扬麦系列品种的淀粉糊化特性及Wx蛋白缺失分析  

Paste Property and Wx Protein Deficiency Analysis of Yangmai Wheat Varieties

作　　者：高德荣[1] 郭文善[1] 程顺和[2] 封超年[1] 朱新开[1] 彭永欣[1] 

机构地区：[1]扬州大学江苏省作物遗传生理重点实验室,江苏扬州225009 [2]国家小麦改良中心扬州分中心,江苏扬州225007

出　　处：《麦类作物学报》2007年第1期55-58,79,共5页Journal of Triticeae Crops

基　　金：国家"863"计划项目(2001AA241033);国家自然科学基金项目(30571091;30671224);农业部农业结构调整重大专项(04-02-01A)

摘　　要：为了明确扬麦系列品种(系)的淀粉品质特点,为生产应用和淀粉品质的改良提供依据,测定了扬麦系列品种(系)及国内部分其他小麦品种(系)的RVA参数,并分析了它们的Wx蛋白缺失情况及其对RVA参数的影响。结果表明,扬麦系列品种(系)的峰值粘度和稀懈值极显著高于供试的北方小麦;低谷粘度和最终粘度显著高于北方小麦和南方小麦;反弹值显著高于南方小麦。扬麦系列品种(系)的Wx-B1缺失比例较高,为18.18%。Wx-B1缺失的扬麦系列品种的峰值粘度和稀懈值显著高于不缺失Wx-B1的扬麦系列品种,而其它RVA参数差异不显著,但部分Wx-B1不缺失的扬麦系列品种(系)也具有较好的淀粉糊化品质。To elucidate the starch quality characteristics of Yangmai varieties, RVA parameters and the effects of Wx-B1 null on RVA parameters were studied in 2003 and 2004 about Yangmai varieties and those from southern China wheat area and northern China wheat area. The results showed that the peak viscosity and breakdown of Yangmai were significantly higher than that of varieties from northern China; trough viscosity and final viscosity of Yangmai were significantly higher than that of those from northern China and southern China; and setback of Yangmai were significantly higher than those from southern China. The proportion of Yangmai varieties with Wx-B1 null was 18. 18% and higher than that of those from northern China. Yangmai varieties with Wx-B1 null had higher peak viscosity and breakdown than those with Wx-B1, but there were no significant difference in trough viscosity, final viscosity and setback. However, some Yangmai varieties with Wx-B1, such as Yang mai 158, Yangmai 10, Yangmai 11, Yangmai 12, Yangmai 15 and Yangmai 16, also had a high peak viscosity. Besides genetic factors, screening for varieties with good mature appearance, fast filling speed of grain and high volume weight had taken an important role in improving starch quality of Yangmai varieties.

关 键 词：小麦 RVA参数 糯蛋白 Wx-B1缺失 

分 类 号：S512.1[农业科学—作物学] S331