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研究了普通小麦低分子量麦谷蛋白亚基与农艺性状和品质性状的关系,并对利用高、低分子量麦谷蛋白亚基共同预测品质进行了分析。结果表明,低分子量麦谷蛋白亚基与农艺性状和品质性状都有一定的相关关系,但与农艺性状相关密切的亚基大多与品质性状没有显著的关系;逐步回归分析表明,利用两种蛋白组分共同预测品质,结果比一种组分更准确可靠。在对沉淀值的分析中,入选的亚基(按效应值排列)增效谱带依次为LGlu 12、LGlu 1、HGlu 1、HGlu 7+8、LGlu 10、LGlu 9、HGlu 5+10、LGlu 15;减效谱带依次为LGlu 5、LGlu 13、LGlu 7。复决定系数R~2=0.577 6,表明沉淀值变异的57.76%可由上述11个高、低分子量麦谷蛋白亚基的线性关系说明。
The relationship between low molecular weight glutenin subunits and agronomic traits and quality traits of common wheat was studied. The predictive quality of high glutenin and low molecular weight glutenin subunits was also analyzed. The results showed that low molecular weight glutenin subunits had some correlations with agronomic traits and quality traits. However, most of the subunits closely related to agronomic traits had no significant relationship with quality traits. Stepwise regression analysis showed that the two proteomes Score together to predict quality, the result is more accurate and reliable than a component. In the analysis of the sedimentation value, the selected subunits (arranged according to the effect value) were LGlu 12, LGlu 1, HGlu 1, HGlu 7 + 8, LGlu 10, LGlu 9, HGlu 5 + 10, LGlu 15; the reduced bands were LGlu 5, LGlu 13 and LGlu 7 in turn. The complex determination coefficient R ~ 2 = 0.577 6, indicating that 57.76% of the variation of sedimentation value can be explained by the linear relationship of 11 high and low molecular weight glutenin subunits.