播期对小麦面粉粉质参数及糊化特性的影响  

Effects of Sowing Date on Quality Traits and Starch Pasting Properties in Different Genotype Wheat Cultivars

作　　者：王晨阳[1] 欧阳光[2] 马冬云[1] 郭天财[1] 朱云集[1] 崔金梅[1] 张明霞[1] 

机构地区：[1]河南农业大学 [2]南阳师范学院河南南阳,473261

出　　处：《华北农学报》2005年第2期49-52,共4页Acta Agriculturae Boreali-Sinica

基　　金：河南省科技攻关项目(122012300;0324100016);国家科技成果转化基金项目(021FN214101137)

摘　　要：于2002-2003年度采用4个不同基因型小麦品种豫麦18号、豫麦49号、百泉41和郑引1号,研究了播期对面粉粉质参数及淀粉糊化特性的影响。结果表明,小麦基因型和播期对品质性状均有一定的影响,但基因型效应明显大于播期效应。面粉弱化度、糊化温度及糊化时间随播期推迟呈现递增趋势,而湿面筋含量、峰值粘度和反弹值随播期的推迟呈递减趋势;播期对某些品质性状的影响因基因型不同而存在差异,这与其适宜播期不同有关。在试验条件下品质性状间的相关分析结果表明,淀粉峰值粘度、低谷粘度、最终粘度和膨胀势间的相关性达到显著或极显著水平。Four wheat cultivars, Yumai 18, Yumai 49, Baiquan 41 and Zhengyin 1, were used to investigate the effect of different sowing dates on quality traits and starch pasting properties in different genotype wheat cultivars in 2002-2003. The results indicated that effects of genotype were greater than that of sowing date. Softness,pasting temperature and pasting time of flour increased with the postpone of sowing date, while wet gluten and some pasting properties such as peak viscosity decreased. The quality traits were influenced variously in different wheat cultivars due to their adaptability to the sowing date. Significant correlation was found among flour parameters, such as peak viscosity, hold through, final viscosity and swelling power.

关 键 词：粉质参数 小麦面粉 2003年度 淀粉糊化特性 品质性状 峰值粘度 豫麦49号 小麦基因型 基因型效应 湿面筋含量 小麦品种 播期效应 糊化温度 适宜播期 分析结果 试验条件 显著水平 相关性 膨胀势 趋势 

分 类 号：S512.1[农业科学—作物学] TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]