适宜加工凝胶型和溶解型蛋白质花生品种的SSR标记分析

通过SSR分子标记寻找花生蛋白凝胶性和溶解性与基因之间的关系,为花生加工专用品种选育提供依据。采用35对SSR引物对80个花生品种的基因组DNA进行扩增,在此基础上,利用NTSYS-2.1对花生进行聚类分析,同时对溶解性和凝胶性进行关联分析。筛选出7对具有多态性的引物,共扩增出19个条带,其中14个条带具有多态性,每对引物平均2条,多态性频率为74.7%。聚类分析将白沙1016、五彩花生、白沙101、白花生、粤油25等5个适宜加工溶解型蛋白质的花生品种归为一类,鲁花11、双纪2号、丰花1号、开农30、丰花3、花冠王等适宜加工凝胶型蛋白质的花生品种归为一类。SSR标记与加工特性的关联分析表明,4号引物和33号引物与凝胶性的相关系数分别为0.481和0.421。

SSR marker analysis of peanut varieties suitable for processing gel type and solution type protein

The relationships between genes and peanut protein processing properties were found by SSR markers, directed breeding better varieties with processing traits.35 primers of SSR were used to amplify the genomic DNA of 80 peanut varieties suitable for processing gel-type and solution type protein. On this basis, NTSYS-2.1 was employed for cluster analysis, while correlation analysis was applied on the solubility and gel. The results showed that polymorphisms were detected by 7 primers of SSR, and 14 out of 19 bands showed polymorphisms, each SSR had 2 bands, and the frequency of polymorphisms was 74.7%. Clustering analysis showed that, Baisha1016, Wucaihuasheng, Baisha101, Baihuasheng, Yuyou25 were divided into the same class suitable for processing dissolved type protein, and Luhua11, Shuangji2, Fenghua1, Kainong30, Fenghua3, Huangguanwang etc. were divided into another class suitable for processing gel type protein. Correlation analysis of SSR Markers and Processing characteristics showed that the correlation coefficient of No. 4 and No. 33 SSR and gel property was 0.481 and 0.421.