小麦种子贮藏蛋白质研究进展

小麦醇溶蛋白组成可以作为小麦品种鉴定的指纹图谱,其分离方法有酸性电泳、反相高压液相色谱（RP－HPLC）和毛细管电泳（CE）等手段,3种方法相互补充,而CE分辨率最高。对醇溶蛋白酸性电泳条件的改良和完善仍在进行中,利用最新的分离技术对小麦醇溶蛋白基因进行染色体定位和遗传行为分析是近年来醇溶蛋白研究的另一领域。小麦高分子量麦谷蛋白亚基（HMW－GS）与小麦面包烘烤质量密切相关,关于它的研究目前主要集中在3个方面;对各个迁3移率较近的亚基进行快速,准确分离方法的研究,HMW－GS与小麦面包烘烤质量关系的研究和通过基因工程来改良小麦的品质、提高面粉的加工特性等。低分子量麦保蛋白（LMW－Glutenin)影响小麦面粉的特性,截止目前已经获得了17个该基因的克隆,并对其基因结构进行了描述,有些低分子量麦谷蛋白亚基（LMW－GS）加入碱性面粉后改变了面筋的性质,报道了小麦醇溶蛋白,高分子量麦谷蛋白亚（HMW－GS）、低分子量麦谷蛋白亚基（LMW－GS）3个方面的最新研究进展。     

60Co-γ 诱变皖麦50HMW—GS变异的筛选及其M3代品质分析

为了探讨60Co-γ 射线对小麦HMW—GS组成的变异,以及变异后代的稳定性和品质变异效应,获得优质的种质资源,本试验用200Gy 60Co-γ射线辐照皖麦50于种子,SDS—PAGE法对M2代HMW—GS组成进行变异筛选,并对M3代HMW—GS组成变异稳定性进行鉴定和GMP含量、GMP粒度、部分营养及加工品质进行测定。结果表明：655株M2群体中,有1个单株HMW—GS组成发生变异,变异率0．15％;HMW—GS组分由亲本的7＋9／2＋12变为1／7＋9／2＋12,并在M3代保持稳定;M3代5个变异穗行,蛋白质含量、GMP含量、GMP／Pr均比皖麦50提高,GMP粒度分布范围扩大,粒径大于10．28μm的比例增加。     

小麦高分子量谷蛋白亚基及其基因的研究进展

主要介绍了小麦高分子量谷蛋白亚基（HMW－GS）及其基因的研究进展情况,目前,转基因小麦的技术已经逐渐成熟,由于分子生物学领域分子标记技术的迅速发展,尤其是PCR技术的广泛应用,为实现外源优良储藏蛋白基因导入改良品种提供了可能,利用已知小麦品种的基因序列设计引物,从众多的未知小麦品种中扩增出新基因加以研究并做外源优质HMW－GS基因的转入已成为一种趋势。     

簇毛麦中一种新型高分子量麦谷蛋白亚基基因序列的研究

簇毛麦(Haynaldia villosa)是普通小麦品质改良的重要亲本之一。利用基因组PCR的方法从簇毛麦中克降到一个新的高分子量麦谷蛋白亚基(HMW—GS)基因(HayviG1)全编码序列,内有2个终止密码,可能是1个假基因。从推导的氨基酸序列同源性分析表明：HayviG1编码1个新的HMW-GS亚基,聚类分析表明与长穗偃麦草的Agelog5以及圆柱山羊草的1Cy具有较近的同源性。     

Tα1小麦轮选群体高分子量谷蛋白亚基组成分析

利用了Tα1小麦(Ms2)创建改良小麦面包品质的优质群体,采用SDS—PAGE法对其2次互交轮回群C2的HMW—GS组成进行了分析。结果表明：在供试的193个样品中各HMW—GS及其组成模式的频率不尽相同,Glu—A1、Glu—Bl和Glu—Dl位点上产生频率最高的亚基分别是1、14 15和2 12,各为54．40％、35．75％和60．10％,优质亚基5 10的频率为17．6％;“null、14 15、2 12”模式产生频率最高,为13．47％,并有“14 15,5 10”的优质亚基聚合体出现,占5．2％;该群体也产生了亲本不具有的13、16、22亚基及19种新的HMW—GS组成模式。说明利用Tα1小麦轮回选择技术是创造新亚基类型的一个有效途径。     

