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高粱籽粒蛋白质含量及其品质一直是育种家们追求的重要选种目标。关于高粱籽粒蛋白质含量和品质的遗传研究已有若干报道、,但涉及高粱籽粒蛋白质品质方面基因效应的研究报道并不多。组成高粱籽粒总蛋白的4种组分蛋白(清蛋白、球蛋白、谷蛋白和醇溶谷蛋白)的含量比率决定蛋白质的品质,其中赖氨酸作为必需氨基酸,是第一限制因子,研究其遗传规律对高粱籽粒蛋白质改良有重要意义。我们从1988～1990年应用 Hayman 模型对高粱籽粒总蛋白及其4种组分蛋白和赖氨酸含量等品质性状进行了较系统的基因效应研究,本文是有关赖氨酸含量部分的研究结果。
Sorghum grain protein content and quality has always been breeders who are pursuing an important selection goals. There have been several reports on genetic studies on sorghum grain protein content and quality, but few studies have reported about the genetic effects of sorghum grain protein. The content ratios of the four component proteins (albumin, globulin, gluten and prolamin) that make up the total protein of sorghum grain determine the quality of the protein. Lysine, as the essential amino acid, is the first limiting factor, Genetic laws of sorghum grain protein improvement is important. We used the Hayman model from 1988 to 1990 to study the genetic effects of protein and lysine content in total sorghum grain protein and its four components. This article is the result of a study on the lysine content.