一对HMW-GS近等基因系面粉品质、面团流变学和烘烤品质的研究  

Flour, Rheological and Bread-making Quality of Two Near-isogenic Lines with Different HMW Glutenin Subuints at Gene Loci Glu-D1

作　　者：张延滨[1] 辛文利[1] 肖志敏[1] 祁适雨[1] 

机构地区：[1]黑龙江省农业科学院育种所,哈尔滨150086

出　　处：《麦类作物》2000年第1期24-27,共4页

基　　金：国家自然科学基金!(批准号:39770461)

摘　　要：对龙麦１５（１，７＋ ８，２＋ １２）和新龙麦１５（１，７＋ ８，５＋ １０）这对高分子量（ＨＭＷ）麦谷蛋白亚基近等基因系进行了品质分析。结果表明含５＋ １０ 亚基的新龙麦１５ 在蛋白质含量、干面筋、粉质仪测得的吸水率和拉伸仪测得的延伸性方面与含２＋ １２ 亚基的龙麦１５ 是相同的。在两者的籽粒蛋白质含量均为１３．５％ （干基）时，含５＋ １０ 亚基的新龙麦１５ 比含２＋ １２ 亚基的龙麦１５ 在Ｚｅｌｅｎｙ 沉降值、稳定时间、最大抗延阻力和面包体积上分别高１０％ 、６０％ 、５０％ 和５０ ｍ ｌ；在湿面筋和形成时间上含５＋ １０ 亚基的龙麦１５ 略低于含２＋ １２ 亚基的龙麦１５。The quality analysis of the near isogenic lines of Longmai 15 differing in alleles for glutenin subunits (one having the composition 1, 7+8 , 2+12 and the other having the composition 1,7+8,5+10) showed that the XLM15 with subunits 5+10 is the same as the LM15 with subunits 2+12 in protein content , waterabsorption and extensibility of the dough. When protein contents of both lines is 13.5% (dry matter basis), the XLM15 with subunits 5+10 is higher 10%, 60%, 50% and 50 ml in Zeleny sedimentation volume, dough stability, maximum resistance and loaf volume, and is lightly lower in wet gluten and dough development time than the LM15 with subunits 2+12, respectively.

关 键 词：小麦 HMW-GS 近等基因系 烘烧品质 面粉品质 

分 类 号：S512.103.3[农业科学—作物学]