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大豆低聚糖是重要的可溶性碳水化合物,约占大豆籽粒干物重的10%,包括蔗糖、水苏糖、棉子糖等,与种子的耐储性及耐脱水性相关,还对豆制品的品质与口味产生影响。大豆种质资源中低聚糖含量存在基因型差异,积累过程除受合成途径中多种酶活性、稳定性的影响,更受到多基因调控。文章综述了特异低聚糖构成种质资源筛选、低聚糖遗传及相关QTL研究,以及代谢途径及相关酶基因的研究,初步了解大豆低聚糖的遗传机制及相关基因,利用这些基因可开发功能标记,为分子辅助育种奠定基础,为特用大豆育种提供有益信息。
Soybean oligosaccharides is an important soluble carbohydrate, accounting for about 10% of the dry weight of soybean seeds, including sucrose, stachyose, raffinose, etc., and seed storage resistance and dehydration related, but also soy products Quality and taste have an impact. Soybean germplasm resources in the existence of genotypic differences in oligosaccharides, the accumulation process in addition to a variety of enzyme synthesis pathway activity and stability, but also by multi-gene regulation. In this paper, we reviewed the research on selection of specific oligosaccharide germplasm resources, genetic analysis of related oligosaccharides and related QTLs, as well as the study of metabolic pathways and related enzymes, and preliminary understanding of the genetic mechanisms and related genes of soybean oligosaccharides. Function markers, lay the foundation for molecular-assisted breeding and provide useful information for special-purpose soybean breeding.