关于拉面品质的小麦高分子量谷蛋白亚基评分系统研究  

Score System Study for Hand-Extended Noodle Quality Based on HMW-GS Index in Wheat Flour

作　　者：康志钰[1] 王建军[1] 尚勋武[2] 

机构地区：[1]云南农业大学农学与生物技术学院,昆明650201 [2]甘肃农业大学农学院,兰州730070

出　　处：《中国农业科学》2006年第12期2415-2421,共7页Scientia Agricultura Sinica

基　　金：甘肃省自然基金项目暨中青年科技基金项目(ZS021-A25-045-N);云南省自然科学基金项目(2004C0004R)

摘　　要：目的研究有关拉面品质的小麦高分子量麦谷蛋白亚基(HMW-GS)评分系统,提高优质拉面用小麦品种的选育效率。方法选用100个春小麦品种,分别测定其HMW-GS以及拉面色泽、表观状态、适口性、韧性、粘性、光滑性、食味和总评分等8项拉面评分指标,并通过数量化理论及统计学鉴评方法,研究HMW-GS与拉面评分指标的关系。结果亚基1、2*、N、7、7+8、17+18、22、2+10、2+11、2+12、5+10、10的拉面品质总评分分别为5.40、5.35、0、2.55、2.56、9.19、0.05、0.15、1.49、1.14、10.00、5.14。针对拉面评分指标与HMW-GS得到的评分系统包含8个多元线性回归方程(R2>0.98)。利用HMW-GS组成,能够对8个拉面评分指标进行准确预测。结论经综合评价,认为优质拉面小麦理想的亚基组合应为1、17+18、5+10组合或2*、17+18、5+10组合,在拉面小麦品种选育中可做为早代选择的依据;2+10、2+11和2+12亚基对拉面品质的作用普遍较低,为劣质亚基,在拉面小麦品种选育中应尽量避免出现这些亚基。[Objective] High Molecular Weight Glutenin Subunits （HMW-GS） in wheat are important protein subunits that affect flour quality. The study was conducted to improve breeding and selection efficiency of wheat varieties used to make hand-extended noodles. [ Method ] 100 spring wheat varieties were selected to study the importance of HMW-GS on noodle quality score indexes such as color, appearance, taste, firmness, stickiness, and smoothness. [Result] It was shown that the hand-extended noodle quality score of HMW-GS 1, 2＂, N, 7, 7＋8, 17＋18, 22, 2＋10, 2＋11, 2＋12, 5＋10 and 10 were 5.40, 5.35, 0, 2.55, 2.56, 9.19, 0.05, 0.15, 1.49, 1.14, 10.00 and 5.14, respectively. The score system for hand-extended noodle quality based on HMW-GS index had eight multiple linear regression equations （R^2〉0.98）. So, applying the HMW-GS composition, eight hand-extended noodle quality indexes could be forecasted more accurately. [ Conclusion ] Results indicated that ideal subunit composition of HMW-GS for this special usage were composition 1, 17＋18, 5＋10, or composition 2＂, 17＋18, 5＋10. This standard can be used on variety selection in early generation of breeding crosses. HMW-GS 2＋ 10, 2＋ 11 and 2＋ 12 were the least desirable subunits for hand-extended noodles and should be avoided in wheat variety selection aimed for hand-extended noodle flour use.

关 键 词：小麦 高分子量麦谷蛋白亚基 拉面 评分指标 评分系统 

分 类 号：S512.1[农业科学—作物学]