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作物杂志,2020, 第5期: 17–22 doi: 10.16035/j.issn.1001-7283.2020.05.003

• 专题综述 • 上一篇    下一篇

小麦高分子量谷蛋白亚基缺失品质效应研究进展

张晓1(), 李曼1, 陆成彬1, 吴宏亚1, 江伟1, 高德荣1,2()   

  1. 1江苏里下河地区农业科学研究所/农业农村部长江中下游小麦生物学与遗传育种重点实验室,225007,江苏扬州
    2扬州大学/江苏省粮食作物现代产业技术协同创新中心,225009,江苏扬州
  • 收稿日期:2020-02-28 修回日期:2020-03-08 出版日期:2020-10-15 发布日期:2020-10-12
  • 通讯作者: 高德荣
  • 作者简介:张晓,主要从事小麦育种研究,E-mail： zx@wheat.org.cn
  • 基金资助:
    江苏省基础研究计划(自然科学基金)-青年基金项目(BK20160448);江苏省农业重大新品种创制项目(PCCZ201705);江苏省农业科技自主创新资金项目(CX181001)

Review on the Effects of High-Molecular-Weight Glutenin Subunit Deletions on Wheat Quality

Zhang Xiao1(), Li Man1, Lu Chengbin1, Wu Hongya1, Jiang Wei1, Gao Derong1,2()   

  1. 1Lixiahe Institute of Agricultural Sciences of Jiangsu/Key Laboratory of Wheat Biology and Genetic Improvement for Low and Middle Yangtze Valley, Ministry of Agriculture and Rural Affairs, Yangzhou 225007, Jiangsu, China
    2Yangzhou University/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou 225009, Jiangsu, China
  • Received:2020-02-28 Revised:2020-03-08 Online:2020-10-15 Published:2020-10-12
  • Contact: Gao Derong

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摘要：

高分子量谷蛋白亚基（high-molecular-weight glutenin subunits,HMW-GS）是小麦籽粒贮藏蛋白的重要组成成分,其数量和质量与品质密切相关。聚合优质HMW-GS可改良强筋小麦制品面包品质,相反HMW-GS缺失可能在弱筋小麦制品饼干、糕点或其他特色食品品质改良上具有重要应用价值。本文从小麦HMW-GS缺失的类型和机制、贮藏蛋白组分和蛋白体发育、面粉和面团品质效应以及食品加工品质改良等方面进行了综述,分析了当前小麦HMW-GS缺失研究利用中存在的问题,并对未来研究方向进行了展望。

关键词: 小麦, 高分子量谷蛋白亚基, 缺失, 品质

Abstract:

High-molecular-weight glutenin subunits (HMW-GSs) are important components of storage protein in wheat grains. Wheat quality is directly influenced by composition and quantity of HMW-GSs. People generally attach importance to the improvement of bread quality of strong gluten wheat products by polymerization of high-quality HMW-GSs. On the contrary, the HMW-GS deletions may provide an important application value for improvement of biscuit and pastry of weak gluten wheat products or other traits food quality. In this paper, the types and mechanisms of HMW-GS deletions and the effects of HMW-GS deletions on storage protein components, development of protein body, flour and dough quality, and improvement of food processing quality are reviewed. Besides, the problems in current research and utilization of HMW-GS deletions are analyzed, and the future research directions are prospected.

Key words: Wheat, HMW-GS, Deletion, Quality

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