苦荞重组自交系群体粒重、粒形与蛋白组分含量的变异

doi:10.3969/j.issn.1004-1524.2021.04.01

浙江农业学报 ›› 2021, Vol. 33 ›› Issue (4): 565-575.DOI: 10.3969/j.issn.1004-1524.2021.04.01

苦荞重组自交系群体粒重、粒形与蛋白组分含量的变异

郑俊青^a^,^b(), 黎瑞源^c, 郑冉^a^,^b, 吕丹^a^,^b, 陈其皎^a, 石桃雄^a^,^*(), 陈庆富^a

a.贵州师范大学荞麦产业技术研究中心
b.生命科学学院
c.贵州省信息与计算科学重点实验室,贵州贵阳 550001

收稿日期:2020-10-05 出版日期:2021-04-25 发布日期:2021-04-25
作者简介:*石桃雄,E-mail:shitaoxiong@126.com
郑俊青(1996—),女,山西神池人,硕士研究生,研究方向为植物生理生态学。E-mail:zjq152634@163.com
通讯作者: 石桃雄
基金资助:
国家自然科学基金(31960125);国家自然科学基金(31660424);国家自然科学基金(31460280);贵州省科技厅科学技术基金(黔科合LH字〔2016〕7224号);贵州省科技厅科学技术基金(黔科合基础〔2016〕1106号);贵州省荞麦种质资源保育及创新重点实验室建设基金(黔教合KY字〔2017〕002)

Variation analysis of grain weight, grain shape and protein content in recombinant inbred lines population of tartary buckwheat

ZHENG Junqing^a^,^b(), LI Ruiyuan^c, ZHENG Ran^a^,^b, LYU Dan^a^,^b, CHEN Qijiao^a, SHI Taoxiong^a^,^*(), CHEN Qingfu^a

a. Research Center of Buckwheat Industry Technology
b. School of Life Sciences
c. Key Laboratory of Information and Computing Science of Guizhou Province, Guizhou Normal University, Guiyang 550001, China

Received:2020-10-05 Online:2021-04-25 Published:2021-04-25
Contact: SHI Taoxiong

摘要/Abstract

摘要：

通过研究苦荞粒重、粒形与蛋白组分含量的遗传变异和相关性,探索影响苦荞蛋白组分含量的主要性状,筛选综合性状优良的株系。以小米荞×晋荞麦2号衍生的重组自交系(XJ-RILs)群体为试验材料,对粒重、粒形相关性状和籽粒蛋白组分含量和总蛋白含量进行变异分析、相关性分析和聚类分析。结果表明:除醇溶蛋白含量外,父本晋荞麦2号的千粒重、粒长、粒宽、长宽比、清蛋白、球蛋白、谷蛋白和总蛋白含量均显著(P<0.05)高于母本小米荞;在XJ-RILs群体中,各性状变异系数为5.79%~29.97%,且存在双向超亲分离现象;千粒重与粒长、粒宽、球蛋白、谷蛋白和总蛋白含量呈极显著(P<0.01)正相关,粒长与谷蛋白含量呈极显著正相关,粒宽与球蛋白和总蛋白含量呈极显著(P<0.01)正相关;基于各性状的表型值,在欧式距离为12.10~13.50处,将220个株系划分为12个类群,其中C9类群粒长、长宽比、清蛋白和总蛋白含量较高,C10类群千粒重、球蛋白、谷蛋白和总蛋白含量较高,C11类群千粒重、粒长、长宽比、球蛋白和醇溶蛋白含量较高。该结果为进一步研究籽粒各蛋白组分含量的基因型差异提供了重要的试验材料,筛选获得的蛋白组分优异株系为不同食品和保健品的加工提供了推荐材料。

关键词: 苦荞, 重组自交系, 粒形, 蛋白组分, 变异分析, 聚类分析

Abstract:

To reveal grain related traits affecting protein components and select excellent lines of tartary buckwheat, we analyzed the genetic variation and correlation of grain weight, grain shape and protein components using a recombinant inbred lines (XJ-RILs) population derived from a cross of Xiaomiqiao × Jinqiaomai 2. It was found that the 1 000-grain weight, grain length, grain width, length to width ratio, albumin, globulin, gluten and total protein content of Jinqiaomai 2 were significantly (P<0.05) higher than those of Xiaomiqiao, but there was no significant difference in the content of gliadin between the two parents. Among the XJ-RILs population, coefficient variation of grain weight and grain shape ranged from 5.79% to 29.97%. Tremendous transgressive segregation for all traits was observed in the XJ-RILs population. Thousand-grain weight was significantly (P<0.01) positively correlated to grain length, grain width, globulin, gluten, and total protein content. Grain length was significantly (P<0.01) positively correlated to gluten content. Grain width was significantly (P<0.01) positively correlated to globulin and total protein content. Cluster analysis based on the tested traits found that the XJ-RILs population could be divided into twelve groups at the Euclidean distance of 12.10-13.50. The mean value of grain length, length to width ratio, albumin and gluten content of group C9 were high. The mean value of 1 000-grain weight, globulin gluten and total protein content of group C10 were high. The mean value of 1 000-grain weight, grain length, length to width ratio, globulin and gliadin content of group C11 were high. The results could provide important experimental materials for further study on the genotypic differences of protein components content in grains. The excellent lines with protein components would be recommended as basic materials for processing different foods and health products.

