新疆小麦Psy-A1、Ppo-A1、Ppo-D1、TaLox-B1等位变异对面粉色泽的影响

摘要

The allelic variations onPsy-A1,Ppo-A1,Ppo-D1, andTaLox-B1 loci in 182 Xinjiang wheat varieties (lines) were tested using developed molecular markers that are associated with flour color. The effects of these alleles were analyzed in com-bination with phenotypes with the L*, a*, and b* values as well as the Wht data. On the view of a single gene, the allelic variation showed diverse effects on flour color. For L* value, the allelic effect was not significant. For a* value, the effect wasPsy-A1a>Psy-A1b(P < 0.01),Ppo-A1b >Ppo-A1a (P < 0.05), andTaLox-B1a > TaLox-B1b (P < 0.05). For b* value, the effect ofPsy-A1a was higher than that ofPsy-A1b(P < 0.01). As a result, the Wht value ofPsy-A1awas signlificantly lower than that ofPsy-A1b(P < 0.01). These results suggest that Psy-A1 significantly affects flour redness, yellowness and whiteness, whereasPpo-A1 and Ta-Lox-B1 only have significant effects on flour redness. A total of 12 allelic combinations were found on the four gene loci, with significant effect on a*, b* and Wht values (P < 0.01) and slight effect on L* value (P > 0.05). The combinationPsy-A1b/PPO- A1a/PPO-D1b/TaLox-B1b had the highest Wht value and the lowest a* and b* values, and combinationPsy-A1a/PPO-A1a/PPO- D1b/TaLox-B1ahad the lowest Wht value and the highest a* and b* values. The average Wht value of total varieties (lines) tested was 86.86, and that of the released, winter, and spring varieties (lines) was 86.87, 86.42, and 87.32, respectively. Qingchun 5 should be used frequently as a promising parent in breeding programs for its excellent genotype and high flour whiteness. Our results indicate thatPsy-A1is a key gene for improving flour whiteness, and the frequency ofPsy-A1b should be promoted in Xinjiang wheats.%利用已开发的面粉色泽相关性状基因的分子标记,检测了182份新疆小麦品种(系)的 Psy-A1、Ppo-A1、Ppo-D1、TaLox-B1等位变异,并结合表型鉴定结果,分析不同等位变异对面粉色泽的影响。结果表明,单基因等位变异对面粉色泽的影响不同,其中4个基因等位变异L*值的差异均不显著；对a*值的效应,Psy-A1a高于Psy-A1b(P <0.01),Ppo-A1b高于Ppo-A1a(P <0.05),TaLox-B1a高于TaLox-B1b(P <0.05)；Psy-A1a基因型的b*值高于Psy-A1b基因型(P <0.01)；Psy-A1a基因型的Wht值低于Psy-A1b基因型(P <0.01)。说明Psy-A1是影响面粉色泽(红度、黄度和白度)的重要基因,而Ppo-A1和TaLox-B1基因的等位变异只对面粉红度有显著影响。4个检测基因共有12种等位变异组合,对a*、b*和Wht值有显著效应(P <0.01),但对L*值影响不显著(P >0.05)；Psy-A1b/Ppo-A1a/Ppo-D1b/ TaLox-B1b组合具有最高的Wht值和最低的a*、b*值,Psy-A1a/Ppo-A1a/Ppo-D1b/TaLox-B1a组合具有最低的Wht值和最高的 a*、b*值。182份品种的 Wht值平均为86.86,其中审定品种平均为86.87,冬小麦品种为86.42,春小麦品种为87.32。青春5号具有优良的基因型和较高的面粉白度,应加强利用。总体来看,改良新疆小麦面粉的白度,应重点加强对Psy-A1基因的选择,提高Psy-A1b比例。