小麦籽粒硬度及其分子遗传基础研究回顾与展望-CIMMYTRepository.PDF

中国农业科学 2005, 38(6):1088-1094 Scientia Agricultura Sinica 小麦籽粒硬度及其分子遗传基础研究回顾与展望 1 1 1 1 1 1,2 陈 锋 ，李根英 ，耿洪伟 ，夏兰芹 ，夏先春 ，何中虎 1 2 ( 中国农业科学院作物科学研究所/ 国家小麦改良中心，北京 100081 ； 国际玉米小麦改良中心中国办事处，北京 100081) 摘要：籽粒硬度是最重要的小麦品质性状之一，是市场分级和定价的重要依据。随着硬度测试方法的日趋完 善，其分子遗传基础的研究逐步加快。硬度主要受位于5D 染色体短臂上一个主效基因和多个微效基因控制，Pina 和Pinb 是形成小麦籽粒硬度的基础。PINA 蛋白的缺失或编码PINB 蛋白的基因突变均造成小麦胚乳质地变硬。 中国目前该项研究较少，与国外相比仍有很大差距，本文着重阐述了小麦胚乳结构及硬度的生化和遗传基础，旨 在为我国小麦籽粒硬度的研究提供理论依据。 关键词：普通小麦；籽粒硬度；Friabilin；Puroindoline；Pina ；Pinb Review and Prospect of Wheat Kernel Hardness and Its Molecular Genetics Basis 1 1 1 1 1 1,2 CHEN Feng , LI Gen-ying , GENG Hong-wei , XIA Lan-qin , XIA Xian-chun , HE Zhong-hu 1 ( Institute of Crop Sciences/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences, Beijing 100081; 2CIMMYT China Office, Beijing 100081) Abstract: Kernel hardness, controlled by a major gene located on the short arm of chromosome 5D, is one of the most important wheat quality characteristics and determines marketing and classification of common wheat. With the development of hardness measuring, the molecular genetic basis of kernel hardness has rapidly progressed. It is known that Pina and Pinb form the molecular basis of wheat kernel hardness and lacking of PINA or mutation in Pinb caused wheat endosperm become hard. Endosperm structure and genetic basis of hardness are summarized in order to provide useful information in understanding the format