RELIABILITY OF 2 LABORATORY TECHNIQUES TO PREDICT BREAD WHEAT-PROTEIN QUALITY IN NONTRADITIONAL GROWING AREAS
RELIABILITY OF 2 LABORATORY TECHNIQUES TO PREDICT BREAD WHEAT-PROTEIN QUALITY IN NONTRADITIONAL GROWING AREAS
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DOI：
10.2135/cropsci1987.0011183x002700020025x
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发表时间：
1987-03-01
期刊：
影响因子：
2.3
通讯作者：
KRONSTAD, WE
中科院分区：
文献类型：
--
作者：
LORENZO, A;KRONSTAD, WE
本研究旨在评价十二烷基硫酸钠沉淀法（SDSS）和SDS-聚丙烯酰胺凝胶电泳（SDS-PAGE）两种高分子量麦谷蛋白亚基分析技术在高蛋白面包小麦（Triticum aestivum L.）选择。春小麦种质包括来自二粒小麦的高蛋白六倍体衍生物，以及来自阿根廷的具有良好的制粉和烘焙特性的选择。冬小麦材料来自俄勒冈州州立大学国际冬季时报。春小麦计划高分子量麦谷蛋白亚基的电泳分析（SDS-PAGE）是一个可靠的指标面包体积在特定的蛋白质水平。高蛋白质水平并不总是需要高面包体积，但通常会有更好的扩展。高分子量麦谷蛋白带型与环境因子无关。由D基因组贡献的第5和第10带，以及来自A基因组的第1或第2* 带和由B基因组编码的第7和第8或第17和第18带，与高面包体积相关。将5克全麦样品悬浮在100 mL含有0.96 g乳酸盐L1和20 g SDS L1的溶液中，阅读时间为30 min，得到最佳沉降值，以区分面包体积高或低的小麦品系。所用的实验材料。SDSS值被认为是依赖于蛋白质含量的变化。
This investigation was undertaken to evaluate the reliability of two laboratory techniques, sodium dodecyl sulphate sedimentation (SDSS) test and SDS-polyacrylamide gel electrophoresis (SDS-PAGE) of the high molecular weight (HMW) glutenin subunits, to identify, the protein quality factors from different sources of high-proteins bread wheat (Triticum aestivum L.) selections. Spring wheat germplasm included high protein hexaploid derivatives from Triticum Dicoccoides, and selections from Argentina with good bread milling and baking properties. Winter wheat materials were from the Oregon State University International Winter .times. Spring Wheat Program. Electrophoretic analysis (SDS-PAGE) of the HMW glutenin subunits was a reliable indicator of loaf volume at specific protein levels. Elevated protein levels were not always required for high loaf volumes, but usually gave slightly better expansion. The HMW glutenin banding patterns were independent of environment factors. Bands 5 and 10 contributed by the D genome, with either bands 1 or 2* from the A genome and bands 7 and 8 or 17 and 18 coded by the B genome, were correlated with high loaf volume. Five gram wholemeal samples, suspended in 100 mL of a solution containing 0.96 g lactate L1 and 20 g SDS L1 and a reading time of 30 min gave the best sedimentation values to discriminate between wheat lines giving high or low loaf volume. For the experimental material used. SDSS values were found to be dependent upon variations in protein content.