Key words: tartary buckwheat, recombinant inbred lines, grain shape, protein component, variation analysis, cluster analysis

中图分类号:

S517

郑俊青, 黎瑞源, 郑冉, 吕丹, 陈其皎, 石桃雄, 陈庆富. 苦荞重组自交系群体粒重、粒形与蛋白组分含量的变异[J]. 浙江农业学报, 2021, 33(4): 565-575.

ZHENG Junqing, LI Ruiyuan, ZHENG Ran, LYU Dan, CHEN Qijiao, SHI Taoxiong, CHEN Qingfu. Variation analysis of grain weight, grain shape and protein content in recombinant inbred lines population of tartary buckwheat[J]. Acta Agriculturae Zhejiangensis, 2021, 33(4): 565-575.

图/表 6

参考文献 46

[1]	赵钢, 陕方. 中国苦荞[M]. 北京: 科学出版社, 2009: 15-64.
[2]	王婧宜, 金越, 郭慧青, 等. 苦荞的营养保健功能及其在航天食品中的应用展望[J]. 食品安全导刊, 2019(6):176-179.
	WANG J Y, JIN Y, GUO H Q, et al. Nutrition and health function of tartary buckwheat and its application prospect in aerospace food[J]. China Food Safety Magazine, 2019(6):176-179.(in Chinese)
[3]	刘拥海, 俞乐, 肖迪. 荞麦种子蛋白质组分分析[J]. 种子, 2006,25(12):31-33.
	LIU Y H, YU L, XIAO D. Analysis on content of seed protein groups in buckwheat grain[J]. Seed, 2006,25(12):31-33.(in Chinese with English abstract)
[4]	ZHU F. Chemical composition and health effects of tartary buckwheat[J]. Food Chemistry, 2016,203:231-245. DOI URL PMID
[5]	魏益民. 荞麦品质与加工[M]. 西安: 世界地图出版社, 1995.
[6]	杜双奎, 李志西, 于修烛. 荞麦蛋白研究进展[J]. 食品科学, 2004,25(10):409-414.
	DU S K, LI Z X, YU X Z. Research progress on buckwheat protein[J]. Food Science, 2004,25(10):409-414. (in Chinese with English abstract)
[7]	FUJI K, SHIMADA T, TAKAHASHI H, et al. Arabidopsis vacuolar sorting mutants (green fluorescent seed) can be identified efficiently by secretion of vacuole-targeted green fluorescent protein in their seeds.[J]. Plant Cell, 2007,19(2):597-609. DOI URL PMID
[8]	OSBORNE T B. The vegetable proteins[M]. London: Longmans, Green and Co., 1924: 77-79.
[9]	张美莉. 萌发荞麦种子内黄酮与蛋白质的动态变化及抗氧化性研究[D]. 北京: 中国农业大学, 2004.
	ZHANG M L. Study on dynamic changes of flavonoids and poretinsand antioxidant activities of germinated buekwheat seeds[D]. Beijing: China Agricultural University, 2004. (in Chinese with English abstract)
[10]	汪燕, 梁成刚, 孙艳红, 等. 不同苦荞品种的产量与品质及其对低氮的响应[J]. 贵州师范大学学报(自然科学版), 2017,35(6):66-73.
	WANG Y, LIANG C G, SUN Y H, et al. The yield and quality of tartary buckwheat varieties and the response to low nitrogen[J]. Journal of Guizhou Normal University (Natural Sciences), 2017,35(6):66-73.(in Chinese with English abstract)
[11]	郭晓娜, 姚惠源, 陈正行. 苦荞粉蛋白质的分级制备及理化性质[J]. 食品与生物技术学报, 2006,25(3):88-92.
	GUO X N, YAO H Y, CHEN Z X. Fractionation and physi-chemical properties of tartary buckwheat protein[J]. Journal of Food Science and Biotechnology, 2006,25(3):88-92. (in Chinese with English abstract)
[12]	贾峰, 刘效谦, 王震磊, 等. 小麦粉蛋白质溶解性差异的韦恩分类研究[J]. 河南工业大学学报(自然科学版), 2017,38(1):1-4.
	JIA F, LIU X Q, WANG Z L, et al. Venn classification diagram of wheat proteins according to solubility properties[J]. Journal of Henan University of Technology(Natural Science Edition), 2017,38(1):1-4.(in Chinese with English abstract)
[13]	方文琪, 胡淑娜, 郭鑫, 等. 利用小麦RIL群体进行面粉蛋白质含量及其组分的QTL分析[J]. 分子植物育种, 2018,16(7):2223-2229.
	FANG W Q, HU S N, GUO X, et al. QTL analysis of flour protein content and its components using wheat recombinant inbred line population[J]. Molecular Plant Breeding, 2018,16(7):2223-2229. (in Chinese with English abstract)
[14]	刘慧, 王朝辉, 李富翠, 等. 不同麦区小麦籽粒蛋白质与氨基酸含量及评价[J]. 作物学报, 2016,42(5):768-777. DOI URL
	LIU H, WANG Z H, LI F C, et al. Contents of protein and amino acids of wheat grain in different wheat production regions and their evaluation[J]. Acta Agronomica Sinica, 2016,42(5):768-777.(in Chinese with English abstract)
[15]	赵乃新, 顾小红, 兰静, 等. 小麦品质性状与蛋白组份含量关系的研究[J]. 麦类作物学报, 1998,18(4):3-5.
	ZHAO N X, GU X H, LAN J, et al. The relationship of wheat quality and protein components content[J]. Journal of Triticeae Crops, 1998,18(4):3-5. (in Chinese)
[16]	朱朝辉, 赵宏伟, 贾胜德. 玉米蛋白组分的研究进展[J]. 黑龙江农业科学, 2006(4):88-91.
	ZHU C H, ZHAO H W, JIA S D. Study progress on protein components in maize[J]. Heilongjiang Agricultural Sciences, 2006(4):88-91. (in Chinese with English abstract)
[17]	JIN J, MA H L, WANG B, et al. Effects and mechanism of dual-frequency power ultrasound on the molecular weight distribution of corn gluten meal hydrolysates[J]. Ultrasonics Sonochemistry, 2016,30:44-51. DOI URL PMID
[18]	石吕, 张新月, 孙惠艳, 等. 不同类型水稻品种稻米蛋白质含量与蒸煮食味品质的关系及后期氮肥的效应[J]. 中国水稻科学, 2019,33(6):541-552.
	SHI L, ZHANG X Y, SUN H Y, et al. Relationship of grain protein content with cooking and eating quality as affected by nitrogen fertilizer at late growth stage for different types of rice varieties[J]. Chinese Journal of Rice Science, 2019,33(6):541-552. (in Chinese with English abstract)
[19]	宋晓敏, 李素芬, 刘建福, 等. 20种蚕豆样品蛋白质含量与其蛋白组分的分子质量[J]. 中国粮油学报, 2013,28(12):42-46.
	SONG X M, LI S F, LIU J F, et al. Protein content and relative molecular mass of their subunit from twenty broad bean varieties grown in China[J]. Journal of the Chinese Cereals and Oils Association, 2013,28(12):42-46.(in Chinese with English abstract)
[20]	刘玉皎, 侯万伟, 李萍, 等. 青海不同基因型蚕豆蛋白组成及清蛋白和球蛋白亚基的SDS-PAGE分析[J]. 甘肃农业大学学报, 2012,47(2):68-71.
	LIU Y J, HOU W W, LI P, et al. Analysis on protein composition and subunit of albumin and globulin in fava beans of different genotype by SDS-PAGE in Qinghai Province[J]. Journal of Gansu Agricultural University, 2012,47(2):68-71. (in Chinese with English abstract)
[21]	乔宁, 张坤生, 任云霞. 绿豆中四种蛋白质的分级提取与功能性质研究[J]. 食品工业科技, 2014,35(17):83-87.
	QIAO N, ZHANG K S, REN Y X. Extraction and functional properties of four proteins from mung bean[J]. Science and Technology of Food Industry, 2014,35(17):83-87.(in Chinese with English abstract)
[22]	杜永芹, 陈如梅, 陈磊, 等. 蚕豆结实鼓粒期蛋白质及其组分的研究[J]. 上海农学院学报, 1990,8(4):285-289.
	DU Y Q, CHEN R M, CHEN L, et al. A study on protein and its components of faba bean during the stage of seed setting[J]. Journal of Shanghai Agricultural College, 1990,8(4):285-289. (in Chinese with English abstract)
