本文選題：小麥 + 面筋強度��； 參考：《山東農(nóng)業(yè)大學(xué)》2017年碩士論文

【摘要】：小麥作為重要的糧食作物,其品質(zhì)的優(yōu)劣對于人們生活水平的提高具有重要的意義。小麥營養(yǎng)品質(zhì)包括氨基酸平衡度和蛋白質(zhì)含量,加工品質(zhì)分為磨粉品質(zhì)和食品加工品質(zhì),饅頭作為中國北方的主食,其品質(zhì)的優(yōu)劣直接影響到人們的生活水平。面筋強度作為影響食品加工品質(zhì)優(yōu)劣的重要指標(biāo)之一,對其進(jìn)行遺傳研究對小麥品質(zhì)改良具有重要的意義。本研究以“山農(nóng)01-35”ד藁城9411”構(gòu)建的含173個家系的RIL群體和由205個品種(系)構(gòu)成的自然群體為材料,利用已構(gòu)建完成的2個高密度遺傳圖譜,對小麥面筋強度、面筋氨基酸含量及饅頭加工品質(zhì)同時進(jìn)行連鎖和關(guān)聯(lián)分析;將定位到的沉淀值和饅頭高度的主效QTL位點QSed1B.1-26和QHei5B.5-488轉(zhuǎn)化為實用性CAPS標(biāo)記;并利用生物信息學(xué)的方法在QHei5B.5-488區(qū)段開發(fā)新的CAPS標(biāo)記、加密圖譜,為精細(xì)定位奠定基礎(chǔ)。本研究主要研究結(jié)果如下:1.重要基因位點:在1A、1B、1D、4B、7B和7D染色體上檢測到的控制小麥面筋強度的QTL位點,其中QSed1B.1-26,QSed1D-4,QGI1D-2及QDG4B.4-13是影響面筋強度的重要位點,貢獻(xiàn)率都超過10%。在1A、1B、2A、2B、3A、3B、4A、4B、5B、6B、7A染色體上檢測到控制氨基酸含量的基因位點,其中染色體片段1B.4-38(TA004690-1102-RAC875_REP_C113316_305)和1D染色體的BS00065510_51位點同時控制多種氨基酸。在1A、1B、2A、3A、3B、4A、5B和7B染色體上檢測到控制饅頭加工品質(zhì)的基因位點,其中QHei5B.5-488和1D-116(wsnp_Ex_c35886_43949442,wsnp_Ex_c35886_43950574,BS00093390_51)是控制饅頭加工品質(zhì)的重要基因位點。2.實用性CAPS標(biāo)記開發(fā):根據(jù)SNP標(biāo)記TDURUM_CONTIG98378_452和KU_C14332_22613741的序列信息,開發(fā)與小麥沉淀值和饅頭高度性狀緊密連鎖1B-CAPS1和5B-CAPS2標(biāo)記并驗證,可應(yīng)用于分子標(biāo)記輔助選擇育種。3.QHei5B.5-488區(qū)段加密:開發(fā)新的分子標(biāo)記CAPS-5B-488,該標(biāo)記距離距RAC875_C29431_1849的遺傳距離為3.51cM,距WSNP_KU_C14332_22613741的遺傳距離為1.65cM。并將饅頭高度基因定位到RAC875_C29431_1849-CAPS-5B-488區(qū)間內(nèi),使目標(biāo)區(qū)段的遺傳距離由原來的5.16 cM縮短至3.51 cM。
[Abstract]:Wheat is an important food crop, its quality is of great significance to the improvement of people's living standard. The nutritional quality of wheat includes amino acid balance and protein content, processing quality is divided into milling quality and food processing quality. Steamed bread is the main food in northern China, and its quality directly affects people's living standard. Gluten strength is one of the important indexes affecting the quality of food processing. Genetic study on gluten strength is of great significance to wheat quality improvement. In this study, using "Shannong 01-35" 脳 "Gaocheng 9411" constructed RIL population with 173 families and natural population composed of 205 varieties (lines) as materials, the strength of gluten in wheat was determined by using two high density genetic maps that had been constructed. The amino acid content of gluten and the processing quality of steamed bread were analyzed by linkage and correlation analysis, and the QSed1B.1-26 and QHei5B.5-488 were transformed into practical CAPS markers. The bioinformatics method was used to develop new CAPS markers and encrypt maps in the QHei5B.5-488 region, which laid the foundation for fine location. The main results of this study are as follows: 1. Important gene loci: QTL loci of wheat gluten intensity were detected on chromosome 1A1B, 1D, and 7D, of which QSed1B.1-26 QSed1D-4 QGI1D-2 and QDG4B.4-13 were important sites affecting gluten strength, and the contribution rate was more than 100.The results showed that QSed1B.1-26QSed1D-4QGI1D-2 and QDG4B.4-13 were the important sites affecting gluten strength. A gene locus controlling amino acid content was found on chromosome 1A ~ 1B ~ (2) A ~ (2) A ~ (3) A ~ (4) B ~ (5) B ~ (5) B ~ (6) B ~ (7) A, and the BS00065510_51 locus of chromosome 1B.4-38 (TA004690-1102-RAC875) and the BS00065510_51 locus of chromosome 1D were used to control a variety of amino acids at the same time. The gene loci controlling the processing quality of steamed bread were detected on chromosomes 1A ~ (1) A ~ (2) A ~ (3) A ~ (4) A ~ (5) B chromosome 7B, in which QHei5B.5-488 and 1D-116 ~ (6) WS _ (n) ~ (pS) _ (c3588 ~ (6) 43949 ~ (44) 4 ~ 2) were the important gene loci to control processing quality of steamed bread. Practical CAPS marker development: according to the sequence information of SNP marker TDURUM_CONTIG98378_452 and KU_C14332_22613741, the 1B-CAPS1 and 5B-CAPS2 markers were developed and verified closely with wheat sedimentation value and steamed bread height traits. It can be used in molecular marker-assisted selection breeding. 3.QHei5B.5-488 region encryption: develop a new molecular marker CAPS-5B-488, the genetic distance from the marker to RAC875_C29431_1849 is 3.51 cm, the genetic distance from WSNP_KU_C14332_22613741 is 1.65 cm. The height gene of steamed bread was mapped into the RAC875_C29431_1849-CAPS-5B-488 region, and the genetic distance of the target region was shortened from 5.16 cm to 3.51 cm.
【學(xué)位授予單位】：山東農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：TS213.2;S512.1

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