一些小麦品种的淀粉特性分析  

Analysis on Starch Properties in Some Wheat Cultivars

作　　者：王海萍[1] 师凤华[2] 唐朝晖[1] 李保云[2] 刘广田[2] 

机构地区：[1]山西大学生物工程学院,山西太原030006 [2]中国农业大学/农业部作物基因组学与遗传改良重点开放实验室,北京100094

出　　处：《麦类作物学报》2007年第3期479-482,共4页Journal of Triticeae Crops

基　　金：山西省科技攻关项目(041003-2);山西省农科院高新技术项目(YGX0401)

摘　　要：为了筛选出淀粉品质优良的面条小麦品种,分析了200份国内小麦品种（系）和6份澳大利亚小麦品种的淀粉特性及Waxy蛋白亚基组成。与国外优质面条小麦相比,国内小麦的淀粉品质总体上有一定差距,但主要淀粉特性的变异范围比较广,如直链淀粉含量变幅为17.79%-27.14%,膨胀势为3.77-10.45g/g,峰值粘度为491.50-4 497.00 cP,低谷粘度为74.00-3042.00 cP,崩解值为584.50-1986.50 cP。国内小麦品种（系）中有15份缺失Wx-B1蛋白亚基,其直链淀粉含量、峰值粘度和崩解值的平均值优于正常类型品种（系）,如花培18-5直链淀粉含量低于19%,峰值粘度高于4000 cP,崩解值高于1500 cP。河南省小麦品种（系）的淀粉特性优于其他省市。In order to select noodle wheat cultivars with good starch quality, 200 wheat cultivars and advanced lines from Chinese winter wheat regions and 6 from Australia were used to identify the composition of waxy protein subunits and starch properties. Compared with good quality noodle wheat cultivars from Austrilia, significant variations were observed in starch properties in Chinese wheat cultivars and the ranges of amylose content, swelling power, peak viscosity, hold through and break down were 17.79%-27.14%, 3.77-10. 45 g/g, 491. 50-4 497.00 cP, 74.00-3 042.00 cP, 584.50- 1 986.50 cP, respectively. The mean of the amylose content,peak viscosity and breakdown in the fifteen null Wx-B1 Chinese wheat cultivars were superior to that of wheat cultivars with normal type. Amylose content of Huapei 18-5 with null Wx-B1 was below 19%,peak viscosity was higher than 4 000 cP,and breakdown was up to 1 500 cP. The starch characters of wheat cultivars from Henan province were superior to that from other provinces.

关 键 词：普通小麦 WAXY蛋白亚基 直链淀粉含量 膨胀势 RVA 

分 类 号：S512.1[农业科学—作物学] S331