大麦醇溶蛋白与麦芽品质关系的研究进展  

Advance on the Relationship between Barley Hordein and Malting Quality

作　　者：齐军仓[1] 张国平[1] 

机构地区：[1]浙江大学农学系

出　　处：《麦类作物学报》2005年第3期115-118,共4页Journal of Triticeae Crops

基　　金：国家自然科学基金资助项目(30270779);高等学校博士学科点专项科研基金资助项目(20020335028)。

摘　　要：综述了近年来有关大麦醇溶蛋白和麦芽品质之间关系的研究进展,分析了醇溶蛋白电泳条带模型与麦芽品质之间的关系。多数研究结果表明,二者之间没有关系,但是采用聚类分析发现,醇溶蛋白电泳模型以麦芽品质为依据进行分类是有效的;有关D醇溶蛋白与麦芽品质之间关系的研究结论也不一致,有研究认为D醇溶蛋白与麦芽浸出率之间呈显著负相关,并且这种关系不受品种和年份的影响。但有人利用Hor3缺失的近等基因系进行的研究结果则并不支持这一观点。另据研究,由D醇溶蛋白和B醇溶蛋白组成的凝胶组分含量与麦芽品质呈负相关。The advance on the relationship between barley hordein and malting quality was reviewed in this paper. The relationship between the band pattern in electrophoresis of barley hordein and malting quality was illustrated. Most researchers did not find any inherent association of hordein with malting quality (although) the result of cluster analysis provided the evidence that hordein band pattern might be valid for (identifying) cultivars in terms of malting quality. The inconsistent results were also obtained in study on the relation between D hordein and malting quality. There was a report demonstrating significantly negative (correlation) between D hordein content and malt extract, an important malting quality, and moreover, the (correlation) is not affected by cultivars and planting seasons. On the other hand, a research, in which Hor 3 null isogenic lines of barley was used, did not support such (correlation). However, it was considered that gel fraction, consisted of D and B hordein, had the negative impact on malting quality.

关 键 词：大麦 醇溶蛋白 麦芽品质 

分 类 号：S512.3[农业科学—作物学] S331