Studies On Introduction Soybean DNA Into Wheat By Ion Beam

Using the induction method of ion beam, the exogenous DNA from soybean was introduced into wheat mature seeds and the first and the second transformation generations were studied in this paper. Orthogonal design was used to investigate the transformation effect of receptor, servant, density of DNA, the time of seeds soaked by exogenous DNA, and SDS-PAGE and A-PAGE were used for testing storage protein of the transformation offspring with high protein content. The results were as follows:1. Ion beam induction influenced wheat quality in some degree and its effects were different with different varieties and quality traits.2. The quality of the first transformation generation (T1 generation) showed no significant difference with CK, but its variation increased and some plants with high protein content could be found. Separation of protein content appeared in T2 generation, and the variation increased again. Most plants returned to the CK level, but there were many plants left with high protein content.3. In the four factors which affected transformation rate, the most influencing was receptor, then servant, time of seeds soaked by exogenous DNA and density of DNA. Yunong92349 had the highest transformation rate in four receptors, so it was the best receptor. Zhengl4qingdou was the best servant in four soybean cultivars, 48h was the best time of soaking seeds and 200μg/ml was the best density of DNA.4. There were significant differences among the receptors and servants. Four good combinations had been found, and the rank was Yunong92349/Yudoul9,Yunong92349 /zhengduozhi, Yunong92349/Zheng 14qingdou, Yumai52/Zheng 14qingdou.5. By means of SDS-PAGE, fifteen mutants with high protein content were found and they were different with CK in high molecular weight glutenin subunits and the band color. Nine mutants were found by A-PAGE, and their differences existed in the region of low migration speed or " area and their band color was darker than CK's. Compared with CK, the mutants in glutenin showed no difference in gliadin, and that in gliadin composition showed no difference in glutenin.