小麦高分子量麦谷蛋白亚基重组对面团流变学特性的影响  

Effects of Subunits Recombinaition on Dough Rheological Properties in Wheat

作　　者：张树华[1] 杨学举[1] 张彩英[1] 

机构地区：[1]河北农业大学生命科学学院,河北省作物种质资源实验室,河北保定071001

出　　处：《华北农学报》2011年第2期133-137,共5页Acta Agriculturae Boreali-Sinica

基　　金：河北省科技支撑计划项目(06220116D)

摘　　要：利用含有不同高分子量麦谷蛋白亚基的2个小麦种质配制的杂交组合群体,研究了1B和1D位点不同亚基和亚基组合与面团形成时间和稳定时间的关系。结果表明,不同亚基和亚基组合的上述品质性状都存在明显差异,形成时间、稳定时间与亚基组合的品质评分值呈极显著正相关。经方差分析,不同亚基和亚基组合的面团形成时间差异达到极显著水平,1B和1D位点之间的互作效应达到极显著水平;不同亚基和亚基组合的稳定时间差异达到极显著水平,1B和1D之间的互作效应达到显著水平。A second filial generation population made by two wheat parents containing different HWM-GS and subunit combinations were used to study the relations between subuints,subunit combinations and dough stable time,developing time in 1B loci and 1D loci.The results indicated that the differences of above mentioned quality characters of different subunits and subunit combinations were obvious.Extreme significant positive correlations between stable time,developing time and quality scores of subunit combinations were observed.According to variance analysis,the differences of dough developing time and stable time among subunits and subunit combinations were all Extreme significant.The interaction effects of subunits for developing time and stable time in 1B loci and 1D loci were extreme significant and significant individually.

关 键 词：小麦 高分子量麦谷蛋白亚基 亚基组合 品质性状 

分 类 号：S512.103.3[农业科学—作物学]