小麦籽粒硬度及其分子遗传基础研究回顾与展望

被引:35
作者
陈锋
李根英
耿洪伟
夏兰芹
夏先春
何中虎
机构
[1] 中国农业科学院作物科学研究所/国家小麦改良中心
关键词
普通小麦; 籽粒硬度; Friabilin; Puroindoline; Pina; Pinb;
D O I
暂无
中图分类号
S512.1 [小麦];
学科分类号
摘要
籽粒硬度是最重要的小麦品质性状之一,是市场分级和定价的重要依据。随着硬度测试方法的日趋完善,其分子遗传基础的研究逐步加快。硬度主要受位于5D染色体短臂上一个主效基因和多个微效基因控制,Pina和Pinb是形成小麦籽粒硬度的基础。PINA蛋白的缺失或编码PINB蛋白的基因突变均造成小麦胚乳质地变硬。中国目前该项研究较少,与国外相比仍有很大差距,本文着重阐述了小麦胚乳结构及硬度的生化和遗传基础,旨在为我国小麦籽粒硬度的研究提供理论依据。
引用
收藏
页码:1088 / 1094
页数:7
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