Secalin蛋白检测及其与面团黏性关系的研究

用SDS—PAGE检测了70个小麦品种是否带有黑麦Secalin蛋白，并测试了它们的面团黏性，用PCR检测了部分品种是否含有1RS染色体片断，结果表明：70％的品种为1B／1R易位系；有54．3％的品种面团发黏；带有黑麦Secalin蛋白的品种约有72．5％面团发黏，而不带有黑麦Secalin蛋白的品种只有30％面团发黏；影响面团黏性的主要因素为来源于黑麦的Secalin蛋白；PCR扩增结果表明，在我国存在不带有Sec-1基因的1B／1R小片断易位系。

Secalin Protein:Detection and its Relation to Dough Stickiness

Seventy Chinese winter wheat varieties(Triticum aestivum L.) were analyzed in these experiments.Alcohol-soluble and water-soluble endosperm proteins were fractionated by SDS-PAGE to determine if these wheat varieties contained secalin protein of rye;their dough stickiness were tested;part of these varieties were detected by PCR to determine if they contained 1RS chromosomal segment.The results show: about 70% wheat varieties are 1B/1R translocation lines;54.3% varieties give sticky dough;72.5% varieties with secalin protein give sticky dough,while only 30% varieties without secalin protein give sticky dough;the main factor affecting dough stickiness is secalin protein of rye.PCR analyses show that gene combinations might happen between chromosome 1B and 1RS in 1B/1R translocation lines because some of them do not have secalin protein.