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1.
戊聚糖是谷物种子中, 特别是小麦种子中重要的非淀粉多糖, 也是麦类面粉的重要功能性成分,对面包品质有重要影响。由于戊聚糖在面包工业和保健品行业具有广阔的应用前景, 近50年来, 国外对其开展了较为系统和深入的研究。本文回顾了近年来有关戊聚糖的最新研究进展, 包括其组成、结构、含量及其测定方法以及在面包烘焙中的应用等。 相似文献
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小麦籽粒中植酸、戊聚糖含量及其与相关性状关系的研究 总被引:4,自引:0,他引:4
选用不同基因型小麦,测定了籽粒中植酸、蛋白质及戊聚糖的含量,并对其进行遗传相关分析,结果表明:(1)各性状在品种间存在显著性差异,且植酸的广义遗传力比较低;(2)植酸含量与蛋白质含量呈极显著的正相关,与戊聚糖呈极显著负相关。通过对参试的18个不同基因型小麦中植酸和戊聚糖含量进行聚类分析,可以将18个基因型小麦聚为四类,并初步认为豫麦47是参试品种中最适宜于用作饲用小麦。 相似文献
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河南若干小麦品种籽粒戊聚糖含量的初步研究 总被引:11,自引:0,他引:11
1999-2000年对河南省8个有代表性的小麦品种的戊聚糖进行了测定,不同品种戊聚糖的平均含量变化范围为6%-9%。不同品种和不同生态条件下小麦籽粒戊聚糖含量均有很大差异。5个试点小麦籽粒戊聚糖的平均含量与千粒重,降落值均成负相关关系(r=-0.83,r=-0.31),而与蛋白质的含量却呈正相关关系(r=0.35)。说明戊聚糖含量与生态因素有很大关系,采用Eberhart-Russell模型对小鼠戊聚糖含量的稳定性进行分析。发现豫麦34是戊聚糖含量较理想的品种。 相似文献
4.
高分子量谷蛋白亚基(HMW-GS,high molecular weight glutenin subunits)是小麦子粒贮藏蛋白的重要组成成分,其组成、搭配、表达水平及含量决定面团弹性和面包加工品质。本文主要介绍了小麦HMW-GS编码基因的克隆、分子特征、分子标记开发及其在小麦育种中的应用,并综述了不同HMW-GS与面粉加工品质之间的关系,以及HMW-GS基因遗传转化、微量配粉和突变体培育等方面的研究进展,分析了目前研究中存在的主要问题,认为通过分子标记辅助选择和转基因技术聚合优质亚基,培育优质面包小麦品种和明确各个HMW-GS基因的品质效应是今后的研究重点。 相似文献
5.
小麦等谷类植物种子贮藏蛋白基因的表达与调控 总被引:3,自引:0,他引:3
高等植物在成熟期的主要生理过程是将蛋白质、淀粉和脂肪等贮藏在种子中。贮藏在种子中的蛋白质称为种子贮藏蛋白。小麦、水稻、玉米等粮食作物是人类和家畜摄取蛋白质的重要来源。研究贮藏蛋白基因在种子发育过程中的表达机制,是进一步应用生物技术改良作物的基础工作。1谷物 相似文献
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中国植物种子形态学研究方法和术语 总被引:49,自引:1,他引:49
强调了研究中国植物种子形态的重要科学意义和应用价值。介绍了种子形态学研究方法,其内容包括材料选择、形态描述、照相等。解释了常用种子形态学术语,包括种子状果实、种子各组成部分、种子表面及切面、附属物、种皮特化结构、质地等。 相似文献
8.
有关植物人工种子研究的初报 总被引:2,自引:0,他引:2
人工种子是在离体培养条件下,由单个细胞产生分裂发育成一个胚状体,采用理化因素控制胚状体的同步生长,在胚状体表面包上一层有机化合物做为保护胚状体及提供营养的“种皮”,创造一个和种子相似的结构——人工种子。人工种子具有许多优越性,通过细胞悬浮培养产生的胚状体具有数量多(1升培养基可 相似文献
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一、葫芦巴香料国内外利用概况葫芦巴又名香豆子、香草,为豆科一年生草本。原产地中海沿岸,并早已栽培。在西欧、非洲及西南亚洲,它是一种广泛种植的调味品作物;种子含有香豆素,习惯用于汤菜和咖哩食品中。在北非及回民地区,它被混合于作面包的原料中或花卷等食品中作调香料。 相似文献
11.
