论文部分内容阅读
对黄淮冬麦区曾经及目前利用的小麦品种(系)的品质遗传组成进行了分析。结果表明,高分子量麦谷蛋白亚基(HMW-GS)等位变异对SDS沉降值、和面时间、耐揉性以及籽粒蛋白质含量影响较大,其中5+10亚基对小麦大多数加工品质指标起正向作用,是对小麦加工品质贡献较大的优质亚基,但频率较低(31.6%);而1BL/1RS易位系对大多数小麦加工品质指标有明显的降低作用,频率较高(52.9%)。进一步分析含有不同亚基组合各品种的面团加工特性可知,含有5+10亚基的品种,尤其是亚基组合为1,7+8、5+10非1BL/1RS易位系的品种,表现出较好的加工品质。由此认为,在品种选育过程中应结合蛋白质电泳结果或分子标记、沉降值和面粉蛋白质或面粉湿面筋含量的测定等品质鉴定手段,筛选含有优质亚基组合1,7+8、5+10和非1BL/1RS易位系的品种,以增强小麦品种的面筋强度,提升小麦加工品质。
The genetic quality of wheat cultivars (lines) used and currently used in Huanghuai winter wheat area was analyzed. The results showed that the HMW-GS allelic variation had a significant effect on the SDS sedimentation, surface time, rubbing resistance and grain protein content. Among them, 5 + 10 subunits had significant difference on most of the processing quality indicators But the frequency is low (31.6%). However, the 1BL / 1RS translocation line significantly reduces the processing quality of most wheat with a higher frequency (52.9%). Further analysis of the processing characteristics of dough containing different subunit combinations revealed that the cultivars with 5 + 10 subunits, especially the subunit combinations with 1,7 + 8,5 + 10 non-1BL / 1RS translocations, showed that A better processing quality. Therefore, it is suggested that in the process of variety breeding, quality identification methods such as protein electrophoresis results or molecular markers, sedimentation value and the determination of flour or wet flour gluten content should be selected to screen high quality subunit combinations with 1,7 + 8,5 + 10 and non-1BL / 1RS translocation lines to enhance the gluten strength of wheat cultivars and improve the processing quality of wheat.