浙江农业学报 ›› 2024, Vol. 36 ›› Issue (11): 2437-2446.DOI: 10.3969/j.issn.1004-1524.20240036

• 作物科学 • 上一篇    下一篇

优质小麦品种温麦10号籽粒蛋白质组学分析

刘永安1,2(), 黄业昌1,2, 岳高红1,2, 高锡腾1,2, 邓立章1,2, 潘彬荣1,2,*()   

  1. 1.浙南作物育种重点实验室, 浙江 温州 325006
    2.温州市农业科学研究院,浙江 温州 325006
  • 收稿日期:2024-01-05 出版日期:2024-11-25 发布日期:2024-11-27
  • 作者简介:刘永安(1980—),男,河南太康人,博士,副教授,主要从事小麦、鲜食玉米遗传育种研究。E-mail: liuanliuan123@163.com
  • 通讯作者: *潘彬荣,E-mail: wzpbrong@163.com
  • 基金资助:
    “十四五”浙江省农业(旱粮新品种选育)新品种选育重大科技专项(2021C02064-3);温州市农业新品种选育协作组项目(2019ZX006-5)

Proteomic analysis of grain of high-quality wheat variety Wenmai 10

LIU Yongan1,2(), HUANG Yechang1,2, YUE Gaohong1,2, GAO Xiteng1,2, DENG Lizhang1,2, PAN Binrong1,2,*()   

  1. 1. South Zhejiang Key Laboratory of Crop Breeding, Wenzhou 325006, Zhejiang, China
    2. Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, Zhejiang, China
  • Received:2024-01-05 Online:2024-11-25 Published:2024-11-27

摘要:

为探究温麦10号成为优质素面小麦品种的原因,以温麦10号和扬麦20(对照)为材料,采用非标记定量蛋白质组学(Label-free)技术结合生物信息学分析法,对差异表达蛋白质进行鉴定并对其进行功能分析。结果表明,两个小麦品种中共鉴定出78个显著性差异表达蛋白质,其中温麦10号有40个蛋白质上调,38个蛋白质下调。同时,还鉴定出207个有无差异表达蛋白质,其中107个蛋白质只在温麦10号籽粒中表达,100个蛋白质只在扬麦20籽粒中表达。对差异表达蛋白质进行功能分析,表明高(低)分子量谷蛋白亚基、醇溶蛋白及类燕麦贮藏蛋白可能是影响温麦10号和扬麦20品质的重要因素。

关键词: 温麦10号, 小麦, 蛋白质组, 素面

Abstract:

In order to explore the reasons why Wenmai 10 became a high-quality wheat variety of hand-made dry noddles, Wenmai 10 and Yangmai 20 (control) were used as materials and Label-free quantitative proteomics (label-free) technology combined with bioinformatics analysis was used to identify and perform functional analysis of different-expressed proteins. The results showed that a total of 78 differentially expressed proteins were identified between the two wheat varieties, of which 40 proteins were up-regulated and 38 proteins were down-regulated in Wenmai 10. At the same time, 207 proteins presence/absence differential expression were also identified, of which 107 proteins were only expressed in Wenmai 10 and 100 proteins were only expressed in Yangmai 20. The functional analysis of different-expressed proteins showed that high (low) molecular weight glutenin subunits, gliadin and avenin-like proteins might be important factors affecting the quality of Wenmai 10 and Yangmai 20.

Key words: Wenmai 10, wheat, proteome, hand-made dry noddles

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