[23]	MERLINO M, LEROY P, CHAMBON C, et al. Mapping and proteomic analysis of albumin and globulin proteins in hexaploid wheat kernels (Triticum aestivum L.)[J]. Theoretical and Applied Genetics, 2009,118(7):1321-1337. URL PMID
[24]	SHEWRY P R, HALFOD N G, TATHAM A S. The high molecular weight subunits of wheat glutenin[J]. Journal of Cereal Science, 1992, 105-120.
[25]	SHEWRY P R, HALFORD N G, BELTON P S, et al. The structure and properties of gluten: an elastic protein from wheat grain[J]. Philosophical Transactions of the Royal Society B: Biological Sciences, 2002,357(1418):133-142. DOI URL
[26]	郎明林, 卢少源, 张荣芝. 中国北方冬麦区主栽品种醇溶蛋白指纹图谱数据库的建立[J]. 中国农业科学, 2002,35(3):238-244.
	LANG M L, LU S Y, ZHANG R Z. Construction of gliadin fingerprints database of the main wheat cultivars grown in North China[J]. Scientia Agricultura Sinica, 2002,35(3):238-244. (in Chinese with English abstract)
[27]	杨学举, 卢少源, 张荣芝, 等. 小麦高分子量麦谷蛋白亚基在杂种后代的品质差异[J]. 河北农业大学学报, 1999(2):1-4.
	YANG X J, LU S Y, ZHANG R Z, et al. Quality differences of HMW glutenin subunits in hybrid generation of bread wheat[J]. Journal of Agricultural University of Hebei, 1999(2):1-4.(in Chinese with English abstract)
[28]	郭荣荣. 甜荞蛋白质组分功能特性评价及对火腿肠质构特性的影响研究[D]. 武汉: 华中农业大学, 2007.
	GUO R R. Studies on functional properties of F. esculentum Moench protein fractions and their effecys on texture properties of sterilized sausage[D]. Wuhan: Huazhong Agricultural University, 2007. (in Chinese with English abstract)
[29]	DI SABATINO A, CORAZZA G R. Coeliac disease[J]. Lancet, 2009,373(9673):1480-1493. DOI URL
[30]	GREEN P H, CELLIER C. Celiac disease[J]. Journal of Allergy & Clinical Immunology, 2015,135(5):1099-1106.
[31]	阮景军, 陈惠. 荞麦蛋白的研究进展与展望[J]. 中国粮油学报, 2008,23(3):209-213.
	RUAN J J, CHEN H. Buckwheat protein: study progress and prospective application[J]. Journal of the Chinese Cereals and Oils Association, 2008,23(3):209-213. (in Chinese with English abstract)
[32]	张超, 卢艳, 郭贯新, 等. 苦荞麦蛋白质抗疲劳功能机理的研究[J]. 食品与生物技术学报, 2005,24(6):78-82.
	ZHANG C, LU Y, GUO G X, et al. Studies on antifatigue of buckwheat protein[J]. Journal of Food Science and Biotechnology, 2005,24(6):78-82. (in Chinese with English abstract)
[33]	左光明, 谭斌, 王金华, 等. 苦荞蛋白对高血脂症小鼠降血脂及抗氧化功能研究[J]. 食品科学, 2010,31(7):247-250. DOI URL
	ZUO G M, TAN B, WANG J H, et al. Hypolipidemic and antioxidant effects of tartary buckwheat proteins in hyperlipidemic mice[J]. Food Science, 2010,31(7):247-250. (in Chinese with English abstract)
[34]	朱新产, 王宝维, 魏益民. 荞麦种子蛋白组分差异研究[J]. 种子, 2000,19(6):9-10.
	ZHU X C, WANG B W, WEI Y M. Studies on the changes of seed protein components in buckwheat grain[J]. Seed, 2000,19(6):9-10. (in Chinese with English abstract)
[35]	陈庆富. 荞麦生产状况及新类型栽培荞麦育种研究的最新进展[J]. 贵州师范大学学报(自然科学版), 2018,36(3):1-7.
	CHEN Q F. The status of buckwheat production and recent progresses of breeding on new type of cultivated buckwheat[J]. Journal of Guizhou Normal University (Natural Sciences), 2018,36(3):1-7.(in Chinese with English abstract)
[36]	张启迪, 邓娇, 梁成刚, 等. 甜荞不同品种不同海拔地区种子蛋白组分含量研究[J]. 广西植物, 2017,37(4):524-532.
	ZHANG Q D, DENG J, LIANG C G, et al. Analysis of protein components in different cultivars of common buckwheat planted in different altitude areas[J]. Guihaia, 2017,37(4):524-532.(in Chinese with English abstract)
[37]	杜荣骞. 生物统计学[M]. 4版. 北京: 高等教育出版社, 2014.
[38]	梁龙兵. 苦荞遗传群体主要农艺性状的遗传及其SSR分子标记研究[D]. 贵阳: 贵州师范大学, 2016.
	LIANG L B. The study of main agronomic traits and SSR molecular markers in genetic population of tartary buckwheat[D]. Guiyang: Guizhou Normal University, 2016. (in Chinese with English abstract)
[39]	石桃雄, 黎瑞源, 梁龙兵, 等. 苦荞重组自交系群体农艺性状分析[J]. 华南农业大学学报, 2018,39(1):20-26.
	SHI T X, LI R Y, LIANG L B, et al. Analysis of agronomic traits in recombinant inbred line population of tartary buckwheat (Fagopyrm tataricum)[J]. Journal of South China Agricultural University, 2018,39(1):20-26.(in Chinese with English abstract)
[40]	吕丹, 黎瑞源, 郑冉, 等. 苦荞“翅米荞×野苦荞”重组自交系群体籽粒黄酮含量及籽粒性状的分析[J]. 贵州师范大学学报(自然科学版), 2019,37(6):40-46.
	LYU D, LI R Y, ZHENG R, et al. Analysis of flavonoids content in grains and grain traits on ‘Chimiqiao’ and ‘Yekuqiao’ recombinant inbred lines population of tartary buckwheat[J]. Journal of Guizhou Normal University (Natural Sciences), 2019,37(6):40-46. (in Chinese with English abstract)
[41]	吕丹, 黎瑞源, 郑冉, 等. 苦荞种质资源籽粒黄酮含量及籽粒性状的变异分析[J]. 分子植物育种, 2020,18(14):4762-4774.
	LYU D, LI R Y, ZHENG R, et al. Variation analysis of flavonoids content in seeds and seed traits of tartary buckwheat germplasm resources[J]. Molecular Plant Breeding, 2020,18(14):4762-4774. (in Chinese with English abstract)
[42]	李春花, 黄金亮, 尹桂芳, 等. 苦荞粒形相关性状的遗传分析[J]. 作物杂志, 2020,196(3):42-46.
	LI C H, HUANG J L, YIN G F, et al. Genetic analysis of grain shape related traits in tartary buckwheat[J]. Crops, 2020,196(3):42-46. (in Chinese with English abstract)
[43]	TAN Y F, XING Y Z, LI J X, et al. Genetic bases of appearance quality of rice grains in Shanyou 63, an elite rice hybrid[J]. Theoretical and Applied Genetics, 2000,101(5/6):823-829. DOI URL
[44]	赵锦龙, 冯洁深, 白和灵, 等. 水稻籽粒大小相关性状QTL定位[J]. 云南农业大学学报(自然科学), 2017,32(5):747-755.
	ZHAO J L, FENG J S, BAI H L, et al. Mapping of QTLs controlling rice grain size[J]. Journal of Yunnan Agricultural University (Natural Sciences), 2017,32(5):747-755.(in Chinese with English abstract)
[45]	石春海, 申宗坦. 籼稻粒形及产量性状的加性相关和显性相关分析[J]. 作物学报, 1996,22(1):36-42.
	SHI C H, SHEN Z T. Additive and dominance correlation analysis of grain shape and yield traits in indica rice[J]. Acta Agronomica Sinica, 1996,22(1):36-42. (in Chinese with English abstract)
[46]	杜欢, 张颖, 薛梦瑶, 等. 大麦株高近等基因系的籽粒性状差异及相关性分析[J]. 华北农学报, 2015,30(5):97-103. DOI URL
	DU H, ZHANG Y, XUE M Y, et al. Difference and correlation analysis of grain traits in the near-isogenic line of plant height of barley[J]. Acta Agriculturae Boreali-Sinica, 2015,30(5):97-103.(in Chinese with English abstract)