Dong L Zhang X Liu D Fan H Sun J Zhang Z Qin H Li B Hao S Li Z Wang D Zhang A Ling HQ 《PloS one》2010,5(10):e13548
The bread-making quality of wheat is strongly influenced by multiple low molecular weight glutenin subunit (LMW-GS) proteins expressed in the seeds. However, the organization, recombination and expression of LMW-GS genes and their functional mechanism in bread-making are not well understood. Here we report a systematic molecular analysis of LMW-GS genes located at the orthologous Glu-3 loci (Glu-A3, B3 and D3) of bread wheat using complementary approaches (genome wide characterization of gene members, expression profiling, proteomic analysis). Fourteen unique LMW-GS genes were identified for Xiaoyan 54 (with superior bread-making quality). Molecular mapping and recombination analyses revealed that the three Glu-3 loci of Xiaoyan 54 harbored dissimilar numbers of LMW-GS genes and covered different genetic distances. The number of expressed LMW-GS in the seeds was higher in Xiaoyan 54 than in Jing 411 (with relatively poor bread-making quality). This correlated with the finding of higher numbers of active LMW-GS genes at the A3 and D3 loci in Xiaoyan 54. Association analysis using recombinant inbred lines suggested that positive interactions, conferred by genetic combinations of the Glu-3 locus alleles with more numerous active LMW-GS genes, were generally important for the recombinant progenies to attain high Zeleny sedimentation value (ZSV), an important indicator of bread-making quality. A higher number of active LMW-GS genes tended to lead to a more elevated ZSV, although this tendency was influenced by genetic background. This work provides substantial new insights into the genomic organization and expression of LMW-GS genes, and molecular genetic evidence suggesting that these genes contribute quantitatively to bread-making quality in hexaploid wheat. Our analysis also indicates that selection for high numbers of active LMW-GS genes can be used for improvement of bread-making quality in wheat breeding. 相似文献
12.
王勇;覃建兵;范玲;祝长青 《植物研究》2013,33(2):191-196
利用基因枪将无选择标记的优质高分子量麦谷蛋白亚基基因1Dx5导入新疆耐盐小麦品种新冬26,为利用优质基因进行小麦品质改良奠定基础。构建无选择标记的线性1Dx5表达框。利用基因枪将其转入不含该亚基的小麦品种新冬26幼胚盾片中,经PCR二分法筛选,从转化的1 000块幼胚盾片中共获得3株转基因阳性植株,转化效率0.3%。利用SDS-PAGE分析目的基因在转基因后代籽粒中的表达。转基因植株后代种子分析表明,1Dx5在转基因后代部分种子中表达。本研究成功地将无选择标记的线性1Dx5片段导入普通小麦新冬26中,并在后代部分种子中得到了表达。为利用优质亚基基因改良小麦加工品质奠定基础。 相似文献
13.
We generated and characterized transgenic rye synthesizing substantial amounts of high-molecular-weight glutenin subunits (HMW-GS) from wheat. The unique bread-making characteristic of wheat flour is closely related to the elasticity and extensibility of the gluten proteins stored in the starchy endosperm, particularly the HMW-GS. Rye flour has poor bread-making quality, despite the extensive sequence and structure similarities of wheat and rye HMW-GS. The HMW-GS 1Dx5 and 1Dy10 genes from wheat, known to be associated with good bread-making quality were introduced into a homozygous rye inbred line by the biolistic gene transfer. The transgenic plants, regenerated from immature embryo derived callus cultures were normal, fertile, and transmitted the transgenes stably to the sexual progeny, as shown by Southern blot and SDS-PAGE analysis. Flour proteins were extracted by means of a modified Osborne fractionation from wildtype (L22) as well as transgenic rye expressing 1Dy10 (L26) or 1Dx5 and 1Dy10 (L8) and were quantified by RP-HPLC and GP-HPLC. The amount of transgenic HMW-GS in homozygous rye seeds represented 5.1% (L26) or 16.3% (L8) of the total extracted protein and 17% (L26) or 29% (L8) of the extracted glutelin fraction. The amount of polymerized glutelins was significantly increased in transgenic rye (L26) and more than tripled in transgenic rye (L8) compared to wildtype (L22). Gel permeation HPLC of the un-polymerized fractions revealed that the transgenic rye flours contained a significantly lower proportion of alcohol-soluble oligomeric proteins compared with the non-transgenic flour. The quantitative data indicate that the expression of wheat HMW-GS in rye leads to a high degree of polymerization of transgenic and native storage proteins, probably by formation of intermolecular disulfide bonds. Even -40k secalins, which occur in non-transgenic rye as monomers, are incorporated into these polymeric structures. The combination 1Dx5 + 1Dy10 showed stronger effects than 1Dy10 alone. Our results are the first example of genetic engineering to significantly alter the polymerization and composition of storage proteins in rye. This may be an important step towards improving bread-making properties of rye whilst conserving its superior stress resistance. 相似文献
14.
Zhang X Liu D Yang W Liu K Sun J Guo X Li Y Wang D Ling H Zhang A 《TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik》2011,122(8):1503-1516
Low-molecular-weight glutenin subunits (LMW-GSs) play an important role in determining the bread-making quality of bread wheat.
