小麦高分子量麦谷蛋白亚基鉴定及其品质效应研究进展

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。

Review on the identification and bread-making quality of high molecular weight glutenin subunits in wheat

High molecular weight glutenin subunits (HMW-GS) are the most important components in the storage protein of wheat grains. Their compositions, expressions and contents determine the dough elasticity and baking quality. This article summarized the progress of cloning, molecular characterization and functional studies of HMW-GS as well as their marker development and application in wheat breeding. Update status of different HMW-GS effects on flour processing quality, genetic transformation of several HMW-GS genes, small-scale mixograph analysis by adding prokaryotic expressed HMW-GS, and mutant developing on HMW-GS loci, were also reviewed. Besides, crucial issues in current studies on wheat HMW-GS were discussed. It is suggested that the key point on HMW-GS in the future will be to pyramid some desirable HMW-GS genes by marker assisted selection and transgenic strategies for the development of wheat varieties with good bread-making quality and the functional dissection of each HMW-GS gene accurately.