性状 Trait	亲本Parents		重组自交系群体XJ-RILs population
性状 Trait	小米荞 Xiaomiqiao	晋荞麦2号 Jinqiaomai 2	均值 Mean	范围 Range	变异系数 CV/%	峰度 Kurtosis	偏度 Skewness
千粒重1 000-grain weight/g	14.36±0.93 b	20.94±0.74 a	18.17	11.88~26.73	17.13	-0.99	-0.19
粒长Grain length/mm	4.45±0.24 b	5.46±0.18 a	4.87	4.05~5.73	9.03	-1.12	0.02
粒宽Grain width/mm	2.90±0.11 b	3.29±0.16 a	3.14	2.78~3.64	5.79	-0.51	0.29
长宽比Length to width ratio	1.55±0.03 b	1.69±0.06 a	1.57	1.27~1.90	10.62	-1.45	0.00
清蛋白Albumin/(mg·g^-1)	35.09±4.54 b	45.04±2.19 a	34.10	10.29~56.39	24.03	-0.38	-0.11
球蛋白Globulin/(mg·g^-1)	9.96±1.21 b	11.38±1.05 a	10.84	5.68~13.48	16.07	0.25	-0.83
醇溶蛋白Gliadin/(mg·g^-1)	4.73±0.60 a	4.89±0.21 a	4.95	2.51~7.42	20.15	-0.58	-0.05
谷蛋白Gluten/(mg·g^-1)	20.39±4.60 b	30.10±2.93 a	26.01	7.83~47.20	29.97	-0.24	0.22
总蛋白Total protein/(mg·g^-1)	69.67±6.96 b	90.14±4.94 a	75.90	44.61~114.20	15.30	0.20	-0.11

