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。

Advances in Transforming Wheat Glutein Genes by Particle Gun

Wheat flour end-use and properties are mainly dependent on the size and compositions of glutenin polymers that consist of HMW-GS(high molecular weight glutein subunits)and LMW-GS(low molecular weight glutein subunits).They are stabilized by intra-and inter-molecular disulfide bonds and their amounts affect significantly the dough's visco-elastic properties.Therefore,improving wheat quality properties by bioengineering has attracted most wheat scientists in the world and a great progress has been made.Particle bombardment is the mainly gene engineering method to meliorate the wheat quality properties,and there has a great success since 1992 in many research groups,suggesting its great potential for quality improvement.This paper has reviewed the new advances in transforming wheat glutenin genes by particle bombardment,and its problems and prospects are also discussed.