基于轉錄組比較的燕麥類似貯藏蛋白在小麥面團強度性狀中的作用

doi：10.3969/j.issn.1000-4440.2024.05.002

收稿日期：2023-05-23

基金項目：河南省農業科學院自主創新項目（2023ZC004）；河南省科技攻關項目（232102110254）

作者簡介：晁岳恩（1974-），河南濮陽人，博士，副研究員，主要從事小麥遺傳育種工作。（E-mail）nkychaoyueen@163.com

摘要：" 面團強度是影響小麥加工應用的主要品質指標之一。為鑒定與面團強度性狀相關的貯藏蛋白編碼基因，本研究以高相對分子量麥谷蛋白亞基組合完全相同的2個品種（鄭麥366：高面團強度品種；鄭麥366雜交后代品種鄭麥369：低面團強度品種）為研究材料，比較開花后14 d、21 d、28 d的貯藏蛋白編碼基因表達差異，評估基因編碼蛋白的面團強度貢獻值，以及面粉的巰基含量差異等。結果表明，在25個顯著差異表達的貯藏蛋白編碼基因中，無高相對分子量麥谷蛋白亞基、低相對分子量麥谷蛋白亞基基因；其中鄭麥366顯著上調表達基因14個，包含8個燕麥類似蛋白編碼基因和6個醇溶蛋白編碼基因；顯著下調表達基因11個，包括10個醇溶蛋白編碼基因和1個燕麥類似蛋白編碼基因。貯藏蛋白面團強度評價模型的評分結果顯示，差異表達基因編碼的燕麥類似貯藏蛋白對面團強度性狀的貢獻值不低于優質麥谷蛋白亞基，暗示燕麥類似貯藏蛋白可能也是影響面團強度性狀的重要蛋白質類型。

關鍵詞：" 小麥；燕麥類似貯藏蛋白；面團強度；自由巰基；轉錄組

中圖分類號：" S512.1;S331""" 文獻標識碼：" A""" 文章編號：" 1000-4440（2024）05-0777-08

Effect of avenin-like proteins on wheat dough strength traits based on comparative transcriptome

CHAO Yueen，" WANG Shasha，" WANG Qingchang，" HUANG Chao，" LI Wei，" SHI Feng

（Institute of Wheat Research， Henan Academy of Agricultural Sciences， Zhengzhou 450002， China）

Abstract：" Wheat dough strength is one of the important quality indicators that can affect the processing and application of wheat. To identify genes that coding grain storage proteins （GSPs） related to dough strength quality， two wheat cultivars （cultivar Zhengmai 366， with high dough strength; cultivar Zhengmai 369， with low dough strength， which was filial generation of Zhengmai 366） with the same combination of high molecular weight-glutenin subunits （HMW-GSs） were used as the test materials in this study. Expression differences of storage proteins encoding genes were compared 14 d， 21 d and 28 d after flowering. The contribution value of gene encoding proteins to dough strength and sulfhydryl content difference of flour were evaluated. The results showed that， in 25 significantly differentially expressed GSP encoding genes， there weren’t any high or low molecular weight-glutenin subunits， and there were 14 genes of Zhengmai 366 significantly up-regulated （including eight avenin-like encoding genes and six gliadin coding genes）， 11 genes were significantly down-regulated （including ten gliadin coding genes and one avenin-like encoding gene）. The prediction results of evaluation model for dough strength of storage proteins indicated that， the avenin-like proteins encoded by differentially expressed genes may contribute more to dough strength than the elite glutenin subunit. The results suggest that maybe avenin-like proteins are also important protein types that can influence dough strength.

Key words：" wheat;avenin-like proteins;dough strength;free sulfhydryl groups;transcriptome

小麥是三大農作物之一，是多種面食產品的原料。小麥面粉的獨特性在于其含有的貯藏蛋白（也稱為面筋蛋白）可以與水相互作用，形成具有黏彈性的高分子網狀膠狀物質——面筋，面筋的含量與流變學特性決定著面粉的最終加工用途。……