不同钾成分对乙醛超临界水气化产物影响研究文献综述

 2022-07-14 06:07

用于烤制面包的小麦品种--中国春的部分高通量遗传分析

摘要

小麦是单子叶植物,属禾本目(Graminales)禾本科(Gramineae)小麦属(Triticum),是世界最主要的粮食作物之一,为近40%的世界人口提供食物。通过遗传改良体系,在增加小麦产量的同时,优化其淀粉、蛋白质、脂质、矿物质、维生素等的性质及比例,可显著提高相关食品的食用性和口感。小麦是异源六倍体植物,包含A、B、D三个亚基因组。小麦基因组是主要粮食及经济植物中最大、且最复杂的基因组之一,主要表现为重复序列长、重复度高、亚基因组间序列干扰等。

实验室购置了小麦品种中国春2D染色体短臂物理图谱BAC文库,并设计了一套高通量、低成本的基因组序列组装策略。基于该策略,在本工作中,我们开展了500个BAC克隆的质粒提取工作。随后,对其中的51个BAC克隆,采用Illumina二代测序及PacBio三代测序相结合的方式,开展了完成图的测定工作。本实验工作是小麦IWGSC RefSeq 下一版本的一部分,期望为对IWGSC RefSeq 序列v1.0版本的序列质量提升提供一组方法示例。对参考序列质量的提升,可对后续面粉口感形成机制、可加工性相关位点定位、基因的选择与改良,及通过遗传手段提升面粉类食品特性品质等一系列研究工作,提供了基因组学基础。

关键词:小麦;中国春;2DS染色体臂;BAC克隆; illumina二代测序;pacbio三代测序;完成图;

Partial High-throughput Genetic Analysis of Wheat Varieties Used for Baking Bread in Spring of China

ABSTRACT

Triticum is a monocotyledon plant belonging to Graminales and Gramineae. It is one of the most important food crops in the world and provides food for nearly 40% of the world#39;s population. Through genetic improvement system, while increasing wheat yield, optimizing the properties and proportion of starch, protein, lipid, minerals and vitamins can significantly improve the edibility and taste of related foods. Wheat is an allohexaploid plant, which contains three subgenomes: A, B and D. The wheat genome is one of the largest and most complex genomes in the major food and economic plans. It is mainly characterized by long repeat sequence, high repetition and interference between sub-genomes.

The BAC Library of short arm physical map of Chinese spring 2D chromosome was purchased in the laboratory, and a high throughput and low cost strategy of genome sequence assembly was designed. Based on this strategy, we have carried out Plasmid Extraction of 500 BAC clones in this work. Subsequently, 51 BAC clones were sequenced by Illumina second generation sequencing and PacBio third generation sequencing. This experiment is part of the next version of wheat IWGSC RefSeq. It is expected to provide a set of methodological examples for improving the quality of IWGSC RefSeq sequence v1.0. The improvement of the quality of reference sequence can provide a genomic basis for a series of research work, such as the formation mechanism of flour taste, the location of processability-related sites, the selection and improvement of genes, and the improvement of flour quality by genetic means.

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