谷蛋白溶涨指数(SIG)在小麦品质鉴定上的应用价值分析  

Analysis on Potentiality of Swelling Index of Glutenin in Application of Wheat Quality Detection

作　　者：兰静[1] 王乐凯[1] 赵乃新[1] 戴常军[1] 李宛[1] 李辉[1] 赵琳[1] 

机构地区：[1]农业部谷物及制品质量监督检验测试中心(哈尔滨),哈尔滨150086

出　　处：《粮食加工》2007年第6期80-82,共3页Grain Processing

基　　金：黑龙江省自然科学基金资助项目编号:C2004-04

摘　　要：选用33个小麦品种(系),通过谷蛋白溶涨指数(Swelling index of glutenin,简称SIG)与小麦商品品质和加工品质间的相关性分析,评价SIG在小麦育种中应用的可能性。33个供试小麦样品的SIG值与Zeleny沉淀值、W值和拉伸面积等指标相关系数分别为0.906、0.921和0.873,均达极显著正相关水平,SIG值可预测小麦品种(系)的蛋白质质量。根据SIG值取值范围对小麦品种(系)进行品质分类,与采用国家标准具有同等效果,是一种样品用量少、操作简便快速、结果精确的小麦早代品质鉴定的有效方法。Analyzed the relationship among swelling index of glutenin （SIG）and the quality of commodity and processing with 33 wheat varieties （lines）,it studied the SIG test on potentiality of utilization in wheat quality breeding. SIG test in 33 wheat euhivars （lines）showed that it was highly significant correlated with Zeleny sedimentation,W value and extensograph area （r=0.906,0.921,0.873,respectively）. The SIG test may predict the protein quality in wheat eultivars （lines）. Classed different quality type based in the range of SIG value was the same as that of national standard. The SIG method is proposed as a small-scale,quick,and accurate method for wheat quality detection in wheat early generation breeding.

关 键 词：小麦育种 谷蛋白溶涨指数 品质鉴定 

分 类 号：S512.1[农业科学—作物学]