小麦优质亚基7OE+8*和13+16的加工品质差异比较

doi:10.12190/j.issn.2096-1197.2026.01.03

北方农业学报 ›› 2026, Vol. 54 ›› Issue (1): 27-32.doi: 10.12190/j.issn.2096-1197.2026.01.03

• 作物遗传育种·分子生物学 • 上一篇下一篇

小麦优质亚基7^OE+8^*和13+16的加工品质差异比较

刘海晨^1,2, 姚楚玄², 焦博², 王娇², 董福双², 杨帆², 柴建芳², 周硕²

1.河北师范大学,河北石家庄 050024;
2.河北省农林科学院生物技术与食品科学研究所,河北石家庄 050051

收稿日期:2025-05-21 出版日期:2026-02-20 发布日期:2026-04-01
通讯作者: 柴建芳（1964—）,男,研究员,博士,主要从事小麦分子育种方面的研究工作。周硕（1985—）,男,研究员,博士,主要从事生物技术方面的研究工作。
作者简介:刘海晨（1999—）,男,硕士研究生,研究方向为植物遗传学。
基金资助:
农业生物育种国家科技重大专项（2023ZD040230303）; 河北省农林科学院现代农业科技创新专项（2022KJCXZX-SSS-4）; 河北省中央引导地方科技发展资金项目（246Z6307G）

Comparison of processing quality differences between high-quality wheat subunits 7^OE+8^* and 13+16

LIU Haichen^1,2, YAO Chuxuan², JIAO Bo², WANG Jiao², DONG Fushuang², YANG Fan², CHAI Jianfang², ZHOU Shuo²

1. Hebei Normal University,Shijiazhuang 050024,China;
2. Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China

Received:2025-05-21 Online:2026-02-20 Published:2026-04-01

摘要/Abstract

摘要： 【目的】在冬小麦背景下,利用近等基因系确定两种优质亚基7^OE+8^*和13+16对小麦加工品质的影响。【方法】以含有7^OE+8^*亚基的强筋春小麦品种津强1号和含有13+16亚基的强筋冬小麦品种藁优2018杂交,选择F₄和F₅代7^OE+8^*与13+16亚基之间发生分离的近等基因系材料分别种植于大田和玻璃温室。收获后将种子磨制全粉并进行麦谷蛋白溶胀指数（SIG）、乳酸-SDS溶剂保持力（LA-SDS SRC）、微量SDS沉降值的测定。【结果】在1/5+10亚基和1/4+12亚基遗传背景下,F₄代近等基因系中含有7^OE+8^*亚基的SIG均显著高于13+16亚基（P<0.05）;F₅代近等基因系中含有7^OE+8^*亚基的LA-SDS SRC和微量SDS沉降值更高。【结论】与13+16亚基相比,7^OE+8^*亚基对面筋强度的作用更大,是我国强筋冬小麦育种中较为适宜推广使用的优质亚基。

关键词: 小麦, 7^OE+8^*亚基, 13+16亚基, 近等基因系, 加工品质

Abstract: 【Objective】 To determine the effects of two high-quality subunits,7^OE+8^* and 13+16,on wheat processing quality by utilizing near-isogenic lines under a winter wheat background. 【Methods】 Strong-gluten spring wheat variety Jinqiang No. 1 （containing 7^OE+8^* subunit）and strong-gluten winter wheat variety Gaoyou 2018（containing 13+16 subunit）were crossed. The F₄ and F₅ generation near-isogenic lines materials,in which 7^OE+8^* and 13+16 subunits segregated,were selected and planted in fields and glass greenhouses,respectively. After harvesting,the seeds were ground into wholemeal flour to determine the swelling index of glutenin（SIG）,lactic acid-SDS solvent retention capacity（LA-SDS SRC）,and micro-SDS sedimentation value. 【Results】 Under the genetic backgrounds of subunits 1/5+10 and 1/4+12,the SIG of near-isogenic lines containing the 7^OE+8^* subunit in the F₄ generation was significantly higher than that of the 13+16 subunit（P<0.05）. In the F₅ generation near-isogenic lines,those containing the 7^OE+8^* subunit exhibited higher LA-SDS SRC and micro-SDS sedimentation value. 【Conclusion】 Compared with the 13+16 subunit,the 7^OE+8^* subunit has a greater effect on gluten strength and is a more suitable high-quality subunit for promotion and application in the breeding of strong-gluten winter wheat in China.

Key words: Wheat, 7^OE+8^* subunit, 13+16 subunit, Near-isogenic lines, Processing quality

中图分类号:

S512.103.2

刘海晨, 姚楚玄, 焦博, 王娇, 董福双, 杨帆, 柴建芳, 周硕. 小麦优质亚基7^OE+8^*和13+16的加工品质差异比较[J]. 北方农业学报, 2026, 54(1): 27-32.

LIU Haichen, YAO Chuxuan, JIAO Bo, WANG Jiao, DONG Fushuang, YANG Fan, CHAI Jianfang, ZHOU Shuo. Comparison of processing quality differences between high-quality wheat subunits 7^OE+8^* and 13+16[J]. Journal of Northern Agriculture, 2026, 54(1): 27-32.

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小麦优质亚基7^OE+8^*和13+16的加工品质差异比较

Comparison of processing quality differences between high-quality wheat subunits 7^OE+8^* and 13+16

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小麦优质亚基7OE+8*和13+16的加工品质差异比较

Comparison of processing quality differences between high-quality wheat subunits 7OE+8* and 13+16

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小麦优质亚基7^OE+8^*和13+16的加工品质差异比较

Comparison of processing quality differences between high-quality wheat subunits 7^OE+8^* and 13+16