小麦高分子量麦谷蛋白亚基组合与品质性状的关系  

Relations Between HMW Glutenin Subunit Combinations and Their Quality Characters in Wheat

作　　者：杨学举[1] 陈荣敏[1] 郎明林 

机构地区：[1]河北农业大学生物技术中心,保定071001

出　　处：《华北农学报》1999年第S1期11-14,共4页Acta Agriculturae Boreali-Sinica

基　　金：河北省自然科学基金

摘　　要：利用不同高分子量麦谷蛋白亚基组成的小麦种质配制的2个杂交组合的F_2群体材料,研究了不同亚基组合与蛋白质含量,干、湿面筋含量和Zeleny沉降值的关系。结果表明,不同亚基组合的上述品质性状都存在明显差异,但蛋白质含量和干、湿面筋含量与亚基组合的品质评分值相关不显著。Zeleny沉降值与亚基组合的品质评分值呈极显著正相关,且经方差分析,不同亚基组合的沉降值差异达到显著水平。Second filial generation populations of two crosses made by parents containing different HMW glutenin subunit composition were used to study the relations between subunit combina-tions and their protein content, dry gluten content, wet gluten content, Zeleny sedimentation value. The results indicated that the differences of above mentioned quality characters of different subunit combinations were obvious,but the correlations between quality scores of subunit combi-nations and protein content,dry gluten content, wet gluten content were not significant. Signifi-cant positive correlation between Zeleny sedimention values and quality scores of subunit combina-tions was observed. And differences among sedimentation values of subunit combinations were sig-nificant according to variance analysis.

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：S512.1[农业科学—作物学]