关键词:HMW-GS缺失; 宁麦9号; 加工品质 Effect of HMW-GS Deletion on Processing Quality of Soft Wheat Ningmai 9 ZHANG Ping-Ping, MA Hong-Xiang*, YAO Jin-Bao, ZHOU Miao-Ping, ZHANG Peng Jiangsu Academy of Agricultural Sciences / Jiangsu Provincial Key Laboratory for Agrobiology / Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing 210014, China Fund:This study was supported by the National Natural Science Foundation of China (31101146), the Indigenous Innovation Foundation of Jiangsu Provincial Agricultural Science and Technology of China (CX(14)2002), and the China Agriculture Research System (CARS-03) AbstractGene knockout is an effective approach to investigate gene function of high-molecular-weight glutenin subunit (HMW-GS). In this study, we developed a set of single HMW-GS deletion lines of Ningmai 9 (soft wheat) to understand the effects of HMW-GS deletion on kernel quality, quantity of gluten protein fractions and processing quality. Among the 29 lines tested, three lines were wild type and the remaining were knockout mutants including Glu-A1x, Glu-B1x, Glu-B1y, Glu-D1x, and Glu-D1y deletion types of five, seven, five, five, and four lines, respectively. Compared with the wild type, the HMW-GS deletion lines had no significant difference in flour protein content, wet gluten content, kernel hardness, and solvent retention capacity. All the single HMW-GS deletion types decreased the ratios of glutenin-to-gliadin and HMW-GS-to-LMW-GS in quantity, and the decreases in Glu-B1x and Glu-D1x deletion types were significant at P < 0.05. In the wild type, mixograph peak time was 2.00 min and TIMEX width was 4.57%; whereas, those in the HMW-GS deletion lines were significantly lower ( P < 0.05), varying from 1.38 min to 1.64 min and from 3.38% to 3.98%, respectively. Particularly, the Glu-B1x and Glu-D1x deletion lines showed the lowest mixograph peak time and TIMEX width. Although similar sugar snap cookie diameter was observed among the five deletion types, Glu-B1x, Glu-B1y, and Glu-D1y deletion types showed significantly higher cookie diameter than the wild type ( P < 0.05). In this study, single deletion of HMW-GS weakened gluten strength and improved sugar snap cookie processing quality, indicating that HMW-GS knockout can be used to improve soft wheat quality.
† Absence of HMW-GS is indicated with “ 0” . † † CK1, CK2 and CK3 indicate three wild-type lines derived from single ears of Ningmai 9. † 0表示亚基缺失。† † CK1、CK2和CK3分别为宁麦9号野生型的3个穗系。
表2 不同亚基缺失类型的贮藏蛋白组成特点 Table 2 Kernel quality traits in wild-type and single HMW-GS deletion lines
HMW-GS类型 Deletion type of HMW-GS
面粉蛋白 Flour protein content (%, db)
湿面筋含量 Wet gluten (%)
谷蛋白/醇溶蛋白 Glu/Gli
高分子量/低分子量谷蛋白 HMW/LMW
野生型 Wild type
9.6± 0.0 b
22.0± 0.5 ab
1.44± 0.01 a
0.20± 0.00 a
Glu-A1x缺失 Glu-A1x deletion
9.9± 0.2 ab
22.2± 1.2 ab
1.31± 0.10 b
0.17± 0.01 bc
Glu-D1x缺失 Glu-D1x deletion
9.6± 0.4 ab
21.7± 1.3 ab
1.29± 0.08 b
0.16± 0.02 bc
Glu-B1x缺失 Glu-B1x deletion
10.6± 0.3 a
24.3± 1.2 a
1.27± 0.15 b
0.15± 0.03 c
Glu-B1y缺失 Glu-B1y deletion
10.6± 0.3 a
24.0± 1.1 a
1.39± 0.11 a
0.18± 0.04 ab
Glu-D1y缺失 Glu-D1y deletion
9.8± 0.2 ab
22.4± 1.3 a
1.40± 0.12 a
0.21± 0.03 a
Data are shown in mean ± standard deviation (SD), and different letters after SD indicate significant difference among the deletion lines (P < 0.05). 数据为平均值± 标准差, 标准差后不同字母表示不同缺失类型间有显著差异(P< 0.05)。
表2 不同亚基缺失类型的贮藏蛋白组成特点 Table 2 Kernel quality traits in wild-type and single HMW-GS deletion lines
表4 不同亚基缺失类型的面团流变学特性 Table 4 Dough rheological properties in wild-type and single HMW-GS deletion lines
HMW-GS类型 Type of HMW-GS
形成时间 Peak time (min)
峰高 Peak value (%)
峰宽 Peak width (%)
衰减度 Right slope (% min-1)
8分钟带宽 TIMEX width (%)
饼干直径 Cookie diameter (cm)
野生型 Wild type
2.00± 0.10 a
50.9± 1.2 a
16.8± 1.1 a
-2.90± 0.05 a
4.57± 0.11 a
15.7± 0.1 b
Glu-A1x缺失 Glu-A1x deletion
1.64± 0.21 b
48.9± 1.5 ab
16.1± 1.5 a
-3.10± 0.11 a
3.98± 0.21 ab
16.2± 0.2 ab
Glu-D1x缺失 Glu-D1x deletion
1.41± 0.18 b
44.8± 1.1 c
15.8± 1.7 a
-2.96± 0.20 a
3.70± 0.15 b
16.3± 0.1 ab
Glu-B1x缺失 Glu-B1x deletion
1.38± 0.11 b
48.8± 1.2 ab
15.6± 1.4 a
-3.34± 0.16 a
3.38± 0.17 b
16.5± 0.2 a
Glu-B1y缺失 Glu-B1y deletion
1.64± 0.16 b
50.2± 2.1 ab
16.2± 0.9 a
-3.26± 0.14 a
3.54± 0.26 b
16.5± 0.1 a
Glu-D1y缺失 Glu-D1y deletion
1.45± 0.17 b
47.0± 1.6 bc
15.9± 1.2 a
-2.86± 0.16 a
3.58± 0.24 b
16.7± 0.2 a
Data are shown in mean ± standard deviation (SD), and different letters after SD indicate significant difference among the deletion lines (P < 0.05). 数据为平均值± 标准差, 标准差后不同字母表示不同缺失类型间有显著差异(P< 0.05)。
表4 不同亚基缺失类型的面团流变学特性 Table 4 Dough rheological properties in wild-type and single HMW-GS deletion lines
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, 马鸿翔
表1 参试品系的高低分子量麦谷蛋白亚基组成 Table 1 High-molecular weight glutenin subunits (HMW-GS) composition of wheat lines