HMW-GS的SDS-PAGE图谱在小麦品质评价中的应用

采用SDS—PAGE技术对陕西关中地区各时期大面积推广小麦品种、品种资源和新品系的HMW—GS组成进行了分析。在该地区50多年大面积推广的33个品种中,检测出9种HMW亚基(对)及其组成;品种HMW—GS的评分在5～10分之间,平均6．9分;4个时期品种HMW-GS的平均评分有升有降,优质亚基出现的频率普遍偏低;向小麦品种中聚合多种优质HMW—GS将成为陕西关中未来小麦育种的主要目标之一。53种小麦品种资源的亚基或亚基对组合类型比较丰富,具有一批携带优质亚基5 10、1、2*、7 8、14 15或17 18等资源。8个新选品系中,有4个品系携带了多种优质亚基,其中3个品系HMW—GS的评分为10分;Q1043已被审定通过,目前正在陕西关中推广种植。实践证明,采用SDS—PAGE方法对生产上推广品种、品种资源和新选品系的HMW—GS变异研究,有助于在短时间内了解生产上推广小麦品质生产现状、制订育种目标、选配亲本和品系品质性状筛选,是一种非常实用的品质快速检测方法。     

高冰草中一种新型高分子量麦谷蛋白亚基编码序列的研究

高冰草(Agropyron elongatun)是普通小麦(Triticum aestivum)的近缘禾草,SDS-PAGE显示其所编码的麦谷蛋白亚基的类型较普通小麦更加丰富,是普通小麦品质改良的重要亲本之一。利用基因组PCR的方法从高冰草中克隆到一个新的高分子量麦谷蛋白亚基(HMW-GS)基因(AgeloG2)全编码序列,同源性分析表明：与普通小麦的1Dy12基因比较在少数位点发生了碱基替换和一处6碱基序列的缺失,同源性为99％;与普通小麦的1Dy10基因比较,该基因亦只有少数碱基的替换和两处18碱基序列的增加及一处6碱基序列的缺失,同源性为98％。从推导的编码序列分析,AgeloG2编码y型HMW—GS。综上分析,AgeloG2是一个新的高分子量麦谷蛋白y-型亚基基因。聚类分析结果显示,无论在基因序列还是推导的氨基酸序列上,小麦1Dy亚基与AgeloG2的同源性都高于与粗山羊来源的y型亚基的同源性。     

小麦谷蛋白亚基基因的PCR鉴定及其在品质改良中的应用

小麦谷蛋白是胚乳中的主要贮藏蛋白,对面包品质具有重要作用。因此,改变品种的谷蛋白等位基因组成是品质改良的主要内容,而谷蛋白亚基基因的选择手段是决定品质育种成效的关键。本文介绍了近年来发展起来的小麦谷蛋白亚基基因PCR分子鉴定技术,通过与传统SDSPAGE方法的比较,总结了PCR技术应用于谷蛋白基因鉴定和品质改良计划的优越性及其研究进展,并讨论了分子标记技术在小麦品质改良计划中的应用前景及今后的研究方向。     

小麦谷蛋白亚基基因的PCR鉴定及其在品质改良中的应用

小麦谷蛋白是胚乳中的主要贮藏蛋白,对面包品质具有重要作用。因此,改变品种的谷蛋白等位基因组成是品质改良的主要内容,而谷蛋白亚基基因的选择手段是决定品质育种成效的关键。本文介绍了近年来发展起来的小麦谷蛋白亚基基因PCR分子鉴定技术,通过与传统SDS－PAGE方法的比较,总结了PCR技术应用于谷蛋白基因鉴定和品质改良计划的优越性及其研究进展,并讨论了分子标记技术在小麦品质改良计划中的应用前景及今后的研究方向。     

基因枪法转化小麦谷蛋白基因研究进展

小麦面粉品质的优劣主要取决于麦谷蛋白多聚体结构的组成,谷蛋白多聚体由高分子量谷蛋白亚基(HMW-GS)、低分子量谷蛋白亚基(LMW-GS)和醇溶蛋白以二硫键相互交联构成,其数量和结构特征直接影响面团的粘弹性,所以通过基因工程方法转化优质谷蛋白基因,增加谷蛋白数量,改善谷蛋白多聚体结构组成,进而改良面粉品质的研究逐渐引起国内外的重视,并在近年来取得了重要进展。基因枪法是目前利用基因工程改良小麦品质的主要途径,自1992年以来已在多个研究室取得了较为瞩目的成果,显示了基因工程改良小麦品质的可能性及前景。综述了迄今为止国内外利用基因枪法转化谷蛋白基因改良小麦品质的研究进展,并在受体材料的选择等方面的研究现状作了较为详细的阐述。     