性状 Trait	亲本Parents		重组自交系群体XJ-RILs population
性状 Trait	小米荞 Xiaomiqiao	晋荞麦2号 Jinqiaomai 2	均值 Mean	范围 Range	变异系数 CV/%	峰度 Kurtosis	偏度 Skewness
千粒重1 000-grain weight/g	14.36±0.93 b	20.94±0.74 a	18.17	11.88~26.73	17.13	-0.99	-0.19
粒长Grain length/mm	4.45±0.24 b	5.46±0.18 a	4.87	4.05~5.73	9.03	-1.12	0.02
粒宽Grain width/mm	2.90±0.11 b	3.29±0.16 a	3.14	2.78~3.64	5.79	-0.51	0.29
长宽比Length to width ratio	1.55±0.03 b	1.69±0.06 a	1.57	1.27~1.90	10.62	-1.45	0.00
清蛋白Albumin/(mg·g^-1)	35.09±4.54 b	45.04±2.19 a	34.10	10.29~56.39	24.03	-0.38	-0.11
球蛋白Globulin/(mg·g^-1)	9.96±1.21 b	11.38±1.05 a	10.84	5.68~13.48	16.07	0.25	-0.83
醇溶蛋白Gliadin/(mg·g^-1)	4.73±0.60 a	4.89±0.21 a	4.95	2.51~7.42	20.15	-0.58	-0.05
谷蛋白Gluten/(mg·g^-1)	20.39±4.60 b	30.10±2.93 a	26.01	7.83~47.20	29.97	-0.24	0.22
总蛋白Total protein/(mg·g^-1)	69.67±6.96 b	90.14±4.94 a	75.90	44.61~114.20	15.30	0.20	-0.11

