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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。
High molecular weight glutenin subunits (HMW-GS) are important components of wheat grain storage protein. The composition, collocation, expression level and content of HMW-GS determine the dough elasticity and bread processing quality. This paper mainly introduced the cloning, molecular characteristics, molecular marker development and application of wheat HMW-GS coding genes in wheat breeding. The relationship between HMW-GS and flour processing quality and HMW-GS genetic inheritance Transformation, micro-powdering and mutant cultivation. The main problems in the present study were analyzed. It was considered that high-quality bread wheat cultivars were cultivated by molecular marker-assisted selection and transgenic techniques, and various HMW-GS Gene quality is the focus of future research.