小麦HMW-GS1Dx5基因的克隆及其特异性表达

显微切割了普通小麦钢８２－１２２（Ｔｒｉｔｉｃｕｍａｅｓｔｉｖｕｍ２ｎ＝４２）具有１Ｄｘ５＋１Ｄｙ１０亚基的１Ｄ染色体长臂端,利用ＰＣＲ扩增得到了ＨＭＷ－ＧＳ１Ｄｘ５亚基的５（端４００ｂｐ序列片段．以此作为探针从基因的组织特异性和特定发育阶段的表达两个方面研究了ＨＭＷ－ＧＳ１Ｄｘ５基因表达的规律．结果表明,干种子及萌发种子中存在此基因,而在发育的幼苗中此基因未表达．ＨＭＷ－ＧＳ１Ｄｘ５基因可能从开花初期开始表达．ＨＭＷ－ＧＳ１Ｄｘ５基因在籽粒成熟期表达,然而在营养器官如叶片中未表达,其表达存在组织特异性．ＨＭＷ－ＧＳ１Ｄｘ５基因在蜡熟期籽粒表达水平最高,其次是乳熟期籽粒．从开花１５ｄ至蜡熟期籽粒,表达趋于增加．开花１５ｄ其ｍＲＮＡ水平是蜡熟期籽粒ｍＲＮＡ的２８％,灌浆期为４０％、乳熟期为７２％、完熟期为５４％．这为进一步研究其表达调控和改善小麦品质打下基础     

Molecular cloning and comparative analysis of a y-type inactive HMW glutenin subunit gene from cultivated emmer wheat (Triticum dicoccum L.)

Cultivated emmer (Triticum dicoccum, 2n = 4x = 28, AABB) is closely related to bread wheat and possesses extensive allelic variations in high molecular weight glutenin subunit (HMW-GS) composition. These alleles may be an important genetic resource for wheat quality improvement. To isolate and clone HMW-GS genes from cultivated emmer, two pairs of allele-specific (AS) PCR primers were designed to amplify the coding sequence of y-type HMW-GS genes and their upstream sequences, respectively. The results showed that single bands of strong amplification were obtained through AS-PCR of genomic DNA from emmer. After cloning and sequencing the complete sequence of coding and 5'-flanking regions of a y-type subunit gene at Glu-A1 locus was obtained. Nucleotide and deduced amino acid sequences analysis showed that this gene possessed a similar structure as the previously reported Ay gene from common wheat, and is hence designated as Ay1d. The distinct feature of the Ay1d gene is that its coding region contains four stop codons and its upstream region has a 85-bp deletion in the same position of the Ay gene, which are probably responsible for the silencing of y-type subunit genes at Glu-A1 locus. Phylogenetic analysis of HMW glutenin subunit genes from different Triticum species and genomes were also carried out.     

Conserved globulin gene across eight grass genomes identify fundamental units of the loci encoding seed storage proteins

The wheat high molecular weight (HMW) glutenins are important seed storage proteins that determine bread-making quality in hexaploid wheat (Triticum aestivum). In this study, detailed comparative sequence analyses of large orthologous HMW glutenin genomic regions from eight grass species, representing a wide evolutionary history of grass genomes, reveal a number of lineage-specific sequence changes. These lineage-specific changes, which resulted in duplications, insertions, and deletions of genes, are the major forces disrupting gene colinearity among grass genomes. Our results indicate that the presence of the HMW glutenin gene in Triticeae genomes was caused by lineage-specific duplication of a globulin gene. This tandem duplication event is shared by Brachypodium and Triticeae genomes, but is absent in rice, maize, and sorghum, suggesting the duplication occurred after Brachypodium and Triticeae genomes diverged from the other grasses ~35 Ma ago. Aside from their physical location in tandem, the sequence similarity, expression pattern, and conserved cis-acting elements responsible for endosperm-specific expression further support the paralogous relationship between the HMW glutenin and globulin genes. While the duplicated copy in Brachypodium has apparently become nonfunctional, the duplicated copy in wheat has evolved to become the HMW glutenin gene by gaining a central prolamin repetitive domain.     

Gluten quality of bread wheat is associated with activity of RabD GTPases

In the developing endosperm of bread wheat (Triticum aestivum), seed storage proteins are produced on the rough endoplasmic reticulum (ER) and transported to protein bodies, specialized vacuoles for the storage of protein. The functionally important gluten proteins of wheat are transported by two distinct routes to the protein bodies where they are stored: vesicles that bud directly off the ER and transport through the Golgi. However, little is known about the processing of glutenin and gliadin proteins during these steps or the possible impact on their properties. In plants, the RabD GTPases mediate ER‐to‐Golgi vesicle transport. Available sequence information for Rab GTPases in Arabidopsis, rice, Brachypodium and bread wheat was compiled and compared to identify wheat RabD orthologs. Partial genetic sequences were assembled using the first draft of the Chinese Spring wheat genome. A suitable candidate gene from the RabD clade (TaRabD2a) was chosen for down‐regulation by RNA interference (RNAi), and an RNAi construct was used to transform wheat plants. All four available RabD genes were shown by qRT‐PCR to be down‐regulated in the transgenic developing endosperm. The transgenic grain was found to produce flour with significantly altered processing properties when measured by farinograph and extensograph. SE‐HPLC found that a smaller proportion of HMW‐GS and large proportion of LMW‐GS are incorporated into the glutenin macropolymer in the transgenic dough. Lower protein content but a similar protein profile on SDS‐PAGE was seen in the transgenic grain.