糯小麦及其Waxy基因的研究进展

摘要/Abstract

摘要： 小麦的淀粉分为直链淀粉和支链淀粉，在控制直链淀粉合成的酶中有一种关键的酶，称为Waxy蛋白，Waxy蛋白有3个基因位点，即Wx-A1、Wx-B1和Wx-D1，在六倍体小麦中它们分别位于7A、4A和7D染色体上，当这3个位点的基因都缺失时，小麦就呈现糯性，糯小麦是指不含直链淀粉或者直链淀粉含量很低的小麦品种，它对小麦的淀粉以及面团等特性都有很大的影响，并且在食品和非食品工业中也有着重大的用处，所以在近几年来出现了糯小麦的研究和培育的热潮，研究者利用蛋白质电泳技术鉴别出部分突变的品系，并利用分子标记及其他手段人工培育出了糯小麦；随着研究的深入，研究者发现了Waxy基因的新的突变；对以上的问题进行了综述，并对其中的部分问题作了分析和展望

关键词: 马铃薯, 马铃薯, 种质资源, 引进, 评价, 利用

Abstract: The starch of wheat is consist of two kinds of starch: amylase and amylopectin, in the synthesize of the amylase, there is an important synthase named waxy protein, which is coded by wx-a1,wx-b1 and wx-d1 located on chromosome of 7a,4a and 7d. When all of them are missed, the wheat becomes waxy wheat, and the content of amylase is none or very low, which has a great influence on the quality of the dough. As the big use of the waxy wheat, a research upsurge appeared, the waxy wheat was breeded. While deep we go in the research, now mutantions on the wx locations. On this paper, we reviewed the problems metioned above, also problems and prospect were analysed.

中图分类号:

李春,宋广芝,田纪春. 糯小麦及其Waxy基因的研究进展[J]. 中国农学通报, 2007, 23(7): 257-257.

Li Chun, Song Guangzhi, Tian Jichun. Research Progress in Waxy Wheat and Wx Gene[J]. Chinese Agricultural Science Bulletin, 2007, 23(7): 257-257.

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