春小麦品种高分子量谷蛋白亚基与品质的关系  

Relationship of HMW-GS and Spring Wheat Quality

作　　者：马小乐[1] 尚勋武[1] 辛培尧[2] 师桂英[1] 路建龙[1] 方永丰[1] 

机构地区：[1]甘肃农业大学农学院,兰州730070 [2]西南林学院资源学院,昆明650224

出　　处：《麦类作物学报》2006年第1期66-70,共5页Journal of Triticeae Crops

基　　金：国家863计划现代农业项目(2001AA241036)

摘　　要：选用甘肃省河西地区种植的57个春小麦品种,在已经分析HMW-GS组成的基础上,测定了这些品种的理化特性和面团流变学特性。对这些品种的HMW-GS和品质性状的变异情况、HMW-GS与品质性状之间的关系、具有不同HMW-GS的品种间品质的差异和同一HMW-GS品种间的品质差异进行了研究。结果表明,G lu-1位点的亚基总评分与面筋指数、沉淀值、面团变形功、面团形成时间及稳定时间呈显著或极显著正相关;HMW-GS数目的多少与其品质优劣有关,亚基数目越多,面粉筋力越好;采用不同品质指标评价小麦HMW-GS对品质的贡献,结果表明以变形功的评价排序的意义更明确。The composition of high-molecular-weight glutenin subunits （HMW-GS） of fifty-seven spring wheat varieties, which were main ones of Hexi area in Gansu province, had been analyzed. The physical- chemistry characteristics and rheololgical characteristics of these varieties were investigated. Simple correlation analysis was applied to determine the relationship among these quality characteristics. Relationships between the HMW-GS composition and quality characteristics were studied. The result showed that there were significant and positive correlations between subunit quality scores and quality characteristics such as gluten index, SDS-sedimentation value, baking strength, development time and stablity time of dought; The amount of subunits of HMW-GS affected the quality of varieties. More subunits, higher quality; The results were different when using different quality traits to determine the effects of the subunits. It showed that baking strength was an optimum index.

关 键 词：春小麦 HMW—GS 品质性状 

分 类 号：S512.1[农业科学—作物学] S331