摘要
为研究小麦亚基含量对小麦面粉加工品质的影响,选用12个相同HMW-GS组合（1/7＋9/2＋12）的小麦品种进行了亚基含量测定及其与加工品质的相关性分析。结果表明,12份小麦品种的谷蛋白亚基总量、HMW-GS含量及1Bx7亚基的含量在品种间存在明显差异,其中HMW-GS含量和1Bx7亚基含量变异幅度较大,HMW-GS含量平均值为19.83%,变幅为15.24%--35.06%,变异系数为29.6%;1Bx7亚基含量平均值为5.91%,变幅为4.32%--12.04%,变异系数为37.3%。谷蛋白亚基总量、HMW-GS含量和1Bx7亚基含量与粗蛋白含量、沉降值、形成时间、稳定时间和评价值均呈显著或极显著正相关,其中1Bx7亚基含量相关性最高,相关系数分别为0.68、0.94、0.87、0.84和0.90。子粒中较高的HMW-GS含量和1Bx7亚基含量有利于改善小麦加工品质,在今后小麦育种中应多加以利用。
Abstract In order to study the effect of the content of Gluten subunits on wheat processing quality, 12 different wheat cuhivars with the same HMW-GS combination （1/7 ＋9/2 ＋ 12） were used to study the relationship between glutenin subunits content and processing quality. The results indicated that the notable difference was seen in total glutenin subunits content,HMW-GS content and 1Bx7 content among the 12 cultivers. Among them, the HMW-GS content and 1Bx7 content showed large variation with the range of 15.24% - 35.06% and 4.32% - 12.04% , respectively. The mean value of HMW-GS content and 1Bx7 content were 19.83% and 5.91%, respectively. The contents of total HMW content, HMW-GS content and 1Bx7 had significantly positive correlations with protein con- tent, Zeleny sedimentation value, development time, stability time and value with coefficient value 0.68,0.94, 0. 87,0.84 and 0.90, respectively. Higher contents of HMW-GS and 1Bx7 in wheat grains are favorable for high processing quality.
出处
《作物杂志》
CAS
北大核心
2015年第2期39-42,共4页
Crops
基金
河南省现代农业产业技术体系建设专项(2130199-ny)
国家农业科技成果转化项目(2014D00000018)
河南省杰出青年基金项目(144100510004)
转基因生物新品种培育重大专项课题(2011ZX08002-003)
国家863计划项目(2012AA101105)