类型 Type	株系数量 Number of lines	清蛋白Albumin			球蛋白Globulin			醇溶蛋白Gliadin			谷蛋白Gluten			总蛋白Total protein
类型 Type	株系数量 Number of lines	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%
1	160	36.78± 7.12	16.43~ 56.39	19.36	10.77± 1.71	5.68~ 13.44	15.90	4.99± 0.94	2.51~ 7.42	18.89	24.28± 6.71	9.69~ 47.20	27.65	76.80± 11.48	44.61~ 114.20	14.94
2	53	26.53± 5.92	10.29~ 39.62	22.32	11.27± 1.49	7.49~ 13.48	13.19	4.79± 1.10	2.76~ 6.96	23.03	32.75± 6.23	17.45~ 46.53	19.02	75.34± 10.63	46.75~ 94.03	14.10
3	4	30.54± 6.74	24.36~ 41.75	22.06	11.40± 0.46	10.70~ 11.97	4.05	4.29± 0.79	3.69~ 5.65	18.45	9.56± 1.30	7.83~ 11.39	13.60	55.80± 8.82	46.81~ 70.40	15.82
4	2	22.62± 0.97	21.65~ 23.58	4.28	6.14± 0.19	5.95~ 6.33	3.15	6.28± 0.15	6.13~ 6.43	2.34	24.75± 0.68	24.07~ 25.43	2.75	59.78± 0.05	59.73~ 59.84	0.09
5	1	45.46	—	—	5.91	—	—	6.56	—	—	14.98	—	—	72.92	—	—

类型 Type	株系数量 Number of lines	清蛋白Albumin			球蛋白Globulin			醇溶蛋白Gliadin			谷蛋白Gluten			总蛋白Total protein
类型 Type	株系数量 Number of lines	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%	含量 Content/ (mg· g^-1)	范围 Range/ (mg· g^-1)	变异系数 CV/%
1	160	36.78± 7.12	16.43~ 56.39	19.36	10.77± 1.71	5.68~ 13.44	15.90	4.99± 0.94	2.51~ 7.42	18.89	24.28± 6.71	9.69~ 47.20	27.65	76.80± 11.48	44.61~ 114.20	14.94
2	53	26.53± 5.92	10.29~ 39.62	22.32	11.27± 1.49	7.49~ 13.48	13.19	4.79± 1.10	2.76~ 6.96	23.03	32.75± 6.23	17.45~ 46.53	19.02	75.34± 10.63	46.75~ 94.03	14.10
3	4	30.54± 6.74	24.36~ 41.75	22.06	11.40± 0.46	10.70~ 11.97	4.05	4.29± 0.79	3.69~ 5.65	18.45	9.56± 1.30	7.83~ 11.39	13.60	55.80± 8.82	46.81~ 70.40	15.82
4	2	22.62± 0.97	21.65~ 23.58	4.28	6.14± 0.19	5.95~ 6.33	3.15	6.28± 0.15	6.13~ 6.43	2.34	24.75± 0.68	24.07~ 25.43	2.75	59.78± 0.05	59.73~ 59.84	0.09
5	1	45.46	—	—	5.91	—	—	6.56	—	—	14.98	—	—	72.92	—	—

性状 Trait	千粒重 1 000-grain weight	粒长 Grain length	粒宽 Grain width	长宽比 Length to width ratio	清蛋白 Albumin	球蛋白 Globulin	醇溶蛋白 Gliadin	谷蛋白 Gluten
粒长Grain length	0.567^**
粒宽Grain width	0.709^**	-0.010
长宽比Length to width ratio	0.110	0.853^**	-0.525^**
清蛋白Albumin	0.147^*	0.013	0.106	-0.054
球蛋白Globulin	0.194^**	0.052	0.258^**	-0.091	-0.043
醇溶蛋白Gliadin	-0.207^**	-0.379^**	0.018	-0.335^**	0.020	0.037
谷蛋白Gluten	0.275^**	0.252^**	0.121	0.141^*	0.016	0.142^*	-0.139^*
总蛋白Total protein	0.299^**	0.154^*	0.195^**	0.014	0.711^**	0.217^**	0.012	0.692^**

