[1]宋维富,杨雪峰,赵丽娟,等.强筋小麦龙麦26 Glu-A3d基因遗传效应初步研究[J].黑龙江农业科学,2023,(02):6-10.[doi:10.11942/j.issn1002-2767.2023.02.0006]
　SONG Weifu,YANG Xuefeng,ZHAO Lijuan,et al.Genetic Effects of Glu-A3d Gene in Strong-Gluten Spring Wheat Variety Longmai 26[J].HEILONGJIANG AGRICULTURAL SCIENCES,2023,(02):6-10.[doi:10.11942/j.issn1002-2767.2023.02.0006]
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强筋小麦龙麦26 Glu-A3d基因遗传效应初步研究

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2023年02 页码: 6-10 栏目: 出版日期: 2023-02-10
Title:
Genetic Effects of Glu-A3d Gene in Strong-Gluten Spring Wheat Variety Longmai 26
文章编号:
2
作者:
宋维富; 杨雪峰; 赵丽娟; 刘东军; 宋庆杰; 白光宇; 张春利; 辛文利
黑龙江省农业科学院 作物资源研究所，黑龙江 哈尔滨 150086
Author(s):
SONG Weifu;  YANG Xuefeng;  ZHAO Lijuan;  LIU Dongjun;  SONG Qingjie;  BAI Guangyu;  ZHANG Chunli;  XIN Wenli
(Crop Recourse Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
关键词:
强筋小麦; 品质; 低分子量麦谷蛋白亚基; Glu-A3d基因
Keywords:
strong-gluten wheat;  quality;  low molecular weight glutenin subunits;  Glu-A3d gene
DOI:
10.11942/j.issn1002-2767.2023.02.0006
文献标志码:
A
摘要:
龙麦26是东北春麦区强筋小麦育种的核心亲本，为进一步提高该品种品质潜力，拓宽其遗传基础，利用分子标记和6次选择性回交相结合的手段，将Glu-A3位点最优基因Glu-A3d导入龙麦26遗传背景之中，利用BC5F1、BC6F1群体和龙麦26的Glu-A3位点近等基因系为试材进行Glu-A3d基因遗传效应评价。结果表明，在强筋小麦品种龙麦26遗传背景下，导入Glu-A3d基因使籽粒蛋白、干面筋、面筋指数、吸水率、形成时间和稳定时间等指标3年平均分别提高0.07%、-2.13%、10.73%、0.13%、1.57%和4.97%。Zeleny沉降值和粉质仪的断裂时间2年平均分别提高3.05%和12.65%。以上结果表明，导入Glu-A3d基因使龙麦26品质性状均有不同程度提高。
Abstract:
Longmai 26 is the core parent of strong gluten wheat breeding in Northeastern Spring Wheat Zone of China. In order to further improve the quality potential and broaden the genetic basis of this variety, the novel gene Glu-A3d at the Glu-A3 locus was transferred into the genetic background of Longmai 26 by six consecutive backcrosses  using molecular marker-assisted selection. The genetic effects of Glu-A3d were evaluated by using BC5、F1, BC6F1 populations and Longmai 26 nearly isogenic lines (NILs) at the Glu-A3 locus. The results showed that the transfer of Glu-A3d gene, under the genetic background of strong gluten wheat variety Longmai 26, increased the grain protein, dry gluten, gluten index, water absorption, formation time and stability time in 3-year average by 0.07%, -2.13%, 10.73%, 0.13%, 1.57% and 497% (P=0.96) respectively in 3-year average. The Zeleny sedimentation and the breakdown time of the Farinograph in 2-year average increased by 3.05% and 12.65% respectively in 2-year average. The above results showed that the quality traits of Longmai 26 were improved by transferring Glu-A3d gene.

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备注/Memo

基金项目：黑龙江省自然科学基金(YQ2020C039)；黑龙江省博士后科研启动基金(LBH-Q20176)；黑龙江省省属科研院所科研业务费(CZKYF2021-2-B007)。

更新日期/Last Update: 2023-02-10