW-GSs) were identified in 151 hexaploid wheat varieties representing a historical trend in the cultivars introduced or released in Hebei province of China from the years 1970s to 2010s. Thirteen distinct alleles were detected for Glu-1. At Glu-A1, Glu-B1 and Glu-D1, we found that the most frequent alleles were the 1 (43.0%), 7+8 (64.9%), 2+12 (74.8%) alleles, respectively, in wheat varieties. Twenty two different HMW-GS compositions were observed in wheat. Twenty-five (16.6%) genotypes possessed the combination of subunits 1, 7+ 8, 2+12, 25 (16.6%) genotypes had subunit composition of 2*, 7+8, 2+12; 20 (13.2%) genotypes had subunit composition of null, 7+8, 2+12. The frequency of other subunit composition was less than 10%. The Glu-1 quality score greater than or equal to 9 accounted for 20.6% of the wheat varieties. The percentage of superior subunits (1 or 2* subunit at Glu-A1 locus; 7+8, 14+15 or 17+18 at Glu-B1 locus; 5+10 or 5+12 at Glu-D1 locus) was an upward trend over the last 40 years. The more different superior alleles correlated with good bread-making quality should be introduced for their usage in wheat improvement efforts.
机译：在普通小麦（Triticum aestivum L.）中，Glu-1基因座的等位变异对籽粒最终使用品质有重要影响。在151个六倍体小麦品种中鉴定了高分子量麦谷蛋白亚基（HMW-GSs）的等位基因变异，代表了20世纪70年代至20世纪10年代在中国河北省引进或发布的小麦品种的历史趋势。Glu-1检测到13个不同的等位基因。在Glu-A1、Glu-B1和Glu-D1中，我们发现小麦品种中最常见的等位基因分别为1（43.0%）、7+8（64.9%）、2+12（74.8%）。在小麦中观察到22种不同的HMW-GS成分。25个（16.6%）基因型具有亚基1、7+8、2+12的组合，25个（16.6%）基因型的亚基组成为2*、7+8、2+12；20个基因型（13.2%）的亚基组成为空、7+8、2+12。其他亚基组成的频率小于10%。Glu-1质量分数大于或等于9的小麦品种占20.6%。在过去40年中，优势亚基（Glu-A1位点的1或2*亚基；Glu-B1位点的7+8、14+15或17+18；Glu-D1位点的5+10或5+12）的百分比呈上升趋势。在小麦改良工作中，应引入与良好面包制作品质相关的更多不同的优质等位基因。

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  • 来源
    《Journal of genetics》 |2018年第4期|共6页
  • 作者

    Gao Zhenxian; Tian Guoying; Wang Yanxia; Li Yaqing; Cao Qiao; Han Meikun; Shi Zhanliang;

  • 作者单位

    Shijiazhuang Acad Agr &

    Forestry Sci Shijiazhuang 050041 Hebei Peoples R China;

    Shijiazhuang Acad Agr &

    Forestry Sci Shijiazhuang 050041 Hebei Peoples R China;

    Shijiazhuang Acad Agr &

    Forestry Sci Shijiazhuang 050041 Hebei Peoples R China;

    Shijiazhuang Acad Agr &

    Forestry Sci Shijiazhuang 050041 Hebei Peoples R China;

    Shijiazhuang Acad Agr &

    Forestry Sci Shijiazhuang 050041 Hebei Peoples R China;

    Shijiazhuang Acad Agr &

    Forestry Sci Shijiazhuang 050041 Hebei Peoples R China;

    Shijiazhuang Acad Agr &

    Forestry Sci Shijiazhuang 050041 Hebei Peoples R China;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 遗传学;
  • 关键词

    allelic variation; high molecular weight glutenin subunits; wheat;

    机译：等位基因变异;高分子量谷蛋白亚基;小麦;

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