基因型和播期对不同筋力小麦淀粉糊化特性的影响  

Effects of genotypes and sowing date on the starch pasting characteristics of different gluten wheat varieties

作　　者：黄正来[1] 杜世州[1] 王中利[1] 罗晓东[1] 

机构地区：[1]安徽农业大学农学院,合肥230036

出　　处：《安徽农业大学学报》2006年第1期17-20,共4页Journal of Anhui Agricultural University

基　　金：安徽省"十五"二期科技攻关项目(040030338)资助

摘　　要：于2004-2005年,选用适于沿淮地区水稻茬种植的6个不同筋力小麦品种(强筋、中筋、弱筋),分别在3个时期播种。利用快速粘度分析仪(RVA)研究基因型和播期对籽粒淀粉糊化特性的影响。结果表明,沿淮地区小麦基因型和播期对小麦淀粉糊化特性均有一定影响,6个不同基因型品种的峰值粘度变化基本一致,都随播期的推迟明显有增大的趋势,其他淀粉糊化特性指标在不同播期条件下不同品种存在一定差异;在淀粉糊化特性上两个强筋小麦品种各项指标比较一致,弱筋小麦品种与强筋品种有明显差异,2个中筋、弱筋小麦品种表现不稳定。Six varieties of wheat with different gluten intensity （ high, middle and weak intensity of gluten）, which are suituble to grow along Huai River area and planted during 3 periods from 2004 to 2005,were selected to study the effect of genotype and sowing date on the starch pasting characters using fast viscosity analyzer （RVA）. The results show that genotype and sowing date of different varieties significantly affect its starch pasting character, the change of peak viscosity is basically identical among 6 kinds of genotype, they all increase obviously with the delay of sowing periods. The indication of other starch pasting characters are different with different sowing conditions among .different varieties, that is the characters of the two varieties of wheat with high intensity gluten are the same, there exist differences between weak and high gluten varieties and the characters of two middle and weak ones are unstable.

关 键 词：小麦 播期 淀粉糊化特性 

分 类 号：S512.103.3[农业科学—作物学]