中国软质小麦品种戊聚糖含量的遗传变异及其与饼干加工品质的关系  

Variation of Pentosans in Chinese Soft Wheat Cultivars and Correlations with Cookie Quality

作　　者：张岐军[1] 钱森和[1] 张艳[1] 何中虎[1] 姚大年[2] 

机构地区：[1]中国农业科学院作物科学研究所/国家小麦改良中心/农业部作物遗传育种重点实验室 [2]安徽农业大学,安徽合肥230036

出　　处：《中国农业科学》2005年第9期1734-1738,共5页Scientia Agricultura Sinica

基　　金：国家自然基金项目(30471085);"973"重点发展研究规划项目(2002CB11130)资助

摘　　要：戊聚糖是影响小麦营养和加工品质的重要因素.将17份软质小麦品种进行了两年多点试验,分析了水溶性戊聚糖、非水溶性戊聚糖和总戊聚糖含量的遗传变异和基因型、环境及其互作对其影响;同时研究了3种戊聚糖含量与其它品质性状的关系.结果表明,中国软质小麦品种3种戊聚糖含量均存在显著差异,水溶性戊聚糖、非水溶性戊聚糖和总戊聚糖含量的变异范围分别为0.54%～1.07%、0.87%～1.43%和1.51%～2.47%.基因型和环境对3种戊聚糖含量的影响均达1%显著水平,且基因型是影响水溶性戊聚糖含量的主要因素;基因型和环境互作对其影响未达显著水平.3种戊聚糖含量与粉质仪吸水率呈5%显著正相关,r值分别为0.51、0.55和0.66;水溶性戊聚糖含量与峰值粘度、低谷粘度、最终粘度和峰值时间之间的相关均达1%显著水平,r值分别为-0.72、-0.72、-0.66和-0.70;水溶性戊聚糖和总戊聚糖含量与饼干直径的相关皆达1%的显著水平,相关系数分别为-0.70和-0.69.因此,在软质小麦育种中应注意选择戊聚糖含量较低的品种.High water absorbing capacity of pentosans is an important parameter to affect processing quality of common wheat. Seventeen genotypes of soft wheat were sown in three locations for two years to study the genetic variation of the water-soluble pentosans （WSP）, water-insoluble pentosans （WIP）, and total pentosans （TP）, to investigate the effects of genotype, environment and their interaction on pentosans, and to determine the relationships between pentosans and other quality parameters. Significant difference in pentosans contents were observed in soft wheat genotypes, the range for WSP, WlP and TP were 0.54%-1.07%, 0.87%-1.43% and 1.51%-2.47%, respectively. They were mainly influenced by genotype and environment, and genotype was the most important factor determining WSP, and the effect of genotype and environment interaction was not significant. The WSP, WlP, and TP were positively correlated with Fairnograph water absorption, and the correlation coefficients were 0.51, 0.55 and 0.66, respectively. WSP was negatively correlated with peak viscosity, hold through, f＇mal viscosity, and peak time, and the correlation coefficients were -0.72, -0.72, -0.66 and -0.70, respectively. WSP and TP were negatively correlated with cookie width, the correlation coefficients were -0.70 and -0.69, respectively. Therefore, it is suggested that low pentosans are preferred for soft wheat cultivars.

关 键 词：普通小麦 戊聚糖 遗传变异 饼干品质 戊聚糖含量 小麦品种 遗传变异 加工品质 软质 饼干 中国 水溶性戊聚糖 显著水平 

分 类 号：S512.1[农业科学—作物学] TQ328.3[化学工程—合成树脂塑料工业]