糯小麦及非糯普通小麦若干农艺和品质性状的比较研究  

Some agronomy and quality traits in Waxy and common wheat

作　　者：王华君[1] 张文明[1] 姚大年[1] 郑文寅[1] 姜文[1] 赵莉[1] 

机构地区：[1]安徽农业大学农学院

出　　处：《安徽农业大学学报》2006年第2期248-251,共4页Journal of Anhui Agricultural University

基　　金：安徽省教育厅科研项目(2004kj154);安徽省人才基金;合肥市科研项目资助

摘　　要：以糯小麦品系“安农糯1”和普通小麦品种(系)为试材,研究其农艺、品质性状和粘度仪参数间的差别。结果表明,与供试的普通小麦品种(系)相比较,“安农糯1”在株高、穗长和千粒重等农艺性状上均不理想,需要通过杂交和回交等方式进一步改良;蛋白质含量、灰分、湿面筋含量等变化不大。但“安农糯1”籽粒硬度的值较低,表现为软质,直链淀粉含量表现极低的值,糊化温度、高峰粘度、低谷粘度、稀懈值、最后粘度、反弹值、峰值时间和搅拌值等8个粘度仪参数均表现较低或极低的值。还讨论了糯小麦的改良和利用问题。One waxy wheat cuhivar （ Annong Waxy 1 ） and rials to study the difference among agronomic traits, quality some common wheat cuhivars were selected as matetraits and measured RVA parameters. The results showed, compared with experimental common wheat, Annong Waxy 1 should be improved in plant-height, earlength, 1000-kernel weight by hybridism and back-cross, while the difference among protein content, ash content, wet gluten contents were not significant, but the waxy wheat grain hardness value was lower. In addition, the research suggested that amylose content in Annong Waxy 1 was extremely low, and its viscosity parameters including pasting temperature, peak viscosity, hold-through, break-down, final viscosity were lower and extremely low. Improvement and utilization of waxy wheat were , set-back, peak time and stirring also discussed.

关 键 词：糯小麦 普通小麦 品质 

分 类 号：S512.033[农业科学—作物学]