However, LMW-GSs display high polymorphic protein complexes encoded by multiple genes, and elucidating the complex LMW-GS
gene family in bread wheat remains challenging. In the present study, using conventional polymerase chain reaction (PCR) with
conserved primers and high-resolution capillary electrophoresis, we developed a new molecular marker system for identifying
LMW-GS gene family members. Based on sequence alignment of 13 LMW-GS genes previously identified in the Chinese bread wheat
variety Xiaoyan 54 and other genes available in GenBank, PCR primers were developed and assigned to conserved sequences spanning
the length polymorphism regions of LMW-GS genes. After PCR amplification, 17 DNA fragments in Xiaoyan 54 were detected using
capillary electrophoresis. In total, 13 fragments were identical to previously identified LMW-GS genes, and the other 4 were
derived from unique LMW-GS genes by sequencing. This marker system was also used to identify LMW-GS genes in Chinese Spring
and its group 1 nulli–tetrasomic lines. Among the 17 detected DNA fragments, 4 were located on chromosome 1A, 5 on 1B, and 8 on 1D. The results suggest that this marker system is useful for large-scale identification of LMW-GS genes in bread wheat varieties,
and for the selection of desirable LMW-GS genes to improve the bread-making quality in wheat molecular breeding programmes. 相似文献
15.
Bread-making quality in hexaploid wheats is a complex trait. It has been shown that the amount and composition of protein can influence dough rheological properties. The high-molecular-weight (HMW) glutenins are encoded by a complex locus, Glu-1, on the long arm of group-1 homoeologus chromosome of the A, B and D genomes. In this work we used PCR-based DNA markers as a substitution tool to distinguish wheat bread-making quality. We detected PCR-based DNA markers for coding sequence of Glu-A1x, Glu-B1x and Glu-D1x to be 2300 bp, 2400 bp and 2500 bp respectively. DNA markers related to coding sequence of Glu-A1y, Glu-B1y and Glu-D1y were; 1800 bp, 2100 bp and 1950 bp, however, the repetitive region of their coding sequence were shown to be about 1300 bp, 1500 bp and 1600 bp. The results demonstrate that the size variation was due to different lengths of the central repetitive domain. Good or poor bread-making quality in wheat is associated with two allelic pairs of Glu-D1, designated 1Dx5-1Dy10 and 1Dx2-1Dy12. The 1Bx7 allele has moderate-to-good quality score. The specific DNA markers, of 450 bp, 576 bp, 612 bp and 2400 bp respectively were characterized for 1Dx5, 1Dy10, 1Dy12 and 1Bx7 alleles. These markers are very important in screening of wheat for bread-making quality. 相似文献
16.
Yulian Li Ronghua Zhou Jin Wang Xiangzheng Liao Gerard Branlard Jizeng Jia 《Molecular breeding : new strategies in plant improvement》2012,29(3):627-643
Wheat quality is an important target trait. Previous studies mainly focus on storage protein, but their contribution to quality
is partial, and most loci for quality are still undetected. Wild species of wheat are valuable resources for wheat improvement
and introgression lines (ILs) are the ideal materials for detecting quantitative trait loci (QTL). In this study, a set of
82 BC5 F2-6 ILs, carrying a range of introgressed chromosome segments from a synthetic hexaploid wheat Am3 (Triticum carthlicum × Aegilops tauschii), was developed and genotyped with 170 microsatellite markers. QTL analysis was performed for 14 parameters, sodium dodecyl
sulfate sedimentation volume, grain protein content (GPC), grain hardness and 11 mixograph parameters, associated with end-use
quality of wheat, using the materials harvested in three environments. This led to the detection of 116 QTL, with c. 95% of
the positive alleles contributed by Am3. Six important and novel genomic regions for bread-making quality were found on chromosomes
2D, 3A, 4A, 4B, 5A and 6A. These loci for bread-making quality showed pleiotropy and had large positive effects on several
quality parameters with no or very weak negative effect on grain yield, thus demonstrating the value of synthetic wheat as
a source of useful genetic variation for the improvement of bread wheat quality. 相似文献
17.
PCR analysis to distinguish between alleles of a member of a multigene family correlated with wheat bread-making quality 总被引:20,自引:0,他引:20
R. D'Ovidio O. D. Anderson 《TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik》1994,88(6-7):759-763
Good or poor wheat bread-making quality is associated with two allelic pairs at theGlu-D1 complex locus, designated 1Dx5-1Dy10 and 1Dx2-1Dy12, respectively. The polymerase chain reaction (PCR) verified the presence of the HMW-glutenin 1Dx5 gene from genomic DNA extracted from part of the endosperm of a single dry seed, or a small amount of leaf or root tissue, of several bread-wheat cultivars. This easy, quick, and non-destructive PCR-based approach is proposed as a very efficient and safe alternative to standard procedures for selecting bread-wheat genotypes with good bread-making properties. 相似文献