利用RIL群体分析小麦淀粉粘度性状与馒头品质的关系  

Relationship Between Starch Viscosity Traits of Wheat and Steamed Bread Quality for Population of Recombinant Inbred Lines (RILs)

作　　者：范玉顶[1] 李斯深[1] 孙海艳[1] 李瑞军[1] 

机构地区：[1]山东农业大学农学院,泰安271018

出　　处：《中国粮油学报》2005年第1期6-8,26,共4页Journal of the Chinese Cereals and Oils Association

基　　金：山东省科技厅的资助项目

摘　　要：利用重组自交系群体对淀粉粘度性状与馒头品质间的关系进行了全面分析。相关分析表明,峰值粘 度、低谷粘度、最终粘度、反弹值、峰值时间均与馒头外观、结构、弹韧性、粘性、总分等5项指标呈显著正相关;回归分 析结果表明,粘度性状与馒头品质间存在较强的线性关系,建立了馒头体积、比容、结构、弹韧性、粘性和总分与淀粉 粘度性状的回归方程;通过通径分析明确了各粘度性状对馒头品质的直接效应和间接效应。The relationship between starch viscosity traits of wheat and steamed bread quality was studied using the population of recombinant inbred lines (RILs) as materials. The results of simple correlation analysis show that peak viscosity, trough viscosity, final viscosity, setback, and peak time are significantly and positively correlative to steamed bread appearance, structure, elasticity, viscosity, and total score. The results of stepwise multiple regression show a linear correlation between viscosity traits and steamed bread quality; and linear regression equations are established between them. Direct and indirect effects between viscosity traits and steamed bread quality are revealed by using path coefficient analysis.

关 键 词：性状 馒头品质 RIL群体 淀粉粘度 利用 重组自交系群体 通径分析 小麦淀粉 粘性 比容 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程] S511[轻工技术与工程—食品科学与工程]