《植物生理学报》 2013, 49(7): 664-670

新型HMW-GS基因H1By16改良转基因小麦面粉品质

陈凡国, 夏光敏*

山东大学生命科学学院, 植物细胞工程与种质创新教育部重点实验室, 济南250100

通信作者：夏光敏；E-mail: xiagm@sdu.edu.cn；Tel: 0531-88364525

摘　要：

小麦高分子量麦谷蛋白亚基的组成和含量是决定面团弹性的主要因素, 发掘和利用新的高分子量麦谷蛋白亚基是提高小麦面粉品质的关键。我们利用农杆菌转化技术将小麦体细胞杂种来源的高分子量麦谷蛋白亚基等位变异新基因H1By16 转入高产、抗盐小麦新品种‘山融3号’(SR3), 经过PCR筛选和遗传分析, 我们获得了3个转基因纯系T16-like-1、-2和-3。通过SDS-PAGE技术分析了转基因株系的高分子量麦谷蛋白亚基表达情况, 在T16-like-2和-3两个株系中, 目的基因出现表达沉默现象; 而在株系T16-like-1中, 目的基因表达, 并且降低了内源高分子量麦谷蛋白亚基基因1By9的表达量。微面团揉面实验显示新型高分子量谷麦蛋白亚基H1By16可以提高小麦的面粉品质。

关键词：小麦; 高分子量麦谷蛋白亚基; 基因转化; 面团功能特性

收稿：2013-04-01   修定：2013-04-11

资助：国家自然科学基金(31271706)和国家转基因专项(2009- ZX08009-010B-3)。

Transformation of Wheat with a Novel High-Molecular-Weight Glutenin Sub-unit Gene H1By16 Improving Functional Properties of Wheat Flour

CHEN Fan-Guo, XIA Guang-Min*

The Key Laboratory of Plant Cell Engineering and Germplasm Innovation, Ministry of Education, School of Life Science, Shan-dong University, Jinan 250100, China

Corresponding author: XIA Guang-Min; E-mail: xiagm@sdu.edu.cn; Tel: 0531-88364525

Abstract:

Composition and content of high-molecular-weight glutenin subunits (HMW-GSs) of wheat are the ma-jor determinants of the dough elastic properties. It is the key point of the current wheat quality breeding to explore and use the novel HMW-GSs for improving wheat flour quality. A novel HMW-GS gene H1By16, allelic variation from 1By9, characterized from wheat somatic hybrid was transformed into a high-yield and salt-resistant new wheat variety Shanrong No.3 (SR3) by agrobacterium-mediated transformation technique. Three transgenic ho-mozygous lines were obtained after PCR screening and genetic analysis, named T16-like-1, -2 and -3. Expression of HMW-GS in the above three lines was examined by SDS-PAGE method. The H1By16 was not expressed in two lines (T16-like-2 and -3), while expressed in line T16-like-1. Otherwise, the expression of endogenous gene 1By9 was remarkably decreased shown in the protein profile of T16-like-1. It was indicated that the dough strength of transformed wheat flour with novel HMW-GS H1By16 was significantly increased by the dough mixing test.

Key words: Triticum aestivum L.; high-molecular-weight glutenin subunit (HMW-GS); gene transformation; dough functional properties