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环境变异对青稞热稳定蛋白含量及蛋白质Z的影响
姚晓华, 王越, 白羿雄, 姚有华, 吴昆仑
0
(青海大学农林科学院/青海省青稞遗传育种重点实验室/国家麦类改良中心青海青稞分中心)
摘要:
热稳定蛋白是衡量麦芽品质的重要指标,为探明青稞籽粒和麦芽热稳定蛋白的含量、蛋白质 Z 的组成特征以及影响条件。本文以 3 份青稞和 1 份对照大麦品种 Gairdner 为试验材料,对青稞籽粒及其麦芽的热稳定蛋白进行分析与鉴定,研究了不同生态环境下青稞热稳定蛋白含量和蛋白质 Z 的组成特征,同时筛选出了优异啤用品质青稞品种(品系)。结果表明,青稞发芽温度为 20℃,发芽时间为 72h,培养溶液 PH 为 5 时,发芽及焙焦条件下最有利于青稞热稳定蛋白总含量及蛋白质Z 的累积。利用该发芽条件筛选种植于西宁、湟源和海晏的青稞资源,发现种植于西宁的青稞种子和发芽后热稳定蛋白质总含量最低,但是焙焦后热稳定蛋白质和蛋白质 Z 含量最高;同时从 150 份青稞资源中筛选出热稳定蛋白含量及蛋白质 Z 条带清晰、含量高的优异资源 15 份。本研究结果为酿造青稞品种选育、啤用青稞和麦芽质量评价指标提供理论依据。
关键词:  青稞  热稳定蛋白  蛋白质Z  SDS-PAGE
DOI:10.13430/j.cnki.jpgr.20190627002
投稿时间:2019-06-27修订日期:2019-08-07
基金项目:国家自然科学基金(31660388);国家大麦(青稞)产业技术体系(CARS-05);青海省科技厅应用基础研究项目(2019-ZJ-7075);青海省中央引导地方专项;省部共建青稞和牦牛种质资源与遗传改良国家重点实验室开放课题(XZNKY-2019-C-007K05)
The Effect of Environmental Variation on the Content of Heat-stabilized Protein and Protein Z in Hulless Barley
YAO Xiao-hua, WANG Yue, BAI Yi-xiong, YAO You-hua, WU Kun-lun
(Academy of Agricultural and Forestry Sciences, Qinghai University/Qinghai Key Laboratory of Hulless Barley Genetics and Breeding/ Qinghai Subcenter of National Hulless Barley Improvement, Qinghai Xining)
Abstract:
Heat-stabilized protein is an important index to measure the quality of malt. In order to explore the content of heat-stabilized protein, the composition characteristics of protein Z and the influencing conditions in barley grains and malt, three hulless barleys (Liulengzi changmang baiqingke, Qingpi qingke and 9820) and one hulled barley (Gairdner ) were used to analyze and identify the heat-stabilized protein of hulless barley grains and malt. Then the content of the heat-stabilized protein of hulless barley and the composition characteristics of protein Z were studied in different ecological environments. The barley lines with excellent brewing quality were selected. The results showed that the optimal barley germination conditions (20℃, 72h and PH 5) enabled the accumulation of heat-stabilized protein and protein Z in germination and kinling. The hulless barleys, which were planted and harvested at three locations (Xining, Huangyuan and Haiyan) with different climatic conditions, were tested for the content of grain. A lowest bud heat-stabilized protein, but the highest heat-stabilized protein and protein Z after kinling, were observed from the grains in Xining. Meanwhile, fifteen excellent resources with high content of heat-stable protein were identified by testing 150 hulless barley germplasm resources. Thus, the results gained from this study will provide theoretical basis in breeding for hulless malting barley varieties with the qualified indexes.
Key words:  Hulless barley  heat-stabilized protein  protein Z  SDS-PAGE

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