麦谷蛋白聚合体含量与小麦粉质量性状相关性研究  

Relationship between Glutenin Polymers and Wheat Flour Quality Property

作　　者：晏本菊[1,2] 任正隆[2] 张怀琼[2] 唐宗祥[2] 唐云峰[1] 

机构地区：[1]四川农业大学生命科学与理学院,雅安625014 [2]四川农业大学植物遗传育种省级重点实验室,雅安625014

出　　处：《中国粮油学报》2010年第4期7-11,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(30170579);四川省教育厅重点实验室专项资助(2006ZD001)

摘　　要：利用9个小麦高世代品系(F_7),含118个株系为研究材料,研究了蛋白质组分及谷蛋白聚合体(GMP)含量与微量SDS沉降值及面筋指数的相关性。结果表明:清球蛋白含量与微量SDS沉降值无相关性,谷蛋白含量与微量SDS沉降值及面筋指数均呈极显著正相关;GMP含量、GMP/TPP、GMP/CP、GMP/SGP以及TPP/CP对微量SDS沉降值有极显著的正向作用,其中GMP的贡献最大;GMP含量、GMP/TPP、GMP/CP与面筋指数呈显著或极显著正相关,其中GMP/TPP与面筋指数的相关性最高。偏相关分析表明:微量SDS沉降值变异平方和的60.58%可由其与TPP%、GMP%和GMP/SGP的线性关系来说明;通径分析结果显示:GMP含量与微量SDS沉降值的相关性主要是由其直接效应提供,GMP含量是影响微量SDS沉降值的第一因素。研究结果指出,西南麦区小麦品质改良中GMP含量,面筋指数可作为优质面条、馒头小麦的早代选择指标。9 wheat advanced cuhivars containing 118 lines from Sichuan winter wheat zone in Southwest China were selected as materials for the study on correlation between glutenin polymers （GMP） and wheat flour quality traits. Protein fractions, GMP content, protein content, gluten index, and minim SDS sedimentation value were analyzed. Results： GMP content contributes significantly and positively to SDS sedimentation value and gluten index, and total polymeric protein content, GMP are the most important factors influencing globulin content have little effect on wheat content and the ration of GMP content to soluble glutenin protein content SDS sedimentation value and gluten index, whereas albumin content and baking quality traits. There are significant negative effects of gliadin content on SDS sedimentation value. The result of partial correlation analysis indicates that 60.58% of variance sum of square of SDS sedimentation value are explained by the linear relationship between SDS sedimentation and TPP%, GMP% and GMP/SGP. The result of path analysis demonstrates that the relationship of GMP content and SDS sedimentation value is afforded by direct effect. It is very important to pay attention to GMP content and gluten index in the wheat breeding programs in Southwest China.

关 键 词：小麦 谷蛋白聚合体 微量SDS沉降值 面筋指数 

分 类 号：S512.1[农业科学—作物学] S331