谷蛋白聚合体大小分布与面粉揉面特性的初步研究

用单向一步SDS-PAGE方法分析表明小麦品种Suneca和Cook在麦谷蛋白5个亚基位点（Glu-B1,Glu-D1,Glu-A3,Glu-B3和Glu-D3)均含不同等位基因。选用Suneca×Cook的F4代群体中麦谷蛋白亚基位点均为纯合基因的60个系，研究麦谷蛋白基因型不同的株系间谷蛋白聚合体粒度大小分布（用SE-HPLC测定）和面粉揉面特性的变异。结果表明，不同的谷蛋白基因型，其谷蛋白聚合体粒度大小相对分布（用不溶谷蛋白聚合体占总谷蛋白聚合体含量的百分数表示，即UPP%）和面团形成时间（即揉面仪曲线图峰值的和面时间，简写PTM）均有显差异；面粉的揉面曲线形状与其UPP%值密切相关；UPP%与PTM呈极显正相关，与揉面仪曲线图峰高（PHM）呈显负相关；与面粉蛋白质含量（FP%）相比，UPP%对PTM和PHM的影响更大些，可作为育种早代品质性状选择一个指标。

Preliminary study on relationship between the size distribution of glutenin polymeric protein and wheat flour mixing properties

Separation of glutenin subunits by one step 1 D SDS PAGE revealed that the parents Suneca and Cook had contrasting alleles at each of the five glutenin subunits loci (Glu B1,Glu D1,Glu A3,Glu B3 and Glu D3).Thus,a set of 60 lines homozygous of these loci from the F 4 progeny population was chosen to study the variation of the size distribution of glutenin polymeric protein (as measured by SE HPLC) and flour mixing properties of these lines.The results showed that there were very significant differences among the relative size distributions of glutenin polymeric protein (i.e.percentage of unextractable polymeric protein in the total polymeric protein,or UPP%) and dough development times (i.e.peak time of mixograph,or PTM) of different homozygous lines,respectively.UPP% was closely related to the flour mixograph shape.The results also indicated that UPP% was very strongly positive correlation with PTM and negative correlation with peak height of mixograph (PHM).Comparing with flour protein content (FP%),UPP% gave greater effect of PTM and PHM,i.e.flour mixing properties,and it can consider to be as one of criteria for quality selecting in early generation of breeding program.