苦荞重组自交系群体粒重、粒形与蛋白组分含量的变异

Variation analysis of grain weight, grain shape and protein content in recombinant inbred lines population of tartary buckwheat

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 6

参考文献 46

相关文章 15

编辑推荐

Metrics

本文评价

类群	株系数量	千粒重	粒长	粒宽	长宽比	清蛋白	球蛋白	醇溶蛋白	谷蛋白	总蛋白
Group	Number of lines	1 000-grain weight	Grain length	Grain width	Length to width ratio	Albumin	Globulin	Gliadin	Gluten	Total protein
C1	22	15.38 de (12.85~ 20.33)	4.40 f (4.05~ 4.77)	3.09 de (2.89~ 3.45)	1.44 cd (1.33~ 1.64)	25.72 f (10.29~ 34.67)	11.52 abc (9.16~ 13.25)	5.05 bc (3.32~ 6.75)	25.16 c (7.83~ 36.40)	67.45 e (46.81~ 79.27)
C2	12	14.04 e (12.11~ 16.22)	4.21 g (4.08~ 4.40)	3.02 f (2.89~ 3.16)	1.41 cde (1.34~ 1.49)	38.49 b (35.21~ 42.36)	10.15 de (8.68~ 12.4)	5.86 a (4.94~ 6.94)	26.66 c (18.05~ 35.15)	81.16 b (71.07~ 92.43)
C3	28	15.67 d (12.19~ 20.75)	4.77 d (4.26~ 5.18)	3.02 f (2.79~ 3.28)	1.60 b (1.43~ 1.73)	36.24 bcd (26.06~ 47.23)	11.71 ab (9.06~ 13.16)	5.31 abc (4.29~ 6.34)	23.12 cd (11.39~ 37.23)	76.38 c (64.33~ 87.77)
C4	16	15.29 de (12.87~ 18.64)	4.95 c (4.50~ 5.30)	2.91 g (2.78~ 3.07)	1.72 a (1.62~ 1.77)	22.67 f (11.42~ 27.86)	10.25 de (7.76~ 12.87)	4.81 cd (3.49~ 6.21)	19.71 de (9.97~ 30.89)	57.43 g (44.61~ 70.10)
C5	10	14.76 de (11.88~ 21.61)	4.34 f (4.08~ 4.69)	3.03 ef (2.80~ 3.16)	1.45 c (1.36~ 1.68)	34.14 cde (21.65~ 45.46)	6.78 f (5.68~ 8.42)	5.76 a (4.43~ 7.42)	16.04 e (9.69~ 25.43)	62.72 f (56.23~ 72.92)
类群	株系数量	千粒重	粒长	粒宽	长宽比	清蛋白	球蛋白	醇溶蛋白	谷蛋白	总蛋白
Group	Number of lines	1 000-grain weight	Grain length	Grain width	Length to width ratio	Albumin	Globulin	Gliadin	Gluten	Total protein
C6	17	19.21 c (13.97~ 22.89)	4.57 e (4.31~ 4.89)	3.30 bc (3.09~ 3.45)	1.40 de (1.31~ 1.49)	37.29 bc (17.84~ 49.57)	11.01 bcd (7.46~ 13.32)	5.46 ab (4.00~ 6.90)	35.11 a (22.02~ 47.20)	88.87 a (70.77~ 114.20)
C7	12	19.83 abc (15.82~ 22.20)	4.56 e (4.19~ 4.76)	3.35 b (3.14~ 3.50)	1.38 e (1.31~ 1.45)	45.70 a (41.69~ 52.85)	11.07 bcd (9.94~ 12.01)	4.41 de (3.34~ 5.57)	20.61 d (14.69~ 25.43)	81.75 b (73.25~ 86.47)
C8	24	20.90 ab (18.54~ 23.18)	4.70 d (4.47~ 4.97)	3.45 a (3.34~ 3.64)	1.38 e (1.27~ 1.50)	31.49 e (19.98~ 42.16)	11.81 ab (9.01~ 13.48)	5.42 ab (3.82~ 6.84)	22.86 cd (16.16~ 34.47)	71.54 de (54.66~ 81.97)
C9	28	19.67 bc (13.69~ 22.44)	5.36 a (5.06~ 5.67)	3.08 def (2.85~ 3.21)	1.75 a (1.66~ 1.90)	42.59 a (34.81~ 56.39)	10.65 cde (8.45~ 13.39)	4.78 cd (3.31~ 6.17)	31.28 b (21.96~ 43.34)	89.31 a (78.56~ 104.05)
C10	13	21.11 a (17.66~ 26.73)	5.22 b (4.85~ 5.55)	3.23 c (3.09~ 3.34)	1.64 b (1.48~ 1.75)	32.84 de (26.32~ 37.81)	11.58 abc (9.15~ 12.71)	4.22 e (3.44~ 4.86)	37.10 a (29.64~ 46.53)	85.74 ab (79.29~ 93.98)
C11	10	20.81 ab (17.36~ 23.05)	5.42 a (5.23~ 5.56)	3.15 d (3.00~ 3.29)	1.75 a (1.62~ 1.88)	30.34 e (22.11~ 42.96)	12.08 a (11.12~ 13.44)	5.74 a (4.47~ 6.96)	26.10 c (19.46~ 34.41)	74.27 cd (62.29~ 82.79)
C12	28	20.01 abc (14.93~ 22.60)	5.39 a (5.00~ 5.73)	3.12 d (2.97~ 3.28)	1.75 a (1.63~ 1.85)	31.99 e (19.31~ 45.36)	9.85 e (6.37~ 13.22)	3.65 f (2.51~ 4.76)	25.52 c (18.27~ 36.65)	71.01 de (54.29~ 83.35)

