本文選題：轉(zhuǎn)基因小麥　切入點(diǎn)：高分子量麥谷蛋白亞基　出處：《華中科技大學(xué)》2016年碩士論文　論文類型：學(xué)位論文

【摘要】：高分子量麥谷蛋白亞基對(duì)小麥面筋粘彈性起決定性作用。小麥具有三個(gè)染色體組1A,1B,1D,分別編碼1Ax-型,1Bx-和1By-型,1Dx-和1Dy-型亞基。每種亞基類型對(duì)面團(tuán)粘彈性的影響存在優(yōu)質(zhì)和劣質(zhì)的差異,其中公認(rèn)的優(yōu)質(zhì)亞基或亞基組合為1Ax1,1Bx17+1By18和1Dx5+1Dy10。本人所在實(shí)驗(yàn)室通過轉(zhuǎn)基因技術(shù)結(jié)合傳統(tǒng)雜交技術(shù)的方式分別獲得了外源1Ax1和外源1Dx5超表達(dá)的重組自交系和回交導(dǎo)入系。本文主要通過聚丙烯酰胺凝膠電泳(SDS-PAGE)技術(shù),對(duì)這批轉(zhuǎn)基因小麥進(jìn)行全面完整的篩選鑒定,然后進(jìn)行揉混實(shí)驗(yàn),主要結(jié)果如下:篩選出15種轉(zhuǎn)基因型和8種非轉(zhuǎn)基因型,總共23種不同亞基類型是通過自交和回交形成。轉(zhuǎn)基因型分別為將1Ax1和1Dx5通過基因槍法導(dǎo)入受體小麥,使1Ax1和1Dx5亞基超表達(dá)。初步獲得的種子類型中,各個(gè)品種的總數(shù)差異顯著。本人選取數(shù)量足夠的7種轉(zhuǎn)基因類型和5種非轉(zhuǎn)基因類型,進(jìn)行揉混實(shí)驗(yàn),獲得揉混曲線和揉混參數(shù),觀察各種材料的面粉揉混特性,相互比較,驗(yàn)證不同高分子量麥谷蛋白亞基之間對(duì)小麥面粉揉成面團(tuán)時(shí)的影響。通過篩選,獲取最優(yōu)質(zhì)的高分子量麥谷蛋白亞基組合為1Dx5+1Dy10,1Bx17+1By18,1Ax1超表達(dá);同時(shí),通過比較發(fā)現(xiàn),x-和y-型亞基的比例也會(huì)影響揉混特性,影響面筋的形成。小麥種子常年放置后會(huì)影響小麥種子的品質(zhì),為了保種,同時(shí)為了增加幾類材料的種子總數(shù),對(duì)篩選后所有類型的小麥種子進(jìn)行擴(kuò)繁,包括溫室擴(kuò)繁和田間擴(kuò)繁二步,初期種子較少,在溫室中可以不受季節(jié)限制,獲取足夠進(jìn)行田間播種的種子數(shù)量;然后再進(jìn)行田間擴(kuò)繁,獲得足夠的種子,進(jìn)行保種和以后進(jìn)行更多不同的實(shí)驗(yàn)。
[Abstract]:High molecular weight glutenin subunits play a decisive role in the viscoelasticity of wheat gluten. Wheat has three chromosomes 1A1BX 1D, which encode 1Ax-type 1Bx- and 1By-type 1Dx- and 1Dy- subunits, respectively. The effects of each subunit type on dough viscoelasticity are observed. The difference between good quality and inferior quality, The recognized high quality subunits or combinations were 1Ax1X 1Bx17 1By18 and 1Dx51 Dy10.The recombinant inbred lines of exogenous 1Ax1 and exogenous 1Dx5 overexpression and backcross were obtained by transgenic technology and traditional hybridization in our laboratory, respectively. In this paper, the polyacrylamide gel electrophoresis (SDS-PAGE) technique, After a complete screening and identification of the transgenic wheat, the main results are as follows: 15 transgenic and 8 non-transgenic types were screened. A total of 23 different subunit types were formed by self-crossing and backcrossing. The transgene types of 1Ax1 and 1Dx5 were introduced into recipient wheat by gene gun method, and 1Ax1 and 1Dx5 subunits were overexpressed. There are significant differences in the total number of varieties. I selected 7 transgenic types and 5 non-transgenic types to get blending curves and blending parameters, observe the flour blending characteristics of various materials, and compare with each other. The effects of different high molecular weight glutenin subunits on the dough formation of wheat flour were tested. The best combination of high molecular weight glutenin subunits was obtained as 1Dx51 Dy10Bx17 1By181Ax1 overexpression. It was found by comparison that the proportion of subunits of x- and y- also affected the mixing characteristics and the formation of gluten. The quality of wheat seeds was affected after the wheat seeds were placed all the year round, in order to preserve the seeds and increase the total number of seeds of several kinds of materials. After screening all types of wheat seeds were expanded and propagated, including greenhouse propagation and field propagation. The initial seeds were less, and enough seeds could be obtained in greenhouse without season restriction. Then the field propagation was carried out, enough seeds were obtained, and more different experiments were carried out.
【學(xué)位授予單位】：華中科技大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2016
【分類號(hào)】：TS210.1;S512.1

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本文編號(hào)：1599748