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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。
In order to study the effect of wheat subunits on the processing quality of wheat flour, 12 subunits of wheat cultivars with the same HMW-GS combination (1/7 + 9/2 + 12) were selected for determination of subunit content and its correlation with processing quality analysis. The results showed that the total amount of glutenin subunit, HMW-GS and 1Bx7 subunit of 12 wheat cultivars were significantly different among cultivars. The contents of HMW-GS and 1Bx7 subunits were significantly different among the cultivars, but HMW-GS The average content of 1Bx7 was 19.83%, the amplitude was 15.24% ~ 35.06%, the coefficient of variation was 29.6%. The average content of 1Bx7 subunit was 5.91%, the amplitude was 4.32% ~ 12.04% and the coefficient of variation was 37.3%. The contents of total glutelin, HMW-GS and 1Bx7 subunit were significantly or very significantly positively correlated with crude protein content, sedimentation value, formation time, stabilization time and evaluation value, of which 1Bx7 subunit content was the highest, Correlation coefficients were 0.68, 0.94, 0.87, 0.84 and 0.90 respectively. The higher content of HMW-GS and the content of 1Bx7 subunit in the grain will improve the processing quality of wheat and should be used more in the future breeding of wheat.