[1]	许卫猛, 徐妍, 陈国立. 基于多种分析方法的糯玉米品质综合评价[J]. 浙江农业学报, 2025, 37(9): 1840-1848.
[2]	刘思彤, 侯宇, 潘家荃, 周桦楠, 崔亮, 万博, 于涛. 甘薯对低温胁迫的生理响应及耐寒性评价[J]. 浙江农业学报, 2025, 37(4): 767-778.
[3]	郭赛赛, 聂智星, 傅鸿妃, 王同林, 邵志勇, 王宏, 郑积荣. 37份辣椒种质资源的表型性状及SRAP遗传多样性分析[J]. 浙江农业学报, 2025, 37(2): 300-310.
[4]	闵江艳, 唐卓磊, 杨雪, 黄小燕, 黄凯丰, 何佩云. 不同干旱-复水模式对苦荞生长与产量的影响[J]. 浙江农业学报, 2024, 36(9): 2000-2009.
[5]	孙培媛, 冉彬, 王佳蕊, 李洪有. 苦荞FtDELLA基因的克隆与表达分析[J]. 浙江农业学报, 2024, 36(8): 1709-1718.
[6]	董莉莉, 徐志浩, 严灿龙, 范小平, 金泽兰, 王忠华. 基于表型与分子标记对浙贝母不同育种群体的分子鉴定与亲缘关系研究[J]. 浙江农业学报, 2024, 36(8): 1719-1730.
[7]	李亚东, 罗小波, 彭潇, 杨光乾, 金月月, 祖贵东, 田欢, 张万萍. 萝卜SNP和InDel分子标记开发及与表型性状关联分析[J]. 浙江农业学报, 2024, 36(5): 1055-1066.
[8]	薛贤滨, 贾琼, 陈峥峰, 黎瑞源, 陈庆富, 石桃雄. 基于主成分分析的苦荞麦重组自交系农艺性状综合评价[J]. 浙江农业学报, 2024, 36(4): 748-759.
[9]	王迪, 杨汉梅, 李阳倩, 贾梦婷, 邹亮, 杨帆. 苦荞麦“品、质、效、用”的多维评价及其活性成分高值化利用的研究进展[J]. 浙江农业学报, 2023, 35(8): 1960-1974.
[10]	娄茜棋, 梁燕. 五类不同果色番茄种质资源品质分析[J]. 浙江农业学报, 2023, 35(3): 582-589.
[11]	张红梅, 王保君, 沈亚强, 程旺大. 浙北地区不同粒形优质粳稻产量和品质对播期调控的响应[J]. 浙江农业学报, 2023, 35(12): 2751-2762.
[12]	王如月, 罗莎莎, 甄紫怡, 吴嘉龙, 徐业勇, 孙雅丽, 胡晓静, 虎海防. 风味皇后杏李果实不同成熟度特性研究[J]. 浙江农业学报, 2023, 35(12): 2865-2877.
[13]	翟艺兰, 张楚磊, 楚爱香, 高俊鸽, 夏晴情, 卢志昌. 二十七种槭属植物表型多样性分析[J]. 浙江农业学报, 2023, 35(11): 2621-2635.
[14]	梁成刚, 汪燕, 关志秀, 韦春玉, 邓娇, 黄娟, 孟子烨, 石桃雄. 苦荞蔗糖转运体家族FtSUCs的鉴定与生物信息学分析[J]. 浙江农业学报, 2022, 34(8): 1591-1598.
[15]	蒋瑞平, 赵辰晖, 李文杰, 安秋菊, 李佳伦, 周嘉裕, 李遂焰, 廖海. 豆科植物IPI基因密码子偏好性[J]. 浙江农业学报, 2022, 34(6): 1114-1123.